three cheese fondue, crab meat, house-made philly pretzels bites

Crab Fondue

atlantic farms sea-chi, citrus, benne seed

Kelp Cured Fluke

slow smoked beef brisket, bbq sea island red peas, chipotle molasses bbq sauce, chow chow

Smoked Brisket

sweet tea brined chicken thighs, malted waffle, spicy honey, pineapple butter, maple syrup

Chicken and Waffles

three cheese spicy crawfish etoufee, crimini mushrooms, house made pie crust

Crawfish Pot Pie

Madeira Braised Pork Shank

lobster tail, dozen oysters, kelp fluke, shrimp cocktail, snow crab salad, pickled cucumber mignonette

Royal Seafood Plateau for 4

carolina bbq pulled pork, poached eggs, creole hollandaise

Pulled Pork Benedict

hot dipped chicken, cooper sharp cheese, pickles, house made biscuit

Hot Dipped Chicken Biscuit

Curried Butternut Squash Soup

lowcountry heirloom grits, andouille sausage, crab, shellfish gravy

Shrimp and Grits

Skillet Cornbread

sweet potato dumplings, roasted mushrooms, vidalia onions

Chicken and Dumplings

roasted beets, heirloom carrots, turnips, red onion, local kale, apples, benne seed dressing

Farmer's Market Salad

Buttermilk Pancakes

mashed sweet potatoes, tofu, caramelized onions, hot sauce, sourdough

Sweet Potato and Tofu Hash

Fried Shrimp

Biscuits

buttermilk biscuits, red eye gravy, two eggs any style

Country Ham and Gravy

country fried hen of the woods mushroom, hot sauce, pickled red onion

Carolina Mushroom Hot Dip

north carolina trout stuffed with parsley rice, brown butter

Stuffed Trout

all beef burger, crispy red onions, spicy pimento cheese, butter, bibb lettuce, smoked bacon, brioche bun

Rex Burger

hot water cornbread, roasted mushrooms, cauliflower

Grilled Fall Squash

gluten free vanilla wafers, creme anglaise

Banana Pudding Cheesecake

In a medium bowl, combine the cream cheese, shredded cheddar, and gruyere cheese. Mix well and set aside.

Prepare the Cheese Mixture

In a medium saucepan over medium heat, combine the white wine, minced garlic, and lemon juice. Bring to a simmer.

Cook the Base

Once the mixture is simmering, stir in the cornstarch mixed with a little water to create a slurry. Whisk until thickened.

Thicken the Fondue

Gradually add the cheese mixture to the saucepan, stirring continuously until melted and smooth. Fold in the crab meat and season with salt and black pepper to taste.

Add Cheese and Crab

Transfer the fondue to a fondue pot or a serving bowl. Serve warm with house-made Philly pretzel bites.

Serve

cream cheese

sharp cheddar cheese

gruyere cheese

crab meat

garlic, minced

white wine

lemon juice

cornstarch

black pepper

salt

In a mixing bowl, combine kelp granules and sea salt. Coat the fluke fillets evenly on both sides with the mixture. Place the coated fillets in a shallow dish, cover with plastic wrap, and refrigerate for 24 hours.

Cure the Fluke

In a separate bowl, whisk together citrus zest, citrus juice, olive oil, and toasted benne seeds until well combined.

Prepare Citrus Dressing

After 24 hours, remove the fluke from the refrigerator, rinse under cold water, and pat dry. Slice the fluke thinly against the grain. Arrange slices on a plate, drizzle with the citrus dressing, and sprinkle fresh herbs on top before serving.

Fluke fillets

Kelp granules

Sea salt

Citrus zest (lemon, lime, or orange)

Citrus juice (lemon, lime, or orange)

Benne seeds (toasted sesame seeds)

Olive oil

Fresh herbs (such as dill or cilantro)

Rub the brisket with smoked paprika, black pepper, garlic powder, onion powder, brown sugar, and salt. Let it marinate for at least 4 hours, preferably overnight.

Prepare the Brisket

Preheat the smoker to 225°F (107°C). Place the brisket in the smoker and cook for about 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C). Use water in the smoker to maintain moisture.

Smoke the Brisket

In a pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until tender. Add sea island red peas, chicken broth, salt, and black pepper. Simmer for about 1.5 hours until peas are tender.

Prepare the BBQ Sea Island Red Peas

In a saucepan, combine ketchup, molasses, minced chipotle peppers, apple cider vinegar, brown sugar, and salt. Simmer over low heat for 20 minutes, stirring occasionally.

Make the Chipotle Molasses BBQ Sauce

In a bowl, combine shredded cabbage, grated carrots, chopped onion, apple cider vinegar, sugar, celery seeds, and salt. Mix well and let it sit for at least 1 hour before serving.

Prepare the Chow Chow

Slice the smoked brisket and serve with BBQ sea island red peas, chipotle molasses BBQ sauce, and chow chow on the side.

beef brisket

smoked paprika

garlic powder

onion powder

brown sugar

water

In a large bowl, combine sweet tea, kosher salt, and sugar until dissolved. Add chicken thighs and refrigerate for at least 4 hours or overnight.

Brine the Chicken

Preheat the oven to 375°F (190°C). Remove chicken from brine, pat dry, and place on a baking sheet. Bake for 25-30 minutes or until cooked through.

Cook the Chicken

In a bowl, whisk together flour, malted milk powder, baking powder, baking soda, and salt. In another bowl, beat eggs and mix with milk, melted butter, and vanilla extract. Combine wet and dry ingredients and mix until just combined.

Prepare the Waffle Batter

Preheat a waffle iron and pour batter according to the manufacturer's instructions. Cook until golden brown.

Cook the Waffles

In a small saucepan over low heat, combine honey and red pepper flakes. Stir until heated through and well combined.

Prepare Spicy Honey

In a mixing bowl, beat together unsalted butter, crushed pineapple, and powdered sugar until smooth and creamy.

Prepare Pineapple Butter

Serve the baked chicken thighs on top of the waffles, drizzle with spicy honey, and add a dollop of pineapple butter. Serve with maple syrup on the side.

Assemble the Dish

sweet tea

kosher salt

sugar

chicken thighs

all-purpose flour

malted milk powder

baking powder

baking soda

eggs

milk

melted butter

vanilla extract

honey

red pepper flakes

unsalted butter

crushed pineapple

powdered sugar

maple syrup

Roll out the house-made pie crust and fit it into a pie dish. Pre-bake the crust at 375°F (190°C) for about 10-12 minutes until lightly golden. Remove from oven and set aside.

Prepare the pie crust

In a large skillet, melt the butter over medium heat. Add the diced onion, green bell pepper, and celery. Sauté until softened, about 5 minutes. Add the minced garlic and sliced mushrooms, cooking for an additional 3 minutes.

Make the etouffee filling

Sprinkle the flour over the vegetable mixture and stir to combine. Cook for 2-3 minutes, then gradually add the chicken broth while stirring continuously to avoid lumps. Bring to a simmer and cook until thickened.

Thicken the sauce

Stir in the crawfish tails, heavy cream, Cajun seasoning, cheddar cheese, Monterey Jack cheese, and Parmesan cheese. Season with salt and black pepper to taste. Cook for another 5 minutes until the cheese is melted and the mixture is heated through.

Add the crawfish and cheese

Pour the crawfish etouffee filling into the pre-baked pie crust. Cover with additional pie crust if desired, sealing the edges and making slits for steam to escape.

Assemble the pie

Bake in a preheated oven at 375°F (190°C) for 25-30 minutes or until the crust is golden brown. Let it cool slightly before serving.

Bake the pot pie

Crawfish tails

Crimini mushrooms, sliced

Onion, diced

Green bell pepper, diced

Celery, diced

Garlic, minced

Butter

All-purpose flour

Chicken broth

Heavy cream

Cheddar cheese, shredded

Monterey Jack cheese, shredded

Parmesan cheese, grated

Cajun seasoning

Salt

Black pepper

House-made pie crust

In a large pot, heat olive oil over medium heat. Season the pork shanks with salt and pepper, then sear them on all sides until browned. Remove and set aside.

Sear the Pork

In the same pot, add chopped onion and minced garlic, sautéing until softened.

Sauté Aromatics

Add the Madeira wine, chicken stock, thyme, and bay leaves. Return the pork shanks to the pot, ensuring they are submerged in the liquid. Bring to a simmer, cover, and braise for about 2 hours until tender.

Braise the Shank

In a medium pot, combine cubed sweet potatoes, water, and a pinch of salt. Bring to a boil and cook until tender, about 15 minutes. Drain and set aside.

Cook Sweet Potatoes

In the same pot, add butter, brown sugar, cinnamon, nutmeg, and the cooked sweet potatoes. Stir gently to coat and cook over low heat until the sugar is melted and the potatoes are glazed.

Candy the Sweet Potatoes

In a large skillet, heat olive oil over medium heat. Add sliced onion and shredded cabbage, sautéing until the cabbage is wilted.

Sauté Cabbage

Add apple cider vinegar, brown sugar, salt, and pepper. Stir and cover, cooking for about 20 minutes until tender.

Simmer

Pork shank

Madeira wine

Chicken stock

Onion, chopped

Garlic cloves, minced

Fresh thyme

Bay leaves

Sweet potatoes, peeled and cubed

Brown sugar

Cinnamon

Nutmeg

Water

Green cabbage, shredded

Onion, sliced

Apple cider vinegar

Bring a large pot of salted water to a boil. Add the lobster tails and cook for about 8-10 minutes until they turn bright red and the meat is opaque. Remove and let cool, then slice in half lengthwise.

Prepare the Lobster Tails

Shuck the oysters carefully and place them on a bed of crushed ice on a serving platter.

Prepare the Oysters

Season the kelp fluke fillets with salt and pepper. In a hot skillet with a little oil, cook the fillets for about 3-4 minutes on each side until golden and cooked through.

Cook the Kelp Fluke

Boil the shrimp in seasoned water for 3-4 minutes until they turn pink. Drain and chill in ice water. Serve with cocktail sauce.

Make the Shrimp Cocktail

In a bowl, combine the snow crab meat with some mayonnaise, lemon juice, and season to taste. Set aside.

Prepare the Snow Crab Salad

Slice the cucumbers thinly. In a saucepan, combine the white vinegar, water, sugar, salt, and black peppercorns. Bring to a simmer, then pour over the cucumbers in a jar. Let sit for at least 30 minutes.

Pickle the Cucumbers

On a large platter, arrange lobster tails, oysters, kelp fluke, shrimp cocktail, snow crab salad, and pickled cucumbers. Garnish with fresh dill.