watermelon-molasses cured cobia
blue crab tartlet, grilled shellfish custard, white balsamic
savage blonde oyster “Rockefeller,” pork, parmesan
shrimp courtbouillon “en gelée,” hot sauce pearls, allspice

caviar, Rodolphe le Meunier butter

ramps, dashi, fermented tomato butter

sunchokes, foie gras, summer truffles, madeira

crépinette, porcini, bordelaise

peach granita

chocolate pot de crème with Tabasco mash,
coconut cream puff, pecan butter ice cream popsicle

passion fruit, mirliton mignonette, fresno peppers

Chilton county peaches, basil, black tea, brioche

porcini mushroom, parmesan, arugula

asparagus, yuzu, green garlic

summer truffles, jumbo lump crab, parmesan

tomato brodo, preserved ramps

tomato XO, szechuan peppercorns, cane vinegar

baby lima beans, rouille, tomato marmalade, togarashi

shrimp, crab, wild mushrooms, sauce bearnaise

haricot verts, pommes aligot, sauce verte

chanterelle mushroom, blackberries, heirloom grits

zephyr squash, courgette flowers, sauce meuniere

collard greens, creole mustard, brandy

vanilla pudding cake , peach ice cream, fennel granita

vanilla ganache, salted caramel, caramelized buttermilk ice cream

magnolia buttercream, blackberry jam
tarragon ice cream

dark chocolate, sazerac, mint ice cream

chocolate ice cream
pistachio ice cream
blood orange & cardamom sorbet