I transform Southern tradition into soulful, elevated dining—tailored to your story.

Pecan-Smoked Deviled Egg with Hot Sauce Dust Silken yolks whipped with crème fraîche and Dijon, smoked over pecan wood, and finished with a fine dusting of house-made hot sauce powder for a gentle heat and nostalgic charm

Candied Heritage Bacon Lollipop with Smoked Bourbon Glaze Thick-cut heritage bacon spiraled onto a stick, lacquered with smoked bourbon and dark sorghum, roasted until crisp and caramelized

Smoked Peach & Arugula Salad with Buttermilk–Goat Cheese Emulsion Pecan-smoked Georgia peaches on peppery arugula, finished with buttermilk–goat cheese emulsion, spiced candied pecans, and sorghum drizzle

Cornmeal-Crusted Okra & Gulf Shrimp Stack with Pickled Green Tomato Aioli Crisp cornmeal okra and Gulf shrimp layered high, topped with bright pickled green tomato aioli and benne seed crisp

Pecan-Smoked Beef Tenderloin with Sweet Potato Silk & Red Eye Demi Prime tenderloin smoked over pecan wood, served on truffled sweet potato silk with glossy espresso–red eye demi and crispy shallots

Molasses-Lacquered Heritage Pork Chop with Braised Collards & Carolina Gold Rice Grits Bone-in pork chop glazed with smoky blackstrap molasses, served with smoked turkey–braised collards and creamy Carolina Gold rice grits

Bourbon–Pecan Tartlet with Vanilla Bean Chantilly Tart shell filled with bourbon–pecan custard, topped with vanilla bean Chantilly and cocoa dust

Sweet Potato Crème Brûlée with Toasted Pecan Praline Silky sweet potato custard under a glassy brûléed sugar crust, topped with pecan praline and smoked sea salt

Pecan-Smoked Deviled Egg with Hot Sauce Dust Silken yolks whipped with crème fraîche and Dijon, smoked over pecan wood, and finished with a fine dusting of house-made hot sauce powder for a gentle heat and nostalgic charm

Candied Heritage Bacon Lollipop with Smoked Bourbon Glaze Thick-cut heritage bacon spiraled onto a stick, lacquered with smoked bourbon and dark sorghum, roasted until crisp and caramelized

Smoked Peach & Arugula Salad with Buttermilk–Goat Cheese Emulsion Pecan-smoked Georgia peaches on peppery arugula, finished with buttermilk–goat cheese emulsion, spiced candied pecans, and sorghum drizzle

Cornmeal-Crusted Okra & Gulf Shrimp Stack with Pickled Green Tomato Aioli Crisp cornmeal okra and Gulf shrimp layered high, topped with bright pickled green tomato aioli and benne seed crisp

Pecan-Smoked Beef Tenderloin with Sweet Potato Silk & Red Eye Demi Prime tenderloin smoked over pecan wood, served on truffled sweet potato silk with glossy espresso–red eye demi and crispy shallots

Molasses-Lacquered Heritage Pork Chop with Braised Collards & Carolina Gold Rice Grits Bone-in pork chop glazed with smoky blackstrap molasses, served with smoked turkey–braised collards and creamy Carolina Gold rice grits

Bourbon–Pecan Tartlet with Vanilla Bean Chantilly Tart shell filled with bourbon–pecan custard, topped with vanilla bean Chantilly and cocoa dust

Sweet Potato Crème Brûlée with Toasted Pecan Praline Silky sweet potato custard under a glassy brûléed sugar crust, topped with pecan praline and smoked sea salt

Pecan-Smoked Deviled Egg with Hot Sauce Dust Silken yolks whipped with crème fraîche and Dijon, smoked over pecan wood, and finished with a fine dusting of house-made hot sauce powder for a gentle heat and nostalgic charm

Candied Heritage Bacon Lollipop with Smoked Bourbon Glaze Thick-cut heritage bacon spiraled onto a stick, lacquered with smoked bourbon and dark sorghum, roasted until crisp and caramelized

Smoked Peach & Arugula Salad with Buttermilk–Goat Cheese Emulsion Pecan-smoked Georgia peaches on peppery arugula, finished with buttermilk–goat cheese emulsion, spiced candied pecans, and sorghum drizzle

Cornmeal-Crusted Okra & Gulf Shrimp Stack with Pickled Green Tomato Aioli Crisp cornmeal okra and Gulf shrimp layered high, topped with bright pickled green tomato aioli and benne seed crisp

Pecan-Smoked Beef Tenderloin with Sweet Potato Silk & Red Eye Demi Prime tenderloin smoked over pecan wood, served on truffled sweet potato silk with glossy espresso–red eye demi and crispy shallots

Molasses-Lacquered Heritage Pork Chop with Braised Collards & Carolina Gold Rice Grits Bone-in pork chop glazed with smoky blackstrap molasses, served with smoked turkey–braised collards and creamy Carolina Gold rice grits

Bourbon–Pecan Tartlet with Vanilla Bean Chantilly Tart shell filled with bourbon–pecan custard, topped with vanilla bean Chantilly and cocoa dust

Sweet Potato Crème Brûlée with Toasted Pecan Praline Silky sweet potato custard under a glassy brûléed sugar crust, topped with pecan praline and smoked sea salt

Pecan-Smoked Deviled Egg with Hot Sauce Dust Silken yolks whipped with crème fraîche and Dijon, smoked over pecan wood, and finished with a fine dusting of house-made hot sauce powder for a gentle heat and nostalgic charm

Candied Heritage Bacon Lollipop with Smoked Bourbon Glaze Thick-cut heritage bacon spiraled onto a stick, lacquered with smoked bourbon and dark sorghum, roasted until crisp and caramelized

Smoked Peach & Arugula Salad with Buttermilk–Goat Cheese Emulsion Pecan-smoked Georgia peaches on peppery arugula, finished with buttermilk–goat cheese emulsion, spiced candied pecans, and sorghum drizzle

Cornmeal-Crusted Okra & Gulf Shrimp Stack with Pickled Green Tomato Aioli Crisp cornmeal okra and Gulf shrimp layered high, topped with bright pickled green tomato aioli and benne seed crisp

Pecan-Smoked Beef Tenderloin with Sweet Potato Silk & Red Eye Demi Prime tenderloin smoked over pecan wood, served on truffled sweet potato silk with glossy espresso–red eye demi and crispy shallots

Molasses-Lacquered Heritage Pork Chop with Braised Collards & Carolina Gold Rice Grits Bone-in pork chop glazed with smoky blackstrap molasses, served with smoked turkey–braised collards and creamy Carolina Gold rice grits

Bourbon–Pecan Tartlet with Vanilla Bean Chantilly Tart shell filled with bourbon–pecan custard, topped with vanilla bean Chantilly and cocoa dust

Sweet Potato Crème Brûlée with Toasted Pecan Praline Silky sweet potato custard under a glassy brûléed sugar crust, topped with pecan praline and smoked sea salt

Pecan-Smoked Deviled Egg with Hot Sauce Dust Silken yolks whipped with crème fraîche and Dijon, smoked over pecan wood, and finished with a fine dusting of house-made hot sauce powder for a gentle heat and nostalgic charm

Candied Heritage Bacon Lollipop with Smoked Bourbon Glaze Thick-cut heritage bacon spiraled onto a stick, lacquered with smoked bourbon and dark sorghum, roasted until crisp and caramelized

Smoked Peach & Arugula Salad with Buttermilk–Goat Cheese Emulsion Pecan-smoked Georgia peaches on peppery arugula, finished with buttermilk–goat cheese emulsion, spiced candied pecans, and sorghum drizzle

Cornmeal-Crusted Okra & Gulf Shrimp Stack with Pickled Green Tomato Aioli Crisp cornmeal okra and Gulf shrimp layered high, topped with bright pickled green tomato aioli and benne seed crisp

Pecan-Smoked Beef Tenderloin with Sweet Potato Silk & Red Eye Demi Prime tenderloin smoked over pecan wood, served on truffled sweet potato silk with glossy espresso–red eye demi and crispy shallots

Molasses-Lacquered Heritage Pork Chop with Braised Collards & Carolina Gold Rice Grits Bone-in pork chop glazed with smoky blackstrap molasses, served with smoked turkey–braised collards and creamy Carolina Gold rice grits

Bourbon–Pecan Tartlet with Vanilla Bean Chantilly Tart shell filled with bourbon–pecan custard, topped with vanilla bean Chantilly and cocoa dust

Sweet Potato Crème Brûlée with Toasted Pecan Praline Silky sweet potato custard under a glassy brûléed sugar crust, topped with pecan praline and smoked sea salt