Join us on July 14 @ 6:00 pm for a four-course celebration of the gardens, farms, and apiaries of the Carolina summer. Peak-season peaches, heirloom tomatoes bursting off the vine, local honeycomb, and a cheesecake that'll make you feel things.

The Menu

FIRST COURSE 
Peach & Heirloom Tomato Bruschetta
Whipped ricotta, Carolina peaches, heirloom tomatoes, toasted pistachios, and fresh basil. Finished with hot honey, aged balsamic, black salt, and extra-virgin olive oil.

 
 
SECOND COURSE 
Carolina Garden Arancini
Crispy risotto fritter with a pimento goat cheese center, set in a Summer Herb Velouté. Topped with yellow heirloom tomato relish, shaved Parmesan, fresh basil, and extra-virgin olive oil.

 
 
THIRD COURSE 
Herb-Roasted Chicken
Herb-roasted skin-on chicken breast finished with basil pesto, served over a Carolina Summer Succotash of roasted sweet corn, charred okra, blistered heirloom cherry tomatoes, and Honey-Champagne Pickled Shallots with butter, fresh basil, and chives.

 
 
FOURTH COURSE 
Carolina Honey Cheesecake
Vanilla and goat cheese cheesecake on a brown butter pecan graham crust, topped with blueberry-lavender compote, local honeycomb, lemon zest, and fresh basil.