May 5-11: South: Essential Recipes and New Explorations by Sean Brock

Get ready to immerse yourself in a delightful week-long event from May 5th to May 11th, where we'll be celebrating the rich and delicious flavors of the American South. Join us as we explore the heart and soul of Southern cuisine and indulge in the diverse culinary traditions that have shaped this vibrant and flavorful region. We can't wait to share this mouthwatering experience with you!

Chilled Oysters + page 27 buttermilk, Granny Smith apple, caviar, chives 7 each

Fried Bologna + page 52 house-made, pickled peach mustard 12

Sea Island Red Pea Spread + page 49 cucumber-tomato salad, smoked paprika, Appalachian Fry Bread (page 231) 15

Deviled Crab page 40 jumbo lump crab salad, mustard, mayo, house hot sauce, gold rice, breaded & baked 17

Grilled Asparagus & Cracklin’ Salad + page 89 “Amakaze” Vinaigrette, grilled peanuts, pickled green tomatoes, herbs 15

Cream of Morel Soup page 70 light roux, garlic, mushroom broth, cream 17

Shrimp & Grits + page 61 country ham, mushrooms, scallions, lemon & butter, Stovetop Grits (page 220) 28

Anavery Farm Pork ‘Prime Rib’* + grilled local pork chop, mustard onions, Green Garlic Purée (page 160), Braised & Seared Cabbage (page 166) 38

Spring Lamb* + page 148 grilled lamb loin, citrus-sorghum glaze, Rye & Morel Porridge (page 237), Rhubarb Butter (page 288) 42

Cornmeal-Dusted Tilefish* + page 105 herb purée, Crowder Pea & Hominy Succotash (page 178) 44

Dry-Aged Strip Steak* + page 142 Bourbon Barrel aged worcestershire, butter, onion, Butterball Potatoes (page 170) 62

Peanut Butter Chess Pie page 312 chocolate-cornmeal crust, rich peanut butter filling, chocolate ganache 12

November 4-10

December 2-8

January 6-12

February 3-8

April 7-13

May 5-11