Chef Breanna Singleton

Melon salad with arugula, heirloom tomatoes, radishes, drizzled with a peach vinaigrette

NY Strip steak with roasted rainbow potatoes, broccolini, and pesto

NY Style cheesecake with lemon custard and seasonal berries

Crab cake with corn salsa and red pepper coulis

Arugula salad with strawberries, goat cheese, walnuts, and radishes drizzled with a lemon vinaigrette

Shrimp and grits - shrimp, crab meat, peppers, and sausage in a Cajun white wine cream sauce over savory grits

Roasted Chicken with Charleston Red Rice and Peach Tea Braised Collards

NY Style cheesecake with lemon custard and seasonal berries

Berry Bread Pudding with Crème Anglaise

Chicken satay

Sesame Encrusted Tuna Steak Salad

Thai Butternut Squash Soup

Chili Garlic Prawns with Lo Mein

Sticky beef short ribs, Jasmine Rice, Boc Choy

Thai Chicken Curry Ramen

NY Style cheesecake with lemon custard and seasonal berries

Berry Bread Pudding with Crème Anglaise

Bacon wrapped asparagus with balsamic glaze and Parmesan

Mini crab cakes with red pepper coulis

Melon salad with arugula, heirloom tomatoes, radishes, drizzled with a peach vinaigrette

Sweet Corn Bisque

Italian Caesar salad

Chef’s salad - mixed greens with carrots, cucumbers, tomatoes, croutons with choice of ranch or balsamic dressing

Shrimp scampi with roasted peppers and spinach, white wine lemon-butter sauce and toasted baguette

Bacon wrapped scallops on a bed of red rice, pea purée and balsamic reduction

Flank steak with roasted rainbow potatoes, broccolini, and pesto topped with pickled radishes

Vanilla bean ice cream on top of 2 Charleston chewies drizzled with rum caramel

Pound cake with lemon liquor custard sauce and berries

Tiramisu

Pineapple upside down cake with rum caramel