Here we have a menu item from Chef John’s new Winter menu. Rabbit Man Farms Rabbit Three Ways with Bacon Wrapped Tenderloin, Beer Braised Leg, Rabbit Andouille, Local Winter Greens, Braised Local Heirloom Peas, and “Red Eye”

Tonight’s Roasted Garlic and Potato Soup with Black Truffle Tater Tots.

Much of our southern way of life owes its existence to the amazing African culture imported through the slave trade. One lesser known import is the benne plant. Today we know the dried seeds of this plant as sesame. But the sesame seed we know as a flavorless burger bun topping has very little resemblance to the original version brought into the States by West African slaves in the early 18th century.

If you are curious to sample a bit of culinary history and to see what an heirloom benne seed grown on the South Carolina coast tastes like, try ordering Chef John’s cheese board or charcuterie plate that are both being served with house made benne flatbread, or the Winter Kale Salad which is being served with Benne brittle. Chef John will be featuring benne seeds and other heirloom grains in featured dishes in weeks to come.

Sashimi grade pan-seared Atlantic flounder with charred fennel, wild mushrooms, celery root, and arugula. Finished with a winter herb pistou and lemon vinaigrette.

Shaved black truffle, Benton’s country ham, local truffled micro-green salad on local sunchoke soup.

Bellamy bleu cheese with local sour apple chutney and local Tennessee Mountain Sourwood Honey from the chef’s charcuterie board. Bison jerky in the background.

Seared Atlantic Flounder with roasted local sunchokes, turnips, leeks, spinach, and winter greens pesto, preserved lemon vinaigrette. Sunchokes, turnips, leeks, spinach, and winter greens are all local.

Wood Grilled Bison Delmonico with roasted fingerlings, charred broccoli, sunny side up farm egg, house local bok chop kimchee, black garlic.