Kiawah Island, SC

Menu

Doug Blair
Sasparilla-Braised Short Rib with Spring Vegetables and Pickled Radishes

Paella with Grilled Butifarra Sausage and Togarashi

Octopus Pastrami with Fava Beans, Salsify, and Carrot Romesco

Jose Carles Fabregas
Arecibo Ceti Fish with Local Farm Tomato Candy and Cassava Alcapurria

Guinea Fowl Fricassee with White Sweet Potato Gnocchi and Cilantro Crema

Queen Snapper Crudo with Pickled Plantain Flowers, Pressed Olive Oil, and Royal Isabela Sweet Pepper Salt

Spiny Lobster Tartare with Crispy Malanga

Anthony Giacoponello
Braised Oxtail Ravioli with Brunoise Ratatouille and Seared Foie Gras

Slow-Poached King Salmon with Thinly Sliced Pickled Cucumbers and Mirin–Soy Glaze

Homemade Mozzarella with Thinly Sliced Jamón Ibérico

Rhy Waddington
House-Cured Hamachi with Citrus, Crème Fraîche, and Pickled Vegetables
 
1-Hour Farm Egg with Toasted Barley, First-of-the-Season Spring Vegetables, Winter Truffle Vinaigrette, and Parmesan Wafer
 
Slow-Cooked Berkshire Pork Cheek with Rice Grits, Citrus Mostarda, and Pickled Mustard Seeds