First course: cucumber-wrapped baby lettuces, teardrop tomatoes, celery seed dressing
Second course: Grilled Berkshire pork chop, white cheddar scalloped sweet potatoes, asparagus and horseradish bordelaise or pan-seared cherry snapper with stewed okra and heirloom tomatoes and Anson Mills grits
Third Course: Tahitian Vanilla Bean Crème Brulee