Amuse Bouche: Poached quail egg with smoked salmon on a potato crisp.

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First Course: Crawfish boulette on microgreens with cucumber tartar sauce and sungold tomatoes.

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Second Course: Rainbow fig salad with lemon vinaigrette, burrata, and thyme ciabatta bread.

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Third Course: Chicken-tomato-basil sausage ravioli with basil cream and slow-roasted tomatoes.

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Main Course: Pulled pork on hoecake with pickled onions, pickled fennel, and nectarines.

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Intermezzo: Four-melon sorbet with black pepper syrup and candied lime peel, with a lime zest sugar cookie.

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Dessert: Wild blackberry and peach pie-in-a-jar with cardamom crème anglaise.