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Private Dinners

Dinner Party
Fall 2023

Inquire about cocktail party spreads, bachelor & bachelorette dinners, wedding & baby showers, brunches, Lowcountry boils, any much more!

All menus are custom made to fit any dietary restrictions, allergies, likes & dislikes

Appetizers

 

 Grazing board with cured meats and assorted cheeses, local honey, homemade jams & jellies, mustards, marinated olives, fresh fruit, crackers & crostinis

Raw oyster selects, mignonette, horseradish, lemon & lime wedge

Cornmeal dusted fried oysters, lemon & tarragon aioli

 

Mushroom “Pop-tart”,  thyme cream

 

Caramelized onion & goat cheese tartlet

 

Za’atar spiced zucchini fritter, whipped feta

Homemade empanadas: beef, chicken, spinach, or corn with salsa verde

Petite crab cake, dijon aioli, chive baton

Tuna tartare, sesame cracker, avocado coulis, tamari, lime

Smoked salmon blini, caviar, dill creme fraiche

Entrees

 

Grilled filet mignon, harissa spiced heirloom carrot, golden potato puree, port wine reduction
 

Slow braised short rib, parmesan polenta, fall vegetable melange

Cast iron seared pork belly, butternut squash & apple puree, balsamic glazed brussels sprouts​
 

Quartered chicken “duxelle”, potato gratin, asparagus, jus, fines herbs
 

Local catch, seasonal preparation
 

Seared scallops​, lemon risotto, fennel,  pomegranate seeds, fried leeks
 

Pan seared snapper, Carolina gold rice, garlic sautéed bok choy, red curry-coconut sauce
 

Butter poached lobster, cauliflower vichyssoise, tarragon oil
 

Fresh made Mafalda, mixed mushrooms, escarole, parmesan, butter, toasted walnuts 
 

*Seasonal vegan dishes upon request!
 

Salads and Soup

 

Roasted beets, confit orange, goat cheese mousse, cracked pepper, balsamic reduction, micro greens

Chickories, sliced apple, parmesan, toasted hazelnuts, lemon vinaigrette
 

Lowcountry panzanella, cornbread croutons, heirloom tomatoes, red onion, cucumber ribbons, red wine vinaigrette
 

Arugula & frisée, wine poached pear, gorgonzola, candied walnuts, apple cider vinaigrette
 

​Local blue crab bisque, chive oil
 

Butternut squash with green curry & coconut
 

Roasted carrot & cauliflower puree, pistachio dukkah

 

Desserts

 

Bourbon tiramisu dome, espresso & bourbon soaked lady fingers, whipped mascarpone, opera glaze

Citrus olive oil cake, lemon curd, candied orange, toasted pistachios

 

Brandy apple cheesecake, cinnamon, orange zest, ginger oat crust (GF)

Salted caramel tart, chocolate ganache, sea salt caramel, white chocolate mousse, toffee crunch 

Gelato: Sea salt and caramel, chocolate, cinnamon, coconut, espresso, vanilla bean

*Desserts by Chef Andrea with AP Flour

www.apflour.com

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