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Private Dinners
Fall 2024
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
Cured meats and assorted cheeses, local honey, homemade jams & jellies, mustards, fresh fruit, crackers & crostinis
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Mezze board
Hummus, baba ganoush, whipped feta, fried halloumi, house marinated olives, stuffed peppers, cucumbers, grilled pita & assorted flatbreads
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Mushroom pop tart, thyme creme
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Butternut squash tartlet, whipped goat cheese, fried sage
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Local shrimp toast, sweet chili sauce
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Petite crab cake, dijon aioli, chive baton
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Tuna poke*, tamari, sesame, lime, scallions, cucumber
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Sweet potato cup, cinnamon whipped cream cheese, candied walnuts
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*Contains ingredients that are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
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Entrees
Grilled filet mignon*
Harissa & honey roasted heirloom carrots, golden potato puree, red wine & blackberry demi-glace
Long braised short rib
Fig glaze, roasted root vegetables, parmesan polenta
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Quartered chicken over "dirty rice"
Sausage, black eyed peas, braised greens, sorghum glaze
Local catch*
Seasonal preparation
Seared scallops​*
Buttered parsnip puree, swiss chard, crispy pancetta, brown butter
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Pan seared local snapper
Carolina gold rice, bok chow, red curry coconut broth
Sweet potato gnocchi
Mixed mushrooms, pecorino romano, thyme cream, toasted pine nuts
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Seasonal vegan dishes upon request!
*Contains ingredients that are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Salads and Soup
​*Served with complimentary fresh baked rolls & whipped butter
Chicories
Grilled pear, shaved pecorino romano, meyer lemon & honey vinaigrette​
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Chiffonade kale & brussels sprouts
Butternut squash ribbons, toasted pepitas, dried cranberries, maple-tahini vinaigrette
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Beet salad
Sous vide red & yellow beets, confit orange, honey whipped goat cheese, micro greens, pistachio dust
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​Lobster bisque, chive oil
Za’atar spiced carrot & ginger soup, coconut milk, toasted pepitas, harissa & honey
Creamy mushroom, brioche crouton, crème fraiche
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Desserts
Orange hazelnut flourless chocolate torte, nutella ganache
Brandy-apple cheesecake, ginger crust, spun sugar
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Chai tiramisu dome
Ladyfingers, whipped mascarpone, opera glaze
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Cherry & almond crumble with homemade vanilla ice cream
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Gelato: Sea salt and caramel, chocolate, cinnamon, coconut, espresso, vanilla bean
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*Desserts by Chef Andrea with AP Flour