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Private Dinners
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
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Raw oyster selects, mignonette, horseradish, lemon & lime wedge
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Cornmeal dusted fried oysters, lemon & tarragon aioli
Mushroom “Pop-tart”, thyme cream
Caramelized onion & goat cheese tartlet
Za’atar spiced zucchini fritter, whipped feta
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Homemade empanadas: beef, chicken, spinach, or corn with salsa verde
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Petite crab cake, dijon aioli, chive baton
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Tuna tartare, sesame cracker, avocado coulis, tamari, lime
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Smoked salmon blini, caviar, dill creme fraiche
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Entrees
Grilled filet mignon, harissa spiced heirloom carrot, golden potato puree, port wine reduction
Slow braised short rib, parmesan polenta, fall vegetable melange
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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!
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Salads and Soup
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Roasted beets, confit orange, goat cheese mousse, cracked pepper, balsamic reduction, micro greens
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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
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Desserts
Bourbon tiramisu dome, espresso & bourbon soaked lady fingers, whipped mascarpone, opera glaze
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Citrus olive oil cake, lemon curd, candied orange, toasted pistachios
Brandy apple cheesecake, cinnamon, orange zest, ginger oat crust (GF)
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Salted caramel tart, chocolate ganache, sea salt caramel, white chocolate mousse, toffee crunch
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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