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Private Dinners
Spring
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
Mezze board
Tabouleh, hummus, baba ghanoush, zaalouk, whipped feta, paneer, or halloumi with vegetable crudites, house marinated olives, stuffed peppers, grilled pita & assorted flatbreads
Arancini, roasted tomato coulis
Asparagus tartlet, saffron aioli
Local shrimp toast
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
Crab "Rangoon" wonton with local blue crab, charred scallon aioli
*Contains ingredients that are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Entrees
Grilled filet mignon*, harissa spiced heirloom carrot, golden potato puree, port wine reduction
Slow braised short rib, parmesan polenta, spring vegetable melange
Quartered chicken over "dirty rice" sausage, black eyed peas, braised greens, sorghum glaze
Local catch*, seasonal preparation
Seared scallops*, herb risotto, spring peas, asparagus spears, mixed mushrooms
Pan seared snapper, Carolina gold rice, farmer's market succotash, citrus beurre blanc
Vegetable garden ricotta gnocchi, english peas, mushrooms, asparagus tips, basil pesto, parmesan, toasted pine nuts
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
Roasted beets, confit orange, goat cheese mousse, cracked pepper, balsamic reduction, micro greens
Chicories, 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, fresh berries, toasted pistachios
Raspberry & lemon swirled cheesecake, candied citrus, 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