Custom curated menus.

Keep in mind that these are just some examples but the possibilities are endless…

plated.

Appetizers to Share

• Melted Brie—Crostini, Bacon Date Jam

• Smoked Salmon—Pumpernickel, Pickled Red Onion, Dill Cream Cheese

• BLT Deviled Egg

First Course

Shaved Apple Salad

Mixed Greens, Whole Grain Mustard Vin, Bacon Lardons, Smoked Gouda

Second Course

Butternut Squash Risotto

Pecorino Romano, Sage Brown Butter, Toasted Pepitas, Pancetta

Third Course

Pan Seared NY Strip

Root Vegetable Gratin, Brussel Leaves, Sauce Bordelaise

Fourth Course

Chocolate Bette Noir

Macerated Raspberries, Chantilly Cream, Shaved Chocolate

family style.

Appetizers to Share

• Gougeres—Mushrooms a la Grecque, Whipped Goat Cheese

• Tuna “Poke”—Cucumber Cup, Soy Glaze, Puffed Rice, Spicy Mayo

• Bacon Wrapped Dates

Family Style Dinner

• Red Wine Poached Pears—Arugula, Radicchio, Crispy Prosciutto, Aged Gouda, Saba

• Charred Sweet Potatoes—Red Quinoa, Sorghum Mustard Gastrique, Watercress

• Benne Encrusted Local Fish—Carolina Gold Rice, Charred Okra, Silver Queen Corn, Tomato “Gravy”

• Herb Crusted Pork Tenderloin—Bacon Braised Green Beans, Pommes Robuchon, Baby Bella Mushroom Jus

Dessert

Mini Key Lime Pie Bars

raw bar.

Raw Bar Display

Freshly Shucked Oysters on the Half Shell, Shrimp Cocktail, Local Ceviche with Taro Chips

Selection of Seasonal Mignonettes, Horseradish, Saltines, House-Made Hot Sauce

First Course

Shaved Apple Salad

Little Gem Lettuce, Smoked Gouda, Cranberries, Walnut Vinaigrette, Shaved Fennel 

Second Course

Pan-Seared Diver Scallop

Butternut Squash Puree, Salsa Matcha, Roasted Butternut Squash

Third Course 

Beef Tenderloin & Lobster Tail

Potato Gratin, Roasted Root Vegetables, Bussel Leaves, Sauce Bordelaise 

Fourth Course

Charleston Coconut Cake

Salted Caramel