Sample Menus

We create custom menus for each event based on our clients’ needs and preferences, the nature of the event, and the availability of seasonal components. Below are a selection of menus we have co-created with clients in the recent past.

Charity Event - Evening Hors D'oeuvres Winter

  • Mushroom, walnut, and lentil pâté on toasted brioche points

  • Jalapeño and Chipotle Corn Bread

  • Savory Sweet Potato Anna stacks

  • Local Shrimp Salad in Lettuce Cups with lime and coriander

  • Venison and bleu cheese pastries

  • Crudité & Dip Platter Raw and pickled summer vegetables, crackers Black Bean dip Whipped Ricotta with roasted garlic and parsley oil Red Beet Hummus

120 guests Grand Total including tax $8,608 ($71.73 per guest)

Corporate Event - Midday Hors D'oeuvres Summer

  • Crudité & Dip Platter Raw and pickled summer vegetables, crackers
    Red Pepper Romesco dip Aged Cheddar Pimento Cheese dip Chimichurri dip

  • Chicken Salad lettuce cups

  • Local Shrimp Salad Sandwiches - lime & coriander

  • Artichoke & Spinach on root veg rounds with herbs

  • Chèvre, berries, and thyme on sourdough

  • Mushroom, walnut, and lentil pâté on brioche

  • Cucumber gazpacho shots

50 guests Grand Total including tax $3,390 ($67.80 per guest)

Wedding - Hors D’oeuvres & Seated Dinner Autumn

Non-Alcoholic beverages:

Lavender lemonade & Hibiscus and rose iced tea

Hors d’oeuvres: buffet style, on platters

  • Mushroom flatbread: local mushrooms, gruyere, caramelized onions, roasted garlic aioli, fall greens -

  • Rutabaga flatbread: smokey roasted rutabaga, apple butter base, blistered cherry tomatoes, fresh thyme, candied pecan, truffle oil

  • Vegetables and dips. Raw and roasted vegetables, accompanied by 3 dips

First course: seated, individually plated

Autumn Salads: Marinated kale and other dark leafy lettuces. Red wine and balsamic reduction. Poached pears. Chèvre with lemon and honey. Benne seeds

Entrees plated at staffed buffets

Cherry Point shrimp & grits Shrimp are peeled, deveined, and marinated in ramp shio koji. Blistered cherry tomatoes, scallion. Local grits, Charleston style. Kashmiri chili coconut oil with mustard seed and garlic puree spooned over. Fresh pea tendrils or microgreens on top.

Braised Beef Bourguignon with local mushrooms, cippolini and vidalia onions, carrots.

Sides, family style on tables

Whole Roasted Fall Squash with butter, garlic, herbs

Roasted Cauliflower & Parsnips with ginger, onions

150 guests, 15 staff meals Grand Total including tax $16,837 ($112.25 per guest)

Birthday Party - Sit Down Dinner Spring

Amuse bouche on platters during cocktail hour:
Endive cups, coconut cream, fresh mango, basil.

Entrée, individually plated:
Market fish - wild salmon, red drum, or black bass depending on availability. Pan seared & roasted. Creamed kale & artichoke sauce. Carolina gold rice. Fennel toasted bread crumb. Blistered cherry tomatoes. Fresh mint & pea tendrils.

35 guests Grand Total including tax $2,235 ($63.85 per guest)

Talk to Us

Let’s have a conversation. Based on your vision and specific needs, we will create a menu proposal with estimated cost.