We can work with you to design a custom menu based on your preferences.
Here are a few menus from previous events we’ve hosted.
Appetizer
Deviled Egg Crisps – whipped yolks, salmon roe, dill, pumpernickel
Blue Crab Toast – lemon aioli, serrano, local sourdough
Boiled Peanut Hummus- spring vegetable crudites
First
Little Gem Caesar – boquerones, cured egg yolk, sourdough crouton
Entrée
Kombu Cured Salmon – miso glaze, grapefruit kosho
Vegetable Side
Persian Couscous – saffron, pistachio, currant, dill, mint
Dessert
Blueberry Cobbler – drop biscuit topping, vanilla ice cream
Appetizer
Whipped Ricotta – honey, sicilian oregano, grilled sourdough
Prosciutto and Summer Melon – arugula, tuscan olio nuovo
Peperonata – roasted summer peppers, castelvetrano olives, balsamic
First
Summer Campanelle – miss paula’s shrimp, zucchini, squash, herby breadcrumbs
Entrée
Grilled Pork Tenderloin – salsa roja
Vegetable Side
Succotash – fresh field peas, sweet corn, pickled summer peppers, thyme
Charred Broccolini – za’atar, lemon, yogurt
Dessert
Chocolate Panna Cotta – amaro cherries
Appetizer
Pickled Shrimp – miss paula’s shrimp, fennel, sc cayenne pepper
First
Salad of SC Peaches and Tomatoes – arugula, ricotta salata, basil, wölffer rosé vinaigrette
Entrée
Roasted Wreckfish – hot sauce beurre blanc
Vegetable Side
Hoppin’ John – carolina gold rice, fresh pink lady peas, smoked ham
Collard Greens – sherry vinegar, benne seed
Dessert
SC Peach Crisp – tahini, cardamom gelato