Custom curated menus.
Chef Joe begins every private dining experience with a phone consultation, ensuring each event is thoughtfully tailored to the host and their guests. From flavor preferences to presentation, every detail is part of a carefully curated, bespoke process.
Keep in mind that these are just some examples, but the possibilities are endless…
plated.
Appetizers to Share
Pork Belly Bites—Pickled Green Tomato, Hot Honey
Smoked Salmon—Pumpernickel, Pickled Red Onion, Dill Cream Cheese
Mushroom Bruschetta—Whipped Goat Cheese, Radicchio, Truffle
First Course
Lowcountry Spring Roll
BBQ Pork, Collard Green Slaw, Peanut Sauce
Second Course
Jamaican Jerk Rubbed Shrimp
Mango Salsa, Coconut, Crispy Tortilla
Third Course
Braised Beef Short Rib
Black Garlic, Aji Amarillo, Corn Cream
Fourth Course
Chocolate Bette Noir
Macerated Raspberries, Chantilly Cream, Shaved Chocolate
family style.
Appetizers to Share
Gougeres—Deviled Crab
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
Heirloom Tomato Carpaccio—Grilled Corn, Chives, Pecorino Romano, Lemon
Pan Roasted Local Fish—Carolina Gold Rice, Charred Okra, Silver Queen Corn, Tomato “Gravy”
Sous Vide NY Strip—Smashed & Baked Baby Potatoes, Seasonal Vegetables, Chimichurri
Dessert
Mini Key Lime Pie Bars—Bruleed Meringue, Graham Cracker Streusel
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, Dried Cranberries, Cider Vinaigrette, Shaved Fennel
Second Course
Jumbo Lump Crab Cake
Southern Succotash, Black Eyed Peas, Squash, Bacon, Pepper Relish
Third Course
Herb Crusted Rack of Lamb
Potato Gratin, Roasted Root Vegetables, Bussel Leaves, Sauce Diane
Fourth Course
Vanilla Creme Brulee
Roasted Strawberry Preserves
