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First Course Options:

 

Watermelon Salad with diced English cucumbers, mini tomatoes, red onion, basil mint, jalapeno, feta in a citrus vinaigrette

 

Roasted beet carpaccio salad with assorted greens, golden raisins, toasted candied pecans, goat cheese fritters and bacon balsamic vinaigrette

 

Traditional Caesar salad

 

Ice berg wedge with blue cheese dressing, crumbled bacon and diced tomatoes

 

Classic Chop Salad with diced butter lettuce, iceberg, heirloom tomatoes, cucumber, mushrooms, peppers and hard boiled egg-Meyer lemon vinaigrette

 

Tomato Mozzarella salad with fresh shaved basil marinated mozzarella balls, yellow and red tear drop tomatoes,white balsamic vinaigrette with thinly sliced proscuitto

 

Panzanella salad diced French baguette, assorted mini tomatoes, whole basil leaves, proscuitto, mozzarella balls, balsamic glaze drizzle with extra virgin olive oil.

 

She Crab Soup with sherry

 

Crab and corn chowder

 

Oyster and Shrimp Bisque

 

Organic Gazpacho with roasted jalapeno creme fraiche

 

Main Course Options:

 

Colombian spice rubbed chateaubruand with demi glace

 

Pan seared grouper with champagne cream sauce

 

Herb crusted rack of lamb with cabernet mint reduction

 

 

Grilled lamb chops rosemary demi glace

 

Charleston jumbo lump crab cake with fire roasted red pepper sauce

 

Jumbo pan seared sea scallops wth fresh herb beurre blanc

Red chicken curry served with basil scallions pineapple and cherry tomatoes in a light coconut sauce

Egg noodles with chicken shrimp or pork tossed with bok choy red peppers and pineapple in a oyster soy sauce

 

Braised chicken quarters in a whgite wine chicken broth and fresh herbs

 

Bistro grilled chicken breast topped with sauteed  red onions, artichoke hearts, sun dried tomatoes, black olives, fresh basil and feta cheese

 

Slow roasted prime rib with au jus

 

dill crsuted salmon with peach coulis

 

Grilled sashimi grade Ahi tuna with fresh thyme and lemon zest compound butter

 

Side Dishes:

 

Truffle thyme potato gratin

 

garlic whipped mashed potatoes

 

Oven Roasted new potatoes with rosemary, salt pepper and garlic

 

Grilled asparagus with olive oil, lemon zest and sea salt

 

Oven roasted string beans with clarified butter salt and pepper

 

parmesan roasted local John's Island tomatoes

 

parmesan crusted broccoli florets

 

Cauliflower puree wuth whole butter salt and pepper

 

candied brussel sprouts with crispy fried sugar cured  bacon