Dinner

Resorts Dinner Menu

Chef also offers in depth wine pairing to create the perfect balance and harmony with each menu item. If you don’t see what you desire just ask Chef Demal and he will gladly accommodate your every culinary request.

• Passed hors d’oeuvres
• Miniature jumbo lump crab cakes topped with Indian mango chutney
• Lowcountry pulled pork barbecue bruschetta
  pimento cheese, sweet hickory glaze, and homemade diced butter pickles
• Château Briand tartare
  served on crispy toasted baguette and topped with white truffle oil and arugula micro greens
• Wild mushroom and Gruyere cheese tartlets
  topped with fig jam and truffle oil
• Ahi tuna tartare
  served on crispy fried wontons with ponzu drizzle and toasted sesame seeds
• Butter poached lobster BLT
  on crispy baguette topped with arugula, sun-dried tomato, crispy bacon and old bay remoulade
• Ginger poach shrimp
  Over tomato Montrachet With wasabi caviar
• First Course
  • Roasted red and yellow beet carpaccio served over arugula with candied pecans, golden raisins, goat cheese fritter and blueberry bacon balsamic dressing
  • Mediterranean sautéed calamari
    over wilted spinach in white wine and orange lemongrass broth
  • Fruits de mer cocktail
    Poached lobster, scallops, shrimp, and jumbo lump crab tossed in lemon infused extra virgin olive oil, capers and fresh herbs
    Pan seared jumbo lump crab cake
    with red pepper cream sauce and topped with fresh fire roasted corn salsa
  • Charleston oyster Rockefeller
    sautéed spinach, Vidalia onions, crispy bacon and finished with zesty hollandaise sauce
  • Beef carpaccio
    Colombian spice rubbed seared Château Briand and served with arugula, shaved truffles, Parmesan cheese curls, Dijonaise sauce and toast points
• Second Course
  • Pan seared sea scallops
    over asparagus tip risotto with sun dried tomato beurre blanc
  • Lobster Thermidor
    butter poached lobster stuffed and baked with lump crab meat, Pimento cheese, fresh herbs and Panko breadcrumbs
  • Columbian rubbed Château Briand
    served with rosemary demi-glacé over oven roasted rainbow fingerling potatoes and grilled asparagus with lemon zest and sea salt
  • Osso Buco
    slow cooked veal shank with root vegetables, tomatoes, fresh herbs and red wine served over smoked Gouda cheese grits
  • Grilled Local Snow Grouper
    with champagne cream sauce, wilted spinach and creamy polenta
  • Grilled lamb chop
    Double cut lamb chop crusted with mint and cooked to perfection topped with rosemary infused Demi glacé
  • Atlanti dill crusted salmon
    with peach, curry coulis over fresh herb couscous and grilled asparagus
  • Smoked grilled center cut pork chop
    with caramelized onions, Granny Smith apples and Gorgonzola cheese served over a bed of crispy fried potato hash
  • Grilled ahi tuna steak
    served over soba noodles with fresh herbs in light coconut peanut sauce
  • Braised short rib
    with root vegetables, tomatoes, fresh herbs and red wine served over garlic mash potatoes
  • Tuna Milanese
    Grilled tun served over sweet pea risotto with caper lemon tomato sauce
  • Rosemary lamb shank stew
    With rustic root vegetables in tomato Rosemary Demi glacé
  • Beef braciole
    Pan seared stuffed flank steak with spinach, provolone, Parmesan cheese and sausage slow cooked in red wine and fresh herbs, Topped with zesty tomato sauce
• Dessert
  It will be our pleasure to custom create any dessert desire.

Lowcountry cuisine menu

• Starters

  • Down south charcuterie plate
    Pimento cheese, local goat cheese with red pepper jelly, pickle shrimp, slice country ham and pickle okra with crack black pepper water crackers

  • Peel and eat local jumbo shrimp, with zesty cocktail sauce

  • Lowcountry Carolina jumbo lump crab cake, with sweet corn and pimento relish

  • Shem creek clam fritters, with toasted benne seed honey butter

  • Devil crab bites, with vidallia onion relish

  • Wood fire grilled oysters topped with Vidalia pimento cheese

  • BBQ glazed bacon wrapped sea scallops

  • Back fin crab salad wontons

  • Parmesan crab stuffed wild mushrooms

  • Pulled bbq pork bruschetta, with pimento cheese and diced butter pickle

  • Baby creek shrimp corn fritters, served with warm bacon cream sauce

  • Kiawah Island crab stuffed oyster Rockefeller

• First Course 

  • Lowcountry tomato pie, over arugula with balsamic truffle glaze

  • Charleston she crab soup, laced with aged sherry and jumbo lump crab fritter

  • Potato and leek soup, with sauté creek shrimp and truffle oil drizzle

  • Gullah shrimp and crab gazpacho soup

  • Fried green tomato Napoleon, layered with pimento cheese and topped with baby micro greens

  • Pan seared soft shell crab, over mixed greens and topped with Gullah creole

  • Butter poached lobster salad, with champagne Sabyon

  • Charleston jumbo lump crab cake, over red pepper cream and topped with baby greens

  • Iceberg wedge salad, with sautéed baby Creek shrimp topped with diced tomatoes, scallions and Clemson blue cheese vinaigrette

  • Wadmalaw island water melon salad, with diced cucumbers, red onion, fresh mint, basil, and tossed in citrus vinaigrette

• Entree

  • Shem creek shrimp and grits, in silky smooth bacon cream topped with crumble bacon, cheddar cheese, diced tomatoes and scallions

  • Edisto river mix grill, grilled NY strip topped with sauté Carolina shrimp scampi

  • Farmers market organic shrimp creole, over jasmine rice

  • Devil crab stuffed flounder with fresh herb butter sauce

  • Catch of the day, chefs choice of fresh local fish, grilled or pan seared to perfection

  • Seafood broil, shrimp, scallops, oysters and devil crab fire roasted in old bay broth with Cajun creole remoulade

  • Pecan smoked baby back ribs, with hickory sugarcane BBQ sauce

  • Sliced smoked beef brisket, served over cheddar grits

  • BBQ smoked and glazed slice turkey breast

  • Seafood pilau, Charleston local spin on paella, shrimp, sausage, chicken, okra and bay scallops over red rice

  • Eggplant and creek shrimp bake, with Parmesan crust and red pepper coulis

  • Smoked Gouda and lobster Mac n chz

  • Pan fried cornmeal crusted catfish creole

  • Sautéed chicken liver, with onions and peppers in country ham cream sauce

• Sides

  smoked turkey collard greens
  ham hock butter beans
  pork belly green beans
  Wadmalaw stewed tomatoes and okra
  Toogoodoo black eyed peas
  dirty rice
  macaroni and cheese
  white bbq cole slaw
  squash casserole
  sweet potato casserole

sample menus