WOOD-FIRED MENU
Start the with your choice of a Grazing Display (Harvest Board or Seacuterie) to mingle & munch for cocktail hour. For the seated main course, select a pre-plated First Course to bring everyone to the table. Select 2 entrees & 2 sides for your main course that will be prepared outdoors over our portable wood burning fire pit. Finish with your choice of dessert!
Start the with your choice of a Grazing Display (Harvest Board or Seacuterie) to mingle & munch for cocktail hour. For the seated main course, select a pre-plated First Course to bring everyone to the table. Select 2 entrees & 2 sides for your main course that will be prepared outdoors over our portable wood burning fire pit. Finish with your choice of dessert!
GRAZING DISPLAY
Cocktail Hour / Choose 1:
HARVEST BOARD
Artisan Bread, Crackers & Crostinis
Specialty Cheeses & Cured Meats
Seasonal Vegetable Crudités
Handcrafted Hummus
Fresh & Dried Fruits
Marinated Olives
Sweet Preserves
Candied Nuts
SEACUTERIE
Dressed Sweet Petite Oysters on the Rocks
Poached Local Shrimp | Spicy Cocktail Sauce
Yellowtail Tuna Crudo | Seasonal Garnishes
Caramelized Fennel Crabcakes | Old Bay Aioli
Seared Scallops | Lemon Basil Pesto
Seasonal Vegetable Crudités & Dip
Candied Nuts | Crostinis
FIRST COURSE
Pre-plated / Brings everyone to the table / Choose 1:
Charred Peach & Prosciutto Salad {GF}
Little Gem Lettuces | Marinated Sheep's Milk Feta | Cherry Tomato Medley | Honey Basil Vinaigrette | Crushed Pistachio
Grilled Green & Golden Zucchini Carpaccio {V}
Summer Tomato & Calabrian Chili Sauce | Crispy Burrata Ball | Basil Microgreens
Little Gem Wedge Salad
Cherry Tomato Relish | Smoked Bacon Lardons | Toasted Cornbread Crumbles | Gorgonzola & Chive Dressing
Grilled Shrimp & Succotash Salad {GF}
Braised White Acres Field Peas | Smoked Corn | Blistered Cherry Tomatoes | Basil Pesto
Layered Lump Crab Salad Stack {DF, GF}
Avocado & Lime Puree | Local Peach Salsa | Citrus Vinaigrette | Herb Salad
Smoked Sweet Corn Bisque {GF}
Lump Blue Crab & Local Pepper Salad | Tarragon Oil
WOODFIRED ENTREES
Choose 2:
Bacon Wrapped Grass-fed Beef Tenderloin {GF}
Green Peppercorn Bordelaise
Crosby's Golden TileFish {GF}
Meyer Lemon & Basil Pesto
Joyce Farms Chicken Breast {GF}
Roasted Red Pepper & Basil Romesco
Grass-fed Lamb Chops {GF}
Roasted Fig Demi Glace
Maple Leaf Farm's Duck Breast {GF}
Red Wine Blueberry Reduction
Niman Iberian Pork Tenderloin {GF}
Peach & Ginger Chutney
Seared Lump Blue Crabcakes
Dill & Fresh Horseradish Sauce
WOOD-FIRED SIDES
Choose 2:
Hundred Layer Potato Pave {GF, V}
Rosemary & Thyme Butter | Roasted Garlic Creme
Golden & Green Zucchini Squash {GF, V}
Roasted Red Pepper Caponata | Crumbled Feta | Garden Herbs
Blackened Okra Pods {GF, V}
Blistered Cherry Tomatoes | Pickled Sweet Corn
Roasted Green Beans {GF}
Crispy Pancetta | ‘Nduja Vinaigrette | Toasted Pine Nuts
Summer Succotash {GF, V}
White Acre Field Peas & Butterbeans | Smoked Sweet Corn | Cherry Tomato & Basil Relish
Rainbow Carrots {GF, V}
Red Pepper Romesco | Charred Shishitos | Crumbled Sheep's Milk Cheese
SWEETS
Choose 1 or 2 (parties over 12):
Vanilla Bean Shortcake {V}
Spiced Mascarpone Whip | Caramelized Peaches
Whipped Meyer Lemon Cheesecake {V}
Almond Crust | Roasted Strawberry Compote
Torched Creme Brûlée {GF, V}
Orange Supremes | Blackberries
Lavender Lemon Tart {V}
Blueberry Reduction | Lavender Shortbread Crust
Orange Almond Cake {GF, V}
Saffron Crème | Summer Fruit
Dark Chocolate Hazelnut Torte {GF, V}
Raspberry Reduction | Frangelico Crème
Cocktail Hour / Choose 1:
HARVEST BOARD
Artisan Bread, Crackers & Crostinis
Specialty Cheeses & Cured Meats
Seasonal Vegetable Crudités
Handcrafted Hummus
Fresh & Dried Fruits
Marinated Olives
Sweet Preserves
Candied Nuts
SEACUTERIE
Dressed Sweet Petite Oysters on the Rocks
Poached Local Shrimp | Spicy Cocktail Sauce
Yellowtail Tuna Crudo | Seasonal Garnishes
Caramelized Fennel Crabcakes | Old Bay Aioli
Seared Scallops | Lemon Basil Pesto
Seasonal Vegetable Crudités & Dip
Candied Nuts | Crostinis
FIRST COURSE
Pre-plated / Brings everyone to the table / Choose 1:
Charred Peach & Prosciutto Salad {GF}
Little Gem Lettuces | Marinated Sheep's Milk Feta | Cherry Tomato Medley | Honey Basil Vinaigrette | Crushed Pistachio
Grilled Green & Golden Zucchini Carpaccio {V}
Summer Tomato & Calabrian Chili Sauce | Crispy Burrata Ball | Basil Microgreens
Little Gem Wedge Salad
Cherry Tomato Relish | Smoked Bacon Lardons | Toasted Cornbread Crumbles | Gorgonzola & Chive Dressing
Grilled Shrimp & Succotash Salad {GF}
Braised White Acres Field Peas | Smoked Corn | Blistered Cherry Tomatoes | Basil Pesto
Layered Lump Crab Salad Stack {DF, GF}
Avocado & Lime Puree | Local Peach Salsa | Citrus Vinaigrette | Herb Salad
Smoked Sweet Corn Bisque {GF}
Lump Blue Crab & Local Pepper Salad | Tarragon Oil
WOODFIRED ENTREES
Choose 2:
Bacon Wrapped Grass-fed Beef Tenderloin {GF}
Green Peppercorn Bordelaise
Crosby's Golden TileFish {GF}
Meyer Lemon & Basil Pesto
Joyce Farms Chicken Breast {GF}
Roasted Red Pepper & Basil Romesco
Grass-fed Lamb Chops {GF}
Roasted Fig Demi Glace
Maple Leaf Farm's Duck Breast {GF}
Red Wine Blueberry Reduction
Niman Iberian Pork Tenderloin {GF}
Peach & Ginger Chutney
Seared Lump Blue Crabcakes
Dill & Fresh Horseradish Sauce
WOOD-FIRED SIDES
Choose 2:
Hundred Layer Potato Pave {GF, V}
Rosemary & Thyme Butter | Roasted Garlic Creme
Golden & Green Zucchini Squash {GF, V}
Roasted Red Pepper Caponata | Crumbled Feta | Garden Herbs
Blackened Okra Pods {GF, V}
Blistered Cherry Tomatoes | Pickled Sweet Corn
Roasted Green Beans {GF}
Crispy Pancetta | ‘Nduja Vinaigrette | Toasted Pine Nuts
Summer Succotash {GF, V}
White Acre Field Peas & Butterbeans | Smoked Sweet Corn | Cherry Tomato & Basil Relish
Rainbow Carrots {GF, V}
Red Pepper Romesco | Charred Shishitos | Crumbled Sheep's Milk Cheese
SWEETS
Choose 1 or 2 (parties over 12):
Vanilla Bean Shortcake {V}
Spiced Mascarpone Whip | Caramelized Peaches
Whipped Meyer Lemon Cheesecake {V}
Almond Crust | Roasted Strawberry Compote
Torched Creme Brûlée {GF, V}
Orange Supremes | Blackberries
Lavender Lemon Tart {V}
Blueberry Reduction | Lavender Shortbread Crust
Orange Almond Cake {GF, V}
Saffron Crème | Summer Fruit
Dark Chocolate Hazelnut Torte {GF, V}
Raspberry Reduction | Frangelico Crème
WOODFIRE PACKAGE & PRICING
Up to 14:
$150 per person
15-25:
$135 per person
26-50:
$115 per person
Includes ceramic plates, olive green linen roll-ups with fork and knife, serving equipment, platters, palm leaf plates & linen-feel beverage napkins.
Service Fees:
1 chef per 25 people at $250 (set up to clean up)
1 server per 25 people at $200 (set up to clean up)
**Service available outside of the Charleston Area. Please inquire for transportation fee.
- Grazing Display - Harvest Board or Seacuterie
- Plated First Course
- 2 Woodfired Main Entrees
- 2 Woodfired Main Sides
- 1 Dessert
Up to 14:
$150 per person
15-25:
$135 per person
26-50:
$115 per person
Includes ceramic plates, olive green linen roll-ups with fork and knife, serving equipment, platters, palm leaf plates & linen-feel beverage napkins.
Service Fees:
1 chef per 25 people at $250 (set up to clean up)
1 server per 25 people at $200 (set up to clean up)
**Service available outside of the Charleston Area. Please inquire for transportation fee.