You are here

Home » FOOD


“Redneck” Clams Casino

Oven-Roasted Clams

Pimm’s Cobbler

Make Chicken Stock

Frankly Speaking

Honey Hole

Raw Beet Salad with Citrus & Pistachios

Roasted Beets & Their Greens

Golden Beet Soup with Salad of Scallop, Green Apple, & Horseradish

Oyster Bruschetta

Kale Caesar

Grilled Flatbread Pizza with Kale & Country Ham

Bite the Bulleit

Oyster Cornbread Dressing

Roasted Leg of Lamb Persillade

Brussels Sprouts with Caramelized Onions & Bacon

Eggnog Cheesecake with Candied Pecans & Cranberry Compote

Roasted Pumpkin Soup with Cardamom Crème Fraîche & Prosciutto Cracklings

The Ultimate Coconut Cake Cocktail

The Lion Tamer

Pot Stickers

Rabbit Hunter’s Style

The Screamin’ Eagle

Changes in Latitude

Beef Tri-Tip

Pickled Turnips

Poached Oysters

Steak Bites

Toasted Mushroom Rolls

Roper House Old Fashioned

Champagne Punch

Brown Butter Brownies with Walnuts

Cheese Coins

Endice with Boursin Cheese

Pickled Shrimp

Red Pepper Coulis

Micro Salad

Field Pea, Shrimp, & Pepper Coulis Salad

Van Lear Rose Cocktail

Grilled Shrimp

For the Grilled Vegetable Relish


Pluff Mud Porter Pop

For the Coleslaw

Grilled Chicken

Grilled Tomato & Onion Salsa

Rescoldo-style Vegetables

Lychee Ti Punch

Pico de Gallo-spiked Queso

Grilled Pork Rack

Strawberry Cobbler

Barbecue Pork Tacos

Grilled Vegetable Quesadillas

Grilled Rib Eye

Peach Sangria

Summer Tomato Salad

The Huck Finn

Grouper Tacos

Soft Granola Bars

Fingerling Potato And Leek Pizza

Spicy Calabrese Salami And Pickled Pepper Pizza

Strawberry Panna Cotta

Local Strawberry And Beet Salad

Banh Mi Meatloaf

Grilled Local Triggerfish

Charleston Grill S’mores

Curried Shrimp

Boudin Blanc with Sweet-sour Cabbage, Apple, Bacon, & Prune

Sean's Grandma's Apple Stack Cake

Southern Smoke

Grey Goose Winner

Spring Phoenix

Gentleman Jack Winner

Apple-skin Bittered Sling

Blue Crab Risotto with Cascabel Chiles

Herb- & Mustard-Crusted Rack of Lamb with Salad & Hand-Torn Croutons

Carolina Cup Oysters with Avocado & Rosé Champagne Dressing

Chocolate Ganache Bread Pudding with Port Caramel Sauce

Butternut Squash Soup with Candied Walnuts & Cardamom Cream

Sweet Potato & Pear Soup

Cupid’s Cup

S.N.O.B. Cornbread

French 75

Michael Ruhlman's Citrus-Cured Salmon

Brown Oyster Stew

Gomiti with Scungilli Bolognese

Edward’s Eye Opener

Semolina Apple Torta

Crudo di Pesci with Tangerine, Pickled Garlic, & Amalfi Coast Extra-Virgin Olive Oil

Scallopini of Local Swordfish with Sweet Onion Fonduta & Lambrusco Reduction

Bucatini with Clammer Dave's Verdicchio-braised Vongole, Goat Butter, & Grilled Mortadella

Picatta of Flounder “Torcino Style" with Rock Shrimp

Roasted Sunchokes, Parsnips, & Brussels Sprouts with Sautéed Carrots

Orange Buttermilk Sugar Cookies

Caramel Pots de Crème With Plum Chutney & Tuiles

Grapefruit Pistachio Layer Cake

Oven-Roasted Squash

Key Lime Poppy Seed Cake

Stuffed Quail

Meyer Lemon Tart