Popular Suggested Plated Course Lunches

Customization Available and Welcome

Lowcountry Luncheon
~Course One: Passed Hors d’oeuvres of your Choice
~Course Two: Arugula Salad with Red Onion, Grape Tomatoes and Shaved Parmesan with a French Vinaigrette
~Course Three: Signature Lump Crab Cake over Lemon Herb Orzo with Sautéed Spinach
~Course Four: Key Lime Pie with Fresh Whipped Cream and Raspberry Coulis

Pawleys Island Plate
~Course 1: Passed Hors d’oeuvres of your Choice
~Course Two: Watermelon Salad (Seasonal) with Fresh Mint, Goat Cheese, Candied Pecans and Sweet Pepper Vinaigrette
~Course Three: Chilled Chicken (or Shrimp) and Bowtie Pasta Salad with Grilled Corn, Asparagus, Roasted Red Peppers, Artichokes, Fresh Mozzarella and a Tomato Pesto Vinaigrette
~Course Four: Old-Fashioned Caramel Layer Cake, Homemade Peach Ice Cream, Hot Icing

Waccamaw Luncheon
~Course One: Passed Hors d’oeuvres of your Choice
~Course Two: BLT Wedge Salad with Bleu Cheese Vinaigrette
~Course Three: Cast Iron Skillet Grouper with Leek and Garlic Wine Sauce over Lemon Herb Orzo with Baby Green Beans, Caramelized Onions and Forest Mushrooms
~Course Four: Warm Brownie with Vanilla Bean Ice Cream and Raspberry Drizzle

Live Oak Luncheon
~Course One: Passed Hors d’oeuvres of your Choice
~Course Two: Classic Caesar Salad with Crispy Romaine, Shredded Parmesan, Hearty Croutons and Creamy Garlic Caesar Dressing
~Course Three: Chicken Piccata over Angel Hair Pasta with a Mixed Citrus Caper Butter Sauce
~Course Four: Lemon Chess Pie with Fresh Berries and Whipped Cream

Bistro Plate
~Course One: Passed Hors d’oeuvres of your Choice
~Course Two: Fresh Spinach with Mandarin Oranges, Dried Cranberries, Feta, Candied Pecans and Champagne Vinaigrette
~Course Three: Chicken Salad, Shrimp Salad and Egg Salad with a Baby Croissant or Sliced Tomatoes (Seasonal)
~Course Four: Pound Cake with Strawberries and Whipped Cream

Garden Gathering
~Course One: Passed Hors d’oeuvres of your Choice
~Course Two: Creamy Avocado and Red Potato Salad
~Course Three: Signature Lump Crab Cake Over Arugula Salad with a Tomato Shallot Vinaigrette and a Baby Croissant
~Course Four: Honey Lemon Mousse with Fresh Raspberry and Mint