Menus
Tidewater Carolina Table – ~$40 – $75 per person
Estimated food range: approximately $40 to $75 per person, depending on seafood selection, meat selection, service format and number of dishes.
A generous Low Country catering menu built for family-style service or a small buffet, though it can serve as a shorter plated 3 course Dinner.
This is the relaxed coastal Carolina expression: fried estuarine fish, shrimp boil, rice middlins, purloo, Hopping John, chicken bog, Carolina pork, tomato pie, fried okra, hushpuppies, butter beans, pickles, chow-chow.
It is designed for 20 to 40 guests, with enough polish for a private dinner and enough variety for a true Southern gathering.
Suggested format: family-style, small buffet, or even a three course sit down with a combination of passed appetizers, mains and sides following on.
Passed Appetizers and Small Bites
Shrimp Boil
Carolina shrimp, new potatoes, corn, smoked sausage, lemon, crab boil butter and parsley, served warm in small bowls or stationary.
Fried Green Tomato Croustades…
Fried green tomatoes with crab boil aioli, pepper relish, herbs and a touch of hot sauce.
Mini Hushpuppies…
Crisp cornmeal hushpuppies with whipped sorghum butter and sea salt.
Deviled Eggs…
Country-style deviled eggs topped with/without chilled pickled shrimp, celery leaf and paprika.
Smoked Saltwater Fish Dip…
Smoked local saltwater fish with lemon, herbs, cream cheese, hot sauce and house benne crackers.
Tomato Pie…
Warm tomato pie tartlets with summer tomato, cheddar, buttermilk custard, herbs and a crisp benne-cornmeal crumb.
Relish and Pickle Board
Optional, but strongly recommended for buffet or family-style service…
Southern Relish Board
Chow-chow, pickled okra, pickled green tomatoes, watermelon rind pickles, pepper vinegar onions, benne crackers and soft butter.
Salads
Low Country Salad…
Summer tomatoes, cucumber, sweet onion, basil, cracked pepper and sherry vinaigrette.
Pea Salad…
Black eyed peas, Sea Island red peas, celery, herbs, pickled onion, benne seed and pepper vinegar vinaigrette.
Carolina Slaw…
Cabbage, carrot, scallion, mustard seed and choice of buttermilk dressing or vinegar dressing.
Succotash Salad…
Fresh butter beans, sweet corn, peppers, tomato, herbs and lemon butter vinaigrette.
Side Dishes
Carolina Purloo…
Rice middlins cooked with onion, celery, pepper, smoked sausage,ham hock broth, herbs and pan drippings.
Hopping John…
Sea Island red& black eyed peas, Carolina rice, smoked pork, scallion and pepper vinegar.
Fried Okra…
Cornmeal-crusted okra with remoulade or hot pepper vinegar.
Collard Greens with Smoked Ham Jus
Slow-braised greens with garlic, vinegar and smoked pork.
Fresh Butter Beans with Country Ham…
simmered with Vidalia onion, herbs and a light smoked broth.
Sweet Potato Gratin
Thin-sliced, baked with cream, herbs and a light brown sugar crust.
Cast Iron Cornbread or Hushpuppies…
Served with sorghum butter, honey butter or pepper jelly.
Mains
Fried Estuarine Fish Platter…
Saltwater or tidal creek fish, whiting, flounder, redfish or speckled seatrout, cornmeal beer batter, lemon, tartar sauce, rémoulade and hot sauces served on the side.
Carolina Chicken Bog…
Chicken, Sticky Gold rice, smoked sausage, onion, celery, black pepper and herbs.
Country Captain…
(Cut up Chicken)
Braised with tomato, curry spice, peppers, golden raisins, almonds over Carolina rice.
Carolina Style Pork Shoulder
Slow-smoked or oven braised with vinegar-pepper sauce, mustard sauce…optional soft rolls and pickles.
Shrimp and Rice Middlins Purloo…
Local shrimp, rice, tomato, garlic, peppers, herbs and seafood stock.
Low Country Bouillabaisse…
Shrimp, crab, local saltwater fish, tomato, okra, corn and shellfish broth, served with rice on the side.
Carved Mains…
*Pork Rib Roast
*Smoked Turkey Breast
*Tennessee Lamb Leg…
Peach mostarda, cane syrup vinegar glaze.
Desserts
These are intentionally party-friendly.
Pecan Pie
Pecan Tartlets
Classic Southern pecan pie with bourbon whipped cream if desired.
Banana Pudding
Vanilla custard, banana, whipped cream and wafer crumble.
Peach Cobbler
Carolina peaches, biscuit crust or crumble topping, served warm with cream.
Buttermilk Chess Pie
Southern chess pie with buttermilk, citrus and a lightly caramelized top.
Key Lime
Lemon Icebox Pie
Bright citrus custard, graham crust and whipped cream.
Coconut Cake
Pound Cake
Served with berries, peaches or citrus cream.
Tidal-Creole Supper – ~$50-$90 per person
Estimated food range: approximately $50 to $90 per person, depending on seafood, meat selection, service format and course count.
Service Level is flexible.
Suggested format: casual plated or family-style.
Passed Appetizers
Included with all selections.
Choose 2 or 3.
~ Fried green tomato croustades with crab boil aioli, blistered local piperade and celery leaf.
~ Lemony Spanish mackerel rillettes with chives and horseradish cream on toasted brioche.
~ Warm cornmeal and spiny lobster madeleines with whipped sorghum butter and red sea salt.
~ Small buttermilk biscuits with shaved country ham, fig or muscadine preserve and peppery greens.
~ Warm tomato pie tartlets with summer tomato, cheddar, herbs, buttermilk custard and benne crumb.
Starting Courses
~ A chilled Low Country tomato coupe filled with wahoo ceviche, Florida avocado, cucumber, cilantro aioli and Key lime juice with a touch of Carolina Reaper.
Mains…
~ Thick cut Southern pork rib roast or chop with peach mostarda, braised collards, sweet potato gratin and smoked ham jus.
~ Local saltwater catch, such as redfish or speckled seatrout, with crawfish butter, leeks, wild mushrooms and herb roasted marble red potatoes.
~ Boneless fried chicken and seared andouille over yellow corn grits with tarragon Béarnaise, braised Savoy, and pickled pepper relish.
~ Seared farm duck breast with red Charleston rice, Sea Island red peas, charred onion, greens and a cane syrup vinegar glaze.
Desserts
~ Warm cornmeal cake with macerated strawberries, buttermilk cream, pecan praline and bourbon caramel.
~ Buttermilk crème brûlée beneath a deep burnt sugar shell with roasted Carolina peaches and a small pecan crisp.
~ Uptown banana pudding with vanilla bean custard, soft sponge, caramelized banana, and bourbon sticky toffee.
~ Southern chess pie with citrus, buttermilk cream and a cane syrup drizzle.
The Beaufort Low Country French Menu – ~$75-$135 per person
Estimated food range: approximately $75-135 per person, depending on seafood, meat selection and number of courses. Staffing level is flexible.
Canapés – included with all selections.
Starters
Second Course
Ideal for warmer weather.
Mains
Upon occasion, personally harvested wild boar or venison may be substituted here.
Dessert
“Panna Cotta au Sucre Brûlé”
Burnt sugar buttermilk panna cotta with bourbon peaches, cane syrup caramel and a thin candied benne wafer.
“Tarte au Babeurre et Agrumes”
A small buttermilk chess tart with citrus curd, toasted meringue, pecan croquant and light rum caramel.
“Crème aux Agrumes et Ananas”
Citrus and pineapple curds with toasted meringue, buttermilk cream, pecan croquant and a light rum caramel.