SEATED DINNER SERVICE
STARTERS
WEDGE CAESAR
Romaine Heart | House Caesar | Shaved Parmesan & Romano Cheese | Fresh Dill | Toasted Baguette
SALTHOUSE SALAD
Mixed Greens | South Carolina Roasted Pecan | Aged Gouda | Dried Blueberry | Grape Tomato | White Balsamic Gastrique (GF, V) *contains nuts
GREEN SALAD
Romaine & Bibb Lettuces | Oven-Roasted Tomato | Shaved Carrot | Fresh Mint | Focaccia Crouton | Asiago | Red Wine Vinaigrette (V)
SOUTHERN SALAD
Romaine Hearts | Shaved Cucumber | Apple Wood Smoked Bacon | Aged Cheddar | Cornbread Crouton | Red Onion | Pimento Cheese Ranch
SPINACH SALAD
Baby Spinach | Seasonal Melon | English Cucumber | Toasted Hazelnut | Feta | Vanilla Vinaigrette (GF, V) *contains nuts
SEASONAL COMPOSED SALAD
Fresh Greens | Heirloom Grains | Seasonal Ingredients | Lemon Vinaigrette | Edible Flower (V) *available GF, DF, NF, VE on request
CAPRESE PANZANELLA
Cherry Mozzarella | Baby Heirloom Tomato | Micro Basil | Focaccia | Balsamic Reduction | California Olive Oil | Cracked Black Pepper (V)
BEET & BURRATA SALAD
Burrata | Red & Golden Beets | Toasted Pepitas | Radicchio | Frisee | Cheerwine Vinaigrette (GF, V)
RED LEAF LETTUCE SALAD
Crostini | Heirloom Tomatoes | Prosciutto Crumble | Chive & Basil Boursin Mousse | Charred Lemon Vinaigrette
ENTRÉES FROM THE FARM
HERB RUBBED BEEF FILET
Smoked Potato Purée | Benne Seed Asparagus | Bordelaise Sauce (GF)
BRAISED SHORT RIB
Aged Cheddar Grits | Mushroom Ragout | Pickled Orange Gremolata (GF)
BRAISED PORK SHANK
Hoppin John | Collard Greens | Molasses Pork Jus (GF, DF)
CAST IRON SEARED LEMON THYME CHICKEN
Truffled Parmesan Dutchess Potatoes | Blistered Haricot Verts | Lemon-Thyme Velouté (GF)
CHICKEN PARMESAN
Cavatelli Alfredo | San Marzano Tomato Sauce | Fresh Mozzarella | Marinated Arugula
GRILLED ELK LOIN FILET
Gruyere Potato Gratin | Asparagus & Shiitake Brown Butter Duxelle | Anise Carrot Purée | Morel Demi-Glace (GF)
PAN SEARED LAMB CHOPS
Roasted Harissa Purple Carrots | Honey Sweet Potato Purée | Mint Gremolata (GF)
ENTRÉES FROM THE OCEAN, CREEK & RIVER
PAN SEARED LOCAL FISH
Marsh Hen Mill Middlins Rice Grits | Lemon Pepper Haricot Verts | Candied Carrot Coulis (GF)
SALTHOUSE CRAB CAKES
Garlic Smashed Potatoes | Shaved Brussels Slaw | Red Pepper Purée | Remoulade
PAN SEARED SALMON
Creamed Succotash | Citrus Grilled Baby Zucchini | Pickled Rhubarb Purée (GF)
PAN SEARED SCALLOPS
Butterfly Pea Risotto | Lemon Brown Butter Asparagus | Scallion Oil | Lemon Dill Beurre Blanc (GF)
ENTRÉES FROM THE FIELD / VEGETARIAN
QUINOA CAKE
Oven Roasted Tomato | Fresh Herbs | Dried Berries | Candied Carrot Coulis (DF, VE, GF upon request)
MUSHROOM RAVIOLI
Shiitake & Cremini Mushrooms | Fresh Oregano | Lemon | Parmesan (V)
EGGPLANT PARMESAN
Herb Bread Crumbs | San Marzano Tomato Sauce | Fresh Basil | Fresh Mozzarella | Marinated Arugula (V)
BUTTERFLY PEA TEA & WILD MUSHROOM RISOTTO
Marsh Hen Mill Carolina Gold Rice | Butterfly Pea Tea | Wild Mushrooms | Basil Oil | Grated Parmesan Reggiano (GF, V)
STUFFED SPAGHETTI SQUASH
Sweet Potato | Chickpea | Roasted Tomato | Dried Blueberry | Thyme | South Carolina Pecan (GF, DF, VE) *contains nuts
CHEESE TORTELLINI
Ricotta | Pecorino Romano | Parmesan Reggiano | San Marzano Red Sauce | Pistachio (V) *contains nuts
ROASTED RATATOUILLE
Eggplant | Zucchini | Squash | Tomato | Bell Pepper | Fresh Herbs | Romesco | Chimichurri (GF, DF, VE) *contains nuts
BUILD YOUR OWN SPLIT PLATE
*Offer your guests variety on one dinner plate. We suggest choosing one seafood and one meat option (surf and turf) to please a wide range of tastes. This type of dinner service also includes your choice of vegetarian entrée as an alternative option for your guests.
PROTEINS — CHOOSE TWO
Braised Short Rib | Herb Rubbed Petite Filet | Elk Loin Petite Filet | Lamb Chops | Lemon Thyme Chicken | Pork Loin | Crab Cake | Local Fish | Scallops | Shrimp Skewer | Salmon | *all GF except Crab Cake which can be GF upon request / additional charge.
SIDE ITEMS — ALL GF — CHOOSE TWO
Purple Potato Purée (V) | Benne Seed Asparagus (V) | Marsh Hen Mill Carolina Gold Middlins “Rice Grits” (V) | Smoked Collard Greens (DF) | Creamed Succotash (V) | Roasted Garlic Broccolini (DF, VE) | Southern Style Green Beans (DF) | Marsh Hen Mill Stone Ground Grits (V) | Roasted Haricot Verts with Shallots & Lemon (DF, VE) | Potato Purée (V) | Potato Gratin (V) | Honey Sweet Potato Purée (V) | Lemon Brown Butter Asparagus (V) | Roasted Brussels Sprouts with Bacon, Balsamic & Brown Sugar (DF) | Roasted Fingerling Potatoes (DF, VE) | Butterfly Pea Tea Risotto (DF, VE) | Truffle Parmesan Duchess Potatoes (V)
SAUCES — CHOOSE ONE
Bordelaise (DF, GF) | Remoulade (DF, GF) | Candied Carrot Coulis (DF, GF, VE) | Seasonal Gremolata (GF, V) | Grilled Pineapple Salsa (GF, DF, VE) | Lemon Beurre Blanc (GF, V) | Lusty Monk Honey Mustard (GF, DF, VE) | Horseradish Dijonnaise (GF, DF, V)