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 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
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)
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 Pureé (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)