Below is a "sampling" of some of the plated menus LowCountry Chef has served to clients. Your menu will be specially designed based on your food preferences, dietary restrictions and needs.
Shrimp & Grits on the Isle of Palms
She Crab Soup
Jumbo lump crab meat, sherry reduction
Fresh Baked Romano Bread
Artisan bread topped with a garlic romano
parmesan cheese spread
LowCountry Chopped Salad
Finely chopped mixed peppers,vegetables, tomato, heart of palm,
crumbled blue cheese and toasted almonds
tossed with white balsamic vinaigrette
Charleston Shrimp and Grits
Large shrimp, stone ground yellow grits
topped with an andouille sausage
& tasso ham gravy
Seasonal Fresh Berries with Crème Fraiche
With homemade linzer biscuits
LowCountry Seafood Dinner
Jumbo Lump Crab Cakes
Served with a tarragon aioli
Fresh Baked Sour Dough Bread
With a pesto infused extra virgin olive oil
Traditional Caesar Salad
Homemade dressing with sourdough croutons
Sautéed Fresh Halibut with Lemon Thyme Butter Sauce
Garlic spinach and mashed Yukon Gold potatoes
Homemade Key Lime Pie
Macadamia nut crust and real whip cream
LowCountry Filet Mignon Dinner
Baked Jumbo Prawns
Served with a garlic chardonnay butter sauce
Fresh Baked Bruschetta
Basil pesto, roma tomato and mozzarella cheese
Salad Wedge
Iceberg lettuce topped with
homemade Danish blue cheese dressing
Grilled Beef Tenderloin with Mushroom Marsala Sauce
Steamed asparagus and garlic mashed Idaho potatoes
Homemade Double Chocolate Brownie
Toasted pecans, vanilla bean ice cream,
raspberry coulis and real whip cream
843.693.8993
Kiawah Dinner Party
Shrimp Scampi Bruschetta
jumbo shrimp in scampi herb butter and served with garlic sour dough toast
Lobster Bisque
Lump lobster meat, in a cream brandy reduction
Traditional Caesar Salad
Homemade dressing and parmesan croutons
Cedar Plank Salmon
with orange tarragon beurre blanc
Pots de Crème
Sinfully rich, dense chocolate custard topped with Kahlua sabayon and served with pecan shortbread
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Plated Menus
