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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

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