Executive Chef Christopher Hewitt recommends selecting 3-4  hors d’oeuvres for your Cocktail Hour.



Cornmeal Fried Oyster     served on a painted oyster shell with peach champagne chow chow

Champagne Shrimp Wand  peeled & deveined  local shrimp marinated in champagne with bay leaves, orange zest, & sesame seeds

Tuna Tar Tar Grit Cake     ahi tuna tar tar stacked atop a petite grit cake with avocado relish and fresh ginger

Bacon Wrapped Scallop     sautéed in brown butter, finished with smoked chipotle crema

She Crab Bisque En Demitasse     laced with sherry, served with our pimiento cheese straw

Poached Lobster Deviled Egg     high southern style, showcasing our classic deviled egg topped with lemongrass poached lobster

Bay Shrimp Wraps     local shrimp stuffed with crabmeat & sausage, then wrapped & fried, and finished with Sweet Garlic Sauce

Petite Lowcountry Crab Cake  plenty of lump crabmeat inside this bite-size Southern staple,  topped with creole remoulade & frisee

Smoked Salmon Lollipop     a signature hors d’oeuvre, featuring citrus & fresh herb cream cheese wrapped with smoked salmon

Shrimp & Grit Sushi     award winning, fully cooked shrimp salad & grits rolled in nori, panko coated topped with wasabi aioli & soy reduction

Grilled Shrimp & Black Bean-Mango Tostada     tortilla disc stacked with avocado relish, shrimp, & black bean mango salsa

Lowcountry Oysters Rockefeller     fresh oyster topped with collard greens & smoked poblano hollandaise



Filet of Beef Crostini     tender beef stacked atop baguette with sun-dried tomato tapenade, topped with basil pesto & parmesan

Chicken Cordon Bleu Satay    parmesan dusted chicken wrapped with prosciutto, pan-seared presented with our cherry dijon sauce

Fried Green Tomato Canape     finished with pimiento cheese mousse and bacon

Crispy Asparagus Straws     blanched asparagus wrapped with prosciutto & asiago cheese with a phyllo collar, then baked until crisp

Fried Chicken Satay     buttermilk marinated chicken, breaded in our secret recipe, then fried and served with honey mustard

Summer Sausage Stuffed Mushrooms     chopped summer sausage with sautéed garlic & mushrooms, baked with mozzarella

Orange Marmalade Chicken Puffs     our signature chicken salad, served on our pastry puffs with micro-greens

Bing Cherry Duck Confit Canape     slow roasted duck served atop our house-made cornbread pancake, cherry compote

Bourbon Pork Tenderloin Biscuit     sage & bourbon roasted pork tenderloin biscuit with brown sugar bourbon sauce

Candied Pork Belly Lollipop   braised and flash fried succulent maple soy glazed pork belly presented as a delectable savory pop

Pecan Encrusted Chicken Bite     georgia pecan coating, finished with a mixed berry demi

Beef Wellington on a Silver Spoon     puff pastry, mushroom duxelle, & tender roasted beef tenderloin

Cheerwine BBQ Pulled Pork     house-made Cheerwine BBQ slow roasted pork served atop a grit cake with smoked gouda



Caprese Salad Wand     cherry tomato, fresh mozzarella, crispy fried basil, presented with a balsamic reduction flavor wand

Goat Cheese and Tomato Tartlet     fresh tomatoes paired with goat cheese & chives, then toasted in our savory pastry cups

Wild Mushroom & Asparagus Spring Roll     flash fried with shredded parmesan, finished with truffled balsamic reduction

Tempura Okra     sea salt dusting with miso dipping sauce

Belgian Endive Canape     bleu cheese mousse, roasted pecans, blackberry or herbed goat cheese with sliced strawberry & sliced almond

Heirloom Tomato Soup Shot with Grilled Cheese     served hot or cold, based on the season, with petite grilled cheese

Pimiento Cheese Hearts     our deliciously Southern Pimiento Cheese served on petite heart-shaped brioche sandwiches

Beet & Goat Cheese Napolean     beet & herbed goat cheese medallions stacked, finished with pistachio pesto