Wild Caught Shrimp Cocktail "Disc"
Our sustainable version of the shrimp "shooter so overplayed by our competitors. Our incredible home-cooked wild shrimp are presented on a petite compostable bamboo dish, draped with fresh cocktail sauce and topped with horseradish sprouts and lemon zest.
Mini Crab Cakes
Panko crusted lump crab, shallots, lemon and herbs served with lemon and topped with remoulade sauce.
Coastal Shrimp Dip Phyllo
Local caught sweet shrimp chilled and tossed in a creamy blend of LowCountry seafood seasonings and fresh lemon
Ahi Tuna Crisp
Panko crusted and seared ahi-tuna served on a crispy wonton and topped with peach mango relish.
Spicy Tuna Tartar
Served on crispy tortilla with shaved jalapeño & avocado puree.
Meat & Poultry
Fried Chicken & Waffle (Fall-Winter season)
Roasted pumpkin-walnut waffle topped with crispy friend buttermilk chicken bites & drizzled with black pepper-sage infused maple syrup.
*Fried Chicken & Waffle (Spring-Summer season)
Dried cherry-pecan waffle topped with crispy fried buttermilk chicken bites & drizzled with black pepper-sage infused maple syrup.
*Traditional Chicken & Waffle Bite
Plain waffle topped with crispy fried buttermilk chicken bites & drizzled with Vermont maple syrup.
Signature Quail Crostini
Marinated and grilled quail topped with raspberry compote on house-made crostini.
Bacon Wrapped Dates
Goat cheese filled fresh dates wrapped in hickory smoked bacon & topped with balsamic fig
Chicken or Beef Wellingtons
Pastry wrapped beef or chicken with savory mushrooms, served with tarragon-garlic aioli.
Pulled Pork Crostini
Lean, hand pulled pork lightly sauced with our vinegar based barbecue sauce and topped with Southern coleslaw on a house-made crostini.
Smoked Chicken Salad Crostini
LowCountry's chicken salad garnished with dried cranberries on house-made crostini.
Beef Tenderloin Crostini
Sliced tenderloin, red onion confit and a touch of creamy horseradish sauce on house-made crostini.
Dried Pears wrapped with Prosciutto
Dried pears plumped with premium Cognac & lemon, strip of prosciutto.
Crispy Fried Pork Rinds & Pimento Cheese
House-fried crispy pork rinds topped with Aunt Virginia's southern pimento cheese spread.
Mini Beef Sliders
Topped with bacon jam and candied jalapeños.
Smoked Chicken Salad Pinwheels
Slow smoked premium chicken blended with pecans, onions and celery rolled in a tomato tortilla.
Field Greens and Baby Spinach
Tossed with candied pecans, fresh sliced strawberries, local goat cheese and orange-scented white balsamic vinaigrette, topped with whole wheat croutons.
Local Baby Kale Salad
Tossed with lemon-champagne vinaigrette, feta cheese and dried blueberries.
New South Caprese Salad
Fresh vine ripened tomatoes, Chef's local cheese selection & shaved Vidalia onions accented by chives and balsamic reduction.
Orange Blush Tossed Salad
A crisp mixture of fresh greens, orange segments, cucumbers served with a tangy citrus dressing.
Fall-Winter Salad Selections
Crisp Apple & Cool Weather Kale Salad
Crispy peak of the season apples, sweet celery, dried Montmorency cherries & caramelized walnuts tossed in a creamy apple cider dressing.
Mediterranean Couscous & Roasted Butternut Squash
With orange champagne vinaigrette.
Roasted mushrooms, tiny pan-fried potatoes and goat cheese with cabernet vinaigrette.
Crisp romaine lettuce tossed with shredded radicchio, radishes, garlic croutons, parmesan cheese and creamy Caesar dressing.
Stuffed "Baby Bella" Mushrooms
Earthy, bit-sized mushrooms stuffed with parmesan-herb panko.
Smoked Gouda Grit Cakes
Pan seared and finished with tomato jam.
Grilled Veggie Skewer (Vegan)
Grilled Portobello, olives, grape tomatoes and zucchini on a skewer with a white balsamic glaze.
Stuffed Sweet & Spicy Mini Peppers
Goat cheese stuffed Peppadew peppers topped with fig-balsamic glaze.
Goat Cheese Filled Endive Spears
Stuffed sweet bell peppers and fresh chives.
Cayenne-Cheddar Biscuit with Cream Cheese & Pepper Jelly
Crispy baby cheese biscuits topped with cream cheese topped with our special sweet pepper jelly.
Pimento Cheese Spread Pinwheels
Aunt Virginia's southern pimento cheese spread rolled in a spinach wrap.
Vidalia Onion Tartlets
Sweet Vidalia onions caramelized and blended with goat cheese baked in a pastry shell.
Fresh feta, basil, and tomato on garlic toasted French bread.
Mini mozzarella cheese balls skewered with tender basil leaves and juicy tomatoes drizzled with tangy-sweet balsamic reduction.
Locally Sourced Chicken, Lemon Caper Style
Hormone free, boneless breast roasted and draped with buttery white wine lemon sauce with capers, tomato, parsley, Greek oregano & lemon thyme.
Smoke Roasted Fresh Salmon Fillets
Fresh Atlantic salmon, smoke-roasted to perfection over aromatic hickory coals. 3 oz individual fillets served ambient temperature with lemon dill cucumber sauce.
Chef's All-Natural Stuffed Pork Loin
Spinach, smoked Gouda and dried fruit stuffed pork loin, natural au jus, served warm from the chafer.
Grilled Breast of Chicken, Sourced Locally
Sliced into medallions and topped with a velvety smooth Asiago-Pinot Grigio sauce and wild mushrooms.
Whiskey Glazed Beef Tenderloin
Marinated in our chef's own whiskey glaze, our tenderloin is grilled over hickory charcoal to seal in the flavors, then sliced and presented ambient temperature.
Lightly Blackened Fillet of Mahi-Mahi
3 oz fillets nestled on a bed of sautéed fresh kale and sweet peppers, drizzled with lemon Chardonnay cream.
6 oz. Beef Filet, Char-Grilled
With roasted Asparagus, blistered Grape Tomatoes and Garlic Mashed Potatoes
Whiskey Glazed Beef Tenderloin
Marinated in our chef's own whiskey glaze, our tenderloin is grilled over hickory charcoal to seal in the flavors. Served with Herb-Roasted New Potatoes, sautéed Fence Greens & horseradish cream sauce
Bloody Mary Grilled Beef Tenderloin
Lightly marinated in spicy Horseradish, black pepper and tomato juice before grilling, served with roasted celery root and red "b" potatoes, blistered tomatoes, creamy horseradish on the side
Grilled Chef's Cut Chicken Breast, Lemon-Thyme Basted
Served over our famous Southern Squash Casserole, accented with Chef's Choice Local Vegetable Selection
Lemon Caper Chicken
Chef's cut breast marinated roasted and draped with a buttery white wine lemon sauce with capers, tomato, parsley, Greek oregano & Lemon thyme
Peach Glazed BBQ Chicken Breast
With Country Ham spiked Green Beans, Sliced Heirloom Tomato, fresh creamy Polenta
Sausage Stuffed Boneless Quail
Flavored with our proprietary LowCountry spice blend, served with risotto "soufflé," wilted greens and blistered tomatoes
Chipotle Roasted Butterfly Pork Tenderloin
Accented with a light orange blossom honey spiced demi-glace, accompanied by Spanish rice cake, Chef's seasonal grilled vegetables
Cornbread and Pecan Stuffed Pork Tenderloin
Blackstrap Molasses glaze, Zucchini Stuffed with Tomato-Field Pea Compote, Pan Gravy
LowCountry Smoke-Roasted Salmon Fillet
Tomato-Basil Fondue, sautéed Squash Medley, Sweet Summer Corn infused Mashed Potatoes
House specialty - Eggplant Lasagna, Pesto grilled Vidalia Onion Ring, baby Cheddar-Herb, Rustic Marinara
Wild Salmon Mac & Cheese
Grilled salmon fillet set on top of a smoked Gouda mac & cheese cake, blistered tomatoes, sauced with a warm bacon, brown sugar and green onion vinaigrette.
LowCountry Crab Cakes
On a raised bed of sautéed spinach, julienne carrots and swiss chard, preserved lemon scented scallion cream
Warm Mushroom Wellington
A heavenly blend of cultivated and wild mushrooms, ricotta, Amontillado sherry and parmesan Reggiano fills delicate pastry, accented with golden beet & scallion vinaigrette
Open-Faced Vegetable Parcel
Vivid seasonal roasted vegetables lightly enhanced with herbs and placed inside flaky pastry, Palmetto Farms brown rice, tomato coulis
Our Famous Barbecue
Pulled Pork Barbecue
LowCountry's signature entree is slow smoked for 16 hours with hickory and pecan wood, creating just the right amount of flavor. The whole ham is pulled by hand to ensure you enjoy the leanest meat possible. We then lightly season and toss with our vinegar based barbecue sauce
Barbecued Beef Brisket
Apple cider and sage marinated, served ambient temperature with green tomato chutney.
LowCountry Barbecue Sauces
Carolina style vinegar based and tomato based barbecue sauces.
Home Style Macaroni & Cheese
Our killer mac & cheese crafted with a blend of parmesan, sharp cheddar & jack cheeses.
Crisp cabbage, carrots & radishes in a light, sweet and creamy blend.
Our signature blend of meats, corn, tomato and okra, a true classic.
Red Skin Potato Salad
With egg, mayo and a hint of mustard.
Barbecue Baked Beans
Slow cooked in brown sugar with LowCountry pork and tomato based barbecue sauce.
Seasonal ripe tomatoes, Vidalia Onions & crisp cucumbers with fresh basil tossed in Greek dressing.
Southern Style Green Beans
Italian cut green beans with country ham & minced sweet onions, braised tender. (Vegan option available)
Tossed in garlic butter with a squeeze of lemon, served warm.
Open flame grilled asparagus, chilled then topped with lemon aioli.
Seasonal Vegetable Medley
An ambient presentation of grilled squash, roasted red & green peppers, grilled zucchini and caramelized Vidalia onions.
Garden Green Beans
Sautéed with roasted garlic and caramelized onions.
Oblique cut organic carrots roasted with garlic and local honey butter.
Fall-Winter Garden Selections
Roasted Root Vegetables
Seasonal turnips, yellow beets, parsnips and organic carrots.
Charred for sweetness and laced with fragrant mild seasonings.
Roasted Brussel Sprouts
Tossed in warm bacon marmalade and champagne vinaigrette.
Sautéed Kale And Swiss Chard
Lightly sautéed with olive oil and garlic.
Roasted Spaghetti Squash
Tossed with parmesan and bacon.
All breads served with your choice of whipped creamery butter, honey or infused olive oil.