Heaven Taste


Our Menu


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.

                      Fresh Salads

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.

Baby Arugula

Roasted mushrooms, tiny pan-fried potatoes and goat cheese with cabernet vinaigrette.

Caesar Salad

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.

Caprese Skewers

Mini mozzarella cheese balls skewered with tender basil leaves and juicy tomatoes drizzled with tangy-sweet balsamic reduction.

                       Entree Course

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

Lamb Chops

Market Price

LowCountry Smoke-Roasted Salmon Fillet

Tomato-Basil Fondue, sautéed Squash Medley, Sweet Summer Corn infused Mashed Potatoes

LowCountry Redfish

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.

                      Country Sides

Home Style Macaroni & Cheese

Our killer mac & cheese crafted with a blend of parmesan, sharp cheddar & jack cheeses.

Southern Coleslaw

Crisp cabbage, carrots & radishes in a light, sweet and creamy blend.

Brunswick Stew

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.

Tomato-Cucumber Salad

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)

Broccoli Rabe

Tossed in garlic butter with a squeeze of lemon, served warm.

Grilled Asparagus

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.

Braised Carrots

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.

Roasted Cauliflower

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.

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(555) 444-3333