Fine Dining at Home

Chef Ed Renken
Chef Ed Renken

A selection of fine dining menu items to enjoy in the comfort of your home.

MenuMenu ReviewsOther Specialties
Entrees
Seared Duck Breast
Pan Seared Duck Breast | Raspberry Beurre Rouge | Carolina Gold Red Rice | Haricot Verts
Bone-In Ribeye
Bone-in Ribeye | Herbed Fingerling Potato Confit | Slow Cooked Sweet & Sour Italian Green Beans
Venison Loin
Slow Cooked Venison Loin | Peach & Brandy Glaze | Braised Collard Greens | Anson Mills Antebellum Course White Grits
New Zealand Lamb Chop
Seared Rack of Lamb Chop | Mint & Corn Quinoa | Brown Butter Radish
Surf & Turf
6oz Beef Filet | Stone Crab Claws | Creamed Spinach | Horseradish Potato Puree | Lemon Mustard Aioli
Soups
Charleston She Crab Soup
Local Crab | Crab Roe | Onion | Celery | Cream | Sherry | Parsley
Lobster Bisque
Lobster Tail | Tomato | Cream | Lobster Stock
French Onion Soup
Vidalia Onion | Beef Broth | Gruyere Cheese | Baguette
Salads
Classic Caesar Salad
Heart of Romaine | Shaved Parmigiano-Reggiano Cheese | Sourdough Herbed Crouton | Classic Caesar Dressing
Spinach Salad
Fresh Baby Spinach | Bacon | Warm Mustard-Chive Bacon Dressing
Leon Salad
Heart of Romaine | Chickpea | Radicchio | Provolone | Mozzarella | Prosciutto | Red Wine Vinaigrette
Appetizers
Tuna Tartare with Sesame Ginger Sauce
Fresh Local Tuna | Avocado | Green Onion | Cucumber | Cilantro
Steak Tartare with Quail Egg
Prime Beef Sirloin | Shallot | Red Wine Vinegar | Capers | Fresh Quail Egg Yolk
Pan Seared Scallop
Seared Sea Scallop | Lemon Caper Sauce | Crostini | Chive
Chorizo Stuffed Quail
Semi Boneless Quail | Cornbread | Chorizo | Sea Island Red Pea Hummus | Red Pepper Coulis
Desserts
Mint Julep Panna Cotta
Cream | Mint | Kentucky Bourbon
Pecan Praline Cake
Butter Pecan Cake | Creamy Pecan and Bourbon Sauce
Reserve Menu >