Chef Roland’s Favorites

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A chef-curated collection of bold, elevated dishes that blend comfort, creativity, and unforgettable flavor, crafted to showcase Roland’s signature style and private chef experience.

Person holding bowl of cherry tomatoes — private chef picnic setting.
Appetizer bites of raw beef on toast with herbs — private chef presentation.

Welcome Cocktail

Charleston Pirates Rum Cider

Spiced Rum, Apple Cider, Apple Kombucha, Vanilla, Warming Spices

Appetizers

Single Bone Rib

St. Louis Cut Smoked, Spiced, Sauced, Loved

Steak Tartar

Dry Aged Beef, Deviled Egg Spread, House Pickle

Chef's Famous Pastrami Reuben

Gruyère Fondue, Wildcrafted Sauerkraut, Russian Dressing

Salad

Roasted Beet Salad

Chef’s Candied Pecans, Arugula, Green Apple, Truffle Honey and

Goat Cheese Mousse, Maple Vinaigrette

Entrée

Surf and Turf

Old World Brisket

Hickory Smoke, Demi Glace Steak Sauce, Rosemary

Citrus Marinated Mahi

Meyer Lemon, Orange, Thyme, Old Bay

Side Offerings

Broccolini, Sweet Corn, and Field Pea Succotash

Creamy Truffle Whipped Potatoes

Dessert

Chefs Chocolate Fudge Brownie Sundae

Cherries Jubilee, Vanilla Ice Cream

Salad with arugula, beets, apples, and bacon — private chef dish.
Barbecue ribs with rosemary in foil tray — catering service dish.
Orange cocktail with cinnamon, star anise, and melon — crafted by private chef.
Chocolate brownie sundaes with whipped cream and cherries — private chef dessert.
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