Chef Roland’s Favorites

Menu

Person holding a metal bowl of cherry tomatoes at an outdoor gathering or picnic.
Close-up of small appetizer bites consisting of chopped raw beef on toasted bread, garnished with herbs, served on a wooden platter.

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, apple slices, and crispy bacon on a white plate.
Barbecue ribs topped with sprigs of rosemary in a foil container.
Close-up of an orange cocktail with ice, garnished with a cinnamon stick, star anise, and a slice of melon in a glass.
Three glass dessert cups filled with chocolate brownie sundaes topped with whipped cream, chocolate sauce, and cherries, served on a pink tray with spoons.