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Lowcountry Southern Supper
Charleston comes to the Gulf: she-crab bisque under sherry foam, a filet with bone marrow butter, crisp fried chicken with a honey glaze, and local fish with mango beurre blanc.
(GF) gluten-free · (V) vegetarian · ✳️ served raw or cooked to order. Every dish can be adjusted for allergies and diets; tell us about them when you book.
✳️ Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
No shellfish? Swap in…
Start with the Beef Carpaccio & Bone Marrow ✳️ or the Black Truffle Boudin Balls, heritage pork and dirty rice croquettes with black truffle aioli, in place of the bisque or the oysters. We also leave the seafood tower and chilled seafood platter off the table. Your chef confirms every dish when you book.
Make it a celebration
Add a seafood tower for six, $425: oysters raw or baked, crab fingers, lobster tails and shrimp cocktail. Grazing boards for about ten start at $150, from champagne and brie to classic charcuterie.
About this menu
Which fish will we have?
Local redfish, snapper or grouper. Tell us which you'd prefer when you book. It's a premium main and adds $10 a guest.
Is there a vegetarian option?
Yes. The Forest Mosaic, a wild mushroom terrine in puff pastry, is vegetarian, and so is the Forager's Tableau salad.
How is it different from the Gulf Coast Seafood & Creole Dinner?
This supper leans toward Charleston and the Lowcountry. The Gulf Coast Seafood & Creole Dinner cooks from Louisiana, with gumbo, boudin, crawfish étouffée and bananas Foster.
Let's plan your table
Build your event and see your quote in about four minutes. Nothing is charged until you've seen it, and a person reads every request within 24 hours.
Questions first? Email admin@chefjojo30a.com.