Eliza Bar + Kitchen

blueberry, tahini, granola, honey

multi-grain, lemon, red pepper flakes, micro radish

pineapple, banana, strawberry

2 eggs, crispy potatoes, toast

cheddar biscuit, fried green tomato, crabmeat, poached egg

country pork sausage, buttermilk biscuits, fried eggs

buttermilk, banana, pecan, maple syrup

tomato, ham, cheddar curd, farm green salad

wild mushrooms, goat cheese, tarragon, crispy potatoes

Deep Eddy Vodka, DeKuyper Peachtree Schnapps, & Bellini Mix served on the rocks with a Prosecco float topped with a pickled South Carolina Peach garnish

(Said to have originated at the Planters Hotel Charleston SC) Bacardi Añejo Cuatro Rum, pineapple, fresh sour, & grenadine shaken and served on the rocks with a dash of Angostura Bitters and a pineapple chip

Belvedere Ginger Zest Vodka, Charleston Tea Plantation Brewed Iced Tea, Bee City Honey Farm Simple Syrup garnished with candied ginger and a lemon wheel

Cucumber Infused Beefeater Gin, fresh lemon, Prosecco, cucumber, basil

Casamigos Joven Mezcal, sour, fresh lime, and Serrano Pepper shaken on the rocks with Bulls Bay Smoked Salt Rim

Maker's Mark Bourbon, fresh lemon, simple syrup, egg white and Jack Rudy Aromatic Bitters shaken and strained over ice

Skyy Infusions Watermelon Vodka, Conundrum Rosé, Grand Marnier, orange, watermelon juice, garnished with Bulls Bay Salt Dusted Watermelon Cubes

Deep Eddy Vodka, Charleston Blonde Bloody Mary Mix, and pickled okra, Old Bay

by the bottle only

Strawberry, Cucumber, Mint, Pellegrino

Turmeric, Ginger, Cinnamon, Black Pepper, Bee City honey

Star Anise, Cinnamon, Bee City honey

Lime, Mint Syrup, Salt

Cold Brew

with Fresh Blueberries, Honey Butter and Maple Syrup

with Maple Syrup, Banana Walnut Compote and Cinnamon Butter

with Whipped Butter and Maple Syrup

with Tomato, Capers, Onions and Lemon

with Scrambled Egg and Turkey Sausage

Whole Country Eggs, Egg Whites, Caramelized Onions, Peppers, Mushrooms, Spinach, Kale, Tomatoes, Ham, Bacon, Turkey Sausage and Goat Cheese

Traditional Chocolate & Almond Croissants

with Cheese and Creole Mustard

with Hummus

with Greek Yogurt Dipping Sauce

Crab Artichoke Dip and Spinach Sundried Tomato Dip, served with Pita Chips

Eggplant, Edamame and Beet

Served with Rice Crackers and Pita Chips

Vanilla, Chocolate and Berry

with Whipped Butter

Topped with Berries

Roasted Turkey, Virginia Ham, Roast Beef

with Humus

Tomato, Mustard Aioli and Pickles

Topped with Berries

with Capers, Tomatoes and Lemon

with Carbonara Sauce

with Puttanesca Sauce

Topped with Berries

Roasted Turkey, Swiss Cheese, Lettuce, Tomato on Ciabatta Roll

Roast Beef, Arugula, Shaved Parmesan, Horseradish Cream on Ciabatta Roll

Virginia Ham, Sharp Cheddar, Bibb Lettuce on Rye

Grilled Garden Vegetables, Hummus with Feta on Whole Grain

with Peanut Sauce

with Goat Cheese

with Parmesan Figs

with Crème Fraiche

with Spicy Chorizo Butter

with Red Coconut Curry Sauce

with Whole Grain Mustard

topped with Parmesan Crumbs

with Tabasco Aioli

with Truffle Aioli

with Thai Chili Sauce

with Spinach, Goat Cheese and Sundried Tomato Pesto

with Quinoa and Goat Cheese

with Red and Yellow Pear Tomato, Mozzarella with Basil Pesto

Seasonal

with Pickled Okra and Cocktail Sauce

with Cucumber Mignonette

with Chive Crème Fresh

with Chili Oil, Micro Cilantro, Crispy Wonton in a Cucumber Cup

with Red Pepper on Crostini

with Kalamata Olive Tapenade on Crostini

Includes: 1 Salad, 2 Entrees, 2 Sides and 1 Dessert

Includes: 2 Salad, 2 Entrees, 2 Sides and 2 Desserts

Includes: 2 Salad, 3 Entrees, 3 Sides and 2 Desserts

with Beets, Pecans, Walnuts and Feta Cheese and Balsamic Dressing

with Garlic Croutons, Shaved Parmesan and Creamy Caesar Dressing

with Watermelon Radish, Cucumber, Tomato and Buttermilk Ranch Dressing

with Preserved Lemons and Thyme Jus

with Pecans and a Peach Glaze

with a Red Wine Shallot Sauce

with Cherry Tomatoes, Capers and Lemon Butter

with figs and a Sherry Demi Glaze

stuffed with Spinach, Goat Cheese, Sundried Tomatoes, and Drizzled with a Balsamic Glaze

Chive, Goat Cheese, Creamy Butter or Garlic

with Feta and Fresh Mint

Topped with Berries

with Beets, Pecans, Walnuts and Feta Cheese and Balsamic Dressing

with Garlic Croutons, Shaved Parmesan and Creamy Caesar Dressing

with Watermelon Radish, Cucumber, Tomato, Blue Cheese and Buttermilk Ranch Dressing

with Braised Apple Bacon Collard Greens and

with Cheddar Grits

with Grilled Corn, Heirloom Tomatoes, Feta Farrow

with Gruyere Au Gratin Potatoes and

Parsnip Puree with Honey Rainbow Carrots

with Spinach and Goat Cheese Ravioli

Topped with Berries

Pickled Oysters, Sustainable Shrimp Cocktail, Crab Claws with Jalapeño Cocktail Sauce, Whole Grain Mustard Aioli, Cucumber Mignonette and Lemon Wedges

Prosciutto Di Parma, Duck Pate, Fennel Salami, Pickled Vegetables, Grilled Flatbread, Crostini, Focaccia Crisps with a Selection of D 'Argental, Brebirousse, Stilton, Mitica, Drunk Goat Cheese, Dried and Seasonal Fruits, Crisps, Flatbreads and Crostini

Additional $75 Chef Attendant Fee required Each Carving Station

Grain Mustard Remoulade and Freshly Baked Rolls

Freshly Baked Rolls Fresh Cranberry Mayo

Pork Jus and Freshly Baked Rolls

Bordelaise Sauce and Freshly Baked Rolls

Green Peppercorn Au Jus & Horseradish Cream & Freshly Baked Rolls

Horseradish Cream and Freshly Baked Rolls

Preserved Lemons and Dill

lump crab, corn

maple, mustard, watermelon

honey pecans, baby kale

Andouille, tomato, cheddar

quinoa, heirloom tomato

oyster mushrooms, truffle fries