Low Country Shrimp & Grits

  • Glistening shrimp in a hot oil frying process
  • Bayou Shrimp

    Blackened jumbo Gulf shrimp, seared in house Cajun spice and simmered in a smoky pan sauce made with the holy trinity—onion, celery, and bell pepper, plus a rich, blond roux, tomatoes and andouille sausage. Bold, bayou-style flavor in every bite.
    [nut-free]

  • Gold Standard Grits

    Creamy, stone-ground white grits from Anson Mills, prized for their heirloom corn flavor and velvety Southern soul. Enriched with sharp cheddar and fresh scallions for an extra layer of comfort, and just a little swag.
    [vegetarian, gluten-free, nut-free]

  • Swamp Cabbage

    Thinly shaved cabbage tossed in a zesty Creole mustard vinaigrette with a splash of buttermilk. Crisp, refreshing, and built to cut through the heat and richness.
    [vegetarian, gluten-free, nut-free]

  • Quick pickle Garden Okra & Cukes

    [vegan, vegetarian, gluten-free, nut-free]

Let’s obsess for a sec

In 2016, as I strolled among the moss-draped oaks, I knew I would leave my heart at Boone Hall Plantation. This low country supper is cooked with my love in honor of the Gullah Geechee people and their enduring legacy. Boone Hall holds the living memory of their traditions that shaped the very soul of Lowcountry cooking. Built on bold spice, slow-simmered depth, and a deep respect for the hands and histories that cultivated the land and nourished generations.

$175 for 4 persons

Date to be announced

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