In the esprit de Provence, La Cave celebrates the rhythm of the seasons through the lens of Chef Alex Eaton. Each dish showcases the Lowcountry’s freshest ingredients, thoughtfully sourced from local farms and purveyors, and paired with organic French wines and garden-driven cocktails—all meant to be shared and savored at a leisurely pace.
lemon craquelin, crème fraîche, kaluga caviar
elderberry mignonette
local fish, grape/ginger consommé, apple, sumac
local lettuce, roquefort vinaigrette, poivron, capers, marcona almonds
pistachios, warm spice, espelette
rosemary-lemon aïoli
double short rib-brisket patties, caramelized onion, dijonnaise, raclette, petit local bakery sesame roll
mussels, shrimp, and local fish, saffron broth, fennel, potato, grilled baguette
potato purée, salade mentonnaise, burnt orange, pine nuts
saffron beurre blanc, castelvetrano olive, tarragon, micro chervil
wild mushroom, fresh ricotta, hot honey, sea salt, grilled baguette
cognac-soaked golden raisins, shaved brussels sprouts, parmesan
joyce farms half chicken, herbes de provence beurre blanc, roasted seasonal vegetables
entrecôte sauce, charred broccolini, black garlic & lemon
whole fish, braised cabbage, herb butter, roasted vegetables, endive & carrot
filet mignon, mushroom duxelles, puff pastry, prosciutto, sauce bordelaise
honey & orange soaked figs
salted caramel sorbet