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.
Petits Plats
CAVIAR PROFITEROLE
lemon craquelin, crème fraîche, kaluga caviar
OYSTERS
lowcountry cups, Ali dulce mignonette (1/2 doz.)
CRUDO
local fish, harissa vinaigrette, cucumber, radish, sesame
LA SALADE
local lettuce, roquefort vinaigrette, poivron, capers, marcona almonds
PÊCHE GRILLÉ
grilled peaches, watermelon, rosette de lyon, pine nuts, basil, pedro ximenez
RACLETTE BURGER SLIDER
double short rib-brisket patties, caramelized onion, dijonnaise, raclette, petit local bakery sesame roll
CRISPY RICE
carolina gold rice, squid ink, sauce vierge, corn, aïoli
CHARRED OCTOPUS
spring onion soubise, butter beans, burnt orange glaze, sunflower seeds
FILET MIGNON TARTINE
wild mushroom, fresh ricotta, hot honey, sea salt, grilled baguette
POMMES FRITES
rosemary-lemon aïoli
Plats
CONFIT DUCK GNOCCHI
cognac-soaked golden raisins, spring peas, parmesan
POULET ROUGE
joyce farms half chicken, herbes de provence beurre blanc, seasonal vegetables
WAGYU NY STRIP
entrecôte sauce, charred broccolini, black garlic & lemon
POISSON
whole fish, piperade, herb butter, roasted vegetables
BOEUF EN CROÛTE
filet mignon, mushroom duxelles, puff pastry, prosciutto, sauce bordelaise
Desserts
LEMON LAVENDER CRÈME BRÛLÉE
STRAWBERRY CLAFOUTIS
saint angel crème anglaise
GÂTEAU AU CHOCOLAT
salted caramel sorbet