Our Supper Series returns to Mallard! Join us on December 4th for an exclusive communal dining experience featuring Chef Hamilton Johnson's take on four classic South Carolina staples, designed with your delight in mind.

Guests will begin with a welcome cocktail and light snacks at the bar, then will move to the private dining area for a communal four-course, family-style dinner with optional curated wine pairings.

Join us each month as we highlight a new and exciting culinary theme for the season. Follow us on Eventbrite for updates on January's theme, and enjoy immediate access once tickets go live!

THE MENU

First Course

She Crab | Jumbo lump crab tartine, chanterelle mushrooms, sourdough, sherry-crab emulsion

Wine Pairing: Weingut Max Ferdinand Richter Riesling Kabinett 2020

Second Course

Frogmore Stew | Cast iron rockfish, smoked pork, poached shrimp, corn pudding, duck fat potatoes

Wine Pairing: Poe, Ferrington Vineyard Chardonnay, Anderson Valley CA 2019

Third Course

Carolina BBQ | Berkshire porchetta, boiled peanut hummus, charred sweet potato, pork crackling, gooseberry, mustard Q

Wine Pairing: Ochota Barrels, The Price of Silence, Gamay, Adelaide Hills, Australia 2021

Dessert

Sweet Tea | Black tea leaf genoise, meyer lemon chess pie, sweet tea-anise hyssop sorbet

Wine Pairing: Erasmo, Late Harvest Torontel, Maule Valley, Chile 2010

Due to the communal nature of this dinner, we will not be able to make large changes to the menu to accomodate allergies. Small changes will be approved by Chef on a case by case basis. 20% of the ticket price will go directly to our service team as a gratuity.