CAPACITY – State Room: 24 Bridge Room 16 Courtyard: 50
Buyout – 300 using upstairs and downstairs
Location – Daniel Island
Helmed by Executive Chef Kevin Getzewich, the menu offers a variety of seafood dishes thoughtfully presented in both raw and wood-fired preparations. Inspired by the beautifully simple flavors of the sea, Getzewich partners with local and regional fisheries, farmers, and purveyors to showcase the Lowcountry’s bounty through fresh, seasonally driven cuisine.