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Menu

Southern cuisine is one of the most creative expressions of the culinary arts, and is an amalgamation of various cultures and tastes. French, Spanish, Caribbean and African influences are obvious. This creativity has flourished despite the fact that the original Southern cooks were limited by the circumstances of their meager existences. Unquestionably, Southern cuisine is largely an outgrowth of cooks using ingredients that they had in abundance in a new and unique way, substituting ingredients they could afford for more expensive ingredients called for by well-known recipes; and, in some cases, preparing ingredients that were simply discarded by others in a tasteful way. For example, the Creole dish Gumbo often prepared in Louisiana begins with a roux like that made in French cooking, but ends with a stew full of the plentiful seafood indigenous to the Gulf Coast. Catfish is substituted for almost every more expensive fish in Southern cooking. Chitterlings and collard greens are an example of the Southern cook’s attempt to “make do” with what they had available.

LowCountry will take a fresh approach to Southern cuisine by starting with the best ingredients, while staying true to the creative influences of the original Southern cooks. Chef Garvin’s Bourbon BBQ Glazed Baby Back Ribs, free-range Organic Fried Chicken, Seafood Bouillabaisse, and Blackened Red Snapper with Shrimp and Crab Etouffée are a few of the dishes that exemplify this approach.  Pushing the envelope of creativity, Chef Garvin creates his own new Southern Cuisine embodied in his dishes such as his Black Eyed Pea Soup, Homemade Shiitake Mushroom Goat Cheese and Chicken Ravioli, and Garlic and Herb Spiked Prime Rib.

Recipes

Express Menu

Chef Garvin plans to use fresh local and native ingredients at each restaurant to ensure that each restaurant will be connected to the local community. This fresh local concept is at the core of the Company’s food philosophy. LowCountry intends to redefine how contemporary Southern cuisine is perceived one restaurant at a time.

In addition to delivering a high quality food experience, consistently, the Company intends to maintain signature LowCountry menu items as well as offer regional chef-driven specials. By keeping the menu fresh and changing, customers will be engaged and have many reasons to visit regularly. Chef Garvin’s “Kicked-Up Burger” is an example of how LowCountry intends to appeal to the masses using southern flair and high quality ingredients to differentiate its concept, food offerings and flavor profile.

The founders intend to expand LowCountry to multiple regions throughout the United States. To ensure the broadest appeal, Chef Garvin intends to carefully balance his menu with popular American favorites


Sample MENU for LowCountry

First Courses:
G. Garvin’s Baby Back Ribs w/ Homemade Bourbon BBQ Sauce
Tequila Lime Shrimp
Prime Filet Capriccio w/ Warm Button Mushrooms
Shitake Mushroom Goat Cheese and Chicken Ravioli

Soups and Salads:
Mixed Baby Greens
Caprese Salad
Seared Ahi Tuna Salad
Black Eyed Pea Soup
Louisiana Creole Gumbo

Burgers/Sandwiches:
Tuna and Crab Salad Sandwich
G. Garvin’s Kicked Up Burgers
Catfish Po’ Boy Sandwich

Entrees:
Blackened Pacific Red Snapper w/ Maryland Crab
Pan Seared/Oven Roasted Seafood Bouillabaisse
Grilled Santa Barbara Prawns
Three-Hour Oven Roasted Short ribs
Free Range Southern Fried Chicken
Chicken Pot Pie
Grilled Prime Filet Mignon
Grilled Bone-In Rib Eye Steak
Southern Fried Steak and Gravy
Penne Regatta w/ Crushed Garlic Plum Tomatoes, Fresh Basil and Parmesan Cheese
Homemade Gnocchi with Herbed Butter Cream Sauce and Sautéed Panchcetta

Sides:
Fried Onion Straw
Red Beans and Rice
Macaroni and Cheese
Sautee Spinach
Main Lobster Mashed Potatoes
Sautee Mix Vegetables
Creamed Spinach
Garlic Broccoli
Parmesan and Cheddar Cheese Grits