Rental includes:

  • Private use of the building exclusively for your event

  • Access 7:00am to midnight

  • 30, 36" square tables and 160 black chairs

  • Ivory linens and black or ivory linen napkins

  • Seasonal centerpieces with candles

  • China, glassware and silverware

  • Sound system with microphone 

  • Food and beverage is additional and must be provided by the C & S Events and Catering team

Friday: $2,500, full buy-out

Saturday: $3,500 full buy-out

Sunday: $2,000 full buy-out

Weekday: $1,500

Hourly: $125 (Sunday-Thursday, perfect for bridal/baby showers, birthday dinners and photographers)

Rehearsal Dinner: $850 (Friday, 4 hours, non-exclusive use of the space)

Kitchen Rental (small local bakers and chefs needing a DHEC approved kitchen for outside food sales): $20/hour, based on availability

Bartender: $60/hour (two hour minimum)

Security: $35/hour (three hour minimum, required for any event serving alcohol)

Event Insurance: $175 (approximately)


We are happy to customize any menu to fit your event and dietary needs. Each item is carefully prepared from scratch personally by Chef Toby and our pastry chef, Michelle. Nothing comes from a can or a bag and we are happy to modify each recipe to your tastes and requirements.  Meats and vegetables are cooked low and slow with the finest cuts and freshest ingredients which create layers of flavor profiles that are sure to delight each of your guests. 

Southern Favorites, $22/person

  • House brined and smoked chicken and smoked pulled pork with buns

  • Chef's homemade BBQ sauces

  • Signature house made chips

  • Choice of 2 sides: gouda mac and cheese, garlic bacon green beans, creamy garlic mashed potatoes, homemade bbq beans with bacon, southern collard greens, potato salad or apple jicama slaw

  • Fresh made mini-apple, peach or chess pies for dessert

4-Course Dinner, $31/person

  • Salad, bread and butter, choose 1: Chef’s house salad, smoked romaine caesar,  cranberry apple and blue cheese salad or fromage plate with three cheeses

  • Intermezzo, choose 1: tuaca lemon mint sorbet , blood orange sorbet or cranberry and ginger sorbet

  • Entree, choose 1: smoked or roasted turkey with gravy, local cider braised honey ham or brie and bacon stuffed chicken breast

  • Sides, choose 2:  brown butter and cream mashed potatoes, green beans almondine or casserole, rosemary and garlic roasted sweet potatoes, roasted brussels sprouts w/brisket pieces, roasted fennel with asiago and thyme or roasted fingerling potatoes with Garlic and fresh herbs

  • House made dessert, choice of 1:  spiced rum or Kahlua cake bundtini with eggnog ice cream, pumpkin praline pie with fresh whipped topping, fireball apple pie with crème anglaise or gingerbread and eggnog tart

  • Vegetarian plates available upon request

5-Course Dinner, $50/person

  • Passed hors d'oeuvres, choose 3: deviled eggs with candied bacon, classic shrimp cocktail, antipasta skewer, chicken canape on baguette, tepanade canape on baguette or Jamon serrano and manchego cheese

  • Salad, bread and butter, choose 1: Chef's house salad, smoked romaine caesar salad, winter green salad with grilled asparagus arugula and candied pecans or late winter squash with creme fraiche

  • Choice of Intermezzo, choose 1: pomegranate mint sorbet or lemon sorbet

  • Entrée, choose 1: herb crusted beef tenderloin with port wine demi-glace, Coq au Vin or day-boat scallops with blood orange and chile drizzle

  • Sides, choose 2: brown butter new potatoes with tangy creme fraiche, heirloom carrots with honey glaze, root vegetables with balsamic glaze, garlic mashed potatoes, butternut squash au gratin, garlic bacon green beans or grilled asparagus with lemon butter sauce

  • House made dessert, choose 1: blackberry cobbler a la mode, bourbon pecan pie with fresh whipped topping, turtle or Bailey's cheesecake or apple pie a la mode

  • Vegetarian plates available upon request

5-Course Dinner, $68/person

  • Passed hors d'oeuvres, choose 3: 18-hour smoked brisket with fried grit cake and BBQ drizzle, roasted corn and saffron lobster bite, deviled eggs with candied bacon, crab cake with avocado mousse, classic shrimp cocktail or bacon wrapped blue cheese stuffed fig

  • Salad, bread and butter, choose 1: Chef's house salad, smoked romaine caesar salad, kale beet and roasted butternut salad, green bean salad with warm maple bacon balsamic or fromage plate with three cheeses

  • Choice of Intermezzo, choose 1: champagne and citrus sorbet  or strawberry rhubarb ginger sorbet

  • Entrée, choose 1: 18-hour slow roasted short rib, pan-seared halibut, smoked salmon topped with honey rosemary and ginger glaze, smoked duck breast with bourbon and plum compote  or lamb chop with pomegranate demi

  • Sides, choose 2: parmesan or mushroom risotto, root vegetables with balsamic glaze, butternut squash au gratin, blue cheese grit stack with tarragon butter or braised red cabbage and confit fingerlings

  • House made dessert, choose 1: bourbon, classic or lavender crème brulee, turtle or bailey’s cheesecake or wine poached pear with hot chocolate crème

  • Vegetarian plates available upon request

Pasta! Pasta!

Variety of pastas, sauces, and proteins (vegan available) to create your own pasta creation!

  • 1 Pasta, 1 protein (chicken) and 1 sauce $20/guest

  • 3 Pastas, 3 proteins and 3 sauces, $37/guest

  • 5 Pastas, 5 proteins and 5 sauces, $48/guest

  • Pasta options: farfalle, orecchiette, gemelli, fusilli, penne rigate, rigatoni and rutoe

  • Protein options; smoked chicken, smoked brisket, Dr. Pepper braised pulled pork, roasted pulled chicken, bacon, sausage, lobster or shrimp

  • Sauce options: smoked gouda, poblano and roasted corn, saffron and smoked tomato, classic 5 cheese, goat cheese, balsamic and toasted pecans, havarti and jalapeno, gruyere and fine herbs, or we can create your own featured event sauce  

  • House and Caesar Salads

  • Chef’s choice of seasonal vegetable

  • Garlic Bread

  • Dessert display of pies and cookies