Join us for the next installment of our popular monthly Supper Series at Oak & Honey Greenville. Oak & Honey executive Chef Steven Musolf has partnered with Camp's Executive Chef, Diego Campos, to create an incredible, multi-course dinner experience showcasing off each chef's unique styles.

Our Sunday Supper Series is all about fun and family, inviting all of our guests to be part of ours at this communal dining experience interacting with the amazing culintary team.

Learn more about Chef Steven Musolf here.

Learn more about Chef Diego Campos here.

Select red and white wine offerings will be poured throughout dinner. There will be a welcome sparkling wine and with dessert, coffee or dessert wine.

Event will be held outdoors in the courtyard, weather permitting.

Ticket price includes all courses and drink pairings, plus 20% gratuity.

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Snack

Chicharron Tostada

avocado, cilantro

Diego Campos

Grilled Octopus

Petite Salade Lyonnaise

Steven Musolf

1st course

Summer Vegetables

Banana Pepper, Zucchini, Sweet Corn, Adobo

Diego Campos

2nd course

Scallop Stuffed N.C Fluke

Bio Way Zephyr Squash, Rebecca Farms Shiitake Mushroom Purée, Steve Harrison Farm Pickled Spring Onions, Morel Glaçage

Steven Musolf

3rd course

Braised S.C. Ostrich Neck

Hurricane Creek Grits, Clemson Blue Cheese, Grilled Okra, Heirloom Tomatoes, Natural Jus

Steven Musolf

4th course

Duck Roulade

Mole Poblano, Chicken, Pinenuts, Beet, Eggplant, Sesame

Diego Campos

Dessert

S.C. Peach Flan “Brûlée”

Honey Crystals

Terry Abston