New Spring 2024 Menu & Happy Hour Items at Herd Provisions in Charleston, South Carolina

The culinary team at Herd Provisions is adding new dishes to celebrate the season. The refreshed dinner menu from Executive Chef Jeanne Oleksiak and Executive Sous Chef Joe Holmes offers seasonal dishes including: 

  • Whipped Ricotta with preserved citrus relish, calabrian chili & warm baguette
  • Wok Fried Lentils with spring vegetables, pickled dukkah, puffed rice & spicy tamari
  • Pan Seared Local Fish with miso radish puree, peas, mint & tamari chimichurri
  • Charred Asparagus with chermoula, yogurt & sumac

The new happy hour menu, available everyday from 3-5pm at the bar or on the patio, features mouthwatering additions including: 

  • Deviled Local Eggs
  • Hand Pies
  • Croquettes
  • Sliders (herd, blues, BBQ or veggie)
  • Singapore Chili Shrimp with ginger, pineapple & habanero

About Herd Provisions 

Nestled in Charleston’s Wagener Terrace neighborhood, Herd Provisions is Charleston’s whole-animal butcher shop, restaurant and boutique grocery destination from farmer Alec Bradford. Herd Provisions was founded on the pillars of humanely raised and sustainably sourced food, community and quality. For 20 years, Herd Provisions’ Owner Alec Bradford has run Leaping Waters Farm in the mountains of Southwest Virginia, raising some of the oldest and rarest breeds on the planet – Ancient White Park cattle. Offering shared plates, farm steaks, burgers, salads and more, Herd Provisions speaks to a variety of palates with its casual yet refined menu. Helmed by Executive Chef Jeanne Oleksiak and Executive Sous Chef Joe Holmes, the ever-evolving lunch and dinner menus are driven by seasonal ingredients, boasting signature meats from Leaping Waters Farm alongside true farm-to-table starters, shareable dishes and entrees. The restaurant always has exciting happenings including an extensive cocktail & mocktail menu, weekly wine deals, monthly wine tastings, live music and daily happy hour.

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Photos courtesy of Herd Provisions

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