Alexander’s incorporates local knowledge to create its most popular fare
Updated: Apr 13
The talented culinary team at our own Alexander’s Restaurant & Wine Bar, the upscale dining establishment conveniently located along the entryway to Palmetto Dunes Oceanfront Resort, know they don’t need to look far to find the finest ingredients in the southeast and beyond.
The resort’s Food & Beverage Director Justin Rowland and Executive Chef Charles Pejeau regularly construct their seasonal menus placing an emphasis on locally sourced ingredients.
Many of the most popular items at Alexander’s are distinctive to coastal Carolina. The restaurant regularly features seasonally-inspired cuisine such as locally-caught seafood. According to Charles, among the menu favorites this summer and into the fall pay tribute to classic Lowcountry and Alexander’s favorites, including:
Marsh Hen Mill for our grits and red peas. Marsh Hen Mill is a family-run farm and fresh produce market located in Edisto Island, South Carolina, filling the world with flavor one bag of stone ground goodness at a time. Marsh Hen Mill, formerly known as Geechie Boy Grits, was created by Greg and Betsy Johnsman who have a passion for the land and their products. Learn more here: https://marshhenmill.com/.
Country Ham and Bacon come from Benton’s Smoky Mountain Country Hams. Located in Madisonville, Tennessee, Benton's Hams are slow cured and typically aged 9-10 months or more producing world class country hams and bacon, though hams are available 1 year or older. The business started in 1947 by the late Albert H. Hicks, a dairy farmer who began curing and selling hams out of a painted block building. Learn more here: https://bentonscountryhams2.com/index.html
Our half chicken is from Joyce Farms. Joyce Farms, located in Winston-Salem, North Carolina, and provides the finest, most flavorful meat and poultry raised on small farms using humane, all-natural methods, with nothing added EVER. Joyce Farms was started in 1962 by Alvin Joyce and is still a family-owned business today, with Alvin’s son, Ron Joyce, and his two sons, Ryan and Stuart, at the helm. They specialize in unique heritage breed meat and poultry and in pioneering a shift to environmentally friendly regenerative farming practices.
Our pork chops are from Peculiar Pig Farm. Located in Summerville, South Carolina, this farm specializes in Duroc, Hereford & Berkshire Cross Pigs, resulting in a highly prized fat to meat ratio of premium pork unmatched in quality and taste. In 2009, Marvin Ross founded Peculiar Pig Farm, named for the way he remembers watching his grandfather’s hogs shuffle around. As a southern black farmer, farming the same land that his grandfather once did is a way for Martin Ross to honor and continue his heritage. Follow Peculiar Pig Farm on facebook here: https://www.facebook.com/peculiarpigfarm/
Our fresh catch varies every day (ranging from Wahoo and Tilefish, to Grouper and more). We get our fish from the waters of South and North Carolina, as well as Florida.
Oysters in colder months are straight from the nearby May River. In the summer months, we source them from the New England area.
"Why eat local? Besides being able to help support our local community, locally grown food doesn't have to travel far to arrive on your plate, thus making it fresher and full of flavor."
Of course, our guests often choose to complement their delicious meal from the extensive selection of wines at Alexander’s, which last year earned the Hilton Head Monthly 2020 Readers' Choice Award for “Best Wine Selection on Hilton Head Island.” Naturally, our award-winning selection is procured from a variety of local experts.
To enjoy these elevated takes on locally influenced seafood, hearty mains and more in sophisticated, airy surrounds on the water, make your reservations at Alexander’s Restaurant & Wine Bar. You can thank us later.