At Leluia Hall, we bring you delicious, colorful food—it’s a bright palate of fresh ingredients—and none of this is possible without our farming partners. Enjoy Covington sweet potatoes that wrap our long-line caught Sea Bass entree and brighten up our Ceviche. Urban Gourmet Farms provides mushrooms (like those scrumptious Trumpet mushrooms!) and a lot of our local grains come from Anson Mills in South Carolina. Many of the beautiful edible flower garnishes on our drinks and dishes come from Mai’s Farm and Small City Farm.

Listed below are more of the farms we source from—and we’re grateful to our friends at FreshList for aggregating all these delicious ingredients and getting them to our door. Thank you!

• Anson Mills (Columbia, SC)
• Barbee Farms (Concord, NC)
• Boy and Girl Farm (Waxhaw, NC)
• Bush N Vine (York, SC)
• Crowe’s Grows (Stallings, NC)
• Edisto Honey (Branchville, SC)
• Fair Share Farm (Pfafftown, NC)
• Lucky Leaf Gardens (Harrisburg, NC)
• Mai’s Farm (Taylorsville, NC)
• Old North Farm (Shelby, NC)
• Seven Sisters Farm (Charlotte, NC)
• Small City Farm (Charlotte, NC)
• Street Fare Farm (Concord, NC)
• Urban Gourmet Farms (Weddington, NC)
• Wild Hope Farm (Chester, SC) 
  
  

A few other fun foodie notes from Chef:

FRESH BREADS

In our Leluia Hall kitchen, we take pride in crafting nearly everything by hand, starting with our house-made Hawaiian rolls—proofed to perfection and enriched with fresh pineapple juice for a soft, subtly sweet bite. Enjoy the rolls with our homemade coconut butter.

MASA

Our masa program is equally intentional: we press fresh masa tortillas daily using Masienda’s nixtamalized heirloom masa, whether they’re served as two-bite tacos or warm and tender alongside our Bone Marrow & Shrimp appetizer. That same dedication carries into our handmade masa dumplings for our fan-favorite Masa & Cheese, a playful take on street corn featuring corn three ways: in the dumplings, roasted, and as popped corn on top. 

PROTEINS

We bring in fresh East Coast oysters, including selections from right here in North Carolina. For our Honey Saffron chicken, we bring in Joyce Farms’ heritage poulet rouge breed—for exceptional flavor and texture. Our steaks, always prime or wagyu, receive a careful salt-sugar cure to draw out the meat’s natural richness. It takes more time to do a salt-sugar cure, but if you’re like us, you’ll notice the difference and want that perfection every time!

SEA BEANS

What’s a sea bean? A sea bean is a culinary succulent plant which grows in coastal areas. A lot of people say it’s like a skinny asparagus—and it’s a delicate, sustainable vegetable that grows in water. We use Sea Beans in our Sea Beanie Tini cocktail and our Sea Bean Caesar salad!

CEVICHE

To brighten our Sea Bass ceviche (long-line caught Sea Bass!), we use a technique called “acidification.” We measure the sugar content (with a pH meter) and add citric acid and malic acid to bring the pineapple juice to the same acid level as lime juice. By mirroring the acid level of lime, we give the juice the crisp tang of lime balanced with tropical sweetness.

DESSERTS 

As you get to the end of your meal, enjoy our pastry team’s desserts… all those little homemade touches from pie crusts to cakes to icings to ice creams make the perfect touch to cap off your meal! 

We use the best ingredients and you’ll see we always work toward food inclusivity. If any guest has dietary restrictions, our servers will bring a special diets menu to navigate to dishes that are free of gluten, dairy, nuts etc. or items that are vegetarian or vegan. 

We appreciate you dining with us!