Menu I
Healthy & Holy
Only the freshest organic ingredients, composed in our colorful, vegetable-forward favorites. Bright, clean, and quietly virtuous.
Philosophy
Plant-based fare, from international favorites to slow-cooked, deep-fried classics — made by the palms of my hands.
Three-course menus served with care. Freshly pressed tortillas, scratch-made ice cream, and every sauce simmered the long way. An optional tablescape turns dinner into an evening.
Menu II
Fried & Fiesty
Our Southern favorites, repurposed in a plant-based fashion. Crisp, golden, generously seasoned — the kind of plate that earns a second helping.
The Experience
A three-course evening.
I
First Course
An opening appetizer so satisfying you'll hate to leave it behind — just enough to tease the appetite and make room for what's coming.
II
Main Course
Your chosen menu, Healthy & Holy or Fried & Fiesty, plated with intention and abundance.
III
Dessert
Scratch-made small batch Sundaes and hand-finished sweets — a last word from the pastry kitchen.
+ Tablescape Add-On Available
+ Wine Pairing Available
The Chef
Bever-leigh Holloway
A long-time home cook with a southern heart and an international pantry, Bever-leigh is currently a pastry student at Auguste Escoffier — pairing the discipline of classical technique with the warmth of food cooked for people you love.
Every menu at Palm passes through her hands, from the dough to the dessert.
Reservations
Set a table with Palm.
Private dinners, intimate gatherings, and tablescape evenings. Tell us about your night and we will compose a menu for it.
Inquire — Beverleighholloway@gmail.com