Little Palm, the poolside bar and restaurant in The Ryder Hotel, is now serving breakfast daily from 8 am to 10:30 am.
The menu, created by Executive Chef Tim Morton, includes items like an omelet sandwich, coconut French toast, a parfait with granola and fresh berries, warm grains with almond butter and blueberries, avocado toast, and a smoked salmon bagel.
Little Palm says they are dedicated to using only seasonal ingredients and is serving locally sourced eggs and sausage from Storey Farms on Johns Island. Cocktails, including a mimosa and michelada, will be served after 10 am.
Little Palm also serves seafood, shareable plates, and seasonal dishes from 11 am to 10 pm Sunday through Thursday and 11 am t0 11 pm on Friday and Saturday.
For more information, visit www.littlepalmbar.com or theryderhotel.com.
