On the Menu provides the latest news from the Charleston area’s extensive culinary community, including new restaurants, new menu items and upcoming events, as well as details about local chefs. Submissions should be sent to dailyjournal@scbiznews.com

Charleston Grill is planning to give dieters a boost in January with new menu options. Executive Chef Michelle Weaver will create a three-course vegetarian menu each Monday in January. Each menu will be available that day only, and the cost is $30.

The first Meatless Monday menu will be roasted beets with sheep’s milk feta and blood orange vinaigrette, cauliflower Country Captain with coconut rice and roasted peanuts, and a dessert still to be decided.

Diners can also order off the regular menu.

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The Greater Charleston Restaurant Association will host the 28th annual Lowcountry Oyster Festival on Jan. 30 at Boone Hall Plantation in Mount Pleasant. More than 10,000 people and 32 tons of oysters are anticipated for the event.

Highlights include oyster shucking and oyster eating contests, beer, live music and children’s activities. Alternative food selections will be available from a variety of local restaurants.

The event will take place from 10:30 a.m. to 5 p.m. Tickets are $12 in advance and $15 that day, free for children younger than 10. Purchase tickets online or at any Southcoast Community Bank location. Carpooling is encouraged.

The Lowcountry Oyster Festival is a fund-raiser for the Ronald McDonald House Charities, the Medical University of South Carolina’s Hollings Cancer Center and the Charleston Science Materials Resource Center.