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Spring Dinner Menu
Updated: 5/14/08
Appetizers
Spring Rolls - Dried Fruit, Split Creek Farm Goat Cheese, Honey-ginger Glaze - $7
Sweet Chili Calamari - Sesame Tempura Battered - $8
Crab Rangoon - Jumbo Lump Crab, Boursin Cheese, Plum Coulis - $8
Tomato and Mozzarella - Moncks Corner Tomato, Sesame Panko Encrusted Mozzarella, Thai Basil, Sweet Soy Dressing- $7
Pickled Shrimp Cocktail - Edamame, Ginger, Wakame, Celery, Carrots, Radish, Cocktail Aioli- $9
Tuna Tartar - Miso, Jalapeños, Wakame, Cucumber, Pickled Ginger - $8
Sautéed Mussels - Sambucca Saffron Cream Sauce, Herb Crouton - $7
Crispy Crab Roll - Avocado Ice Cream, Blood Orange Vinaigrette, Diced Tomato, Red Pepper, Cilantro, Cucumber, Shallots, Chive - $9
Tomato Provencal - Stuffed with Cordray's Farm Ground Beef, Garlic, Ginger, Cilantro, Natural Jus - $7
Salads | Soups
Arugula and Lolla Rossa Salad - Rita's Roots Greens and Radishes, Split Creek Farm Goat Cheese, Moncks Corner Cucumbers and Tomatoes, Miso Dressing - $7
Classic Caesar - Romaine, Gruyere Spring Roll, Caesar Dressing - $6
Local Bibb Lettuce - John's Island Strawberries, Cucumbers, Blue Cheese, Spiced Pecans, Soy-Ginger Dressing - $7
French Onion Soup - Gruyere Spring Roll - $6
Entrees
Red Snapper - Pan Seared - South Carolina - Crispy Rice Noodles, Sugar Snap Peas, Green Curry Sauce - $22
Bouillabaisse - Sautéed - South Carolina - Local Fish, Scallops, Shrimp, Mussels, Potatoes, Bok Choy, Fennel, Crimini Mushrooms, Bisque Sauce - $22
Cornish Hen - Roasted - Arkansas - Bacon, Pearl Onions, Pepper-Tarragon Dumpling, Green Peas, Blood Orange Sauce - $20
Tilapia - Fried - South Carolina - Encrusted with Five Spice Pecans, Salted Cod Yukon Potato Purée, Sautéed Broccolini, Tapenade Sauce - $20
New York Steak - Grilled - Colorado - Rita's Roots Arugula, Local Tomato, Fingerling Potatoes, Cilantro Pistou, Rosé Wine Sauce - $28
Scallops - Pan Seared - Maine - Coconut Jasmine Rice, Green Peas, Mushrooms, Pineapple Salad - $23
Palmetto Bass - Roasted - South Carolina - Sautéed Bok Choy, Fennel, Asparagus, Cherry Tomatoes, Tomato Fume Sauce - $22
King Salmon - Pan Seared - Columbia River - Sautéed Edamame, Japanese Noodles, Citrus Fume- $20
Naked Fish - Fresh off the dock, Served with your Choice of Two Side Items - Market Price
Sides:- Salted Cod Yukon Potato Purée - $4
- Pan Seared Pepper-Tarragon Dumplings - $4
- Coconut Jasmine Rice and Peas - $4
- Sautéed Asparagus - $4
- Ponzu Marinated Mushrooms - $4
- Garlic Broccolini - $4
Executive Chef : Nico Romo
Chef de Cuisine: Charron Henry
Sous Chef: Deveaux Stockton
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