Welcome to Charleston Restaurant Week
Transcription
Welcome to Charleston Restaurant Week
Welcome to Charleston Restaurant Week Mixed Green Salad Roasted tomato, Seasonal vegetables, Sherry vinaigrette Blanc de Blancs, Henry Varnay, Loire, France, NV House made Country Pate Pistachio, Prune, Pickled vegetables Gewurztraminer, Banyan, Monterey, California, 2014 Mepkin Abbey Mushroom Soup Crème Fraiche, Chive Macon Villages, Jean Touzot, France, 2013 Potato-Leek Tart Nicoise olive, Arugula, Red pepper Grenache Rose, Domaine de Couron, Ardeche, France, 2013 Mussels & Frites a la Grecque White wine, garlic, fennel Entre Deux Mers, Chateau de Fontenille, France, 2013 Garbure Roasted pork, Duck confit, Root vegetables, Beans Mandriolo, Moris Farms, Tuscany, Italy, 2013 Blanquette de Veau Pomme puree, Mushrooms, Pearl onions Cabernet Sauvignon, Heron, California, 2011 Today’s Catch Amandine Pomme puree, Haricots verts Pinot Blanc, Sass, Willamette Valley, Oregon, 2013 Citrus Crème Brulee Lemon tuile, Candied zest House made Limoncello Chocolate-Hazelnut Torte Gianduja ice cream, Chantilly cream Syrah Port, Olde Shandon, Paso Robles, California, NV Profiteroles Cinnamon & Vanilla ice cream, Dark chocolate sauce Sauternes, La Fleur D’Or, France, 2011 Duo of French Cheeses Bucheron, Morbier, Honey, Fruit compote Little James Basket Press, Minervois, France, 2013 3 Courses for $ 30 Wine Pairing $ 16 Tax and gratuity not included No sharing or splitting No substitutions