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