Helen’s; 2013 Fall Restaurant Week

Menu and contact information for the 2013 Fall Restaurant Week.

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Course one

Chose one

  • Roasted autumn squash soup
  • Asian pear and beets salad — With baby arugula, toasted pecans, feta, honey-white balsamic vinaigrette
  • Baby spinach and apple salad — With red onion, bacon, warm maple-mustard vinaigrette
  • Sweet potato ravioli — With sage, green onions, parmesan broth
  • Helen’s mussels — With Pernod broth, herbs de provence, matchstick potatoes, lemon aioli
  • Fried green tomatoes — With baby arugula, herbed buttermilk dressing, feta

Course two

Choose one

  • Apple cider braised pork shank — With three cheese grits, sautéed brussels sprouts, and hazelnuts
  • Bacon wrapped stuffed chicken — With edwards surry sausage and pistachio stuffing, creamy potatoes, broccoli rabe and garlic, marsala glaze
  • Hickory smoked beef short ribs — With creamy potatoes, wilted swiss chard and garlic, bourbon barbecue sauce
  • Shrimp and grits — With roasted shrimp, three cheese grits, low country shrimp gravy
  • Housemade potato gnocchi — With roasted seasonal squash, Swiss chard, smoked tomato, baby arugula-pistachio pesto, parmesan broth

Course three

Choose one

  • Banana sundae — Roasted banana ice cream, mocha chocolate brownie, salted caramel sauce, toasted pecans
  • Three layer chocolate cake — Chocolate hazelnut brownie, chocolate chambord mousse, dark chocolate ganache, cocoa cream
  • Carter Mountain apple sorbet
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