The Water Coastal Kitchen; 2013 Fall Restaurant Week

Menu and contact information for the 2013 Fall Restaurant Week.

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Course one

Chose one

  • Fried green tomatoes — With homemade pimento cheese, and ancho cream
  • Golden beet and arugula salad — Goat cheese and a balsamic reduction
  • Classic caesar — With sourdough croutons, shaved parmesan, and alici anchovies
  • She crab soup — A creamy classic topped with fresh jumbo lump crab meat

Course two

Choose one

  • Shrimp and grits — Byrds mill grits, sautéed shrimp, smoked bacon, mushrooms, tomatoes, asparagus, and garlic
  • Carolina trout — With sweet potato mash, shaved Brussels sprouts, and a butter-pecan glaze
  • Grilled pork chop — With red skin mashed potatoes, whiskey butter apples, sautéed spinach, and cider reduction
  • New York strip steak — Roasted root vegetables, braised greens, and a red onion marmalade
  • Blackened mahi-mahi — Tropical fruit salsa, sautéed spinach, coconut risotto, plantain chips
  • Pan seared crab cakes — Chesapeake remoulade, red skin mashed potatoes, and asparagus

Course three

Choose one

  • Walnut maple pumpkin roll
  • Hazelnut crème brûlée
  • Classic key lime Pie
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