Water Coastal Kitchen; 2014 Fall Restaurant Week

Menu and contact information for the 2014 Fall Restaurant Week.

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Course one

Chose one

  • She crab soup — With jumbo lump crabmeat
  • Fried green tomatoes — With homemade pimento cheese and chipotle ranch
  • Turnip the beet — Roasted turinps and beets, arugula, candied pecans, goat cheese, and honey balsamic
  • Seared rare tuna salad — Mixed greens, quinoa, edamame, carrots, cucumbers, and orange-ginger vinaigrette

Course two

Choose one

  • Shrimp & Byrd’s Mill grits — With house cured bacon, asparagus, cherry tomato, garlic, and mushroom
  • Pan fried carolina trout — Stone-ground lobster cheddar grits, broccolini, and tomato chutney
  • Pan-seared crab cakes — House made tartar, mashed potatoes, and asparagus
  • Buttermilk fried chicken — With smoked gouda mac & cheese, broccolini, and garlic honey
  • Braised short ribs — With mascarpone polenta cake, haricot verts, and natural jus

Course three

Choose one

  • Chocolate torte — With raspberry coulis
  • Key lime pie — With fresh whipped cream
  • Bread pudding — With rum glaze and fresh berries
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