Water Coastal Kitchen; 2014 Spring Restaurant Week

Menu and contact information for the 2014 Spring Restaurant Week.

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Course one

Chose one

  • She crab soup — A creamy classic topped with fresh jumbo lump crab
  • Roasted beets and goat cheese — With baby arugula, candied pecans, and balsamic redux
  • Spinach and quinoa salad — With orange ginger vinegarette, cranberries, and soy beans
  • Fried green tomatoes — With homemade pimento cheese, ancho cream, and cilantro oil

Course two

Choose one

  • Fried Carolina trout — Over stone ground, lobster cheddar grits, and broccolini
  • Blackened mahi — With coconut risotto, tropical fruit salsa, sauté spinach, and plantain chips
  • Pan Seared Crabcakes — With redskinned mashed potatoes, asparagus, and house tartar sauce
  • Buttermilk fried chicken — With smoked gouda mac & cheese, green beans, and garlic honey
  • Grilled skirt steak — With roasted fingerling potatoes, bacon brussel sprouts,
    and cremini mushroom demi glace
  • Black bean and quinoa bowl — With tuscan kale, avocado, roasted corn, and red pepper

Course three

Choose one

  • Key Lime pie
  • Vanilla crème brûlée
  • Coconut custard pie
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