Water Coastal Kitchen; 2015 Fall Restaurant Week

Menu and contact information for the 2015 Fall Restaurant Week.

— ∮∮∮ —

Course one

Chose one

  • She crab soup — With lump crabmeat
  • Arugula and goat cheese salad — Arugula, melon, figs, prosciutto, goat cheese, and balsamic vinaigrette
  • Fried green tomatoes — With homemade pimento cheese and chipotle ranch
  • Tuna tartare — With spicy soy reduction, pickled ginger, avocado, sesame seed, and wake salad
  • Braised short rib confit — With mascarpone polenta and cherry-thyme jus

Course two

Choose one

  • Pan-seared crab cakes — With yukon gold mashed potatoes, asparagus, and house made tartar
  • Pan-fried Carolina trout — With stone ground lobster cheddar grits, broccolini, and tomato chutney
  • Grilled pork chop — With roasted sweet potatoes, whiskey-buttered apples, braised greens, and cider reduction
  • Pecan-crusted salmon — With sweet potato, asparagus, and garlic herb butter
  • Buttermilk fried chicken — With smoked gouda mac and cheese, braised collards, and garlic honey
  • Quinoa and black bean bowl — With Tuscan kale, avocado, roasted corn, and peppadew peppers

Course three

Choose one

  • Key lime pie — With fresh whipped cream
  • Bread pudding — With rum glaze and fresh berries
  • Flourless chocolate torte — With strawberry coulis
  • error

    Report an error

There are no reader comments. Add yours.