Water Coastal Kitchen; 2015 Spring Restaurant Week

Menu and contact information for the 2015 Spring Restaurant Week.

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Course one

Chose one

  • She crab soup — With jumbo lump crabmeat
  • Turnip the beet — With roasted turnips and beets, Arugula, candied pecans, goat cheese, and honey balsamic
  • Fried green tomatoes — With homemade pimento cheese and chipotle ranch
  • Tuna tartare — With spicy soy reduction, pickled ginger, avocado, and sesame seed
  • Braised short rib confit — With mascarpone polenta and cherry ­thyme jus

Course two

Choose one

  • Blackened mahi mahi — With tropical fruit salsa, sautéed Spinach, Coconut Risotto, and plantain chips
  • Pan fried carolina trout — With stone-ground lobster cheddar grits, broccolini, and tomato chutney
  • Seared shrimp and scallops — With wild mushroom, house cured bacon, asparagus risotto, and white truffle oil
  • Sous vide duck breast — With grilled scallion and mint cous cous, grilled peaches, arugula, and white balsamic reduction
  • Buttermilk fried chicken — With smoked Gouda mac & cheese, broccolini, and garlic honey
  • Quinoa and black bean bowl — With tuscan kale, avocado, roasted corn, and peppadew peppers

Course three

Choose one

  • Flourless chocolate chocolate torte — With raspberry coulis
  • Key lime pie — With fresh whipped cream
  • Bread pudding — With rum glaze, fresh berries
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