Let the salivating begin! Charleston Restaurant Week has released the official menus for all 16 restaurants taking part in this month’s culinary celebration. And I've got them!
From Jan. 30 through Feb. 3, guests at each place can enjoy a set-price three-course meal by selecting their own appetizer, entree and dessert from a choice of options on special menus that will only be featured that week.
Meal prices range from $24 to $48 and include a creative and mouthwatering selection of dishes. Many restaurants quickly book up once menus are released, so guests are encouraged to make reservations as quickly as possible.
Established by Buzz Foods to help boost business during what is typically a slow time in the restaurant industry, Charleston Restaurant Week is celebrating its 10th year offering this tasty opportunity to local diners.
So without further ado, here are this year’s Charleston Restaurant Week menus:
1010 Bridge ($45)
Appetizers
Tuscan white bean and sausage soup
Winter salad with carrots, radish, dried currants, sweet potato hair and beet dust with pomegranate vinaigrette
Entrees
Dijon dill-glazed salmon with potato soufflé, local vegetable medley and citrus beurre blanc
Cast iron-seared skirt steak with herb and garlic smashed potatoes, winter vegetables and red wine jus
Desserts
Pumpkin cheesecake with carrot cake crust
Chocolate silk pie with brown butter graham crust and salted caramel
Appetizers
Side Greek salad
Side specialty salad
Entrees
Pastitsio (Greek lasagna) and garlic toast with choice of Greek potatoes or dolmathes (grape-leaf rolls)
Greek-style cod served on a bed of rice with choice of Greek potatoes or dolmathes; Greek-stuffed peppers
Dessert
Baklava cheesecake
Barkadas at the Fort ($25)
Appetizers
House salad with citrus vinaigrette dressing
Charred Brussels sprouts
Entrees
Glazed salmon bowl with Thai peanut sauce
Beef bistek bowl with choice of rice or noodles
Desserts
Creme brulee cheesecake
Salted caramel chocolate brownie
Black Sheep Burrito ($40)
Appetizers
Smoked artichoke dip with toasted naan
Smoked dry-rub tajin wings with maple “unranch” sauce
Entrees
Mexican BBQ taco platter featuring smoked brisket and Texas hot links with tortillas and choice of two sides (hatch chile mac-and-cheese, braised kale, street corn potato salad, burnt-end baked beans
Mexican BBQ taco platter featuring smoked pork ribs and Texas hot links with tortillas and two sides
Desserts
Homemade blackberry cobbler
Banana custard parfait
Bricks & Barrels ($45)
Appetizers
Caesar salad
Loaded potato
Entrees
Black-and-bleu 4 oz. fillet topped with Cabernet demi-glaze with mashed potatoes and vegetable medley
Blackened swordfish topped with mango salsa with garlic-Parmesan rice and grilled asparagus
Desserts
Lemon berry cream mascarpone
Churros
Bridge Road Bistro ($45)
Appetizers
Mandarin orange salad with spring mix, sliced mandarins, dried cranberries, almonds and ginger-soy dressing
Roasted red pepper bisque with chive creme fraiche
Entrees
Smoked airline chicken with sweet cornbread, collard greens and Alabama white BBQ sauce
Beef tenderloin medallions with whipped Yukon Gold potatoes, bone marrow butter and sautéed asparagus
Miso-glazed baked salmon with long-grain wild rice and fried Brussels sprout leaves
Stuffed black-bean pepper with red pepper strips and sliced avocado on a bed of rice
Desserts
Blueberry cobbler cheesecake
Flourless chocolate torte with espresso whipped cream
Dem 2 Brothers & a Grill ($45)
Appetizers
Brisket sushi with crispy sushi rice topped with brisket, Asian citrus slaw and yum-yum sauce
Sesame-ginger wedge salad with house-made ginger dressing, carrots, toasted sesame seeds and crispy wonton strips
Pacho nachos with fresh fried pork skins topped with pulled pork, caramelized onions, nacho cheese, BBQ sauce and crispy banana peppers
Entrees
Sticky short ribs featuring Chinese 5 spice-braised short ribs served with housemade fried rice and purple cabbage
Pork belly creamy Parmesan risotto
Meat-and-sides sampler featuring your choice of four meats with four housemade sides
Desserts
Strawberry cheesecake wonton deep-fried and stuffed with mascarpone and strawberry compote
Classic Southern-style banana pudding
DT Prime ($45)
Appetizers
Signature house salad
Caesar salad
Entrees
Certified Angus beef prime sirloin with garlic mash and seasonal vegetables
North Atlantic salmon with garlic mash and seasonal vegetables
Desserts
New York cheesecake
Chocolate chalet cake
Fernbank Public House ($30)
Appetizers
Cranberry and apple salad with pumpkin seeds over mixed greens and housemade black-cherry vinaigrette
Fresh panko-rolled and mozzarella pearls with house red sauce
Entrees
The Goat signature blend burger with housemade bacon jam, goat cheese served with lettuce, tomato, red onion and mayo on Charleston Bread brioche and fries
Pimento and panko-crusted hot honey fried chicken with house pimento cheese and hot honey on a Charleston Bread baguette with fries
Desserts
Mohawk cheesecake with a choice of berry compote or salted caramel drizzle
Layered chocolate butter cake topped with chocolate mousse and chocolate ganache
Ichiban Pan-Asian ($35)
Appetizers
Half-order of Almost Heaven maki
Side salad with creamy ginger dressing
Entrees
Mongolian filet stir-fried in a spicy savory oyster sauce with bok choy and mixed vegetables with white or fried rice
Bamboo chicken with peppers, onions, bamboo shoots and crispy fried chicken sautéed in General Tso sauce with cilantro and white or fried rice
Desserts
Key lime tart
New York cheesecake with raspberry-matcha crème
Ristorante Abruzzi ($45)
Appetizers
Winter panzanella salad with baby lettuce, roasted butternut squash, red onion, croutons, dried cranberries, shaved Parmesan and maple balsamic
Hernshaw Farms mushroom arancini with alfredo and basil pesto
Entrees
Braised short rib and ricotta-stuffed ravioli with San Marzano tomato and short rib Bolognese, gremolata and shaved Parmesan
Pesto-crusted rainbow trout with Parmesan risotto, charred broccolini and Romesco sauce
Desserts
Crostata di Fragola Italian strawberry cobbler with Ellen’s vanilla ice cream and strawberry caviar
Chocolate panna cotta with espresso syrup and vanilla bean Chantilly
Sam's Uptown Café ($40)
Appetizers
Parmesan-encrusted potatoes with crispy pork belly, crème fraiche and cilantro
Lobster bisque with jumbo lump crab meat, infused olive oil and buttered crouton
Entrees
Garlic chicken and mushrooms over polenta with basil, balsamic and gorgonzola
Pork carnitas taco in roasted tomato sauce with guacamole and corn pico
Desserts
Tiramisu with fresh raspberries and powdered sugar
Chocolate salted-caramel brownie topped with chocolate salted-caramel ice cream
Soho's at Capitol Market ($48)
Appetizers
Butterflied jumbo shrimp baked and stuffed with crab
Baked Alouette brie in a cast-iron skillet topped with brisure cherries, praline hazelnuts and hot honey with toasted ciabatta bread
Entrees
12 oz. cider-brined bone-in French-cut pork chop with rosemary roasted red-skin potatoes and herb-buttered broccolini
Manicotti stuffed with ricotta, Romano and mozzarella, topped with fresh lobster in a lobster cream sauce
Desserts
Vanilla bean brulee with macerated Madagascar vanilla pods and crispy oat crust topped with torched raw sugar
Two-layer strawberry cake with cream cheese filling and strawberry pieces, covered in dark chocolate ganache, strawberry coulis and fresh whipped cream
The Lookout ($35)
Appetizers
Caesar salad
Cup of homemade chili with chips and sour cream
Entrees
Veal Marsala medallions pounded, floured and pan-fried over Parmesan risotto with candied Brussels sprouts and shitake-bacon Marsala sauce
10-oz. French pork chop grilled with bourbon butter and served over roasted red potatoes and candied Brussels sprouts and topped with brown sugar apple chutney
Desserts
Peanut butter pie on graham cracker crust filled with Amy’s peanut butter cream filling and topped homemade whipped cream
Chocolate cake layered with chocolate mousse and chocolate icing topped with chocolate chips
Tidewater Grill ($43)
Appetizers
Shrimp empanadas with sriracha sour cream
Fried feta with cherry and Cognac glaze
Entrees
9-oz. beef sirloin with onions, mushrooms and Cabernet reduction
Lightly blackened cod with crab risotto, sauteed broccoli and carrots
Desserts
Tiramisu
Pineapple upside-down cake with cherry-pineapple rum glaze
The Volstead Room ($35)
Appetizers
Blue cheese fritters with roasted red pepper mayo
Lumpia spring rolls with sweet-and-sour sauce
Entrees
Pork belly sliders with BBQ and coleslaw
Gochujang chicken thigh with mango slaw
Desserts
Chocolate icebox cake
Maple ricotta mousse with candied pecans
For more information on Charleston Restaurant Week, check out the group’s Facebook page or contact the individual restaurants above.
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Steven Keith is a food writer and restaurant critic known as “The Food Guy” who writes a weekly column for the Charleston Gazette-Mail and has appeared in several state, regional and national culinary publications. Follow him online at www.wvfoodguy.com or on Facebook, Twitter, Instagram and Pinterest. He can be reached at 304-380-6096 or at wvfoodguy@aol.com.
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