Day 1 - Ichiban
Appetizer: Almost Heaven Maki with Blue Crab and Shrimp, spicy mayo, 9-spice and scallions. Background: Sashimi Nachos - 2 crisp wontons, topped with marinated tuna, spicy mayo, jalapeno and tobikko.
Entree: Pork Shogayaki - Stir-fry pork with onion and broccoli, in a house-made ginger sauce.
Plum Sake
Dessert: Oreo Cheesecake
Day 2 - Edgewood Country Club
Appetizer: Mushroom Bisque: Blend of Shiitake, Morel, Cremini, and Domestic Mushrooms in a Velvety Potage with Cognac and Cream
Entree: Tenderloin Stroganoff: A Traditional Edgewood Favorite combining Beef Tenderloin Tips with a Mushroom Burgundy Demi-Glace, nestled atop a bed of Egg Noodles. Garnished with Sour Cream and Scallions
Dessert: New York Style Cheesecake with a Salted Caramel Drizzle
Day 3 - Berry Hills County Club
Pecan salad
Surf & turf with mushroom demi sirloin & shrimp scampi and mashed potatoes
Side of veggies
Reese’s peanut butter mouse cake with chocolate drizzle
Day 4 - South Hills Market & Cafe
Bread with an orange cumin butter and blood orange butter
And I loved these paper straws.
Roasted pork belly tacos with fennel, arugula, and tamari soy glaze
Grilled petite filet with whipped potatoes, vegetable melange, and bordelaise
Creme brulee with berry compote and biscotti
Day 5 - Noah's
Grilled Romaine with Peppercorn Dressing, Grape Tomato, and Shaved Parmesan
Roasted Airline Chicken Breast with Dauphinois Potato, Baby Carrot, and Lemon Thyme Jus
White Chocolate and Golden Raisin Bread Pudding
Day 6 - Sam's Uptown Cafe
Charcuterie: Brown Butter Fig Jam, Assorted Crostini, Duck Terrine, Gorgonzola Brie Spread, Manchego, Deep-Fried Elk Meatball, Whole Grain Maple Mustard, Olive Oil Powder
Beef Tenderloin Medallions served with Shiitake Mushrooms, Roasted Garlic Chimichurri, Smoked Potato Puree and Honey-Glazed Rainbow Carrots
Sweet Apple Tart with JQ Dickinson Salted Caramel, Whipped Cream, and Candied Pecans
Where did you go for Charleston Restaurant Week?
Appetizer: Almost Heaven Maki with Blue Crab and Shrimp, spicy mayo, 9-spice and scallions. Background: Sashimi Nachos - 2 crisp wontons, topped with marinated tuna, spicy mayo, jalapeno and tobikko.
Entree: Pork Shogayaki - Stir-fry pork with onion and broccoli, in a house-made ginger sauce.
Plum Sake
Dessert: Oreo Cheesecake
Day 2 - Edgewood Country Club
Appetizer: Mushroom Bisque: Blend of Shiitake, Morel, Cremini, and Domestic Mushrooms in a Velvety Potage with Cognac and Cream
Entree: Tenderloin Stroganoff: A Traditional Edgewood Favorite combining Beef Tenderloin Tips with a Mushroom Burgundy Demi-Glace, nestled atop a bed of Egg Noodles. Garnished with Sour Cream and Scallions
Dessert: New York Style Cheesecake with a Salted Caramel Drizzle
Day 3 - Berry Hills County Club
Pecan salad
Surf & turf with mushroom demi sirloin & shrimp scampi and mashed potatoes
Side of veggies
Reese’s peanut butter mouse cake with chocolate drizzle
Day 4 - South Hills Market & Cafe
Bread with an orange cumin butter and blood orange butter
And I loved these paper straws.Roasted pork belly tacos with fennel, arugula, and tamari soy glaze
Grilled petite filet with whipped potatoes, vegetable melange, and bordelaise
Creme brulee with berry compote and biscotti
After-dinner pineapple ginger gelatin
Day 5 - Noah's
Grilled Romaine with Peppercorn Dressing, Grape Tomato, and Shaved Parmesan
Roasted Airline Chicken Breast with Dauphinois Potato, Baby Carrot, and Lemon Thyme Jus
White Chocolate and Golden Raisin Bread Pudding
Day 6 - Sam's Uptown Cafe
Charcuterie: Brown Butter Fig Jam, Assorted Crostini, Duck Terrine, Gorgonzola Brie Spread, Manchego, Deep-Fried Elk Meatball, Whole Grain Maple Mustard, Olive Oil Powder
Beef Tenderloin Medallions served with Shiitake Mushrooms, Roasted Garlic Chimichurri, Smoked Potato Puree and Honey-Glazed Rainbow Carrots
Sweet Apple Tart with JQ Dickinson Salted Caramel, Whipped Cream, and Candied Pecans
Where did you go for Charleston Restaurant Week?
