From beginning to end, culinary masterminds, Chef Frank Lee and Chef de Cuisine, Forrest Parker have created dishes staring shrimp, including the dessert course of Coconut Shrimp with caramelized pineapple cake and kaffir lime-lemongrass syrup. Wine and Beverage Director Patrick Emerson has used his vast shrimp tasting experiences to pair the best wines with each course. He will highlight wines ranging from Italy, France and all the way to California. View Full Menu.
The dinner is $60 plus tax and gratuity. Reservations are required and must be made by calling 843.388.8935.
Menu:
Find out what's happening in Mount Pleasantfor free with the latest updates from Patch.
Hors d’ Oeuvres Reception
Bacon Wrapped Shrimp
Find out what's happening in Mount Pleasantfor free with the latest updates from Patch.
Shrimp Ceviche
Shrimp Salad Tea Sandwich
Lamarca Prosecco Brut, Veneto, Italy, NV
First Course
Tomato-Shrimp Salad
sunflower sprouts, seeds
Scarpetto Pinot Grigio, Venezie, Italy 2010
Second Course
Local Squash Blossom
filled with herbed shrimp mousse, shrimp butter
JM Boillot Rully Chardonnay, Burgundy 2010
Third Course
Fried Shrimp Creole
Charleston Gold, okra
Copain “Tous Ensemble” Syrah, Mendocino 2010
Dessert Course
Coconut Shrimp
caramelized pineapple cake, kaffir lime-lemongrass syrup
coffee and tea service