We stopped in for lunch today to check things out. The room was full of neighborhood folks (we spotted Storm Team 2’s chief meteorologist Rob Fowler enjoying himself) and a groups of tourists. There was more to Executive Chef Matt Riley's lunch menu than we expected — an array of Southern-style appetizers, fresh salads, soups (a daily she crab soup and the special of the day, black bean and chicken), sandwiches, burgers, steaks, and seafood entrees. There were several vegetarian selections as well. The dessert menu featured chocolate mousse cake, key lime pie, red velvet cupcakes, and chocolate chip cookies with a “shot of Hickory Hill milk.”
The burger menu featured two certified Angus beef burgers — an All American and a Chef’s Choice, but I went for the hearty chick pea and black bean burger with side of the deep-fried-but-velvety goat cheese-scallion-potato cake ($8). The burger was huge with a wide, grilled patty topped with red onion, tomato, and romaine lettuce. They dressed it with additional sprouts, basil-pesto mayo, and thinly-sliced radishes underneath the patty. Flavorful and pretty filling.
Harbor Breeze opened two weeks ago, and our attentive server mentioned some of the minor adjustments going on, including some fine-tuning of the lunch and dinner menus. Overall, Harbor Breeze made a great first impression. Call (843) 606-2110 or visit harbor-breeze.com for more.