Shrimp Toast

When: Wed., July 22, 6:30 p.m. 2009

This gourmet wild shrimp and wine dinner to honor the local shrimp industry will feature a courtyard reception and a four-course dinner with freshly caught wild local shrimp dishes, each paired wines. Special guest Kimberly Carroll of Raul’s Seafood on Shem Creek will be on hand to share experiences of sustaining the heritage of the local shrimp trade, as well as tales of a life spent making a living on the water. The menu is created by Frank Lee, Executive Chef and Jim Walker, Chef de Cuisine, with wine pairings by Patrick Emerson, Wine and Beverage Director.

Hors d’oeuvres Reception
Coconut Fried Shrimp with sweet chili dipping sauce
Bacon-Wrapped, Crab-Stuffed Shrimp
Schramsberg “Mirabelle” Brut NV, North Coast
Coast  Brewery “Kolsch” Lager, Charleston SC

First Course
Gazpacho with marinated shrimp
Pazo do Serantellos Albarino, Rias Baixas, Spain ‘08
Second Course
Carolina Shrimp with garlic, capers, rosemary, lemon juice, served with Israeli couscous, arugula, feta cheese, grape tomatoes, strawberries

Man Vintners Chenin Blanc, South Africa ‘08
Third Course
Lowcountry Shrimp and Grits
Andouille sausage, country ham, tomatoes,
Cajun seasoning, over stone ground grits
Castello di Neive Grignolino, Piedmonte, Italy ‘07
Fourth Course                                                                                                                       
South Carolina Peach Cobbler with Wholly Cow vanilla ice cream and bourbon caramel
Batasiolo Moscato d’Asti NV, Piedmonte, Italy

Price: $48, plus tax and gratuity

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