![]() We were pacing, so we skipped ordering from “Salads” (and will save room next time). Next on the menu, “A la cart Appetizers” means modern interpretations of classic dishes, like Crab “Louie” (with a quail egg and a thousand island dressing we can promise you our mothers never made), Yellowfin Tuna Tataki, Vesey’s pretty and fresh Shrimp Cocktail, Rohan Duck Leg with Tupelo honey lacquer, and Prime Beef Tartare with beef tallow toast, pickled mustard, quail yolk, and boquerones butter that just may be our favorite single “meat” dish in the Lowcountry this year. We always thought “uni” were sea urchin eggs, or roe, but it turns out uni is actually sea urchin, um, gonads. “For the Table” starts the menu and a meal with some pretty special options, including caviar service (from American Paddlefish to Royal Osetra and Imperial Osetra the night we were there) and a truly dazzling Seafarer’s Tower for two or four, which that night featured oysters, local shrimp, tuna tartare, and uni mousse. The ever-changing possibilities mean that veteran visitors and residents will always find something to love on the menu. ![]() ![]() And, this menu led to much debate, with virtually everything on the menu singing to us.Ĭhef de Cuisine Daniel Vesey’s new menu shines as brightly as the new space, with a focus on fine seafood and game. After ordering cocktails from the long new bar (which replaced what we always felt was an afterthought add-on bar in a separate little room), we opened our menus and started our typical debate on what to order (we never order the same thing and we always share).
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