transition to fall flavors
One of the things about fresh food from local farms is that you can’t always get everything all year-round. Things are seasonal. So we adapt our menus and our palates to what’s in season.
This fall, Chef Sam is going to introduce Japanese influence on Wednesday night with Wagyu flank steak fried rice with basil, cilantro, ginger, garlic, scallion, egg, mushroom, and squash. Then on Thursday, he’ll pull influence from half-way around the globe for Italian Night with a nice fennel, citrus and herb stuffed smoked pork shoulder, braised greens, Isaacs carrots, orecchiette, and my grandfather’s marinara.
All of that is just another way of saying that first courses will continue to delight with interesting combinations of greens, vegetables, nuts, and amazing dressings. It’s not unusual for Chef Sam’s first course to be so good that it almost eclipses the main course, and fall flavors will keep us interested. Tuesday, Friday, and Saturday’s menu will continue unchanged for the time being.
Weekly Protein Schedule for the Main Course starting 14 September
which is still subject to change based on availability (so there’s still a “chef’s choice” aspect to it)
♥ Monday – closed
♥ Tuesday – world famous crab cakes with lots of crab and a bit less “cakes”
♥ Wednesday – Wagyu flank steak fried rice with basil, cilantro, ginger, garlic, scallion, egg, mushroom, squash
♥ Thursday – stuffed smoked pork shoulder with fennel, citrus, herb, braised greens, Isaacs carrots, orecchiette,
my grandfather’s marinara
♥ Friday – beef short ribs – so good, you’ll wanna slap ya mama
♥ Saturday – Lowcountry shrimp ‘n’ grits
♥ Sunday – closed