August 8 - August 20
Asian Chicken and Mandarin Salad
Chicken marinated in soy sauce, sesame oil and fish sauce. Cooked and assembled in a bowl with shredded red cabbage, fried won ton sticks, romaine and iceburg lettuce, shredded carrots, mandarin slices, sliced almonds and green onions and served with a sesame vinaigrette. $8.99
Chef John Says: "The idea for this dish comes from the fresh tastes of summer and the garden. A very loyal member asked me to run an Asian salad and this is what I came up with, the fresh fruit and salad ingredients make for a fantastic summer Asian salad dish. "
Slow Braised Boneless Short Rib
Slow braised boneless short rib topped with a carrot ginger natural demi glaze. Served with your choice of starch and vegetable. $15.99
Chef John Says "The inspiration behind this dish comes from my years in Charleston. The carrot and ginger taste combination with the slow braising process make for a delicious flavor combination. This is a must try for our short rib lovers."
Grilled Wild Caught Atlantic Cobia
Wild caught Atlantic Cobia grilled and topped with a Granny Smith apple mustard seed emulsion. Served with your choice of starch and vegetable. $15.99
Chef John Says: "The inspiration behind this dish comes from my love of French culinary techniques and low country fine dining. The flavor of the Cobia goes perfect with the Granny Smith apple and mustard seed emulsion. The end result is a fantastic fresh grilled seafood dish. A must try for our local South Carolina seafood lovers."