Circa 1886

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Dinner Menu - 3 Courses for $55

with Wine Pairings $85 for 3 Courses

Appetizer

LEBERKÄSE

Chow Chow, Mustard, Radish, Celery, Tomato Jam

PRESERVED RABBIT | *gf

Corn Cob Bouillon, Seewee Bean Succotash, Hickory Nut Oil

GREEN GODDESS CEASAR SALAD

Quail Egg, Espelette, Meyer Lemon Gel, Parmesan

BUTTERNUT SQUASH & PEANUT SOUP | *gf

Grilled Scallion Lacquer, Dried Mango

SHRIMP N’ RICE GRITS | *gf

Cabbage Leaves, Goat Cheese, Smoked Ham Hock Gravy

Main Course

RAINBOW TROUT | *gf

Sunflower Sumac Crust, Wild Rice Porridge, Corn Sauce, Arugula, Cranberry Paint

BROKEN ARROW VENISON | *gf

Roasted Onion, Parsnip Potato Puree, Acorn Squash, Juniper Chestnut Sauce

BERBERE SWEET POTATOES | *gf

Roasted Beets, Yogurt, Celery Root, Cucumber Relish, Cassareep Glazed Pecans

TANKORA SPICED GUINEA HEN | *gf

Jollof Rice, Chard, Benne Eggplant Pudding, Tiger Nut Sauce

W.K. PRICE FARMS STRIPLOIN | *gf

Melting Potatoes, Spinach, Bell Peppers, Horseradish Espuma, Applewood Cheddar Mornay

SEA SCALLOPS | *gf

Blue Corn Grits, Copper Carrots, Brussels Sprouts, Vanilla Bean Vinaigrette

PORK DUET

Pork Tenderloin & Carolina Reaper Sausage, Rapini, Mac n’ Cheese, Mustard Pan Sauce

Sweet Finish

SPICED PEAR CAKE

Salted Honey Buttercream, Pine Nut Butter, Wild Berry Compote

BITTERSWEET CHOCOLATE CRÉMEUX | *gf

Salted Bourbon Caramel, Seasonal Berries, Pistachios, Chocolate Fudge Sauce

APPLE RUM SOUFFLÉ

Hot Toffee Sauce, Candied Praline Ice Cream

Additional Information

AVAILABLE MONDAY-FRIDAY 5-9pm
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*gf = gluten free
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Executive Chef - Marc Collins
Pastry Chef - Jaclyn Shinnick

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

20% service charge will be added for parties of 6 or more

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City of Charleston

Thank you to our City of Charleston sponsors: