In honor of the Southeastern Wildlife Exposition (SEWE), Halls Chophouse will be offering a special menu for Wildlife Week from February 12th-19th. The menu is as follows:
STARTERS:
Local Roasted Beet Salad with Candied Pecans, Goat Cheese Asian Pears, and White Balsamic Vinaigrette.
Wild Caught Shad Roe wrapped in Apple Wood Smoked Bacon with Butternut Squash Puree, Balsamic Reduction Lemon, and Guja Buerre Blanc.
Warm Wadmalaw Spinach Salad with Fresh Housemade Mozarella, Parmesean, and Roasted Wild Spring Onions.
Trio of Baked Carolina Cup Oysters.
ENTREES:
Alabama Jumbo Crab Skillet with Spring Onion Soubise.
Broiled Manchester Farms Quail with Local Collards and Pepperjack Grits.
Braised Rabit Cassoulet with Cannelini Beans, Lemon, and Roasted Tomato.
Chef's Local Catch of the Day.
South Texas Antelope with Roasted Rainbow Carrots, and Blueberry Rosemary Jus.
Great Plains Bison Ribeye with Wild Mushrooms and Fingerling Potatoes.
Prime Dry Aged Porterhouse with Whipped Golden Potatoes, and Lavender Tomatoes.
SIDES:
Lobster Mac and Cheese
Creamed Corn Pepperjack Skillet
Wilted Local Spinach, Garlic, Olive Oil
Potatoe Hash Brown Skillet with Sharp Cheddar and Bacon
Fried Green Tomatoes with Watercress and Green Peppercorn Buttermilk Dressing
Halls Chophouse is located at 434 King Street in the Upper King Street Design District. Click here to make online reservations or call 843-727-0090.
