Sweet Potato Bisque | n.c. country ham | sea island popcorn | shagbark | corn shoots
Hearts of Palmetto | butter lettuce | tomatoes | avocado | olives | pickled onions | citrus mojo vinaigrette
Smoked Carolina Quail | native chestnut polenta | wild mushrooms | poached egg
Today’s Catch | selection and pairings based on seasonal availability
Lowcountry Pirlou | shrimp | lobster | crab | grouper | carolina gold rice | aioli nero | saffron
Heritage Pork Osso Buco | berkshire pork | charleston gold rice grits | porcini jus | gremolata brussels sprouts
Huguenot Torte | shagbark caramel | brandied cherry | vanilla gelato
Banana Pudding | vanilla-miso | pound cake | candied pistachios
*Offered from 5-6:30pm nightly. $45 per person (does not include taxes or gratuity) – includes one complimentary glass of sparkling wine. Diet restrictions can be accommodated for each course.
Charleston Symphony Orchestra
During the first season, the CSO provided the music for The Recruiting Officer, the opening night performance at the newly renovated Dock Street Theatre. In the 1940s and ’50s, Charleston Symphony Orchestra moved to Memminger Auditorium with artists including Robert Merrill, Eleanor Steber, Blanche Theirbom, Jan Pierce and Donald Voorhees performing. In the late 1980s, the CSO emerged as a professional organization with a core of full-time, conservatory-trained first chair players. It achieved “Metropolitan” status in the American Symphony Orchestra League, the only orchestra in the state to do so. Today, the CSO makes its home in the newly renovated, acoustically perfect performance hall at the Gillard Center. Major concert series, including Masterworks, Pops and Chamber Orchestra, offer audiences rich, diverse performances.
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