DINNER | CHEF'S TASTING | 3-COURSE MARKET MENU | DESSERT & CHEESE

*menu changes frequently due product availability

TASTING MENU | DECEMBER 2009

Charleston Stone Crab with Lime, Pineapple Ponzu and Frozen Coconut
Kanbara, "Bride of the Fox", Sake, Junmai, Japan

Scallop with Matsutake, Spruce and Pine Nut Black Garlic Crumble
Flora Springs, Chardonnay, Napa Valley, 2006

Seared Foie Gras with Huckleberry, Walnut and Milk
Alfred Merkelbach, Riesling Spatlese, "Erdener Treppchen", Mosel, 2007

Slow Cooked Egg with Crispy Pork, Potato and Scallion
Sangiovese, Castello di Uzzano, Chianti Classico, 2005

Beef with Tamarind, Onion, Peanuts and Rice
Allagash, Belgian Style White, Maine

“Banana Puddin”
Chateau Soucherie, Chenin Blanc, Chaume-Loire, 2005

Soft Chocolate with Mint Chocolate Chip Ice Cream and Hazelnuts
Domaine de L'Elephant, Grenache / Carignan / Syrah, Rivesaltes Grenat, 2007

$75 per person
Sommelier’s Paired Selections $50
Plus tax & gratuity

Chef Sean Brock and Staff
Clint Sloan Sommelier

We ask that the entire table participates in the tasting menu

he McCrady's Restaurant team is committed to using as many sustainable, local products as possible. In doing so, we have met some incredible farmers, artisans and fishermen along the way. Our menu is a celebration of their hard work and we hope that you enjoy eating it as much as we enjoy serving it. Thanks for dining with us!