Fish Restaurant In Downtown Charleston Introduces The Fall Menu, Which Highlights Fresh, Local And Sustainable Seafood And Seasonal Ingredients
For Immediate Release, November 2007 http://www.fishrestaurant.net
As Fall approaches and brings with it the cooler weather, Fish Restaurant, located at 446 King Street in downtown Charleston, is heating things up in the kitchen with their new fall menu. Chef Nico Romo and Sous Chefs Charron Henry and Jonathan Frye have infused the wonderful ingredients of the Lowcountry with the rich flavors of Autumn fruits and vegetables. Appetizers range from $6 to $9 and entrees from $17 to $28.
New additions to the Fish Fall Dinner Menu include Fried Sweet Breads with butternut squash puree, candied ginger, crunchy cashews, and coco-caramel sauce; Butternut Squash Soup with five spice pecans and cinnamon cream; Skate with caramelized baby sweet potato, ginger haricot vert, and persimmon barbeque sauce; Local Triggerfish with honey-cinnamon carrot puree, daikon noodles, and lemongrass coconut cream; and Braised NC Short Ribs with butternut squash puree, brocolini, dried fruit, and a coffee-tamarind sauce. As always, Fish will continue to offer the “Naked Fish” entrée, which features a fresh fish, caught right off the coast of South Carolina, served with a choice of two gourmet sides.
Hours are lunch from 11:30 a.m. to 2:30 p.m., Monday through Friday, and dinner starting at 5:30 p.m., Monday through Saturday. Fish will be open for dinner on New Year’s Eve, Monday, December 31. For more information or to make a reservation, call 843.722.FISH or visit www.fishrestaurant.net.
As Fall approaches and brings with it the cooler weather, Fish Restaurant, located at 446 King Street in downtown Charleston, is heating things up in the kitchen with their new fall menu. Chef Nico Romo and Sous Chefs Charron Henry and Jonathan Frye have infused the wonderful ingredients of the Lowcountry with the rich flavors of Autumn fruits and vegetables. Appetizers range from $6 to $9 and entrees from $17 to $28.
