Blossom is adding items to its brunch menu. The new offerings include yogurt parfait with seasonal berries, fruit compote and granola, as well as thick-cut brioche French toast, chicken and doughnuts, and cornmeal-fried catfish.
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Kudu is hosting an evening with Allagash Brewing Co. from 6 to 9 p.m. Thursday at Kudu Coffee & Craft Beer, 4 Vanderhorst St. in Charleston. Enjoy music from Mr. Goodstache and Allagash beers in the courtyard.
Chicken and doughnuts will be added to the new brunch menu at Blossom, starting Sunday. (Photo/Provided)
Beginning Sunday, Blossom is offering new additions to its brunch menu. Executive Chef Adam Close and his team have expanded the menu with some healthier options as well as cast-iron skillet scramblers. The menu will feature Split Creek Farm goat’s milk yogurt parfait with seasonal berries, fruit compote and granola. Cast-iron skillet creations include the pork trifecta, with bacon, sausage, ham, caramelized onions, spinach and aged cheddar; and the vegetarian, made with egg whites, mushrooms, roasted peppers, tomatoes, artichokes and provolone.
Also on the menu: thick-cut brioche French toast; huevos rancheros with refried Sea Island red peas and pulled Meyer beef short ribs; chicken and doughnuts; and cornmeal-fried catfish with bacon and white cheddar grits, sauteed seasonal greens and hush puppies.
Brunch at Blossom, 171 E. Bay St. in Charleston, is served every Sunday from 10 a.m. to 3 p.m.
Chef Marc Collins at Circa 1886 has unveiled a new fall menu available until Sept. 5. Pastry Chef Scott Lovorn has also created an array of deserts. Menu items are available a la carte and a chef’s five-course tasting menu is available for $75, or $110 with wine pairings.
Circa 1886 fall menu highlights include: scallops with herbs de province crepe, muenster cheese, blackberry, mango, blood orange, Greek yogurt and whole grain mustard vinaigrette; pork with honey brine, coffee-infused lentils, zucchini, watercress and cherry reduction; antelope with brown butter sweet potato hash, haricot vert, Chanterelle mushrooms and Banyuls glace; and a wild strawberry souffle for dessert.
Circa 1886, 149 Wentworth St., Charleston, is open for dinner from 5:30 to 10 p.m. Monday through Saturday.
|The wet-aged Cajun rib-eye steak is new on the menu at Eli’s Table. (Photo/Provided)|
Eli’s Table has a new menu featuring items created by Executive Chef Scott Vosburgh. Highlights include the half-roasted duck and wet-aged Cajun rib-eye steak with asparagus, truffled pommes frites and caramelized onions. Eli's Table is located at 129 Meeting St., Charleston. For reservations, call 843-405-5115.