Obviously, a creative and inventive chef makes it pretty easy to pen an attractive menu. The menu created by Executive Chef Charles Zeran over at Four Moons in South Carolina (motto: "Contemporary. Artistic. American") is as imaginative as you can get ... go check out the menu for more. Or better yet, if you live in SC, check this place out and send me pictures!
Our first exhibit, from the "Raw Bites" section of the menu:
“Beer and Pretzels" 10
Dijon and Pretzel Crusted Flash Seared Beef Tenderloin Carpaccio, Petite Basil and Mustard Green Salad, Savory Guinness Stout Ice Cream, Mini Chocolate and Salt Pretzel
I can't even picture that, not to mention imagine what it tastes like. But I think I'd like it. Yeah, I would.
Carolina Caught Scamp Grouper with Grilled Gulf Shrimp and Lacquered Pork Belly 28
Black Trumpet and Hon Shemeji Mushrooms, Grapefruit Gelee, Wakame Seaweed Salad, Pink Grapefruit Chardonnay Reduction, Bacon Shiitake Rice Crispy Crumble.
Let's say that all together now: Bacon Shiitake Rice Crispy Crumble.
Wow.
1 comment:
Thanks for the post and kudos to Chef Charles Zeran. He and Pastry Chef Colleen Zeran are truly artistic and creative. Not only do the menu descriptions sound good, they are good!
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