Join us Monday, March 14th, at SALT at Station 22 as Executive Chef Charles Arena prepares a five-course dinner with wine pairings featuring sustainable seafood. Good Catch Manager Shelley Dearhart will tell you more about how you can make responsible choices when ordering seafood. The dinner begins at 6:30 p.m. and tickets are $65 each plus tax and gratuity. To make your reservation, call (843) 883-3355.
The menu is below:
Gathering Course: West Coast Oyster, Tuna, Strawberry, and Basil with Santa Julia, Sparkling Brut Rose | Mendoza, Argentina | NV
First Course: Flounder & Avocado Ceviche with Pierre Henri, Sauvignon Blanc | Languedoc-Roussillion, France | 2014
Second Course: Fresh Catch Three Ways – Tempura Fried, Sushi Roll, Cake with Graham Beck, Chenin Blanc “The Game Reserve” | Western Cape, South Africa | 2014
Third Course: Bay Scallops, Maitake Mushrooms, Pancetta, Orechiette with Santa Luz, Chardonnay Alba | Central Valley, Chili | 2015
Fourth Course: Shrimp Cassoulette with Terradora di Paolo, Aglianico | Campania, Italy | 2012
Fifth Course: Chocolate Mousse with Quinta de la Rosa | Rudy Port Lot 601 | NV