New Year’s Eve Dinner at High Thyme
December 24, 2012 | Leave a Comment
In addition to High Thyme’s regular dinner menu, Executive Chef Taylor Still will prepare the following specials for New Year’s Eve. |
Soup-
1) Potato crab chowder
Appetizers-
1) Local clams with chorizo, saffron & fennel butter
2) Butter poached lobster tail with basil hollandaise
3) Smoked shrimp salad with champagne vinaigrette
Entrees-
1) Grilled ribeye with pan fried fingerling potatoes & tarragon dijon cream finished with smoked sea salt
2) Rack of lamb with butternut risotto, brussel sprouts & port demi glace
3) Pan seared grouper with gnocchi, olives, spinach & orange chili butter
Desserts-
1) Chocolate mascarpone mousse
2) Special cheesecake
Reservations required by calling (843) 883-3536.
2213-C Middle Street ~ Sullivan’s Island, SC 29482
Acme Lowcountry Cantina Updates Menus By Adapting Concept to Upscale Casual
September 10, 2012 | Leave a Comment
(photo courtesy: Zak Collins Photography)
Previously centered around bar food and Tex-Mex cuisine, Acme Lowcountry Cantina is now serving breakfast, lunch, and dinner daily with flavor profiles that exemplify fresh local ingredients with a strong presence towards seafood. The restructured lunch and dinner menus combine elements of traditional Lowcountry cuisine with classic cantina fare offered in a casual beach atmosphere. Additionally, there are weekly specials that include an Early Bird Special weekdays, Kids Eat Free on Mondays and Lobster Night on Thursdays.
(photo courtesy: Zak Collins Photography)
“We are concentrating on more of what our market demanded, which is high end cuisine at reasonable prices combined with casual, yet flavorful menu items,” said Executive Chef Frank Kline. “For those seeking a tasty bite at the beach, our restaurant has completely changed our focus, food, attitude and atmosphere.”
With a Bachelors of Science from the University of South Carolina, Executive Chef Frank Kline has worked within the culinary industry for 16 years. During this time he learned every aspect of restaurant operations. He began his career purchasing wines for culinary pairings within Crew Carolina. He later honed his skills at other Charleston area establishments when managing The Boathouse at Breach Inlet under Executive Chef Charles Arena and recreating Carolina’s with Chef Jeremiah Bacon (of Oak, Macintosh, Per Se, and Le Bernadin). Now he uses his vast experience to create the best overall dining experience for his clientele. An award-winning chef, Frank’s focused style is the new Southern movement of creating immense flavor from fresh, local ingredients.
For additional information about Acme Lowcountry Cantina, visit www.acmecantina.com.
