PALMS T H E R E F U G E - Catering & Event Venue1 7 L O C A L F I S H S A N D W I C H g r i l l e d...
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STARTERS PEAR QUESADILLA triple cream brie, asain pear, arugula, mango habanero sauce 14 BLT DEVILED EGGS sunflower pesto, bacon, cherry tomato, balsamic glaze 10 SEARED TUNA TATAKI avocado, pickled red onion, radish, lime ponzu drizzle 17 LUSHPUPPIES spicy pastrami infused stone ground grit hush puppies, bourbon gorgonzola cream, red cabbage kraut, chive 14 PEI MUSSELS thai curry coconut broth, spinach, garlic, heirloom cherry tomatoes, cilantro 15 SOUPS FRENCH ONION red and yellow onions, shallots, beef jus, gruyere cheese, baguette 10 TOMATO BISQUE san marzano tomatoes, fresh cream, chives 6/10 CRAB AND CORN CHOWDER butter poached potato, roasted corn, bacon, maryland crab, cilantro 13 CRAB DELIGHT broiled or fried crab cake, bacon, avocado, blue cheese, tomatoes, crispy wontons 17 CLAMS "CASINO" fried ipswich clams, collard greens, bacon parmesan shmear, lemon aioli 15 BUFFALO CAULIFLOWER tempura fried cauliflower, pickled celery, house buttermilk buffalo sauce, scallions 14 SALADS GARDEN SALAD spring greens, cherry tomatoes, cucumbers and shredded carrots 6/9 REFUGE SALAD spring greens, asparagus, red beets, artichoke hearts, roasted red peppers, feta cheese 7/11 BACON CAESAR smokehouse bacon, torn romaine, garlic herbed croutons, parmesan WINTER SALAD baby spinach, candied pecans, smoked grapes, gorgonzola, asian pear, dijon champagne vinaigrette 8/12 7/11 EST. 2016 THE REFUGE EVENING TIDE ISLE OF PALMS *The South Carolina Department of Health advises that eating raw or undercooked foods poses a health risk to everyone, but especially to the elderly, children, and those with compromised immune systems. * *
Transcript of PALMS T H E R E F U G E - Catering & Event Venue1 7 L O C A L F I S H S A N D W I C H g r i l l e d...
S T A R T E R S
P E A R Q U E S A D I L L Atriple cream brie, asain pear,arugula, mango habanero sauce
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B L T D E V I L E D E G G Ssunflower pesto, bacon, cherrytomato, balsamic glaze
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S E A R E D T U N A T A T A K Iavocado, pickled red onion, radish,lime ponzu drizzle
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L U S H P U P P I E Sspicy pastrami infused stone groundgrit hush puppies, bourbon gorgonzolacream, red cabbage kraut, chive
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P E I M U S S E L Sthai curry coconut broth, spinach,garlic, heirloom cherry tomatoes,cilantro
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S O U P SF R E N C H O N I O Nred and yellow onions, shallots,beef jus, gruyere cheese,baguette
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T O M A T O B I S Q U Esan marzano tomatoes,fresh cream, chives
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C R A B A N D C O R NC H O W D E Rbutter poached potato, roastedcorn, bacon, maryland crab,cilantro
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C R A B D E L I G H Tbroiled or fried crab cake, bacon,avocado, blue cheese, tomatoes, crispywontons
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C L A M S " C A S I N O "fried ipswich clams, collard greens,bacon parmesan shmear, lemon aioli
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B U F F A L O C A U L I F L O W E Rtempura fried cauliflower, pickledcelery, house buttermilk buffalosauce, scallions
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S A L A D S
G A R D E N S A L A Dspring greens, cherry tomatoes,cucumbers and shredded carrots
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R E F U G E S A L A Dspring greens, asparagus, redbeets, artichoke hearts, roastedred peppers, feta cheese
7 / 1 1
B A C O N C A E S A Rsmokehouse bacon, tornromaine, garlic herbedcroutons, parmesan
W I N T E R S A L A Dbaby spinach, candied pecans,smoked grapes, gorgonzola,asian pear, dijon champagnevinaigrette
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7 / 1 1
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T H E R E F U G EE V E N I N G T I D E
I S L EO F
P A L M S
*The South Carolina Department of Health advises that eating raw or undercooked foods poses a health risk to everyone, but especially to the elderly, children, and those with compromised immune systems.
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L O W C O U N T R Y E T O U F E Elocal rock shrimp, triggerfish,andouille sausage, shellfish nage, holytrinity, long grain rice
F R O M T H E S E A
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S E A F O O D P A S T AA R R A B I A T Alocal shrimp, mussels, spicy sanmarzano tomato broth, arugulagremolata, bucatini
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L O C A L T R I G G E R F I S Hfrench red lentils, prosciutto,asparagus, heirloom cherry tomatoes,grilled citrus vinaigrette
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F R O M T H E L A N D
M A R Y L A N D C R A B C A K Elow country boil succotash, corncream, old bay aioli, crispy wonton
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B B Q S A L M O Nhouse made honey bourbon bbq sauce,collared greens risotto, cowboy onionstraws
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S H R I M P A N D G R I T Sstone ground cheddar grits, blackenedshrimp, peppers and onions, crispysoppresatta, espresso demi
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L O B S T E R M A C A N D C H E E S Ecavatappi pasta, smoked gouda,parmesan, bechamel, garlicbreadcrumbs
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G N O C C H I B O L O G N E S Emixed exotic mushrooms, mirepoix,house made whipped ricotta, searedpotato gnocchi
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S O U T H E R N S M O K E DB R I S K E Tcollard greens, white bean puree,cornbread croutons, NC style bbqsauce
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G R I L L E D P O R K C H O Pgarlic blue cheese mashed potatoes,brussels sprouts, cider pork jus
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S E A R E D F I L E T M I G N O Nwild mushrooms, cauliflower, confitpotatoes, dark chocolate demi glace
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R I B E Y E A U P O I V R E12oz grilled ribeye, fried twice bakedloaded potato, grilled asparagus,peppercorn cabernet reduction
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L O W T I D E B U R G E Rhouse blend all beef patty, lto,cheddar, brioche bun
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H I G H T I D E B U R G E Rbrisket and short rib patty, bbq sauce,double bacon, avocado spread, crispyonions, swiss, brioche bun
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E P I C G R I L L E D C H E E S Echeddar, swiss, american, house madewhipped ricotta, tomato bisque aioli,smoked bacon
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C R A B C A K E S A N D W I C Hpickled red onions, mixed greens,tomato, old bay aioli
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L O C A L F I S H S A N D W I C Hgrilled or fried triggerfish, pickledokra tarter sauce, pepperjack,shredded lettuce, tomato
1 6
Executive Chef Jason Daly Sous Chef Tyquan Poinsette
*The South Carolina Department of Health advises that eating raw or undercooked foods poses a health risk to everyone, but especially to the elderly, children, and those with compromised immune systems.
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