Executive Chef Charles M. Arena Jr. of the Boathouse at Breach Inlet aims to please winos and do-gooders alike with his five-course sustainable seafood feast.
The large menu includes local clam ravioli with yuzu truffle broth paired with Ecco Domani Pinot Grigio, monk fish à l’Américaine with MacMurray Ranch Pinot Noir, ginger-poached Floridian golden tilefish with a white soy butter paired with Don Miguel Gascon “Reserve” Malbec, and a prosciutto-wrapped amberjack with Rancho Zabaco Zinfandel. For the final course, expect Italian cheeses paired with Polka Dot “Dry” Riesling.
Ten percent of all proceeds will be donated to the S.C. Aquarium’s Sustainability Seafood Initiative. Guests will not only enjoy the appetizing menu, they’ll learn about sustainability and get tips on buying and serving local fish from coordinator Megan Westmeyer.