This is a past event.

Crab and White Wine Dinner 

When: Sun., Sept. 25, 6:30 p.m. 2011
Phone: (843) 388-8935
Price: $65
Executive Chef Frank Lee and Chef de Cuisine Bryan Lindsay have created a five-course menu featuring dishes like Crab Spinach Soufflé and Vietnamese Hot and Sour Soup with crab dumpling, which will be paired with white wines.


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