Chef de Cuisine Ryan Kacenjar creates monthly regional specialties that emphasize farm to table practices using locally grown fruits and vegetables with respect to the traditional beloved flavors and techniques of the Old South.
In preparing the June menu for the Farmers Market Dinner, one of The Swamp Fox Restaurant’s specialties, Chef Kacenjar expertly combines farm fresh sustainable ingredients showcasing Charleston’s locally supplied produce and meats. This month’s menu features:
Tomato and Basil Soup: Creamy Field’s Farm Tomato and Basil Soup with Fresh Basil and Hand Pulled Mozzarella.
Signature Charleston Pimento Cheese: Served with French Bread Toasts and Fresh Pickle Works Pickles
Pan Roasted Potato Encrusted Flounder: Fresh Atlantic Flounder Crusted with Tiverton Herbs and Crisp Potatoes with a Light Butter Sauce served with Roasted Baby Squash and Carolina Gold Rice Pilaf.
Peaches and Cream Ice Cream: Homemade Peaches and Cream Ice Cream served with Fresh Maple Ridge Farm Berry Coulis and a Slice of homemade Pound Cake.
The Swamp Fox Restaurant | 387 King Street | 843.724.8888