Eli’s Table Executive Chef Steve Hampton and his culinary team have created a menu worthy of ringing in 2018 with gustatory glory. Lobster is featured in a starter lobster bisque with grilled crostini and basil ($12) and in a sumptuous salad of Champagne and butter-poached lobster with mesculin, manchego, blistered cherry tomato, shaved radish, and blueberry and green tea reduction ($21). A roasted hearts of romaine Caesar salad with garlic herb croutons and shaved Parmesan is a second salad alternative ($12).

New Year’s Eve revelers will select from two entrée offerings including local rainbow trout with charred asparagus, smoked Gouda grit cake, pecan apple butter, sweet potato crisp and trout roe ($36) or braised bone-in short rib with farro pilaf, herbed zucchini & spaghetti squash with a blistered tomatoes bordelaise ($45).

For dessert, a duo of white and dark chocolate chip bread pudding, rum crème anglaise, shaved dark chocolate and fresh whipped vanilla cream with mixed berries ($10).

Eli’s Table’s New Year’s Eve Dinner will be available from 5 p.m. to 12:30 a.m. on December 31. Eli’s Table will be open for regular business hours on New Year’s Day, January 1, from 8 a.m. to 10 p.m. and will be serving from their regular menu as well.

A member of Charleston Hospitality Group, Eli’s Table features locally inspired dishes with a Lowcountry French bistro twist.

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