Celebrating our Anniversary: 3 ' 19

We celebrated our 24th Wedding Anniversary over dinner at Perrones this evening.

  

In our opinion, this funky little local restaurant

is hands down

the best in South Carolina.

And once again, their chef delighted us .

For starters 

Bruce chose: 

a Crab soup (gf) with fresh handpicked, north carolina lump blue crab, aromatic broth, sautéed leeks, oven roasted roma tomatoes, touch of heavy cream 

and 

CC chose:

• Gambas al ajillo - pan seared local shrimp, e.v.o., garlic, fino sherry, butter, lemon, hot chilies, sweet smoked paprika, fresh thyme, Italian parsley, fleur de sel, grilled bread.

Moving on to the main  course:

Bruce had :

Seafood truffle risotto  (gf) butter poached, maine cold water lobster tail, shrimp, fresh scallops, black truffle shavings, white truffle oil, fresh asparagus, shiitake mushrooms, white wine, garlic, cream, parmigiano reggiano, lemon zest, arborio rice .

While CC chose to try:

Elk rib chops  (gf) certified cervena, double cut, bone in, all natural, grass fed, pasture raised, (cooked sous vide to med rare, (barely warm red center)), iron seared,  server over a (to die for)  lingonberry and port sauce , grain medley of organic brown rice, black barley and mustard seeds, brussel sprouts with berkshire bacon . The sous vide preparation left the elk tender enough to cut with a fork.

A desert of Tiramasu was provided compliments of the staff in celebration of out anniversary.