Come and enjoy a dinner crafted around Sustainable Seafood on Thursday, March 14 in The Ocean Room at The Sanctuary. Guests enjoy a five course meal prepared by Chef de Cuisine, Andrew Venable and culinary team designed around the Sustainable Seafood concept. Garth Herr, Certified Sommelier of The Ocean Room, has specially selected bio-dynamic and organically grown grapes to highlight each unique dish prepared by Chef Venable and team.
6:30pm Reception and 7pm Dinner; Reservations- 843-768-6253.
Five course dinner- $98++ ($150++ with wine pairings)
*Designed to promote the use of local and sustainable seafood in South Carolina’s restaurants, the Sustainable Seafood Initiative helps ensure that consumers have fish for the future by teaching our partner chefs about sustainable and local seafood, assessing their menus, and encouraging consumers to dine at our partner restaurants.