John Lewis and crew will be charity a accumulation of signature dishes prepared and prepared to serve. Pre-order Lewis’ smoked turkey breasts and whole briskets, along with a preference of sides like a immature chile corn pudding, cole slaw, and pinto beans. Pre-orders can be done by job a grill during (843) 805-9500 or emailing firstname.lastname@example.org and will be accessible for pick-up on Wed. Nov. 22.
Poogan’s Smokehouse will be open from 11 a.m. to 10 p.m. for a holiday. In further to unchanging menu items, they’ll have anniversary additions including a smoked butternut squish bisque, crushed potatoes with turkey gravy, cornbread stuffing, smoked turkey, and pecan and pumpkin cake for dessert. Reservations are recommended; call (843) 577-5665.
5Church Charleston will be charity a 3 march plate on Thanksgiving from 11 a.m. to 9 p.m. The plate is $45 per person, and an additional $15 for booze pairings.
Swig Swine is now usurpation pre-orders by Sat. Nov. 18 for meats, sides, and desserts to be picked adult between 10 a.m. and noon Thanksgiving day. For proteins, select from a whole turkey ($80), turkey breast ($65), whole pig butts ($36 per butt), and beef brisket ($125 whole brisket). Side options embody mac and cheese, baked potato salad, collard greens, preserved veggies, immature bean casserole, corn pudding, and honeyed potatoes with marshmallows; half pans are $35 and full pans $65. For dessert, select from banana pudding or coconut custard pie, pecan pie, and chocolate pecan pie. Order by job (843) 225-3805 (West Ashley) or (843) 771-9688 (Summerville).
Thanksgiving day, McCrady’s Tavern will be charity a 3 march plate for $60. For an appetizer, select from dressed lettuces, a Cinderalla pumpkin bisque, roasted beets and goat cheese, or vessel parched scallops. Entree choices embody butternut squish agnolotti, vessel parched wreckfish, turkey roulade with red quinoa, or roasted beef tenderloin. Finish it off with possibly honeyed potato pie, NC sugar frail apple crumble, or chocolate pecan pie.
Sticky Fingers restaurants in Mt. Pleasant and Summerville will be hosting an all-you-can-eat-buffet from noon to 6 p.m. on Thanksgiving day. They guarantee to offer up Turkey Day favorites for $20 per adult and $9 for children 10 and under. They will also offer to-go options where guest can select to sequence a whole plate or a la carte.
Mercantile and Mash
Pick adult a Thanksgiving dinner-to-go from Mercantile and Mash for $185 for 6 to 8 people. One cooking includes a roasted Joyce Farms giveaway operation turkey finished with possibly an autumn piquancy massage or reddish-brown scotch glaze, cranberry salsa and healthy turkey jus, a salad, 3 sides, and a pie. For sides, select from honeyed potato souffle, roasted parsnip and cauliflower, white cheddar macaroni and cheese, cornbread stuffing, and collard greens. Pies embody a chocolate chess pie, caramel apple streusel, maple spiced pumpkin, and scotch pecan pie. Call (843) 793-2636 to place your order, and collect adult on Wed. Nov. 22 from 8 a.m. to 6 p.m. or Thurs. Nov. 23 from 8 a.m. to 11 a.m.
Order adult a “Gobble Gobble” family plate from Hamby Catering and Hamby will unite a plate for a family in need around The Lowcountry Food Bank. The $155 Gobble Gobble package feeds 8 guest and includes a whole roasted turkey, Blake’s favorite macaroni and cheese, honeyed potato souffle, southern immature beans, corn bread dressing, and giblet gravy. Order a la grant dishes like tawny churned potatoes, muscadine chutney, cranberry orange relish, buttermilk biscuits, corn muffins, and pecan and pumpkin pie. Orders will be supposed by Nov. 17; sequence online or call (843) 725-4035.
The Glass Onion will be charity a la grant to-go menu equipment including deviled eggs, butternut squish soup, duck and andouille gumbo, cornbread dressing, honeyed potato casserole, braised collard greens, internal goat cheese cheesecake, and bread pudding. They’ll also be offered bottles of booze for $36, including Fantinel Ribolla Gialla Brut, Jean-Batiste Adam Pinot L’Auxerrois Vielles Vignes, and Copain Tous Ensembles Pinot Noir. All orders contingency be placed by Mon. Nov. 20 and picked adult Wed. Nov. 22; call (843) 225-1717 to place your order.
Enjoy a 3 march Thanksgiving cooking during a Drawing Room crafted by Executive Chef Forrest Parker and Sous Chef Richard Jones. First march choices embody Lowcountry oyster pie, shrimp and scallop crudo, candy spit squish bisque, or a comfortable tumble CSA salad. Second march choices embody a normal turkey cooking with a delayed roasted breast, smoked leg and thigh, porcini immature beans, creme fraiche potatoes, and madeira, truffle and fois gras gravy; a filet of beef tenderloin with crushed autumn roots, roasted Brussels sprouts, and Clemson blue Diane sauce; a delayed roasted primary rib of birthright pig with a rosemary mustard crust, white bean cassoulet, and melted savoy; and a grouper, lobster, shrimp and forage plate with black rice forage and broccoli rabe. Finish off a plate with a dessert like pumpkin crema catalana, comfortable apple huguenot torte, boiled honeyed potato pie, and chocolate reddish-brown all cake. Make your reservation online or by job 1 (843) 414-2334.
The Macintosh is charity a gratifying holiday cooking menu from 2 to 8 p.m. prepared by chefs Jeremiah Bacon and Jacob Huder. The menu will underline a la grant equipment and seasonally desirous favorites in further to normal favorites. Make a reservation online, or by job (843) 789-4299.
Blu Restaurant and Bar
From noon to 7 p.m. on Thanksgiving day, Blu will be portion several courses for $36.95 ($15.95 for children ages 4 to 12). Menu equipment embody a spiced pumpkin soup, a grilled veggie display, a charcuterie display, a calico scallop ceviche, South Carolina shrimp cocktail, shrimp paella, baked flounder, nation boiled chicken, a figure house with herb roasted turkey and pineapple glassy ham, pimento mac and cheese, pumpkin pie, bread pudding, a fruit display, and more. Make reservations online or by job (843) 588-6658.
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