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Husk Restaurant
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Husk, a celebration of southern cooking
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Barrel aged Manhattan - A Manhattan with bourbon, rye whiskey, and flavored bitters barrel aged for 30 days in American oak.
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Ready for service
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Amuse bouche: Beef tendon "chicharrones" (puffed beef tendon), beef jerkey powder, local hollandaise
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Snacks 1: Benne crackers, house-made pimento with Tennessee cheddar, Allan Benton's country ham, country ham deep-fried biscuits
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Snacks 2: Asobal coppa, picante sausage (smoked paprika, chili flake, cayenne), tuscan-style salami, San Francisco "pepperoni", Jalapeño and cheddar stuffed bologna, house pickles (cucumber, garlic, jalapeño, corn, okra, sunchoke, green tomato), crispy po
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Snacks 3: Boiled peanut hummus with benne tahini, hoe cakes made from sweet North Carolina rice.
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1st Course: Southern fried chicken skins with hot sauce and Kennerty farms honey
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2nd Course: Beet and tomato salad, fennel fronds, beet and plum-essence vinegar
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3rd Course: Crab hush puppies
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4th Course: Smoked trout rib, house-made bbq sauce
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5th Course: Cornmeal dusted North Carolina catfish with creamy white acre peas, wood fired corn, cabbage, and house-made mustard butter
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6th Course: Locally caught Charleston sheepshead, clams, sweet corn, fennel fronds
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7th Course: North Carolina duck breast with sweet potato farro, lacinato kale and bourbon-apple brown butter
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8th Course: Country-fried rabbit, grits, and gravy
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Petits fours
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9th Course: Butterscotch pudding, sea salt, peacan, whipped cream
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10th Course: Peanut butter pie
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A bourbon tour, led by Chef Sean Brock and Roderick Hale Weaver
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Dinner at Husk
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The Mabelflower cocktail: shrubs, peach, apple cider vinegar, old Overholt rye whiskey, a splash of lemon, finished with St. Germaine
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1st Course: Sam Edwards Serrano Virginia Ham, 4-minute boiled hen eggs with salt + pepper, guinea hog coppa wrapped in bologna, pickled vegetables
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2nd Course: Duo of crispy pig ears - crispy pig ears with vinegar glaze, beans, as well as cilantro, benne, and radish
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2nd Course: Crispy pig ears with cilantro, benne, and radish, wrapped in bibb lettuce
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2nd Course: Crispy pig ears with vinegar glaze, beans wrapped in bibb lettuce
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"Breaking" the Ameztoi Txakoli 2010 to remove effervescence
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3rd Course: Green tomatoes fried in country ham fat, marrow from a 1-year country ham, preserved young strawberries
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4th Course: Southern fried chicken hearts with hot sauce and honey
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4th Course: Southern fried chicken hearts with hot sauce and honey, sauced
