$12 Warm Cauliflower Sformatino
Soft Farm Egg, Bagna Cauda
One of Charleston’s most acclaimed and accomplished chefs, Ken Vedrinski, has expanded his restaurant offerings with his newest venture, Coda del Pesce (Italian for “tail of the fish”). The 70+ seat contemporary Italian influenced restaurants showcases the area’s most untapped asset - the ocean and the view and menu hightlight this incredible bounty.
Soft Farm Egg, Bagna Cauda
Pickled Garlic, Tangerine
Arugula, Pecorino, Apple Mostarda
Pickled Fall Vegetables, Cider, Dill
Hazelnuts, Smoked Ricotta, Aceto Arneis
Buffalo Mozzarella Horseradish Crema, Verdicchio Braised Mushrooms
Seasonal Condimento
All Pasta is House Made Using Organic Semolina Flour From Central Mill, Logan, Utah and Molino Spadoni, Emilia-Romagna, Italy
Hen of the Woods Mushrooms, Soft Farm Egg, Browned Goat Butter, Pancetta
Tomato Sugo, Housemade Italian Duck Sausage
Grilled Fresh Rhode Island Calamari, Nduja, Parsley
Blue Crab, Anchovy, Lemon, Bread Crumbs
Broccolini, Garlic, Umbrian Olive Oil, Pecorino, Pine Nuts
Rye Crust, Cider, Bacon, Cabbage, Brussels Sprouts
Maitake Mushrooms, Peanut Potatoes, Marsala Sweet Onion Crema
Butternut Squash Acini di Riso "Risotto Style", Pistachio Gremolata
"Milanese Style", Trumpet Mushroom Caponata, Provolone Picante, Barolo Vinegar