Lowcountry Boil

New Appetizer: Shrimp and Calamari Bruschetta

High Thyme Cuisine and Cocktails has made changes to its Fall menu by serving full dinner service on Tuesdays in place of Tapas only. Guests will not miss the tapas as many have been added to the dinner menu as appetizer options. A new item to dinner entrees is a Pan Seared Mahi Mahi with Tomato Spinach Risotto. Additionally, on Saturdays, High Thyme will open at 11am and continue serving through 10:30pm.

“While our regulars love Tapas Tuesdays, we had many customers that also wanted to choose from the dinner entrees,” said owner Kenny Jones. “We feel this new updated menu will please everyone.”

As one of Sullivan’s Islands best kept secrets for many years, High Thyme Cuisine and Cocktails offers a blend of ingredients that are just as tasty as a home prepared meal while on vacation or just enjoying another day at the beach. Executive Chef Taylor Still delivers quaint island cuisine that gently blankets the taste buds. From the freshest fish, beef, chicken and pasta to many unique salads and appetizers, there is always something for everyone at High Thyme.

For more information about High Thyme, visit www.highthymecuisine.com.

This entry was posted on October 2, 2013 at 8:44 pm and is filed under Sales & Events with tags Charleston, charleston bars, charleston dining, charleston fall menu, charleston restaurants, Chef Taylor Still, Executive Chef Taylor Still, High Thyme, High Thyme Cuisine, High Thyme Cuisine and Cocktails, Kenny Jones, sullivan's island, sullivan's island dining, sullivan's island restaurants, sullivan’s island lunch. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.