Getting there

• Cross Street: East Bay & Broad
• Parking: Public Lot
• Parking Details: 2 parking garages within 1 1/2 blocks of McCrady’s in either direction. Street parking also available.

McCrady’s Details

• Dining Style: Casual Elegant
• Website: http://www.mccradysrestaurant.com
• Email: info@mccradysrestaurant.com
• Phone: (843) 577-0025 x1
• Hours of Operation: Bar: 5:00pm-til; Dinner: Sunday – Thursday: 5:00pm – 9:30pm, Friday – Saturday: 5:30pm – 10:30pm
• Payment Options: AMEX, Discover, MasterCard, Visa
• Cuisine: Contemporary American
• Executive Chef: Sean Brock
• Dress Code: Casual Dress
• Accepts Walk-Ins: Yes
• Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Chef’s Table, Counter Seating, Farm to Table, Fireplace, Full Bar, Gluten-free Menu, Late Night, Non-Smoking Restaurant, Personal wines welcome (corkage fee applies), Private Room, Wheelchair Access, Wine
• Private Party Facilities: Historic Long Room, built in 1788. Seats up to 100 guests. Our Modern Gallery Room, seats up to 100 guests. Also available, the Society Room for smaller functions. Inquire about our Chef’s Table for private dinners. Inquire within for banquet package details and more information.
• Private Party Contact: Sunday Tuk (843) 577-0025 x2
• Special Events & Promotions: We would be happy to host your special event at our establishment. Please call us to host your next event with us.

• DINNER
• A LA CARTE
• COCKTAILS, BEER & DESSERT WINES
• CHEF TASTING
• SPIRITS, SCOTCH & WHISKEY

FIRST COURSE‏

Masami Ranch Wagyu Beef Tartare

Radish, beef tendon, benne and lime

Carolina Calico Scallops

Summer vegetables, black truffle and barigoule

Spring Vegetable Salad

Southern beans, cornbread, vegetables, herbs and flowers

Pork Belly

Herbed farro, porcini mushrooms and pickled blueberries

Foie Gras Torchon

Summer fruit, peanuts and corn

Extra

Supplement

+$10

FISH COURSE

Trout

Shrimp, fava beans and‏ roasted garlic butter

Grouper, Pan Roasted

Edisto potatoes, carrots, fennel and whey

Cobia

Greens, radish. Lemon and parsley

MEAT COURSE

Duo of Lamb

Summer onions, turnip and peach mostarda

Wagyu Beef Coulotte

Charred eggplant, banana, benne‏ arid basil

Duo of Berkshire Pork

English peas, rhubarb, parsnip and green peanuts

Grassroots Farm Chicken

Butter bean chow chow, pole beans and morel mushrooms

Duck, Roasted on the Bone

Zucchini, cherries and lemon verbena

DESSERTS

Chocolate Chess Pie

Benne, buttermilk and lemon

South Carolina Peaches

Melba toast, crème fraiche‏ and cinnamon basil

Fromage Blanc Creme

Summer berries red fife and chamomile

Chef’s Cheese Selection

Three artisanal cheeses

4 COURSES 65‏

Make a selection form each course

THE FARMERS

Ambrose Family Farm

Sam ambrose, wadmalaw island, south carolina vegetables and herbs

Our Local Foods

Maria Baldwin, Mcclellanville, south carolina chicken, eggs, vegetables and herbs

Abundant Seafood

Mark Marhefka, Charleston, south carolina local fish

Abbey Racan

Our rooftop herbs, flowers, leaves and shoots

Appalachian Heritage Foods

Adam Musick, max meadows, Virginia berkshire heritage pigs

Dirt Hugger Farm

Meg Moore, James island, south carolina herbs, vegetables and flowers

Geechie Boy Farms

Greg Johnsman, Edisto island, south carolina vegetables and grains

Anson Mills

Glenn Roberts, columbia, south‏ carolina grains, knowledge, inspiration

Butcher and Bee

Stuart Tracy and Michael Shem-Tov, Charleston. south carolina artisan breads

A word from McCrady’s

A dynamic amalgam of modern regional southern cuisine, dazzling flavors, exceptional wines & unparalleled service are what you will find at McCrady’s where Chef Sean Brock blends progressive American cuisine & modern culinary technique while giving respect to the highest quality & freshest ingredients. The comfortable, richly detailed & visually sensuous space is positioned in Charleston’s first tavern built in 1771. This National Historic Landmark is located in the heart of the historic French Quarter District in downtown Charleston.