Designed to promote the use of local and sustainable seafood in South Carolina’s restaurants, the Sustainable Seafood Initiative helps ensure that consumers have fish for the future by teaching our partner chefs about sustainable and local seafood, assessing their menus, and encouraging consumers to dine at our partner restaurants.
Kiawah Island Golf Resort and The Sanctuary are proud to work with Sustainable Seafood Initiative in our restaurants and catering facilities in an effort to promote the conservation of fishery resources and the use of locally and domestically caught seafood. The Ocean Room at The Sanctuary will be highlighting this initiative Thursday, March 14th with Chef de Cuisine, Andrew Venable leading the team with a beautiful five course menu. A few of the major highlights within this beautifully crafted menu is Charleston Flounder Crudo, Folly Beach Little Neck Clams, Saffron Poached Black Sea Bass, and Cherry Point Swordfish.
“As Chefs in the Low country and Charleston area we are lucky to have the bounty of our local waters,” exclaims Chef de Cuisine of The Ocean Room, Andrew Venable. “If we do not look at our resources in a sustainable way we are ruining it for the future Chefs and diners.”
In addition to a locally sourced menu, such as this, The Ocean Room’s Certified Sommelier, Garth Herr has pre-selected organically grown wines to highlight each unique dish.
For reservations or additional information please contact Leisure Services at 843-768-6253.