Prohibition has launched a new summer menu that features a range of local produce and products. Chefs Greg Garrison and Analisa LaPietra collaborated to expand upon the concept’s menu of small plates.
The summer menu features a range of seasonal dishes, some of which will change slightly to utilize the best ingredients as the summer season progresses. Dish highlights include Grilled Zucchini with King Tide Farms Nasturtium Chimichurri, lemon, and candied pine nuts; Kale and Campanelle Salad served with curly pasta, avocado green goddess dressing, and crispy chickpeas; Sea Island Red Pea Falafel served with a turmeric garlic sauce and sesame dukkah; and Ricotta Gnocchi with summer squash, grilled sweet cornm and spinach served in a parmesan broth and finished with fresh basil. The Heirloom Tomato Toast is made with crusty Normandy Farms Sourdough and topped with housemade pimento cheese made with Duke’s Mayo and sharp cheddar, thick slices of local heirloom tomatoes from Rosebank Farms, and finished with a house hot honey made with local chilis.
Garrison and LaPietra have also added a house Summer Truffle Terrine to the meat and cheese program. Made with a blend of pork, veal, and pistachio, and served with apple butter and house crackers, it’s a light and bright terrine.
Prohibition is open nightly for dinner and on Friday, Saturday and Sunday for brunch. For more information, visit prohibitioncharleston.com or follow along at @prohibitionchs.
