The team from Prohibition, a King Street mainstay, is celebrating spring with the launch of a brand-new brunch menu, as well as an extension of its brunch offerings to include Thursday through Sunday.
With the addition of Thursdays, Prohibition now invites guests to join in the brunch experience throughout the weekend and beyond. The spring dishes reflect another collaboration from Executive Chef and Partner Greg Garrison and Chef de Cuisine Analisa LaPietra and introduces a variety of dishes, including:
- Buffalo Fried Chicken & Biscuits: Crispy Chicken Thigh dressed in a housemade buffalo sauce served on buttermilk ranch biscuits and finished with honey.
- Charleston Fried Rice: Carolina Gold Rice gently fried with local andouille sausage from Cooper River Farm, local snow peas and shiso, fried egg and finished with a creamy house salsa verde.
- Pork Belly Tacos: Crispy pork belly served with scrambled eggs and spicy street corn served on flour tortillas.
- Single or Double Smash Burger: one or two 4 ounce beef patties, served with American cheese, maple bourbon bacon jam, shredduce, tomato and garlic aioli.
- Steak Frites: 6 oz hanger steak marinated in a house soy marinade and perfectly seared. Served with two eggs prepared in any style, fries and Sriracha aioli.
- Lobster Roll: Tender lobster meat prepared in a miso mayo and fines herbes, served on a butter brioche bun and finished with brown butter.
- Whipped Ricotta Toast: Creamy whipped ricotta and a fresh pistachio pesto layered on thick slices of sourdough from Normandy Farms and topped with roasted local broccoli florets and finished with a house hot honey made from local chilis.
“We always look forward to creating new and craveable ways to incorporate fresh, spring ingredients," said Greg Garrison, Executive Chef and Partner of Prohibition. "We are excited to add some spring flavors to our menu and expand our brunch to four days a week.“Our guests have been asking for more opportunities to enjoy our brunch, and we’re excited to give them a true Charleston experience beyond just the weekend.”
In addition to the new menu items, Prohibition's signature brunch cocktails will continue to be available, including the Bottomless Mimosas served with a variety of juices to suit your taste, the Morning Fog coffee cocktail made with Jameson Black Barrel, Guinness, dark roast coffee, cream and cinnamon, and the refreshing Bellini made with prosecco, white peach and Peche de Vigne.
You can see the menu here.
Brunch is now available from 11 a.m. to 3 p.m., Thursday through Sunday. For more information, visit prohibitioncharleston.com or follow along at @prohibitionchs.
