Enjoy a Night of Sustainable Seafood in a Historic Old Mill

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Dine by the Lake at Cotton Grill to Support the Future of Fresh and Local Fish

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South Carolina Aquarium Sustainable Seafood Initiative

Take the night off from cooking at home and enjoy an unforgettable dinner at the South Carolina Aquarium’s next Sustainable Seafood Dinner at Cotton Grill. Guests will enjoy a night of sustainable seafood with a southern flair on March 20, 2012 at 6:30 p.m. Chef Jason Palmer gets his creative juices flowing through a delicious six course meal highlighting local sustainable seafood.

Offerings include:

  •     Pre-dinner cocktail compliments of American Harvest, an organic spirit made in Idaho
  •     East coast oysters on the half shell with a peach mignonette paired with Ruffino Prosecco
  •      Blackened sea scallops on curly endive salad with citrus trio vinaigrette paired with

Drylands Sauvignon Blanc

  •     BBQ rubbed triggerfish with grilled pineapple relish, smoked paprika oil and cilantro oil paired with Genesis Chardonnay
  •     House made Lemon Cello with a strawberry granite floater
  •     Char-grilled swordfish on puttanesca with grilled bread and olive tapenade paired with Kim Crawford Marlborough Pinot Noir
  •     Panna cotta topped with poached cherries, Jackson Triggs ice wine syrup, mint oil paired with Jackson Triggs Proprietors’ Reserve Vidal ice wine

Located in Lexington’s Old Mill overlooking Mill Lake, Cotton Grill gives diners a relaxing atmosphere to enjoy delectable American cuisines. Once inside guests are surrounded by wooden ceilings and old beautiful brick walls for an amazing fine dining experience. Megan Westmeyer, the South Carolina Aquarium’s sustainable seafood coordinator will be on hand to talk about each course, seafood sustainability and provide tips on selecting environmentally-friendly fish.

The dinner is $55 all inclusive and takes place on March 20, 2012 at 6:30 p.m. Cotton Grill is located at Lexington’s Old Mill, 711 East Main Street in Lexington, South Carolina. Reservations can be made by calling (803)957-1996 and need to be reserved by March 17th. Ten percent of the proceeds will go to support the South Carolina Aquarium’s Sustainable Seafood Initiative.

For all media inquiries, please contact Kate Dittloff at (843) 579-8660 or kdittloff(at)scaquarium(dot)org

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Kate Dittloff
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