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Join us on for a weekend of cuisine inspired by Spain! Our sommeliers have paired incredible wines to go with a complete menu by Executive Chef Elliott Howells.
Chef Howells decided to do Spanish food for the weekend of Charleston Wine + Food to highlight the warmer months coming up. As he says, "Spanish wines pair excellently with seafood. The menu is heavily influenced with local seafood that can be paired with the wines that our sommelier has selected. The small bites portion of the menu will have plates of light and balanced local seafood paired with light and citrusy Spanish wines. The large plates are going to be of a more rustic nature and are going to be paired with more robust Tempranillo and Garnacha wines."
Limited seating available Thursday through Saturday (March 3rd - 5th) for the wines and flavors of Spain pairings.
Reservations
Chilled Shrimp, local, spanish olive oil, fennel pollen, shaved sweet onion
2020 Do Ferriero, Albarino, Rias Baixas, SP
Grilled Calamari, sweety drop peppers, preserved lemon, sumac, paprika
2020 Senda Verde, Godella, Bierzo, SP
Sauteed Clams, salsa verde
2020 Gramona "Gessami", Muscat / Sauvignon Blanc Blend, Penedes, SP
Ceviche, local, seasonal vegetable, citrus
2020 Inazio Urruzola, Hondarribi Zuri, Getariako Txakolina, SP
Artichokes, sardines, almond
2020 Huguet de Can Feixes, Parellada Blend, Penedes, SP
Gnocchi, lump crab, basil pistou, breadcrumbs
2019 Raventos i Blanc, "Blanc de Blancs", Xarel lo Blend, Catalunya, SP
Wagyu Carpaccio*, ras el hanout, chickpea, pickled shallot, herb salad
2020 Carlos Serres, Rose of Tempranillo, Rioja, SP
Basque Chicken, spiced tomato braise, popcorn rice
2010, Resalte de Penafiel "Lecco", Tempranillo, Ribera del Duero, SP
Short Rib, polenta, picada
2020, Bodegas Castano, Monastrell, Yecla, SP
Octopus, black romesco, potatoes
2019 Costers del Priorat "Petit Pissarres", Garnacha Blend, Priorat, SP
Whole Fish, sofrito, broccolini
2017 Ameztoi "Stimatum", Hondarribi Beltza, Getaria, SP
Shrimp, braised chickpeas, preserved lemon, nduja
2018 Bodegas Aragonesas "Centenaria", Garnacha, Borja, SP
Scallops, serrano ham, pepperonada
2017 Borsao "Berola", Garnacha Blend, Borja, SP
Duck, kale, raisins, marcona almonds
2019 Descendientes de Jose Palacios "Petalos", Mencía, Bierzo, SP
Patatas Bravas, aioli, chives
Pisto, roasted and braised spring vegetables
Leeks, marinated and charred, romesco
Cabbage, garlic, sherry vinaigrette
The menu is completely á la carte. Order as you wish. Wines suggestions and pairings will be available.
Join Us!
The Establishment is hosting a dinner series this summer benefiting local organizations. Our THIRD offering features chef Russ Mooore of Slightly North of Broad teaming up with The Establishment's own chef Howells in support of the Lowcountry Foodbank's BackPack Buddies Program. "Give Back Charleston" will feature one dinner each month for the spring and summer of 2022, with each dinner benefitting a different local organization.