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perrone's restaurant & bar
world cuisine with a mediterranean focus
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Boquerones, Crusty Bread, Olive Tapenade
Sous Vide Pork Shank, Fresh Apple Cider and Cider Vinegar Reduction, Roasted Carrots
USDA Prime 65 Day In-House Dry Aged Ribeye, Smoked Potato Fries
Torchon of Duck Foie Gras, Brioche Toast, Sour Cherry, Fig and Port Wine Reduction
Branzino, Fregola Sarda with Roasted Butternut Squash
Bar Menu - 48 Hour Sous Vide Asian Short Ribs, Smoked Soy, Garlic and Brown Sugar Jus, Shiitake Mushroom Polenta
Bar Menu - Razor Clams Tossed in Chili and Fresh Lime, Piquillo Pepper, Old Bay Saltines
Local Art By Buffy Patterson
Bar Menu - Char Siu Pork Buns, Black Bean, Garlic, Chili Oil
Pan Seared Local Grouper , Black Forbidden Rice, Saffron and Preserved Lemon Beurre Blanc, Local Butter Poached Shrimp, Micro Greens
Lunch and Bar Menu - Thai Green Curry, Sous Vide Chicken Breast and Thigh Meat
Thai Basil for the Green Curried Chicken
USDA Prime Dry Aged Beef
Local Art By Kimberly Dawn
Bar Menu - Tuscan White Bean Bruschetta
Flaming Tiki Scorpion Bowl
Piri Piri Sauce made with Fresh Fresno Chilies
Blue Lagoon - 4-Year-Old Flor de Cana Rum, Smith and Cross Overproof Rum, Blue Curacao, House-Made Orgeat, Roasted Pineapple Syrup, Pineapple Juice
Classic 'Chef Looks Uber Cool by Leaning on Knife Pose'
Bar Menu - Beausoleil Cocktail Oyster
Fresh Orecchiette Pasta, American Lamb and Guanciale Bolognese, Peppered Ricotta, Mint Gremolata
Pappy Van Winkle Bourbon
Blistered Shishito Peppers, Smoked Soy, Fresh Lime, Sea Salt, Shichimi Togarashi
El Jimador Reposado Tequila, House-Made Local Strawberry Syrup, Fresh Lemon and Lime Juice, Black Lava Salt
Local Art By Witzel
Fresh Local Softies
Sous Vide Venison Loin, Roasted Butternut Squash, Brussels with Bacon, Blackberry and Port Reduction
Local Macerated Strawberries, Shortcake, Fresh Whipped Cream
Baby Carrots Getting Ready to Roast
Spicy Baked Pear Cocktail
Best $6.00 Happy Hour Margarita , Ever!
Spanish Octopus Poached in Olive Oil
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Local Art By Witzel
Me and Uncle Louie - Bar Menu - La Quercia Berkshire Prosciutto Ham, Bella Vitano Balsamico Cheese, Assorted Olives, Uncle Lou's Fresh Figs
Sandia - El Jimador Silver Tequila, Fresh Watermelon Juice, Lemon Juice, Mint Simple Syrup, Ice Block, Compressed Watermelon Garnish
Local Art By Eileen Perrone
Pimm's Summer Cup with Fresh Edible Flower Garnish from the Garden
Yellowfin Tuna Crudo, Soy and Fish Sauce Caramel, Local Micro Radish Greens, Shrimp Chip
Barrel Aging Cocktails
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Fresh, Local Blueberry Cobbler
Local Art By Gary Roberts
Italian Lobster Mac and Cheese
Another Chef-Like Pose
Local Blueberry Cobbler
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We Have Been Selling a Ton of Charred Cedar Manhattan Cocktails at the Bar, Time to Step Up My "Flame Game"
Bar Menu - Tuna from Spain, Virgin Olive Oil, Piquillo Peppers, Sauce Gribiche
Local Art By Jean Hanna
Medrcadito Cocktail
Casa Noble Blanco Tequila, Fresh Lime Juice, Agave Syrup, Muddled Cucumber, Jalapeno and Cilantro
Bistro Style Escargot with French Helix Snails, Shallot, Garlic, White Wine, Cognac, Parsley, Nutmeg and Butter. Served Au Gratin in a Classic Dish
Leaning Tower of Prime, Dry Aged Meatza
Local Poussin from Palmetto Farms in Sumter, S.C. - All Natural, No Antibiotics or Growth Hormones
Local Farm Fresh Egg Yolk and Spinach Ricotta Raviolo
Raviolo di Uovo (Egg)
Local Art By Daniel Simonov
The Sous Vide Tanks that Make Magic
Yet Another Intense Chef-Like Pose
Local Art By Witzel
Barrel Aging Cocktails
In-House Dry Aged USDA Prime Ribeye
Fresh Herbs in the Garden
Local Art-Lined Walls
Berkshire Pork Tenderloin Cooked Sous Vide, Butternut Squash, Spinach, Shallots, Apple Brandy, Cider, Cream
Panang Curry
sous vide thigh and breast meat, coconut milk, red and green chilies, baby peas, shiitake mushrooms, red bell pepper, ginger, garlic, basil, cilantro, coconut jasmine rice
lunch menu - orange chicken
tempura battered thigh pieces, oyster and hoisin sauce, ginger, garlic, onions, coconut jasmine rice
Linguini with Spanish Cockles
sweet, tender cockles from spain, garlic, white wine and fino sherry, hot pepper flakes, butter, parsley, bread crumbs, lemon zest
udon noodles
Chilling Down A Spanish Octopus After a Quick Poach
Spanish Octopus
Appetizer - Sous Vide Spanish Octopus, Iberico Chorizo Cooked in a Basque Cider, White Bean Puree, E.V.O., Smoked Paprika
Herb Cured Salmon
Creamed Spinach - Fresh Spinach, Onions, Garlic, Havarti and Parmesan Cheese
Burrata
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Dry Aging Coho Salmon
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Local Chanterelle Mushrooms - Garlic, Butter, Fino Sherry, Lemon, Red Pepper Flakes, Smoked Paprika, Grilled Bread
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American Lamb Chops - Blackening Spice, Pepper Jelly Sauce
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Oysters Rockefeller
Tuna Crudo - Smoked Soy Caramel, Barrel-Aged Fish Sauce, Lime, Sriracha
New Zealand Lamb Chops - Ras al Hanout,, Pistachio Dukka, Cous Cous, Pomegranate Drizzle
Appetizer - Pulpo y Chorizo
Sous Vide Spanish Octopus, Iberico Chorizo Cooked in a Basque Cider, White Bean Puree, E.V.O. Smoked Paprika
Venison Tenderloin - Blackberry-Veal-Port Wine Reduction
