That was a wonderful review, Brenda! I think the pink cake was my favorite--actually all of it looks good. I will try just about any kind of meat as long as it is cooked and removed from any offensive looking body part (like a frog leg).
Ok, here is what we had at the Charleston grill; I think it was the atmosphere and having 6-7 waiters (yes, no female waitstaff here) more than the actual food choices.
Amuse bouche: this was the first time either of us had even been to a restaurant where one was offered. This was blue cheese, fennel, mystery round berry/sour thing and frissee of green salad stuff with a cracker and vinaigrette (I really did listen to the little guy, but I was actually busy smiling and nodding like I was looking forward to tasting this-not). We were not fans of the chef's offering this evening, but appreciated his efforts. I don't care for fennel or blue cheese, and now I don't care for round/berry sour things, either.
Appetizers: DH had Charleston Grill crab cake, creek shrimp, lime tomato vinaigrette that was to DIE for. We jousted over this.
I had truffled mushroom soup, which was wonderful. I don't usually care for mushrooms, but this was gooood stuff. The soup guy said as he poured the soup over the mushrooms at the table, "Everytime I pour this, it's like a little smell of heaven." This sent me into giggles as soon as he left the table.
Entrees: Dh had Prime Beef Tenderloin with baked potatoes. He declared it as better than ***. It was melt in your mouth good. I had the Sauteed Flounder with shrimp and tasso-okra corn cake. Oh, my, it was good. We shared a side of fried macaroni and cheese. Don't you just love southern food???
For dessert we shared vanilla creme brulee. We were both about to bust we were so full, but I love creme brulee and can't get it anywhere here. This was the only dish that was a little off. The sugar was a little too browned on top and the creme was a little thin, for lack of a better word. It tasted pretty good, though. I wouldn't have bothered with dessert if I had known that the pastry chef would be sending out....
a whole plate of little goodies!!!! There was a sponge cake with lemon curd and buttercream, a dark chocolate truffle, a pecan praline and two other things I can't remember because all the blood had drained from my brain to my stomach to try and digest all this food!
With this I had my now new favorite riesling--Leitz Rudesheimer Magdalenenkreuz. Sweet without being cloying and very smooth and gulpable!
So, there you have it; our first foray to a fancy restaurant!
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I know I would have been very upset to have no program letting me know what there was on each chef's table. Bob and I are not going until a week later for F&W next year, but I am thinking we won't be booking the Party again for a while. We will have to see what we might want to spend that money on!He even got me some Starbucks (We did it at B&N) and a snack while we waited, since I was 7 months preggers at the time. (Don't worry. It was a creme frapp. No caffeine for my baby!) I guess I can sit through the "Why don't you just go *insert words meaning dirty things* Harry Potter, then?!" if he does stuff like that!
. We went last year and loved it they had this great washbi crusted tuna that was to die for. I really want to try the cranberry kiss. Maybe tonight we are going to decorate the Christmas tree that sounds like a good drink for that. Can't wait to hear and see more
I think they should talk and find out ahead of time so maybe you get a better variety. Both weekends for us the ran out of any traces of Sparkling Wine an hour before closing and again agreeing that they should be required to pour till then end at these prices. 
Yes all very exciting! Plus we drove from MA to FL, that was an adventure in itself! 
I like to stick with cow, chicken & pig. You throw in ostirch and lamb and ick!
