Hours
Daily 7:00 am-10:00am
Daily 6:00 pm–Until
Meals Served
Breakfast
Dinner
Cuisine
Contemporary American
Lowcountry Flair
Dining Information
Children's Menu
Seasonal Menus
Vegetarian Meals
Additional Services
Banquet Facilities
Bar
Catering
Full Service Catering
Lodging
Meeting Facilities
Private Parties
Private Rooms
Catering Contact
Telephone: 843-414-2333
Types of Events Catered
Anniversaries
Birthdays
Cocktail Parties
Corporate Meeting
Luncheons
Private
Rehearsals
Weddings
On-Site Facilities Available
Bridge Bar (125 ppl), Crow's Nest (40 ppl), Whaley Room (40 ppl), Starboard Deck (25 ppl), Reading Room (10 ppl), Quarter Deck (10 ppl)
Restaurant Buy-Outs Available
Other Services Provided/Arranged
Bar & Beverage Service
China
Glassware
and Linens
Flowers
Serving Staff
Attire
Casual
Reservations
Suggested
Smoking
Non-Smoking
Credit Cards
American Express
Visa
Master Card
Discover Card
Diners Club Card
Carte Blanche
Checks
Not Accepted
Website
www.vendueinn.com
For a truly unforgettable dining experience, visit Roof Top at Vendue Inn and remember to use your American Express® Card.American Express

Library at Vendue Inn

23 Vendue Range
Charleston, SC 29401
Phone: 843-577-7970
Fax: 843-577-7346

Reservations
OYSTER CHOWDER
Ingredients
1/4 lb Butter
1/2 White Onion
2 ribs Celery
1/2 c Flour
1 qt Oyster Juice
8 Diced Red Potatoes
2 T Chicken Base
1/4 c Sherry
1/2 c Cream
1/8 c Chopped Parsley
Method
  • Melt 1/4 pound butter in a 4 quart stock pot.
  • Add 1/2 white onion, chopped along with 2 ribs celery, chopped.
  • Allow to cook for 5 minutes on low heat.
  • Add 1/2 cup flour and cook for another 2 minutes.
  • Add 1 quart oyster juice, 2 tablespoons chicken base, 1/4 cup sherry and 1/2 cup heavy cream.
  • Cook on low heat until roux has thickened the soup, add the diced potatoes and cook on low heat until roux has thickened the soup.
  • Add the diced potatoes and cook on low heat another 30 minutes.
  • Add 1/8 cup chopped parsley and adjust seasoning with salt and white pepper.