Pirates didn’t use pesticides on their crops. Their meat was always free range — at least when they were off the boat. So it only makes sense that the Buccaneer would be Charleston’s first certified green restaurant. In honor of Earth Day, Chef Brent Quiggle prepared an environmentally friendly menu, exclusively featuring local ingredients, and the City Paper got a taste of it.

You can start with the gazpacho (which we found to be a little too on the smoky side) or the meaty ceviche, made from grouper and scallops and served with tortilla chips. The soft shell crab entree is almost imposing, hulking over the creamy brie-based grits, all drizzled with remoulade. Andouille crusted, the crunch of the fried crab and the smoothness of its side dish is a great blend of textures. We also tried the Three Little Pigs, a bacon-infused pork loin served over dirty rice, topped with hog cracklings and sweet potato chips. 

For dessert, the Earth Cake is a mature version of the dirt cup. Though it looks like the childhood favorite — with gummy worms and all — beneath a layer of crumbled Oreo “dirt” is a moussey blend of different creams, feeling both rich and light. A glass-like piece of candy rests atop the dish, reminding us of the inspiration behind the menu.

This special menu is available through the weekend, and you’re going to want to get a taste. It’ll be good for your belly and your conscience.

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