Chef Hastings has been awarded the Best Chef in the South, 2012, by the Iames Beard Foundation.

Thursday, April 17, 2014

House Churned Butter Trio: Fresh Cream, Whipped Lard and Beef 5

APPETlZERS
Spicy Crawfish Consomme 10
Lemon Powder and Spring Garden Vegetables

*Charcuterie Plate 15
Lardo, Landjger, Pancetta, Lamb Bacon, Pork Rillette, Foragers Terrine, Filetto and Head Cheese

*Cheese Plate 15
Green Tomato Chutney, Whole Wheat Cracker, Strawberries, Marcona Almonds, Local Honey and Verjus Raisins

Tuna Tartare 14
Avocado Mousse, Grapefruit, Spring Onion Top Pesto, Black Garlic and Micro Mustard Greens

Chicken Sausage with Farmers Cheese Ravioli 15

Fava Beans, English Peas, Spring Onions, Carrots and Vegetable Broth

Rora Valley Farms Spring Egg 12

Crab Salad, Fried Country Ham, Alabama Paddlefish Caviar, Terra Preta Farms Spring Greens and Spring Onion Top Hollandaise

Bacon Wrapped Shad Roe 15

Anson Mills White Grits, Pea Tendrils, Bentons Country Ham and Preserved Lemon

Harvest Farm Green Salad 13

Buttermilk Dressing, Ramp Pesto, Bacon Lardon, Radish, Carrot and Crispy Shallots

Snows Bend Spring Vegetable and Farmers Cheese Salad 13

Shaved Beets, Carrots, Asparagus, English Peas, Arugula and La Martina Farms Olive Oil

Oysters on the Half Shell with Mignionette

Olde Salt, Chesapeake Bay, VA 3.5 | Stingray, Chesapeake Bay, VA 3.5

ENTRES
Simple Grilled Fish: Cobia 35
White Spring Wheatberry, Artichokes, Sugar Snap Peas, Black Garlic, Carrot Puree and Spring Garlic Vinaigrette

Duo of Beef 38
Chicken Fried Steak Grilled Strip Loin, Fingerling Potatoes, Collard Greens and Buttermilk Gravy Short Rib Onion Crustada, Grilled Ramp, Spring Onion Puree and Pickled Beech Mushrooms

Rora Valley Farms Chicken 26

Carolina Gold Rice Risotto, English Peas, Beech Mushrooms, Fried Egg Yolk and Cipollini Onions

Roasted Duck Breast and Crispy Confit 31

White Grits Pave, Asparagus, Charred Ramps, Marcona Almonds, Rhubarb, Rapini and Devils Urn Mushrooms

Pan Seared Golden Tilefish 38

Turmeric Whey Broth, Fennel Top Puree, Pine Needle Ash, Fava Beans, Root Vegetables and Pine Needle Oil

Soft Shell Crab 36

Spicy Romesco Sauce, Black Rice, Arugula, Chorizo and Saffron Aioli

Seared Diver Scallops 38

Celery Root Puree, Wilted Greens, Spring Onions, Rye Crumble, Pickled Rhubarb and Abalone Mushrooms

Fudge Family Farms Pork 34

Leg, Belly and Crepinette with Sea lsland Peas, Sauerkraut, Collard Greens and Sorghum Tabouli
Asterisks mark the recipes you can find in our cookbook
2180 11th court south Birmingham, al 35205 205.933.5474 www.hotandhotfishclub.com