Scribd
Upload
60 views1 page

Gourmet Appetizer and Entrée Menu

The document appears to be a menu from a restaurant. It lists appetizers including soups, salads, and dishes featuring ingredients like foie gras, quail, and shad roe. The menu also lists several entree options featuring fish, beef, venison, pork and chicken prepared with seasonal vegetables and sides. The menu notes an 18% gratuity will be added for parties of six or more.

Uploaded by

email4360
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
60 views1 page

Gourmet Appetizer and Entrée Menu

The document appears to be a menu from a restaurant. It lists appetizers including soups, salads, and dishes featuring ingredients like foie gras, quail, and shad roe. The menu also lists several entree options featuring fish, beef, venison, pork and chicken prepared with seasonal vegetables and sides. The menu notes an 18% gratuity will be added for parties of six or more.

Uploaded by

email4360
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Wednesday

March 2, 2011

APPETIZERS

*Soup: Margaret Evans Watercress Soup with Marinated Crawfish Tails 10


And Lemon Oil
*Hot and Hot Cheese Plate with Toasted Nuts, Sesame Brittle, 15
Red Mountain Honey, and Seasonal Fruit
Charcuterie Plate with Lardo, Head Cheese, Pork Rillettes, Duck Mortadella, 15
Foie Gras Torchon, and Homemade Pickles
Seared Hudson Valley Foie Gras and Marcona Almond with Blood Orange 12
Puree, Pear Chutney, and Toasted Brioche
Wild Watercress Salad with House Cured Steelhead Trout, Grilled Spring 12
Onions, Yogurt, and Smoked Steelhead Roe
Chef’s Garden Vegetable Salad with Roasted Beets, Baby Carrots, 10
Petite Radishes, Asparagus, Potato Coins, Fava Beans, and
Preserved Lemon Vinaigrette
Whole Roasted Mississippi Quail with Miso Cauliflower Puree and Roasted 15
Radishes
Jumbo Asparagus with Louisiana Crawfish Tails and Poached Farm 12
Egg Yolk
Savannah River Shad Roe Porridge with King Trumpet Mushrooms, 15
Watercress, and Lime Vinaigrette

ENTRÉE

*Hot and Hot Vegetable Plate: Local, Organic, and Our Own 26
Simple Grilled Fish: Triggerfish with Chef’s Garden Turnips, Artichokes, 34
Heirloom Potatoes, and Asparagus in a Court Bouillon
Whole Wild Black Bass with Red Quinoa, Fava Beans, Fennel, 30
Caper Cream, and Margaret Evans Watercress
Cobia with Celery Root Puree, Sautéed Snow’s Bend Tat-Soi, Blood 34
Orange Gastrique, and Watermelon Radish
Hickory Grilled Meyer Ranch Beef Strip Loin and Tat-Soi Rabb 40
with Pain Perdue, Pickled Sunchokes, and Rich Jus
Breaded Venison Chop and Roasted Leg with Root Vegetable Gratin, 34
Snow’s Bend Bitter Greens, and Red Wine Jus
Braised Beef Short Ribs with Potato Gnocchi, Beech and Yellow Foot 32
Mushrooms, Caramelized Cipollini Onions, and Mustard Greens
*Hot and Hot Pork and Beans: Grilled Loin, Crispy Belly, and Barbecue 30
Shoulder with Braised Turnip Greens, Cracklin’ Cornbread, and
Housemade Chow Chow
Braised Poulet Rouge with Housemade Saffron Pasta, Spring Onions, 27
Asparagus, and Farm Egg
An 18% Gratuity will be added to parties of six or more

You might also like