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  • MARCH 24, 2012: First of The Season Softshell Crab

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    Chef Walter Bundy and sous chefs Aaron Cross and Patrick Willis presented a menu for March 24th featuring a first of the season softshell crab dish with creamy white cheddar grits, slab bacon, ramps, ruby chard and tangerine butter for $18 and a certified black angus strip loin with asparagus, chanterelles, shallots, a quail egg, horseradish potatoes and Madeira veal jus for $39.

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    Chef Walter Bundy and sous chefs Aaron Cross and Patrick Willis presented a menu for March 24th featuring a first of the season softshell crab dish with creamy white cheddar grits, slab bacon, ramps, ruby chard and tangerine butter for $18 and a certified black angus strip loin with asparagus, chanterelles, shallots, a quail egg, horseradish potatoes and Madeira veal jus for $39.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    11 views1 page

    MARCH 24, 2012: First of The Season Softshell Crab

    Uploaded by

    api-127925323
    Chef Walter Bundy and sous chefs Aaron Cross and Patrick Willis presented a menu for March 24th featuring a first of the season softshell crab dish with creamy white cheddar grits, slab bacon, ramps, ruby chard and tangerine butter for $18 and a certified black angus strip loin with asparagus, chanterelles, shallots, a quail egg, horseradish potatoes and Madeira veal jus for $39.

    Copyright:

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    MARCH 24, 2012

    CHEF WALTER BUNDY SOUS CHEFS AARON CROSS AND PATRICK WILLIS

    FIRST OF THE SEASON SOFTSHELL CRAB


    CREAMY WHITE CHEDDAR GRITS, EDWARDS SLAB BACON, EARLY SPRING RAMPS, MICRO RUBY CHARD, TANGERINE BUTTER $18

    CERTIFIED BLACK ANGUS STRIP LOIN


    ASPARAGUS, YELLOWFOOT CHANTERELLES, AND ROASTED SHALLOTS, SUNNY SIDE UP QUAIL EGG, HORSERADISH POTATOES, MADEIRA VEAL JUS $39

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