BULL

BROUGHTON

a new southern cuisine

Starters

dinner menu

Niçoise Salad with Poached Tuna, Niçoise Olives, Marinated Tomatoes, Eggs, Potatoes, Haricot Verte, and a Citrus Vinaigrette....................................................9
Caesar Salad with Romaine Lettuce, Cherry Tomatoes, Croutons, and Shaved Parmesan....................................................................................................................................6

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Summer Corn Chowder with Red Bliss Potatoes, Bacon, and Chives...............................................................................................................................................................................7
Pan-Steamed Clams with Shallot-White Wine Butter Sauce and Marinated Cucumbers...................................................................................................................................12
Fried Green Tomatoes with Chili Mayo and Crab Salad............................................................................................................................................................................................................9
Pastry Wrapped Brie with Savannah Bee Honey Comb and Fresh Strawberries...................................................................................................................................................13
House Made Mozzarella with Cinnamon Basil, Tomatoes, Balsamic Reduction, Olive Oil, and Sea Salt.........................................................................................................8
Chorizo Stuffed Calamari with Roasted Tomato Sauce and Fresh Arugula....................................................................................................................................................................9
“Low Country Wings” Fried Frog Legs with Ghost Chili-Pepper Sauce and Gorgonzola...................................................................................................................................10
House Made Gnocchi with Tomatoes, Truffle Butter, and Basil..............................................................................................................................................................................................8

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Sides

All Sides served a la carte - $4

Napa Cabbage Slaw
Truffle Mac ‘n Cheese
Asparagus
French Fries
Potato Gratin
Black Eyed Peas

Plates of the Day
Monday

Bouillabaisse 24

Saffron Scented Seafood Stew

Tuesday

New Orleans Style BBQ Shrimp 26
A Creole Classic with Head-On Shrimp in a
BBQ Butter Sauce served with a baguette

Mains

“The Tybee Roll”
Crispy Roll of Tuna and Wahoo with Yellow Tomato Puree and a Jicama-Poblano Slaw
25

Sautéed Shrimp & Parmesan Grit Cakes
Served with Green Tomato Relish
23

Spaghettini Pasta
Sautéed Shrimp, Cherry Tomatoes, and Mushrooms in a Saffron-Red Pepper Sauce
19

Jumbo 9oz Lump Crab Cake
Served with Roasted Corn Salsa, Asparagus, and a Mustard-Tarragon Sauce
24

Seared Scallops
Served with Parmesan-Herb Risotto
27

Crab Stuffed Carolina Trout
Lemon Beurre Blanc and Haricot Verte
28

Eggplant Parmesan

Wednesday

Served with an Arugula and Red Onion Salad
17

French Provençal Stewed Vegetable dish

10oz Black Truffle Burger

Thursday

Topped with Hickory Smoked Onions and Gruyère Cheese on a Brioche Roll
14

Ratatouille 18

Steak House Picks Market Price
Chef ’s Selection of Prime Meats

Gorgonzola Crusted 8oz Filet

Friday

Bacon-Potato Gratin and a Shallot-Red Wine Demi
29

Braised Cod 25
Braised with Tomatoes, Capers, and Olives
and Served with Creamy Polenta

Saturday

Bacon-Wrapped Meatloaf 18
Pork and Veal Meatloaf wrapped in Bacon

Sunday

35 Prix Fixe

16oz Ribeye
Sautéed Mushroom Mélange and Asparagus Cream
Market Price

Sweetwater 420 Braised Shortribs
Napa Cabbage Slaw and Bacon Mustard Seed Jus
28

Roasted Half Chicken

Choose from 2 Starters, 2 Mains, and 2 Desserts

Served with Truffled Mac ‘n Cheese
19

Executive Chef: Dave Hamer
We accept all major credit cards and the SCAD card.

Roasted Pork Cutlet

A house gratuity of 20% will be automatically
added to parties of six or more.

With Hickory Smoked Onions, Bourbon Poached Peaches, and Black Eyed Peas
21

One check preferred.

*Warning: Consumption of raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illnesses, especially if you have certain medical conditions.

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