BULL

BROUGHTON

a new southern cuisine

Starters

dinner menu

Mixed Green Salad with Black Olives, Cherry Tomatoes, and Lemon Vinaigrette......................................................................................................................................................5
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Caesar Salad with Romaine Lettuce, Cherry Tomatoes, Croutons, and Shaved Parmesan....................................................................................................................................6
Gazpacho Classic Chilled Soup of Tomato and Cucumber with a Spicy Finish............................................................................................................................................................7
Pan-Steamed Mussels with a Charred Tomato, White Wine, and Chorizo Broth....................................................................................................................................................11

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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
Fried Calamari with sides of Spicy Mayo and Roasted Tomato Sauce...............................................................................................................................................................................7
“Low Country Wings” Fried Frog Legs with Ghost Chili-Pepper Sauce and Gorgonzola...................................................................................................................................10
House Made Gnocchi with Tomatoes, Truffle Butter, and Basil..............................................................................................................................................................................................8
Shrimp Cocktail Martini with Jumbo Local Shrimp, Cocktail Sauce, Lemon, and Fresh Herbs..........................................................................................................................12
Hand-Pounded Carpaccio with Tomato-Oil, Balsamic Reduction, Crostinis, and Shaved Parmesan...............................................................................................................11

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Sides

All Sides served a la carte - $4

Napa Cabbage Slaw
Truffle Mac ‘n Cheese
Asparagus
French Fries
Potato Gratin
Haricot Verte

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

Wednesday

Ratatouille 18
French Provençal Stewed Vegetable dish

Thursday

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

Friday

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

Saturday

Bacon-Wrapped Meatloaf 18

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
Served with an Arugula and Red Onion Salad
17

10oz Black Truffle Burger
Topped with Hickory Smoked Onions and Gruyère Cheese on a Brioche Roll
14

Gorgonzola Crusted 8oz Filet
Bacon-Potato Gratin and a Shallot-Red Wine Demi
29

16oz Ribeye
Sautéed Mushroom Mélange and Asparagus Cream
Market Price

Pork and Veal Meatloaf wrapped in Bacon

Pan Roasted Striped Bass

Sunday

Sautéed Zucchini and Squash with a Carrot Purée
28

35 Prix Fixe
Choose from 2 Starters, 2 Mains, and 2 Desserts

Executive Chef: Dave Hamer
We accept all major credit cards and the SCAD card.
A house gratuity of 20% will be automatically
added to parties of six or more.
One check preferred.

Roasted Half Chicken
Served with Truffled Mac ‘n Cheese
19

Seared Salmon
Served over Linguine with Basil Pesto and Cherry Tomatoes
21

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