08.07.08
Dinner
Appetizers
Grilled Gulf Shrimp and Stone Ground Grits
with an andouille red eye gravy
9.00
Charcuterie Plate
smoked guanciale, chicken galantine, and duck pastrami served with fig preserves, sour cherry mustard, and watermelon pickles
9.00
Chilled Crab Salad
chilled crab and citrus gravalax salad with watermelon salsa and candied fennel
11.00
Saffron and Smoked Tomato Soup
boiled shrimp, local squash and a poached quail egg, finished with white bean tapenade crostini and bouqeron anchovy
8.00
New Orleans Style Barbeque Shrimp
made with Abita Turbodog beer, rosemary and garlic
9.50
American Artisan Cheese Selection
with cane syrup roasted pecans and seasonal fruit
12.00
Thai Curry Mussels
citrus, Accardo’s chiles, kaffir lime, coconut milk
9.00
Honey Fig Salad
Oregon bleu cheese, port braised shallots, guanciale, arugula, and aged balsamic
10.00
Entrees
Redfish “on the Half Shell”™
topped with crabmeat and soft herbs
24.00
Trois Mignons
three petite beef tenderloin filets served on caramelized onion mashed potatoes and topped with pork debris, Stilton cheese sauce and marchand du vin
25.00
Poached Gulf Fish & Jumbo Lump Crabmeat
over fresh pasta with preserved lemon, tomato, and zucchini ribbons
24.00
Roasted Duck Breast
over lentils du Puy with duck and hazelnut stuffed phyllo, finished with honey figs in cabernet
22.00
Grilled Pork Tenderloin
with andouille and goat cheese stuffed pupusa, shredded cabbage salad, housemade pickles, and a 14 pepper jelly
21.00
Jumbo Main Diver Scallops
over shaved fennel, orange confit, watercress, and smoked pork with mustard vinaigrette
22.00
Bell & Evan’s Chicken Roasted Under a Brick
maple glazed, with a potato and bacon hash cake and topped with a fried farm egg
22.00
Morrocan Spiced Whole Roasted Fish
over Israeli couscous and ried cherries, topped with pickled onions and Maras Farm’s shoots
23.00
Daily Preparation of Local Farm Vegetables
served with a goat cheese and caramelized onion croquette
20.00
Sides 3.00
- caramelized onion mashed potatoes
- stone ground grits
- Yukon gold potato and gruyere gratin
- French green lentils
- assortment of housemade pickles
- seasonal local vegetable
