Friday, February 15th 2013

Friday, February 15th 2013


Soups    Bowl 6 / Taste 3                 

Creole Shrimp Bisque

“Cream” of Mushroom

Ceviche of the Day

Hamachi Cru watermelon carpaccio , toy box tomatoes, pine nuts, fresh basil


Small Plates

Sweet Bread Arancini tomato butter, flat leaf parsley salad      10


Venison Carpaccio whole grain mustard, capers, free range egg yolk, and toast points   10


Grilled Beach Mushrooms walnut bread pudding, orange-chocolate mole     10


Valdeon Torchon with smoked fig piccatta and smoked rabbit sausage    10


Big Plates   
Lusty Beef Duo   28

6oz filet mignon, braised beef cheek “marmalade”, pate butter, whipped potatoes and braised greens


Hibiscus Venison Medallions    26

Ancho chili crust, spoonbread-sweet potato tamale, grilled corn salad , hibiscus infused demi


Scallop Chermoula    26

Lobster cous cous, baby carrots, harissa buerre blanc


Chef’s Pasta of the Day

House Made Red Chili Linguine and Manila Clams   23

Blistered toy box tomatoes, tomato broth, poblano pesto


Bar Specials  

Featured Wine:   Robert Mondavi’s Napa Fume’ Blanc  2009   9/34

A dry Sauvignon Blanc from the creators of the first Fume’ Blanc; bright citrus, melon, floral notes


Featured Brewski:  Dixie Lager   4.75

Slowly aged and brewed with crystal clear water, barley malt, choice hops, and pure yeast


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