Saturday, February 16th, 2013

Saturday, February 16th, 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


Grilled Mushroom Piadina orange mole sauce, manchego cheese, cilantro, green onion    11


Valdeon Torchon with smoked fig piccatta and house smoked rabbit sausage    10


Big Plates   
Lusty Beef Duo   28

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


Portugese Pouisson and Mussels    22

Piri piri rubbed spring chicken, Caldo Verde style stew with fingerlings, chorico, white beans, kale


Seed Crusted Snapper   26

Lobster cous cous, roasted cauliflower, harissa buerre blanc


Chef’s Pasta of the Day

Cherry Tomato & Pearl Onion Ragout watercress, basil, asiago, housemade red pepper linguini   18/23



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 Blackened VooDoo Lager   4.75

New Orleans slowly aged and brewed with crystal clear water, barley malt, choice hops, and pure yeast


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