Sunday February 17th, 2013

Sunday February 17th, 2013

Soups    Bowl 6 / Taste 3                 

Creole Shrimp Bisque


Ceviche of the Day

Hamachi Cru with bulls blood, tomato-pine nut salad, and watermelon sauce


Small Plates

Sweet Bread Arancini tomato butter, flat leaf parsley salad      10


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


Big Plates   
Hibiscus Marinated Venison Medallions  26

Ancho-chile crust, spoonbread-sweet potato tamale, corn salad, hibiscus demi


Seed Crusted Snapper   26

Lobster cous cous, sautéed spinach, 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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