Thursday, March 2nd, 2017

Thursday, March 2nd, 2017

 

Soup of the Day

CRAWFISH BISQUE <GF> 5/8

crawfish asparagus salad

 

 

DAILY CEVICHE

PRICKLY PEAR SALMON <GF> 12

jalapeno & cucumber salsa, tortilla chips

 

SMALL PLATES

SHRIMP REMOULADE <GF> 12

Gulf shrimp cooked and chilled, Creole remoulade, romaine, lemon

 

BEET SALAD <V /GF/ AVAILABLE VG > 10

red & yellow beets, Belgian endive, spinach, orange, Maplebrook feta, olive oil

TANDOORI LAMB LOLLIPOP <GF> 13

black eyed pea puree, lemon, parsley, Hilltop Farms radish sprouts

 

BIG DINNERS

 

STUFFED QUAIL 1 quail 20 /2 quails 26

chorizo-jalapeno stuffing, sauteed spinach, red pepper puree

 

PAN ROASTED BRANZINO 26

asparagus, root veggies, meyer lemon & miso gastrique

 

BAYOU BOLOGNESE <AVAILABLE GF> 17/23

andouille, ground beef, trinity, sage, cream, tomato, penne pasta

 

VIETNAMESE BÓ KHO 22

traditional beef stew, noodles, scallion, hard boiled egg, sprouts   *4

 

Bar

  

FEATURED COCKTAIL

TRINIDADDY-O   10

Plantation pineapple rum, Luxardo Amaro, blood orange, puree, lime, club soda

 

FEATURED BREWS

BOCK & BOCK (12 oz Pour) 7

Chatham Brewery’s take on a classic German style lager ABV 7.5%

ZERO GRAVITY CONEHEAD IPA   6 tall / 7 pint

a single hop wheat IPA brewed with all Citra hops, lighter in color and lower in ABV that a typical American IPA this beer has just the right amount of hop flavor and aroma 5.7% ABV 49 IBUs Burlington, VT

 

Featured Wine

CHATEAU GRAVILLE-LACOSTE, GRAVES BLANC  10 glass / 38 bottle

a blend of Semillon, Sauvignon Blanc & Muscadelle sourced from vineyards in the greatest white wine terrior in Bordeaux; try this crisp, invigorating blanc with fresh seafood

×

Comments are closed.