Friday

February 27, 2009

APPETIZERS
Soup: Duck and Oyster Gumbo with Homemade Sausage 9
Hot and Hot Cheese Plate with Toasted Nuts, Sesame Brittle, Red Mountain 15
Honey, Green Tomato Chutney and Seasonal Fruit
Seafood Spring Rolls with Asian Vegetable Slaw and Coconut Curry Dipping 10
Sauce
Charcuterie Plate with Foie Gras Torchon, Pickled Veal Tongue, Country 15
Pâté, Pork Rillettes, Duck Prosciutto and Vegetable Pickles
Hoisin Glazed Quail with Satsuma-Asian Green Salad, Watermelon Radish 14
and Ginger Vinaigrette
Roasted Snow’s Bend Baby Beets with Mike Dean’s Mizuna, Baked Goat 11
Cheese and Citrus Vinaigrette
Jones Valley Arugula Salad with Extra Virgin Olive Oil, Lemon and Parmesan 11
Cheese
Hearts of Romaine with Fried Capers, Caesar Vinaigrette and Garlic Croutons 10
Grilled Homemade Lamb Sausage on Celery Root Slaw and Tamarind Sauce 11
Chef’s Garden Bibb Lettuces with Shaved Hearts of Palm, Papaya and Honey 11
Tangerine Vinaigrette
Crispy Pork Belly with Grilled Sweet Potato, Brussels Sprouts and Onion 11
Marmalade
ENTREES
Hot and Hot Vegetable Plate: Local, Organic and Our Own 26
Simple Grilled Fish: Whole Pompano with Vegetable Couscous, Baby Spinach 36
and Harissa
Garganelli Pasta Carbonara with Homemade Guanciale, Brussels Sprouts and 27
Parmesan Cheese
Hot and Hot Shrimp and Grits with Country Ham, Tomato, Fresh Thyme and 28
Ver Jus
Hickory Grilled Aged Beef Strip with Potato Galette, Balsamic Roasted 36
Onions, Blue Cheese and Tamarind Sauce
Fudge Farms Pork Trio: Leg with Vidalia Onion Soubise; Loin with Roasted 31
Baby Vegetables and Shoulder on Apple Braised Cabbage
Oven Roasted Duck Breast and Crispy Confit with Sautéed Swiss Chard, 28
Vidalia Spring Onions and Mushroom Jus
Red Snapper en Papillote with Celery Root, Wild Mushrooms, Leeks and Lemon 36
Oil
Asian Bouillabaise with Clams, Mussels, Scallop, Flounder and Lemongrass 32
Broth
DESSERTS
Elton’s Chocolate Soufflé with Crème Anglaise and Whipped Cream 9
Hot and Hot Doughnuts: Espresso Cream and Brittle, Banana Cream and 9
Chocolate-Orange Glazed
Bananas Foster with Orange Lace Tuile and Vanilla Ice Cream 8
First of the Season Strawberry Shortcake with Whipped Cream 9
Milk Chocolate Ice Cream with Citrus Shortbread 8
White Chocolate and Currant Bread Pudding with White Chocolate Sauce 9
Vanilla Bean Crème Brûlée 8
Split Dishes Subject to a $4.00 charge. NO SEPARATE CHECKS.
*Parties of Six or More Will Be Charged An 18% Gratuity.
We Use Local, Organic Produce, Farm Raised Meats and Wild American Shrimp.