Beruflich Dokumente
Kultur Dokumente
Soups & Salads
Roasted Tomato Bisque with Cilantro Oil and Fried Onions 6
French Onion Soup Gratinee 6
Chicken Tortilla Soup with Fried Tortilla Strips 6
Mixed Arugula & Charred Red Onion Salad shaved farm egg, sweet roma tomatoes, 8
Toasted pine nuts, Alabama Belle Chevre goat cheese with bacon‐vidalia vinaigrette
Classic Caesar Salad crisp hearts of romaine, tangy dressing, and pecorino romano flakes 7
Appetizers
Jumbo Crab Cake served with onion Remoulade 10
Seared Sweet Chili Tuna served with udon noodle salad 11
Pan Roasted Venison horseradish mashed potatoes, currant glaze 12
Flash Fried Calamari house made ponzu dipping sauce 10
Stuffed Wild Quail local cheddar & smoked bacon grits, sherry syrup 12
Entrees
Braised Hereford Beef Short Ribs bacon cheddar grits, tiny carrots, baked apples, 22
caramelized pearl onions, and cabernet pan sauce
Fresh From the Farm Seasonal Vegetable Platter sautéed, steamed and roasted vegetables 17
over creamy risotto
Grilled Mahi‐Mahi chili roasted red potatoes, 23
braised cabbage, roasted red bell peppers with brown butter vinaigrette
Honey Brined Double Cut Pork Chop horseradish mashed potatoes, applewood bacon, 24
spinach ragout, Kentucky bourbon pan reduction
Grilled Tanglewood Farms Chicken roasted red potatoes, fresh vegetable medley 21
molasses demi
Pan Roasted Gulf Coast Scallops black tiger shrimp risotto, fire roasted poblano peppers, 26
lemon buerre blanc
House Smoked Duck Breast grilled andouille sausage, oyster dressing, 24
slow cooked mustard greens, cranberry glaze
Bone‐In Hereford Beef Filet horseradish mashed potatoes, sautéed root vegetables, 34
grilled onions and Madeira veal glaze
Bone‐In Hereford Ribeye winter truffled mac n’ cheese, ham‐hock turnip greens, 33
butter poached cippolini onions, and cabernet jus
2/9/2010