dinner menu

7/1/08

seasonal cocktail
mt. laurel bellini: prosecco and homemade peach nectar 10

appetizers
baked apalachicola oysters (five)
garlic, shallots, creamy spinach, buttery herb breadcrumbs 12

dave’s super sweet white corn chowder

leeks, new potatoes, chives 10

“figs in a blanket”
black mission figs, country ham, local cantaloupe, walnuts, lime 11

bistro fish fry

cornmeal fried grouper, homemade tartar sauce, pickled okra 13

roast stuffed quail

cornbread, applesmoked bacon, spiced pecans, bourbon, molasses 12

steamed PEI mussels

mirepoix, garlic, chiles, thyme, white wine, grilled french bread 11

buttermilk fried green tomatoes

pickled shrimp, peach relish, remoulade sauce 12

organic spring lettuces

baby carrots, beets, toasted walnuts, alabama goat cheese, honey cider vinaigrette 9

romaine hearts
kirby cucumbers, tomatoes, creamy buttermilk dressing, fresh dill 9

hickory fired ratatouille pizza 10

entrées
grilled grouper
pink-eyed pea hoppin’ john, tomato-avocado salsa, fresh herbs 31

pan seared no. 1 tuna

steamed new potatoes, little green beans, cucumbers, capers, lemon vinaigrette 33

grilled kurobuta pork

sweet potato hash, redeye gravy, sage from our garden 28

painted hill’s beef hanger steak

creamy grits, butter stewed okra, sweet corn, tomatoes 29

braised young rabbit

cracklin’ spoonbread, baby carrots, beets, spinach, natural jus 29

grilled lamb loin

dave’s local squash, eggplant, peppers, tomato, goat cheese, pesto 30

grilled beef filet

scalloped potatoes, baby arugula, red onion marmalade, bleu cheese butter 32

springer mt. natural chicken breast

fried green tomatoes, black-eyed peas, mashed potatoes, smoked tomato aioli 26

sous chef phillip baio

$4 split plate charge

no separate checks
18% gratuity added to parties of six or more