Appetizers**

Chilled Sweet Corn Soup

with Charred Corn, Pepper Coulis, and Watercress 9

Artisan Lettuces
Toasted Hazelnuts, Petals From the Past Blueberries, Peaches,
Danish Blue Cheese, and Champagne Vinaigrette 10

Fritto Misto
Gulf Oysters, Snapper, and Okra,
with House made Chunky Tartar Sauce 15

Satterfields Charcuterie
House Cured Country Ham, Rabbit Rillette, House Smoked Summer Sausage,
Cherry Infused Mustard, Grilled Sourdough, and Pickled Okra 14

Satterfields Ceviche
Gulf Jumbo Lump Crab Meat, and Snapper,
with Fried Local Green Tomato, Sriracha Remoulade, and Chili Oil 15

Shrimp Coddled Egg
Shrimp, Apple Wood Smoked Bacon, Poached Farm Egg,
Farmers Market Vegetables, and Parmigiano-Reggiano 13

Artisanal Cheese Plate
Featuring Manchego, Mahn, Many Fold Farms Garrets Ferry,
and La Caseria Valdeon, with Fresh Seasonal Fruit and Candied Pecans 15
Entres**

Pan Roasted Gulf Snapper
Satterfields Succotash with Snows Bend Squash, Corn,
Cherry Tomatoes, Okra, and Pinkeye Peas 31

Seared Pacific Escolar
Kidney Bean Hoppin John Risotto, Carrot Top Pesto,
and Roasted Tomato Vinaigrette 31

Satterfields Jambalaya
Gulf Shrimp and House Made Sausage, with Basmati,
Holy Trinity, Heirloom Tomato Sauce, and Corn Coulis 32

Braised Mississippi Rabbit
House Made Mushroom Tagliatelle Pasta, Snows Bend Vegetables,
Alabama Chanterelle Mushrooms, Local Watercress, and Parmigiano-Reggiano 29

Pan Roasted Hudson Valley Duck Confit
Warm Ratatouille Napoleon, Alabama Goat Cheese,
and Fig Gastrique 29

Oven Roasted Tanglewood Farms Chicken Breast
Panzanella Salad with Heirloom Cherry Tomatoes, Watercress,
Cucumbers, Kalamata Olives, Sourdough Croutons, and Aged Balsamico 29

Hickory Grilled Heritage Duroc Pork
Creamy Polenta, Bacon Braised Collard Greens, Crispy Shallots,
and Peach Gastrique 30

Hickory Grilled Hereford Beef Tenderloin
Roasted Garlic Smashed Potatoes, Beets, Haricots Verts, Baby Carrots,
and Tomatillo Chimichurri 39

Substitutions On Parties of 7 or More Are Politely Declined
**Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish, or Eggs May Increase Your Risk of Food Borne Illness.

Patrick Horn Executive Chef Becky Satterfield Pastry Chef/Owner Joon Reid Sous Chef
3161 Cahaba Hei ghts Road Bi rmi ngham, Al abama 35243
phone: 205.969.9690 www.satterfi el dsrestaurant.com
From The Oyster Bar* Half Dozen
Blue Points, Delaware Bay 13 26
*There are risks associated with consuming raw oysters. If you
have chronic illness of the liver, stomach or blood, or have immune
disorders you are at greater risk of serious illness from raw oysters,
and should eat oysters fully cooked.
Thursday, August 7, 2014