Dinner, Sunday, March 29, 2015

Soups
Roasted Red Pepper and Corn with Lime Sour Cream
Rock Barn Andouille Sausage and Shrimp Gumbo with Basmati Rice
Appetizers
Panko Crusted Fried Oysters with Roasted Red Pepper Aioli
Seared Shrimp over Stone Ground Grits with Spicy Grilled Jalapeo Barbecue Sauce
Beef and White Cheddar Quesadilla on House Made Tortilla with Salsa and Sour Cream
Fried Calamari with Brandy Tomato Saffron Dipping Sauce
House Made Countr y Pate with Cornichons, Pommer y Mustard, Sliced Apples, Toast Points
Steamed Mussels in White Wine, Garlic and Fresh Thyme Butter Sauce
Grilled Scallops with Mushroom, Tomato and Almond Sauce
Broiled Catfish Cake over Chipotle Cabbage Slaw with Spicy Cajun Remoulade
Grilled Flatbread with Fresh Mozzarella, Pesto, Roasted Tomatoes, Parmesan
Entres (with house salad)
Jumbo Lump Crabcakes with Tartar Sauce, Cole Slaw and Mashed Potatoes
Grilled Tuna* over Dry Cured Chorizo, Artichoke and Potato Hash, Calamata Olive Coulis
Seared Rockfish over Baby Arugula Risotto with Local Mushroom Jus
Crispy Fried Whole Flounder with Spicy Carrot Ginger Dipping Sauce, Basmati Rice
Seared Rag Mt. Trout over Stone Ground Grits with Local Andouille Sausage Tomato Creole Sauce
Seared Sea Scallops over House Made Angel Hair Pasta with Shrimp Cream, Crispy Prosciutto
Beef Tenderloin* with Garlic Bacon Reduction, Grilled Portobello Mushrooms, Scalloped Potatoes
Seared Duck Breast with Morello Cherry Demi-glace, Apple Risotto
Grilled New York Strip* with Mushroom Reduction, Caramelized Onion & White Cheddar stuffed Potato
Parmesan and Herb Crusted Lamb Rack with Rosemar y Reduction, Mousaka
Grilled Flank Steak* with Carrot Curr y Lime Ginger Sauce, Mashed Potatoes
Bacon Wrapped Chicken Breast stuffed with Chevre, Mushrooms, Truffle Oil, Braised Leg, Pan Sauce, Potatoes
Grilled Pork Chop with Pistachio Romesco Sauce, Mashed Potatoes
Veal Scaloppine over House Made Fettuccine with Caper Lemon Butter Sauce, Arugula Salad
Sauted Veal Sweetbreads with Caramelized Onion, Bacon and Bourbon Cream, Mashed Potatoes
Vegetarian (with house salad)
House Made Pappardelle in a Local Mushroom, Grilled Artichoke Heart, Roasted Tomato and Calamata Brown
Butter Sauce, Parmesan
Pasta (with house salad)
House Made Fettuccine tossed with Rock Barn Italian Sausage, Shrimp, Artichoke Hearts and Spinach in a Pesto
Cream Sauce, Parmesan
Sandwiches (with French Fries)
Grilled Meatloaf with Lettuce, Tomato, Onion and Sriracha Catsup on a Rustic Roll
Fried Catfish with Lettuce, Tomato Onion and Chipotle Aioli on a Rustic Roll
Vegetable
Sauted Brussels Sprout Petals and Spinach with Parmesan in Garlic Butter

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illnesses*

7.95
8.50
11.95
10.95
9.25
10.50
11.95
11.25
14.50
8.95
9.50

29.95
27.95
27.95
26.95
23.95
27.95
36.95
24.95
31.95
34.95
21.95
22.95
25.95
24.95
27.95
21.95

24.95

13.95
13.95

7.95

Desserts
Chocolate Mousse Dome Cake
with Crme Anglaise and Raspberr y Sauce
9.25

Vanilla Bean Sour Cream Cheesecake

with a Biscotti Crust, Strawberr y and Passion Fruit Sauces
9.50

Caramel Chocolate Tartlet

with Salted Caramel Anglaise
9.50

Crme Caramel
8.50

Ice Cream Sandwich

House-made Coffee Ice Cream with Candied Cashews and Chocolate Chunks
in a Chocolate Brownie Crust with Bittersweet Hot Fudge
9.95

Warm Blueberr y Pear Crisp

with Cinnamon Almond Streusel
8.95

Brown Butter Bourbon Cake

Brown Butter Cake layered with Bourbon Pastr y Cream and Buttercream, Candied Bacon
9.50

Citrus Torte
White Genoise layered with Lemon Curd and Citrus Buttercream
8.95

Vanilla Panna Cotta

with Chocolate Genoise and Port Balsamic Morello Cherries
8.95

Aperitif and Dessert Wines

By The Glass
Campari

8.50

Sauternes, La Fleur DOr, 2011

9.50

Dubonnet Aperitif Blonde

7.50

Warres LBV Port, 2003

8.00

Lustau Papirusa Light Manzanilla Sherr y

6.50

Warres Otima 10 Year Tawny Port

8.00

Lustau R are Cream Solera Superior Sherr y

6.50

Busnel Calvados, Vieilles Rserve, V.S.O.P.

9.50

Courvoisier VSOP Cognac

10.50