Starters Cocktails

GREEN TO MAT O C RU D O Spring / Summer 2017

CHA MP A GN E COCKTAIL
& PICKLED S HR I MP
sparkling wine

Entrees
bacon, chive, lemon oil
angostura
14
9

GULF CO AST O YS T E RS R OD & R EEL

JERK R UBB ED FISH B OSTON P RESS
mignonette
pineapple beurre blanc, earl grey tea vodka
MP
coconut dust, red rice elderflower liqueur
lemon
STEAK TAR T ARE 28
9
oyster aioli, egg
16 C RA WFISH B OL OGN ESE
smoked sausage ragu, L OST IN TH E
SUP ER MA RKET
TUNA P O KE fresh pasta, shaved pecorino
24 london fun
benne seeds, avocado,
cherry herring
red chili puree
HE AD TO TA IL GUL F FISH amaretto
14
cherry tomatoes, bitters
10
VEGETABLE C RU D I T E e g g p lant puree, fine herbs
crawfish boil dip, MP
CA VA N MULE
pimento goat cheese,
S EA R ED TUN A N ICOISE irish whiskey
b a b a g a no u s h
g r i l l e d romaine, egg salad, ginger
14
black olive salt, citrus
9
SHE-CRAB S O U P p i ckled green beans
crab toast, crab oil 24
A L L P OIN TS UP
12
FRIED CHICK EN pepper-infused tequila
apricot liqueur
W ARM BARLE Y S ALAD braised collard greens,
house ketchup lime
sugar cane vinaigrette
24 9
10

N . Y . STR IP STEA K B L A N K ET FINISH

MARKET S ALAD
g r e e n tomato chimichurri, rye
daily accouterments
l y onnaise potatoes, brandy
12
blue cheese amaro montenegro
10
GULF SEAFOO D PLAT T E R 55
MP
WIL DE #9
Sides mezcal
aperol
C O R N F RI T T E R & HO N EY L A R DO 7 punt e mes
OLD B AY W E D G E F RI E S & HOUSE K ETCHUP 6 cocoa tea
PIME NT O G O AT C HE E S E & CRA CK ERS 8 12
BAB A G ANO U S H & G RI LL ED BREA D 8

E XE C U TIVE C HEF GENER AL MANA GER SO US CH EF SO US CH EF

Nathan Richard Roger Eyles Adam Krolokowski Mason Simon