SMALL PLATE
Fried Softshell crab, fennel-onion salad & piquante pepper tarter sauce
Sicilian flatbread w/shaved shallots, goat feta, cremini mushrooms and red pepper butter
RAW PLATE
Local figs with chevre, basil, rose pedal -white wine, vinaigrette, and EVOO
Mixed field greens with European bleu cheese, Nebraska wedding tomatoes, red onion, Italian forest honey beet vinaigrette
Georgia peaches, shaved shallots, goat feta, tarragon and lemon ginger reduction
BIG PLATE
Pork tenderloin medallions, fingerling potatoes and heirloom caponata
Pan seared grouper with Asian noodles, five spice and dashi
Pan fried softshell crabs with pickled okra and heirloom tomato vinaigrette
SECOND MORTGAGE
6 oz. petit filet with mashed potatoes, grilled asparagus and bleu cheese butter
12 oz. heart of ribeye, buttermilk onion and red pepper butter.
DESSERT PLATE
Tequila tres leches cake, dulce de leche sauce and strawberries
Triple coconut cheesecake, almond cookie crust, slow roasted pineapple
Bailey's creme brulee
Warm peach cobbler, candied ginger crumb topping, raspberry ice cream
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