2/9/2010
Soups
&
Salads
Roasted
Tomato
Bisque
with
Cilantro
Oil
and
Fried
Onions
6
French
Onion
Soup
Gratinee
6
Chicken
Tortilla
Soup
with
Fried
Tortilla
Strips
6
Mixed
Arugula
&
Charred
Red
Onion
Salad
shaved
farm
egg,
sweet
roma
tomatoes,
8
Toasted
pine
nuts,
Alabama
Belle
Chevre
goat
cheese
with
bacon
‐
vidalia
vinaigrette
Classic
Caesar
Salad
crisp
hearts
of
romaine,
tangy
dressing,
and
pecorino
romano
flakes
7
Appetizers
Jumbo
Crab
Cake
served
with
onion
Remoulade
10
Seared
Sweet
Chili
Tuna
served
with
udon
noodle
salad
11
Pan
Roasted
Venison
horseradish
mashed
potatoes,
currant
glaze
12
Flash
Fried
Calamari
house
made
ponzu
dipping
sauce
10
Stuffed
Wild
Quail
local
cheddar
&
smoked
bacon
grits,
sherry
syrup
12
Entrees
Braised
Hereford
Beef
Short
Ribs
bacon
cheddar
grits,
tiny
carrots,
baked
apples,
22
caramelized
pearl
onions,
and
cabernet
pan
sauce
Fresh
From
the
Farm
Seasonal
Vegetable
Platter
sautéed,
steamed
and
roasted
vegetables
17
over
creamy
risotto
Grilled
Mahi
‐
Mahi
chili
roasted
red
potatoes,
23
braised
cabbage,
roasted
red
bell
peppers
with
brown
butter
vinaigrette
Honey
Brined
Double
Cut
Pork
Chop
horseradish
mashed
potatoes,
applewood
bacon,
24
spinach
ragout,
Kentucky
bourbon
pan
reduction
Grilled
Tanglewood
Farms
Chicken
roasted
red
potatoes,
fresh
vegetable
medley
21
molasses
demi
Pan
Roasted
Gulf
Coast
Scallops
black
tiger
shrimp
risotto,
fire
roasted
poblano
peppers,
26
lemon
buerre
blanc
House
Smoked
Duck
Breast
grilled
andouille
sausage,
oyster
dressing,
24
slow
cooked
mustard
greens,
cranberry
glaze
Bone
‐
In
Hereford
Beef
Filet
horseradish
mashed
potatoes,
sautéed
root
vegetables,
34
grilled
onions
and
Madeira
veal
glaze
Bone
‐
In
Hereford
Ribeye
winter
truffled
mac
n’
cheese,
ham
‐
hock
turnip
greens,
33
butter
poached
cippolini
onions,
and
cabernet
jus
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