Purchase a Copy of The Hot and Hot Fish Club Cookbook: A Celebration of Food, Family, and Tradition Today.

Asterisks Mark the Recipes You Can Find in the Cookbook. Thursday January 12, 2012 APPETlZERS *Soup: Cauliflower with White Truffle Oil and Chives *Hot and Hot Cheese Plate with Toasted Nuts, Sesame Brittle, Red Mountain Honey and Seasonal Fruit Charcuterie Plate with Head Cheese, Duck Prosciutto, Veal Tongue, Pork Rillettes, Foie Gras Torchon, Lardo and Housemade Pickles *Cauliflower Gratin with Petals from the Past Pecans and Truffle Oil Hudson Valley Foie Gras Mousse with Pain Perdu, Blood Orange Puree, Spicy Pecans and Chocolate Sauce Oysters on the Half Shell: 13 Mile Apalachicola with Mignonette *Hot and Hot Winter Vegetable Salad with Turnips, Petite Carrots, Sunchokes, Brussels Sprouts, Fingerling Potatoes and Radishes Snows Bend Roasted Beet Salad with Pecan Granola, Stone Hollow Goat Cheese Mousse and Sorghum Vinaigrette Wood Oven Roasted Veal Sweetbreads with McEwan and Sons Grits, Rainbow Chard and Rich Jus Hollow Springs Wild Watercress and Heart of Palm Salad with Pink Grapefruit, Avocado and Herb Vinaigrette 9 15 15 13 16 13 14 14 14 12

ENTRES *Hot and Hot Vegetable Plate: Local, Organic and Our Own 27 Simple Grilled Fish: Gulf Pompano with White Wheatberries, Turnips, 36 Artichokes, Sunchokes, Snows Bend Swiss Chard and Citrus Reduction Pan Roasted Red Snapper with Bacon, Fingerling Potatoes, Rutabega 36 and Cippolini Onions Wood Oven Roasted Gulf Black Grouper with Wilted Beet Greens, 36 Radishes, Petite Carrots, Fennel, Cauliflower and Saffron Fumet Fudge Family Farms Pork: Hickory Grilled Loin and Leg, Wood Oven 34 Roasted Crepinette with Housemade Sauerkraut, Heirloom Sweet Potato Puree and Snows Bend Red Collards Hickory Grilled Prime Strip Loin and Rapini with Shrimp Sauce, Veal Cheek 42 and Turnips with Wine Reduction, Bone Marrow and Wild Mushroom Risotto with Rich Jus Wood Oven Roasted Duck Breast and Confit Leg with Hazelnuts, Black 34 Trumpet Mushrooms, Brussels Sprouts, Tangerine Puree and Kumquats Apalachicola Bay Shrimp Risotto with Fennel, Cippolini Onions, Hedgehog 36 and Yellowfoot Mushrooms with Lemon Oil Border Springs Roasted Lamb Chop, Leg and Chorizo with Snows Bend 36 Kale, Cauliflower, Marcona Almonds, Curry and Pomegranate Gastrique