FROM THE OYSTER BAR*

Tonight’s Featured Flight of Wine Half Dozen

Pinot Noir Beausoleil 13 26
13 Mile 8 16
2007 Oberbergen Blue Point 13 26
Baden, Germany
2006 Joseph Drouhin “Chorey-Les Beaune” Shrimp Cocktail 10
Burgundy, France
*There is a risk associated with consuming raw oysters: If you have chronic
2007 Saintsbury “Garnet” illness of the liver, stomach or blood, or have immune disorders you are at greater
Carneros, California risk of serious illness from raw oysters, and should eat oysters fully cooked .

Wednesday, June 17, 2009

Taste of All Three 12

Appetizers

Chilled Cucumber Soup

With Cucumber Sorbet, Watermelon, Apple, Avocado, and Dill 9
Snow’s Bend Mixed Baby Organic Lettuces
Toasted Pecans, Blue Cheese, Cucumber, Radish, and Honey Cider Vinaigrette 9
Frito Misto
Fried Gulf Oysters, Speckled Trout, Grouper, and Chunky Tartar Sauce 14
Sweet Potato Gnocchi
Frisée, House Smoked Duroc Pork, and Parmigiano Reggiano 9
Grilled Chilton County Peach
Rosenborg Blue Cheese and Aceto Balsamico 8
Caesar Salad
Snow’s Bend Romaine, Lardons, Fried Capers, Anchovy Dressing, and Parmigiano Reggiano 10
Fried Louisiana Crawfish Tails
House Made Pickled Okra, Farmer’s Market Tomatoes, and Ravigote Sauce 13
Satterfield’s Artisan Cheese Plate
Featuring Capriole, Tuma Dla Paja, Robiola Puracapra,
Cypress Grove Humboldt Fog, and Saint Agur, with Fresh Fruit, Candied Pecans, and Local Honey 14

Entrées
Pan Sautéed Gulf Speckled Trout
Louisiana Crawfish, Farmer’s Market Succotash, and Herbed Brown Butter 27
Pan Roasted Gulf Black Grouper
Citrus Basmati Rice, Peas, Tomato-Corn Salsa, and Avocado-Lime Purée 30
Oven Roasted Tanglewood Farms Chicken Breast
Cornbread Panzanella Salad with Tomatoes, Kalamata Olives, Haricots Verts,
Lardons, and Brown Butter-Bacon Vinaigrette 26
Pan Seared Diver Scallops
Caramelized Plantains, Black Beans, Frisée,
Citrus Reduction, and Ginger Vinaigrette 30
Moroccan Spiced Tanglewood Farms Duck Breast
Ginger Risotto, Local Berries, Dandelion Greens, and Chilton County Peach Gastrique 29
Grilled Gulf Yellowfin Tuna
Farro, Sundried Tomatoes, Baby Beets, and Roasted Shallot-Lemon Purée 32
Early Summer Vegetable Pasta
Handcrafted Tagliatelle, Snow’s Bend Squash, Turnips, Roasted Peppers,
Basil Pesto, and Mozzarella 23
Grilled Duroc Pork Chop
Bourbon Mashed Sweet Potatoes, Bacon Braised Savoy Cabbage,
House Made Apricot Chutney, and Creole Mustard Sauce 28
Hickory Grilled Hereford Hanger Steak
Scorched Tomatoes, Snap Beans, Snow’s Bend Spring Onion, Fingerling Potatoes, and Chimichurri 28

Haller Magee Executive Chef Becky Satterfield Pastry Chef/Owner Pat Horn Sous Chef
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