Dinner Menu

Chef Hastings has been awarded the Best Chef in the South, 2012, by the James Beard Foundation.

Friday, April 17, 2015

APPETlZERS

Crawfish Bisque   8

*Spicy Tarragon and Lemon Oil

HudsonValleyFoie Gras Brulée   14

Foie Brulée, Pepper Jelly, Buckwheat Crumble and Strawberries

Terra Preta Spring Baby Greens   11

Farmer’s Cheese, Green Strawberry, Everything Crumble and Preserved Lemon Vinaigrette

Beef Tartare   13

Orange, Pickled Pearl Onion, Hazelnuts, Chocolate, Rye Toast and Thai Chili

*Seafood Spring Rolls   12

Asian Vegetable Slaw and Coconut Curry Sauce

*Bacon Wrapped Shad Roe   12

Creamy Grits, Fried Benton’s Country Ham and Watercress

Bayou La Batre Crab Salad   14

Green Tomato Relish, Rhubarb Aspic, Creamy Green Strawberries and Walnuts

*Hangtown Fry   13

Chive Omelet, LA Oysters, Baby Mustard Greens and Bacon-Sherry Vinaigrette

*Crispy Boudin   13

Marinated Bayou La Batre Shrimp, Tatsoi and Preserved Lemon Vinaigrette

Jumbo Asparagus   10

Marinated Crawfish Tails, Romesco and Foraged Watercress

*Okra Basket with Chive Aioli   8

ENTRÉES

Simple Grilled Fish: Permit   32

“A la Grecque”, Sunchokes, Artichokes, Turnips, Fingerling Potatoes, Cerignola Olives,

Marcona Almonds and Salsa Verde

*Prime Chuck Eye Steak   32

Poached Rora Valley Farm Egg, Fingerling Potatoes, Grilled Rapini,

Parmigiano Reggiano and Truffle Oil

Pan Seared Skate Wing   29

Ramps, Sugar Snap Peas, Oyster Mushrooms, Spring Onions,

Radishes and Petite Greens

Oven Roasted Duck Breast and Crispy Confit   31

Anson Mills Wheat Berries, Spring Onion Puree, Rhubarb, Foraged Garlic Top Vinaigrette,

 Black Garlic, Petite Carrots and Duck Hearts

Tanglewood Farms Chicken    28

Asparagus, Morels, Favas, Pine Nuts, Pesto and Gnocchi

*Hot and Hot Southern Bouillabaisse   34

Monkfish, Middle Neck Clams, Mussels, Head-On Bayou La Batre Shrimp,

Petite Carrots, Leeks and Fennel

Fudge Family Farms Pork   29

Leg, Belly and Crepinette with Pork Skin Noodles, Pâté, Carrots, Radishes,

Cucumber, Pickled Serranos and Mizuna

Oven Roasted Rabbit Roulade   32

Carolina Gold Rice Risotto, Favas, Asparagus, Spring Onions and Terra Preta Pea Tendrils