Tonight’s Featured Flight of Wine:

Warm Weather Whites

Taste of all Three              8.00

Domaine de Ballade Vin de Pay de Cotes de Gascogne

Sitos de Bodega Con Class Rueda

Anne Amie Amarita “Cuvée A” Willamette Valley

Tuesday, June 28, 2011

FROM THE OYSTER BAR*

                                             Half      Dozen

Beavertails                               13         26

Harker                                     12         24

Shrimp Cocktail                               9

*There is a risk associated with consuming raw oysters: If you have chronic illness of the liver, stomach or blood, or have immune disorders you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked

 Appetizers

Green Garden Gazpacho

with Marinated Crab Salad, and Lemon Oil    11

Baby Arugula Salad

with Apples, Toasted Walnuts, Danish Blue Cheese,

and White Balsamic Vinaigrette    10

Local Tomato Salad

Fried Calimari, House Made Pickles, Soft Boiled Farm Egg,

and Ravigote Sauce    13

Summer Vegetable Salad

Jumbo Asparagus, Baby Beets, Fingerling Potatoes, Radish,

Shaved Grana Padano, and Lemonette Dressing    12

Confit of Duroc Pork Belly

Peach-Jalapeño Chutney, Summer Pea Cake, and Blistered Tomato Vinaigrette    13

Scallop "BLT"

Duroc Bacon, Tomato, Arugula and Basil Aïoli    14

"Vitello Tonnato" With a Bit of Pig

 Seared Blue Fin Tuna, Bacon Wrapped Veal Sweetbreads,

and Lemon Piccatta Sauce          15

Fritto Misto

Gulf Oysters, Grouper, Baby Okra, and Chunky Tartar Sauce    14

Satterfield’s Artisan Cheese Plate

Featuring Wright Dairy Cheddar, Camembert, Taleggio,

and Sweet Grass Dairy Asher Blue, with Apple, and Candied Pecans    14

Entrées

Pan Sautéed Gulf Red Grouper

Summer Succotash with Lady Peas, Corn, Cherry Tomatoes, Squash, Okra,

and Louisiana Crawfish    32

Pan Seared Blue Fin Tuna

Hand Crafted Pappardelle Pasta, Eggplant Caponata, and Pear Mostarda    34

Citrus and White Wine Braised Tennessee Rabbit

Ricotta Gnocchi, Baby Turnips, Morel Mushrooms,

Baby Carrots, and Natural Jus    28

Oven Roasted Tanglewood Farms Chicken Breast

Tuscan Style Panzanella Salad with Local Tomatoes, Cucumbers,

Grilled Red Onion, Tapénade, Aged Balsamic, and Basil Pesto    26

Sweet Tea Brined Duroc Pork Chop

Polenta Cake, Smoked Tomato-Basil Relish, Haricots Verts,

and Bourbon-Sherry Vinaigrette   28

Hickory Grilled Hereford Beef Filet    37

Buttermilk Mashed Potatoes, Haricots Verts, Baby Carrots,

and House Made Steak Sauce     

Becky Satterfield / Pastry Chef/Owner

Haller Magee /  Executive Chef                         

Pat Horn / Sous Chef

Micah Gower / Sous Chef