| Soup | |
|---|---|
| Heirloom Tomato Cream with Sourdough Croutons and Herbs | 8.00 |
| Appetizers | |
| Crab Duo: Crabcake Ravigot and Tasmanian Sweet Crab Maison with Celeriac and Watercress | 14.00 |
| Creole Shellfish Gratin: Crawfish, Shrimp and Lump Crab Meat with Pernod Cream Sauce | 13.00 |
| Grilled La Belle Farms Foie Gras with Creole Beignets, Local Blackberry Jam and Blackberry Gastrique | 16.00 |
| Salads | |
| Butter Letuce Salad with Local Goat Cheese, Buttermilk Marinated Cucumbers and Steen's Cane Vinaigrettte | 9.00 |
| Shaved Romaine and Raddichio Caesar Salad with Sourdough Croutons and Pecorino Romano Cheese | 7.00 |
| Roast Local Beet Salad with Endive, Spiced Walnuts and Moniteau Blue Cheese Dressing | 10.00 |
| Entrées | |
| Almond Crusted Trout with Minnesota Wild Rice, Oyster Mushrooms, Haricot Verts and Lemon Brown Butter | 27.00 |
| Dover Sole a la Cliff: Stuffed with Scallop Mousseline, Jumbo Lump Crab, Asparagus, Potato Puree and Lemon Butter Emulsion | 35.00 |
| Campo Lindo Chicken Breat with Anson Mills Butter Grits, Spinach and Shrimp and Tasso Red Eye Gravey | 23.00 |
| Filet Oscar: Grilled Filet Mignon with Alaskan King Crab, Asparagus, Whipped Potatoes and Sauce Bearnaise | 39.00 |
| 21 Day Dry Aged Strip Steak with Thane's Turnips and Sweet Onions | 36.00 |
| Circle 7 Ranch Spring Lamb "En Crepinette" with Flagolet Bean Puree, Peas and Baby Fennel | 29.00 |
| Berkshire Pork Duo: Heirloom Tomato Braised Osso Bucco with Anson Mills Grits and Pork Croquette with Sweet Corn and Summer Squash | 26.00 |
| Sides | |
| Braised Mushrooms with Anson Mills Grits | 9.00 |
| Mashed Potatoes | 5.00 |
| Thane's Turnips and Proscuitto | 5.00 |
| Roasted Spring Onions with Herb Butter | 6.00 |
| Desserts & After Dinner Menu | |
| Banana Upside-down Cake with Butter Caramel Ice Cream | 8.00 |
| Starker's Warm Cookie Plate With French Press Coffee | 8.00 |
| Seasonal Berries Offered With White Chocolate Grand Marnier Sauce | 8.00 |
| Huckleberry Sorbet with Yuzu Curd | 8.00 |
| Warm Chocolate Brownie with Vanilla Ice Cream, Chocolate and Caramel Sauces | 8.00 |
| Tuscan Cake with Blackberry Compote and Toasted Meringue | 8.00 |
| Goatsbeard Farms Cheeses | 12.00 |
| Starker's Reserve Blend Regular or Decaffeinated French Press Coffee from the Roasterie | 2.25 |
| Harney and Sons Tea Assortment | 2.25 |
| Your Favorite Cordial or Cognac | |
| Please Ask Your Server for Tonight's Glass Wine Selections. 18% Gratuity Added to Parties of 8 or More. |
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