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Dinner
August 3 2012
Friday
1. Beet
gozpacho, fresh herbs $7
2. BBQ Eel with cuumber-ginger salad $9
3. Crab salad in a brick dough basket $11
4. Cucumber and radish salad, dill yogurt dressing $6
1. Diver Sea
Scallops, sweet corn risotto $23
2. Wild Arctic Char, roasted beets, lemons $21
3. Catfish and fried green tomatos, white wine and ginger sauce $25
4. Crabcakes, mango puree, watermelon $19
5. Ribeye steak - prime, boneless, pepper crust $42
6. Duck breast - pears, apples $25
7. Pulled Pork Ribs, mustard-seed cumin glaze, pickle $23
8. Crawfish with young red potato in creamy paprika sauce $18
For the Table:
1. Topneck
clams in garlic butter $15
2. Fried Marida fish $12
3. Slaw $7
4. Apples in duck fat $9
5. Young potato nuggets in dill-sunflower oil $7
Enjoy!
- Executive Chef Natasha Pogrebinsky
To ensure that our food is the freshest our Executive
Chef Natasha Pogrebinsky personally buys all the fish,
meats, vegetables, and fruits that day at various
markets in the city and composes a new menu each day to
guarantee freshness and top quality.
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