food & wine safari...
cured tasmanian sea trout belly, smoky créme fraiche, american caviar, bay leaf
foie gras flavored with sarsaparilla, lemon curd, sweet n sour ice
smoked gulf cobia, molasses, baby vegetable fricassee, anise flavors
naturally raised suckling pig, farro, swiss chard, orange scented ham jus
citrus sponge, honey, champagne jelly, compressed strawberries
79 ... w/suggested wine pairing 114
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Garden Radish, Malden Salt, Powdered Butter
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Smoked Gulf Cobia, Molasses, Baby Veg Fricasse, Anise Butter
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chef's menu...
if you want to try something exciting,
this menu has 5 extra "spontaneous" courses from Chef Randy
that utilize local & seasonal products from our own garden,
local waters & the entire gulf coast
109 ... wine pairing available
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