First course, entree and dessert
1/2 dozen.
Served with peppers and green onions.
Citrus ponzu, avocado cream and lavash chips.
Housemade bacon jam.
Creole beurre blanc.
Caramelized fennel demi.
Seasonal mostarda and toasted brioche.
Vegetarian.
Raisin River bacon.
Toasted pecans, blue cheese, Granny Smith apples and maple pecan vinaigrette.
Tarragon chimichurri.
Corn succotash, smoked bacon and lemon beurre blanc.
Serrano peach BBQ sauce and balsamic glaze.
Ancho bordelaise.
Strauss domestic lamb rack and persillade crust.
Poulet rouge heritage chicken from joyce farms.
Roasted mushrooms, fontina, Parmesan, marinara and pistachio pesto.
Vegan.
Hand-rolled spinalis, Neuske's bacon.
4 year aged cheddar and lemon aioli.
Portabella mushrooms, King's butter, yellow onion.
Texas toast, smoked gouda, Neuske's bacon.
Lentil cake, lettuce, red onion, pickle. Vegan.
Jumbo lump crab, asparagus and hollandaise.
Roasted garlic and bordelaise.
Black truffles, garlic, honey and foie gras.
Gruyere de Comte.
III Forks
