From the Artist's Palate
"Nothing would be more tiresome than eating
and drinking if God had not made them a pleasure as well as a necessity."
Voltaire
FROM THE WATER
Pasta crusted Atlantic Salmon with roast Vegetable Sauce and
caramelized Shallot Croutons
Jalapeño smoked Gulf Shrimp with Tamale Spoon Bread
and Pinto Bean “Ranchero” Sauce
North Carolina Mountain Rainbow Trout with crisp Potato & Mild Horseradish Crust, Herbed Camembert Butter Sauce
Pan seared "Sashimi" Hawaiian Ahi Tuna poised on Sesame Sticky Rice and Curried Greens splashed with a spicy Peanut Sauce
Crabmeat stuffed Gulf Shrimp with Ancho Chili Sauce and Lime Custard
Caramelized "Dry" Sea Scallops on creamy Lobster Succotash with
country Ham, Chicory Salad
Snapper with Orange Horseradish crust and Thai Shrimp Salad
Wood-grilled Domestic Swordfish with toasted Rice Sauce, Broccoli
and Pickled Eggplant Stir-fry
“Fire on the Bayou” Crawdaddy Étouffée with steamed Louisiana Long Grain Rice
Fish and Chips... Hand dipped Cod in Paddy’s famous Beer Batter with House Fries, Maw-Maw’s Slaw, Tartar and Malt Vinegar
Achiote glazed Red Snapper with Green Mole hit with a Valencia Red Onion Pico de Gallo and Avocado
Grilled Cactus Pear marinated Gulf Grouper with Green Chili Sauce
and fresh Corn Tamales
Pan Roast of Black Cod with Black Tiger Shrimp, Vegetables, Lemon & Fresh Herbs
Sautéed Virginia Striped Bass with Chanterelles and Chives, Belmont Brie Beurre Blanc with Lemon Thyme
Wood-grilled Redfish with toasted Chili, Garlic and Lime speckled Mango,
Black Bean Relish
Epazote glazed Red Snapper with Plantain Mole and Pico de Gallo Rice
“Q”ed skillet roasted Sea Bass with roasted Tomato Butter and Mango
Pan-fried Trout with Bourbon-Pecan Brown Butter and fried Spoon Bread
CHOPS and THINGS
Pan seared Veal Rib Chop with Apple Bourbon Pan Sauce,
East Texas TobaccA Onion Puddin’
Surf’s up: Tenderloin of Painted Hills Beef stuffed with fresh Maine Lobster, buttressed on Wild Mushroom Potato Mash, drizzled with a Jack Daniel's Peppercorn Cream
Smoked double, center cut, Snake River Farms Kurobuta Pork Loin Chop with Mac Daddy Cheesy Macaroni and oven-roasted Apple Sauce
Char-broiled, "dry-aged," New York Strip Steak of Wagyu Beef, crested with Macallan Scotch Whisky Compound Butter and Haystack Onion Ring
Slow Roasted Prime Rib of Oregon Beef, Natural Jus with savory Herbs
and Apple Horseradish
Pan seared Filet of Roebuck Venison with Shii-take Bordelaise,
New Potato Gorgonzola Flan
Grilled Tenderloin of Painted Hills organic Beef with an Herbed Maytag Bleu Cheese Crust, smoked Vidalia Ragoût
Hick’ry smoked Loin of Pork braised in a piquant North Carolina “Q” accompanied by a sassy Jackie D Mater Base “Q”
Seared Medallion of Western Beef enhanced with Black Soy and Molasses on a mirror of Green Curry Sauce
Roasted Rack of Domestic Lamb with Garlic & Rosemary,
Door Country Cherry Chutney
Grilled Center Cut Veal Rib Chop, Mediterranean Style Sauce
Tenderloin of Great Western Buffalo Dyad with caramelized Shallots and Wisconsin Morels trickled with an Essence of Black Truffle
Hick’ry grilled Tenderloin of Rabbit wrapped in Neuske’s Bacon painted with Gentleman Jack Green Peppercorn Sauce
Skillet roasted Rack of Elk with roasted Garlic and English Thyme,
warm Shallot Marmalade
Seared Texas Antelope trickled with Salsa de la Haba Negra, de Pozole y de la Papaya
CRITTERS with WINGS
Grilled airline breast of Free Range Hen crested with Sweet Corn Apple Relish and “Q”ed fire roasted Onions
Batter-fried Chicken with Black-eye Peas, Potato Mash, and Pan Gravy
Grilled macerated breast of Moulard Duck with a Sandeman’s Port Wine and Sage reduction biased on Eggplant Bread Puddin’
Roasted Free Range Chicken with Duck Puddle Mesquite Mustard Sauce
& Apple Cornbread
Roast Turkey with Corn Bread Sweet Potato Dressing, Chili Pecan Sauce, and Cranberry Jalapeño Relish
Pan seared Breast of Pheasant Smothered with Black Trumpet Mushrooms
& Pearl Onions in Madeira Cream
Skillet roasted Pintelle with a Wisconsin Maple glaze poised on Sweet Potato Mash, Eagle River Cranberry Compote
Chinese style smoked Pheasant with Shii-take Shroom Ginger “Gravy”
and stir-fried Wild Rice
Canard sauvage à la Tryolienne: young, succulent Teal basted
with Raspberry, Red Currant Butter
Jalapeño smoked Chicken Fajita with grilled Vidalia Guacamole
and Watermelon Pico de Gallo
Grilled Sesame organic Chicken with aromatic Orange Cashew Sauce
Oven roasted Pheasant with Pumpkin Molasses Purée, Drunken Ancho Apple Sauce and crispy Tortilla Relish
Cumin Coriander crusted Springer Mountain Chicken on roast Pablano Korn Sauce
and Jalapeño Jack Spoon Bread
Pan fried Korn Bread Georgia Plantation Quail on smoked Pablano Peach Sauce,
Green Bean Compote
NON-MEAT
Veggie Lasagne with grilled Mediterranean Vegetables, a blend of Italian Cheeses, Spinach Pasta and Sauce Puttanesca
Vegetable Burrito: Petite Crimson Lentils, Black Beans, and Tempeh rolled with Sharp Cheddar in a Chipotle Tortilla arched on Corn Pudding, Salsa de Tomate Verde Cocida
Vegetarian Cassoulet with Black Calypso, Tiger Eye and Chestnut Lima Beans, Tempeh & Wheat Berries in a savory Vegetable Stock, herbed Breadcrumb gratiné
Eggplant Neapolitan with Sally Jackson Goat Cheese and Herb Pesto,
Sweet Red Bell Pepper Coulis
Rustic Strata with DeMll Swiss, Aurricchio Parmesan, fresh Baby and Joseph’s Coat Spinach, Crème Fraîche and a hint of Ale on a crisp Rosemary Garlic Baguette fond
Welch Rabbit with braised Heirloom Tomatoes on toasted Striatta smothered with sharp Wisconsin Cheddar and Ale Sauce
