DATE 2.2 3.18

ZACK REDES Chef de Cuisine

FRANK STITT Executive Chef

OYSTER BAR

Oysters on the half shell (1/2 dz)*

Sandy Bay (AL) 18 Guadalupe Special 55

Blue Point (CT) 18 Gulf Shrimp Cocktail 14

Great White (MA) 18 Red Snapper Ceviche Lemon, Jalapeño, Cilantro 12 Wellfleet (MA) 18

Sweet Petite (PEI) 18

Beau Soleil (NB) 18

START

WINTER VEGETABLE & LAMB SOUP Collard Greens, Black Eyed Peas, Rutabaga, Butternut Squash, Cornbread 12 PRIME BEEF TARTINE Bellegarde Sourdough, Arugula, Pickled Onions, Roquefort Aïoli 16 SMOKED TROUT Potatoes, Pickled Beets, Horseradish, Smoked Trout Roe 15 STEAK TARTARE* Capers, Cornichons, Crème Fraîche, Gaufrette Potatoes 16 MIXED SEAFOOD FRY Red Snapper, Gulf Shrimp, Oysters, Sauce Rémoulade 15 TUNA TOWER* Gulf Shrimp & Lobster, Avocado, Red Pepper, Jalapeño 20 BLOOD ORANGE & ARUGULA SALAD Dates, Toasted Almonds, Parmesan, Honey Vinaigrette 14 BELLE MEADOW LETTUCES Parmesan Crisp, Radishes, Carrots, Green Goddess Dressing 12 STONE GROUND BAKED GRITS Prosciutto, Mushrooms, Thyme 14

MAIN

VEAL SWEETBREADS & PORK BELLY Snow’s Bend Carrots, Cipollini Onions, Mushrooms, Sherry Pan Sauce 34 SEAFOOD STEW À LA NORMANDE Red Snapper, Gulf Shrimp, Scallops, Mussels, Apples, Leeks, Cider 33 SPECKLED TROUT Braised Celery, Benton’s Bacon, Crispy Shallots 30 GREG ABRAMS BLACK GROUPER Rancho Gordo Yellow Eyed Peas, Beet & Carrot Relish, Fennel, Cider Vinaigrette 32 GRILLED VENISON Beef Fat Fried Onion Rings, Wild Rice, Paradise Farm Collards 34 DUCK BREAST Mascarpone Grits, Rutabaga, Carrots, Brussels Sprouts 30 LAMB PORTERHOUSE CHOPS Roasted Jerusalem Artichokes, Red Onions & Fennel, Sautéed Spinach, Pecan Pistou 34 PRIME NEW YORK STRIP Sweet Potato Hash, Spinach, Lardons, Roquefort Butter 42

* Consuming raw or undercooked food may increase your risk of foodborne illness.