DATE 8.1.18

ZACK REDES Chef de Cuisine

FRANK STITT Executive Chef

OYSTER BAR

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

Alligator Harbor (FL) 18 Guadalupe Special 55

Grand Bay (AL) 18 Gulf Shrimp Cocktail 14

Isle Dauphine (AL) 18 Marinated Crab Claws & Ginger Sauce 18 Murder Point (AL) 18 Red Snapper Ceviche, Wellfleet (MA) 18 Lemon, Jalapeño, Cilantro 12

Beau Soleil (NB) 18

START

CHILLED BORSCHT Local Beets, Cucumber, Radish, Dill, Crème Fraîche 10 PRIME BEEF TARTINE Grilled Sourdough, Arugula, Pickled Onions, Roquefort Aïoli 16 GRILLED PFTP FIGS Toasted Walnuts, Country Ham, Lemon & Mint Cream 14 GROUPER THROATS Tomato Chutney Glaze, Herb Salad 16 FRIED GREEN TOMATOES Gulf Lump Crabmeat, Sweet Corn & Cherry Tomato Relish, Basil Aïoli 18 PORK RILLETTES & CHILLED BEEF TONGUE Farm Egg, Roasted Red Pepper, Capers, Celery Root Slaw 13 HEIRLOOM TOMATO SALAD Stone Hollow Goat Cheese, Cucumbers, Marinated Onions, Sherry 15 BOIS D’ARC FARMS LETTUCES Roasted Padróns, Pepper & Tarragon Dressing 12 STONE GROUND BAKED GRITS Prosciutto, Mushrooms, Thyme 15

MAIN

PAN SEARED DUCK BREAST Anson Mills Pencil Cob Grits, Sautéed Spinach, Brandy & Cherry Pan Sauce 32 YELLOWEDGE GROUPER Fried Okra, Sautéed Yellow Squash & Zucchini, Harvest Farm Potatoes 34 SCOTTISH SALMON Fig & Walnut Relish, Mint, Grilled Red Onions, Sherry Vinaigrette 33 PROVENÇALE FISH STEW Lobster Tail, Golden Tilefish, Clams, Mussels, Saffron Aïoli 44 ROASTED MARBLE CREEK CHICKEN Zucchini, Ricotta & Marjoram Stuffing,Terra Preta Farm Arugula 31 JAMISON FARMS LAMB PORTERHOUSE CHOPS Richard Olney Eggplant Gratin, Niçoise Olive Tapenade 40 MIXED GRILL Manchester Farms Quail, Pork Belly, Venison, Peach & Basil Relish, Sauce Soubise 34 JOYCE FARMS RIBEYE Harvest Farm Tomatoes, Persillade, Basil Salsa Verde 48

SIDES

Crushed Red Gold Potatoes 7 Summer Succotash 7

Greens Gratin 10 Sautéed Greens 7

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