GREAT SOUTHERN RESTAURANTS RESTAURANT WEEK AUGUST  , 

APPETIZER CHOICE OF Chilled Sweet Corn and Blue Crab Soup Velvety purée of fresh roasted corn, Vidalia onion, fire-roasted poblano pepper, buttermilk, and sweet cream topped with sous-vide buttered corn, local blue crab, and crispy prosciutto Grilled Watermelon Salad Chargrilled watermelon and brined feta cheese drizzled with balsamic reduction served over a salad of arugula, cucumber, shaved red onion, and toasted sunflower seeds tossed in a cucumber-mint vinaigrette Quail and Waes Buttermilk fried bacon-wrapped quail lollipop and aged cheddar-cornmeal wae served with sautéed collard ribbons and finished with a Steen's cane syrup and bourbon glaze ENTRÉE CHOICE OF Blackened Amberjack Maque Choux Powerfully seasoned and seared fillet of Gulf amberjack served over smoked Gouda grits with crawfish tails, fresh roasted corn, tomatoes, okra, and spinach in a Cajun dark roux sauce, finished with white wine-lemon butter Grillades and Rice Grits Tenderized top round steaks braised in a white wine-tomato gravy, served over a bed of creamy pepper jack rice middlins and topped with an over easy fried egg Half-Chicken Fricassee Half a slow-roasted chicken simmered in a dry vermouth and portobello mushroom gravy with fresh thyme; served over grilled scallion basmati rice DESSERT CHOICE OF Triple Chocolate Cheesecake Oreo cookie crust with three dierent layers of chocolate Key Lime Pie Florida’s ocial state pie; ours is naturally yellow Vanilla Bean Crème Brûlée A rich vanilla-bean-infused custard with a crisp caramelized crust

-Chef Billy Ballou-

GREATSOUTHERNRESTAURANTS.COM GREAT SOUTHERN RESTAURANTS RESTAURANT WEEK AUGUST  , 

APPETIZER CHOICE OF

Corn and Lobster Chowder Florida sweet corn, cream, leeks and potatoes

Beef and Brie Phyllo Roll With hickory-grilled heirloom tomato relish

Lentil Salad with Tomato, Zucchini and Peppers Green lentils, mustard vinaigrette, hardboiled egg, and pecanwood-smoked bacon

ENTRÉE CHOICE OF

Gulf Catch Meunière with Quincy Mushrooms Lemon, butter, parsley, oyster mushrooms, rice grits and snap beans

Wagyu Zabuton Steak Asian slaw, wasabi mashed potatoes with soy and ginger sauce

Rue and Rock Shrimp Pasta Campanelle pasta, fresh Florida rock shrimp, garlic, butter, fresh herbs, and enriched broth

DESSERT CHOICE OF Fruit Cobbler Baked seasonal stone fruit, and pastry

Chocolate True Tart Caramel, pinch of sea salt, and whipped cream

Buttermilk Pie Balsamic fresh berries, spearmint and tupelo honey whipped cream

-Chef Irv Miller-

GREATSOUTHERNRESTAURANTS.COM GREAT SOUTHERN RESTAURANTS RESTAURANT WEEK AUGUST  , 

APPETIZER CHOICE OF

Cajun Crawfish Spring Rolls Served with a pickled onion and vegetable medley, and a Gouda Mornay dipping sauce

Oysters Kilpatrick Served with a Creole slaw and lime wedge

Smoked Tuna Dip With homemade pita chips

ENTRÉE CHOICE OF Florentine Roulade Beef, chorizo and mozzarella roulade served over a sweet pea and carrot risotto with fried green beans and drizzled with a rosemary beurre blanc

Pan-Seared Pork Chop Served with pan gravy, braised Brussels sprouts companied with a Gorgonzola and andouille risotto-stued bell pepper

Rockefeller Mahi Mahi Stued and served with farfalle pasta tossed in a spinach and arugula pesto with fresh wild mushrooms and summer vegetables

DESSERT CHOICE OF Triple Chocolate Cheesecake Oreo cookie crust with three dierent layers of chocolate

Key Lime Pie Florida’s ocial state pie; ours is naturally yellow

Vanilla Bean Crème Brûlée A rich vanilla-bean-infused custard with a crisp caramelized crust

-Chef Billy Ballou-

GREATSOUTHERNRESTAURANTS.COM GREAT SOUTHERN RESTAURANTS RESTAURANT WEEK AUGUST  , 

APPETIZER CHOICE OF

New Orleans Style BBQ Shrimp Deep Fried Cajun Andouille Spring Rolls Served with a Sweet and Spicy Peri Peri Dipping Sauce

Baked Three Cheese Spinach and Artichoke Crab Dip Served with Fried Tortilla Chips

ENTRÉE CHOICE OF Bacon Wrapped Stu Chicken Breast Served over Creole Rice Pilaf

Shrimp and Fettuccine Carbonara Pasta

Homemade Cajun Shepard’s Pot Pie

DESSERT CHOICE OF Chocolate Meringue Pie Served with rich chocolate pudding

Coconut Cream Pie Peach Cobbler Served with vanilla ice cream

-Chef Corey Humble-

GREATSOUTHERNRESTAURANTS.COM