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.