Dinner Menu by Eric

 

                                                                                 Dinner Menu  by Eric Pitts

 

                                                                                       Dinner Menu

Appetizers

Wild Ramp Potato Soup      6                 

Using sustainably harvested wild ramps

Roasted Cherry Tomato Shrimp      8 

 Sauteed Shrimp, roasted cherry tomatoes, Scampi sauce and crustinis

Stuffed Baby Portabellas   GF      6    

Osage Strawberries, blackberries, fresh thyme and balsamic vinaigrette

Spinach salad   V  GF      7 

 Pickled golden beets, toasted almonds, blue cheese and creamy strawberry vinaigrette

                                                                                            Entree

Pork Chop   GF      24   

Grilled pork chop, bourbon glaze, sweet potato risotto and sauteed wild ramps

 

Au Poivre Tenderloin*      29   

Peppercorn crusted beef tenderloin, blue Cheese, horseradish mashed potatoes, pepper gravy and lemon garlic broccoli cheese

 

Catfish   GF      19 

 Pan fried catfish fillet, Buttermilk-hot sauce marinade, yellow cornmeal crust, parmesan grits, tomato butter and picked ramp stalks

 

Pecan trout   GF      22   

Pecan crusted baked trout, brown butter sage sauce, sweet potato risotto and grilled wild ramps

 

 

                                                                                          Dessert

Mini blueberry key lime pie   V      6   

Key lime pie, blueberry swirl and whipped cream

Maple Bacon blondie      7 

 Maple bacon blondie brownie, vanilla ice cream and chocolate covered bacon strip

 

 

Gluten free    GF   Vegetarian     V

 

*These items may be served undercooked. Consuming raw or  undercooked meats, poultry, seafood, shellfish,   or eggs may increase the risk of foodborne illness.