Highlands Bar and Grill Sample Dinner Menu
From the Oyster Bar:
Oysters
on the half shell (1/2 dz.): Apalachicola (FL) 9
Beau Soleil (NB)
Quonset Point (RI) 14
Beaver Tail (RI) Cotuit (MA) Misty Point (VA) 14
Fresh Gulf shrimp cocktail with old-fashioned cocktail sauce 10
Crab claws with homemade ginger sauce 10
Guadalupe Special 45
Today’s Libation: Ginger Daiquiri 8
APPETIZER
Spring Vegetable and Lamb Soup Sweet Peas, Asparagus, Lamb Meat Balls and Mint Pistou 9
Beef Carpaccio Shaved Parmesan, Arugula and Horseradish Sauce 11
Stone Ground Baked Grits Country Ham, Mushrooms, Fresh Thyme and Parmesan 10
Pork and Oysters Fudge Farms Pork Crépinette and Fried Gulf Oysters with Watercress and Sauce Rémoulade 13
Beef Tartare Grilled Sourdough, Capers, Cornichons and Frisée 15
Fresh Shrimp and Oyster Pan Roast Crawfish and Leeks with Buttery Crouton and Fresh Dill 14
Seared Wahoo Carpaccio Jumbo Lump Crabmeat with Lime Mayonnaise, Celery and Coriander 14
Grilled Jumbo Asparagus Benton’s 20
Month Ham, Poached Farm Egg and Mousseline Sauce 13
Spring Vegetable Salad Young Artichokes, Fava Beans, Charred Bulb Onions and Local Arugula 12
Michael Dean’s Lettuces Stone Hollow Goat Cheese, Local Beets, Grilled Red Onions and Grenache Vinaigrette 12
MAIN COURSE
Veal Sweetbreads Sweet Pea Risotto with House Made Guanciale, Vermouth and Parmesan 31
Gulf Pompano Low Country Pirlau with Crawfish, Fava Beans, Bulb Onions and Mint 30
Gigged Apalachicola Flounder Red Creamer Potatoes, Wilted Greens and Brown Butter 29
Greg Abrams Cobia Spring Relish of Sweet Peas, Asparagus, Young Artichokes, Meyer Lemon and Olio Nuovo 30
Fish selections are available simply grilled with herbs, lemon and olive oil.
Fudge Farms Pork Porterhouse Chop White Bean Ragoût with Roasted Peppers, Sage and Alecia’s Tomato Chutney 28
Lamb—Two Ways Braised Shoulder and Grilled Leg with Olive Oil Crushed Potatoes, Charred Kale and Red Wine 32
Beef Tenderloin Grilled Asparagus and Bulb Onions with Herb Roasted Potatoes and Olive Oil 36
Meyer Ranch Flat Iron Guadalupe’s Twice Baked Potato with Bacon and Chives, Local Watercress and Salsa Verde 27
March 30, 2011
JT McKissack
Chef de Cuisine
Dessert Menu
Artisanal Cheeses
Sequatchie Cove Farm Cumberland (cow’s milk), Valençay (goat’s milk), and Sweet Grass Dairy Asher Blue (cow’s milk) 10.00 Don PX Gran Reserva Toro Albalá 1982 Spain 12.50
Strawberry Cobbler 8.95
pistachio crust and strawberry ice cream
Moscato d’Asti Saracco 2010 Piedmont 6.00
Baked Alaska 8.95
chocolate cake, Valrhona chocolate ice cream and meringue with espresso anglaise
Muscat-de-Beaume-de-Venise Domaine Durban 2008 Rhône 7.00
Caramelized Banana Tart 8.95
cream cheese pastry filling, banana caramel sauce and brûléed bananas
Muscat Château Caladroy 2008 Rivesaltes 6.00
Profiteroles 8.95
caramel, vanilla, and bourbon ice creams with chocolate ganache
Sweet and Salty Cake with Caramel Sauce 8.95
Sauternes Château Villefranche 2007 France 10.00
Classic Crème Brûlée 8.95
Vidal Inniskillen “Pearl” 2007 Canada 15.00
Homemade Ice Cream 7.50
vanilla bean, chocolate-Jack Daniels, and caramel
Strawberry, Pineapple and Grapefruit Sorbets with Cookies 7.50
