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1910
Sautéed Gulf shrimp, french bread, and BBQ glaze.
Local Gulf crabmeat. Served with jalapeño rémoulade.
Parmesan crusted asparagus with basil aioli.
Gulf shrimp with fried green tomatoes, roasted garlic remoulade
Tenderloin bites, hand-cut fries, beef gravy, melted white cheddar cheese curds.
Wrapped cucumber, capers, red onion, goat cheese vinaigrette, avocado mousse, fried green tomato, chili oil.
Mixed greens, Feta cheese, house-made cracklings, and blueberries. Recommended dressing: blueberry jalapeño vinaigrette.
Romaine lettuce, turkey, smoked Cheddar, boiled egg, avocado, and tomato. Recommended dressing: creamy peppercorn ranch.
Tomatoes, cucumbers, shaved onions, and bell peppers. Recommended dressing: creamy white balsamic vinaigrette.
Romaine lettuce, Asiago, house-made croutons, and Parmesan crisps. Recommended dressing: classic Caesar.
Spinach, Gorgonzola, toasted pecans, bacon, and green apples. Recommended dressing: bourbon cider vinaigrette.
Mixed greens, honey-coriander- lime vinaigrette, fried goat cheese, toasted crumbled almonds, blackberries.
Mixed greens, honey-balsamic vinaigrette, massaged kale, roasted beets, goat cheese, red onions, walnuts.
Fresh Australian sea bass seared golden brown with haricot vert and chimichurri.
Blueberry barbeque sauce, bacon potato puree, asparagus, tomatoes, toasted almonds
Garlic confit mashed potatoes, braised greens, pork jus, tomato coulis.
Walnut crusted organic chicken breast, pappardelle pasta, toasted walnut pesto, roasted red peppers.
Blue Cheese sauce/ red wine balsamic reduction with choice of side.
Menu for 1910 provided by Allmenus.com
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