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The Vintage
Roasted garlic herb butter, French bread croutons.
Piquillo peppers, creole mustard hollandaise.
Chilled-marinade or fried-remoulade.
Cheddar grits, cane syrup sauce.
Braised ox tail in chipotle ravioli, roasted vegetable ragout, crispy onion rings.
Roasted mushrooms & goat cheese.
Sweet & sour style.
Cheese crust bubbling hot.
Chef's creation.
Romaine lettuce, Parmesan cheese, herb croutons.
Red onion, tomato, sliced egg, & warm bacon dressing.
Blue cheese, tomato, bacon, cucumber & red onion.
Warm goat cheese, raspberry vinaigrette, spiced pecans, & mixed greens.
Heirloom tomatoes, English cucumbers, Bermuda onions, drizzled with parsley sunflower oil,
14 oz.
16 oz.
24 oz.
14 oz, char-grilled, potato pancakes, mushroom rugout.
14 oz, new york strip pepper crusted & cognac demi-glace.
Spicy pecan bacon sweet potatoes, bourbon apple thyme demi.
Lump crab cream sauce.
Pan seared, braised rainbow chard sweet potato frites, pomegranate beurre blanc.
Confit grape tomatoes, shrimp, crabmeat, crawfish tails, white wine beurre blanc.
Roasted baby vegetables in natural jus.
Pan-seared with mediterranean relish, asparagus, & sautéed shrimp.
Bacon-wrapped with bleu cheese crust, haricot verts, roasted potato wedge & balsamic drizzle.
Menu for The Vintage provided by Allmenus.com
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