No cuisines specified
Old world style crispy crust, fresh tomatoes, fire-roasted red peppers, fresh basil and fresh mozzarella cheese.
Day-boat harvested scallops. pan seared. Served with thai noodle salad and a saffron sauce.
Pan seared fresh foie gras served with organic field greens and an eighteen year-old apple-balsamic vinegar glaze. Accompanied by a glass of eagle eye vineyards muscat canelli
Duck confit, mixed reds and greens, figs, banyuls vinaigrette.
A jim hughes original. Local oysters with a blend of aromatic greens, no spinach, and baked.
Wild burgundy snails baked in a classic garlic butter sauce.
A timbale of crabmeat, avocado and mango, served on a raft of fruit coulis.
Simmered mussels in a light saffron tomato jus.
House made grilled chicken ravioli served on a bed of spinach, with sun dried tomato burrè blanc sauce. Finished with lump crab meat.
Marinated anchovies, prosciutto, parmesan, croutons and parmigiano reggiano
Micro greens and baby lettuce. Served with vine ripened tomatoes and our raspberry walnut dressing.
Fresh pacific salmon. fire roasted. Served with salad nicoise and a light lemon infusion.
Grilled atlantic sea bass. Served with shrimp and pipenade in a saffron-mussel broth.
Crusted with black peppercorns, grilled artichoke, sauteed spinach and root vegetables.
Served with wilted spinach, with a lemon butter sauce.
Fresh local rockfish wrapped in prosciutto baked, topped with lump crab meat. Finished with a tarragon burre blanc.
Frenched chicken breast wrapped with pancetta, quickly seared and oven-braised with baby artichokes and sun-dried tomato. Served with risotto
Center cut veal chop. Grilled. Topped with french morel mushroom sauce. Served with mushroom carved potatoes and wilted spinach
Center cut kurobuta pork tenderloin. Pan seared. Served with sauteed apples and finished with a calvados sauce.
Roasted with herb coating. Served with morels, cauliflower timbale and mint demi-glaze
Center-cut steak. Grilled. Served with black truffle sauce and maytag bleu cheese butter.
Center cut american bison steak. Grilled. Served with mushroom potatoes, garlic flan and julienne carrots. Finished with a black truffle sauce.
Labelle farms whole duck breast with spices and blood orange sauce.
A new orleans specialty topped with vanilla ice cream and a trio of dipping sauces.
A slice of my mother's thick cinnamon french toast topped with vanilla ice cream, sauteed bananas, orange peel and grade a pure vermont maple syrup
A jim hughes adaptation of an american classic. gelato, freshly sliced bananas, fruit coulis served in an edible pecan basket
Flourless chocolate cake with a warm chocolate center. served with a raspberry coulis
Pecans and sticky caramel. Served with vanilla ice cream and creme anglaise.
A rich egg custard. Caramelized crust.
Menu for Restaurant 213 provided by Allmenus.com
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