buttermilk soup with watershed gin whipped cream.
with basmati rice and tabasco sour cream.
with spiced pecans, red wine poached pears, and creamy gorgonzola vinaigrette.
with sliced brie, pisatchios, roasted shallots, and strawberry-champagne vinaigrette.
with sun dried tomatoes, hard cooked eggs, fried shoestrings, and green goddess dressing.
with graham cracker dusting and lime, chipotle, and cilantro aioli.
with andouille sausage and country ham. served in buttery tomato-scallion broth.
with cheddar hash browns, smoked tomato cream and roasted corn salsa.
with white asparagus, bacon, red onion saute, lemon beurre blanc.
with warm shaved fennel and apple salad, cayenne-orange zest butter, pickled rhubarb.
with crawfish tails, spinach, bell pepper, vidalia saute and pernod cream sauce.
with whole grain panzanella salad and poached egg.
with dijion biscuit and caraway sauerkraut.
in caper, tarragon, dijion and white wine sauce with grilled toast.
with buttermilk mashed potatoes, grilled tomatoes, tabasco-scallion butter sauce and tartar sauce.
with grilled asparagus, bearnaise sauce, sour cream mashed potatoes and crab salad.
with smoked gouda hash browns, roasted summer squash, worcestershire reduction and roasted garlic butter.
with sun-dried tomato risotto, broccolini, lemon vinaigrette, and shrimp salad.
with purple potato home fries, sweet and sour fiddlehead ferns, dijion cream sauce, and asapargus salad.
on shiitake, smoked duck confit, arugula, and yukon gold hash with warm truffle vinaigrette.
on truffled buckwheat polenta, green beans, charred red pepper and roasted garlic cream, and jicama slaw.
chop on black bean and ham puree with jalapeno-tomato salad; and fried, peanut butter-glazed pork belly with swiss chard and natural reduction sauce.
with housemade pork and beef sausage, marinara sauce, and mozzarella cheese.
buttermilk marinated, fried leg quarter with bacon-sauteed spinach and black pepper cream; and pressed chicken breast on sourdough french toast with tabasco-sorghum syrup.
sauteed duck breast with a dirty hominy, black-eye pea succotash and apple-bourbon cream; and buffalo-style quail with maytag-celery root slaw and spciy honey bbq sauce.
with summer squash and vodka-tomato sauce; and parmigiano-spinach stuffed globe artichoke on white bean puree, with aged balsamic and lemon oil.
Menu for G. Michaels Bistro & Bar provided by Allmenus.com