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Castle valley mills goat cheese grits, shaved beet, micro celery
Honey buffalo sauce, scallion, blue cheese crumbles, celery, carrot and cilantro salad.
Caper remoulade, crispy shallots, sunny side up quail egg, roasted garlic lavash.
Butternut squash puree, wild mushrooms, parmesan, tarragon.
Pineapple, chipotle aioli, basil oil
yellowfin tuna, avocado marble, red curry aioli, cilantro puree, papaya fluid-gel and rice crackers.
Savory carrot cake, pepper jam, sherry vinegar.
Bean sprouts, maple honey oat clusters, radish, banana powder, lime sweet thai chili sauce.
Baby greens, grapes, candied pecans, blue cheese, roasted cauliflower, malt vinaigrette.
Baby gem romaine, brioche croutons, parmigiano-reggiano
Baby iceberg, blue cheese, grape tomatoes, house bacon, onion crisps.
Shrimp, lump crab, avocado, cucumber, boiled egg, bibb lettuce, creamy louie dressing.
Lump crab, sherry, chives.
Chef's seasonal selection.
Cauliflower, chickpea, yukon gold potato, tomato, cilantro pesto, coconut kaffir lime broth.
Castle valley mills goat cheese grits, collard greens, house bacon, buttered radish, roasted garlic aioli, pork jus.
White bean puree, escarole, butternut squash, tomato butter, shaved parmesan.
Leeks, cherry tomato, tarragon and sherry cream.
Crispy fried cornish hen, sweet potato and house bacon waffle, buttered radishes, maple bourbon syrup, orange honey butter.
Israeli cous cous, artichokes, kalamata olives, harissa, preserved lemons, blistered tomatoes.
Castle valley mills rye and spelt berry risotto, local mushrooms, duck leg scrapple, blackberry bourbon jam.
Brandied cocktail sauce, citrus aioli, lemon.
On the half shell, lemon horseradish, cocktail sauce or remoulade.
Boston lettuce, citrus aioli, shallot, fresh herbs.
On the half shell, lemon, mignonette horseradish, cocktail sauce or remoulade.
Peppercorn crust, cognac cream.
Jumbo lump crab, sauteed asparagus.
Whipped potatoes, sauteed asparagus.
Lobster, jumbo lump crab, bechamel.
Aged balsamic reduction.
White truffle herb bread crumbs.
Curry aioli, parmesan cheese.
Shallots, brown butter.
Toasted pecans and boubon maple glze.
House bacon, shallots and almonds.
Cavatappi pasta, three cheese bechamel, herbs.
Truffle, parmigiano reggiano, herbs, sea salt, black truffle aioli.
Loaded with house bacon, cave-aged cheddar, sour cream, scallions.
Mmascarpone cream, vanilla genoise, creme anglaise.
Caramel sauce, whipped cream, chocolate shavings.
Chocolate bubble tuile.
Coconut ice cream, lemon curd.
Grand marnier cream, white chocolate ice cream, raspberry coulis.
Chambord macerated berries, whipped cream.
Bittersweet chocolate, morello cherry, homemade marshmallow.
Chef's daily selection.
Menu for Emeril's Chop House provided by Allmenus.com
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