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Spats at the Grill
Blackened crabcakes with ahi tuna tartare and fresh lime juice, tomato, yellow pepper coulis and Parmesan crisp.
Sliced andouille sausage and honey bourbon sauce with cornbread.
Gluten-free, cranberry vinaigrette, chilled couscous salad, feta and fried leeks.
Gluten-free, thinly sliced with jezebel jam, goot-essa bleu, balsamic glaze and fried leeks.
In a white wine sauce with diced tomato and scallions; served with grilled cornbread.
Vegetarian. Gluten-free.
Assorted meats, cheeses and accompaniments.
Toasted ciabatta with classic tomato, basil and garlic, aged balsamic vinegar, grated Parmigiano-reggiano, olive tapenade, celery, carrots, cucumber and kalamata olives.
Corn tortilla chips, sherry queso cheese sauce, scallops, crawfish, crabmeat, shrimp, pico de gallo, jalapenos and cilantro.
Gluten-free, sriracha salt and pink peppercorn crusted tuna with Napa cabbage, carrot, edamame, sweet soy, wasabi, sriracha and pickled ginger.
With romaine, tomato, red onion, olives, Parmesan cheese and caesar dressing.
Vegetables, candied pecans, bleu cheese and cranberry vinaigrette.
Raw ahi tuna, jicama edamame slaw, soy caramel, sesame seeds, sriracha and wasabi aioli in fried egg roll taco shells.
Grilled turkey breast, bacon, cheddar and monterey jack cheese, tomato, lettuce and basil mayonnaise on toasted multi-grain bread.
Blend of short rib, brisket and chuck, grilled and served on brioche.
Blackened on ciabatta, topped with caesar salad and marinated tomatoes.
Shredded beef tips, caramelized onions and provolone on brioche; served au jus.
Lettuce, tomato, onion, tapenade and remoulade.
Gluten-free, on cheese grits and collards.
Gluten-free, Vegetarian - tomato, rice and vegetables.
Gluten-free, red wine slow-braised and served with cheese grits and fried brussels.
Grilled and topped with thyme demi-glace; accompanied with yukon gold garlic whipped potatoes and asparagus.
Roasted red peppers, shallots and old bay in a sherry Romano cream.
Gluten-free, tomato, rice, shrimp, chickenand andouille sausage.
With crawfish etouffee with grits and collards.
Cab petite filet topped with truffle butter and served with jumbo lump crabcake, roasted red potatoes and asparagus.
Gluten-free, a dark, rich Cajun rice with whole crawfish, shrimpandouille, Portobello and okra.
On cornbread stuffing with collards.
Menu for Spats at the Grill provided by Allmenus.com
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