Catalan Food and Wine

cup and bowl are served with a soft egg

made from local hothouse tomatoes

with aged goat cheese and quince vinaigrette

with baby romaine and anchovy confit

with membrillo and marcona almonds

spanish tortilla, white anchovies and house-cured olives

with steen's pure cane syrup

served with house-made seasonal jelly

with cucumber and red chili sake vinaigrette

with a jalapeno lime dressing

over a sweet corn and creole mustard cream

roasted pork, ham, mahon, housemade pickles/chickpea salad

with smoked ham, spicy slaw and swiss/fries

house made hummus, wilted swiss chard/chips

swiss cheese and all the good stuff/fries

avocado, cabrales, tomatoes and creamy herb dressing

teardrop tomato, egg, bacon lardoons and lemon aioli

local greens, shaved fennel, orange and champagne vinaigrette

goat cheese and marcona almonds, charred red onion dressing

with a sweet potato gratin

breast over roasted garlic whipped potatoes

with bacon, goat cheese, grits and spicy piquillo butter

cauliflower and moroccan preserved lemon emulsion

with a bourbon bbq demi

unfiltered olive oil and lemon

over house grown rosemary roasted fingerling potatoes

with saffron, tomato and albarino

cup and bowl are served with a soft egg

with maldon salt (please allow 20 min, it is worth the wait!)

spanish tortilla, white anchovies and house-cured olives

garlic and sambal chili broth

with tomato, cipollini onions and mint emulsion

with steen's pure cane syrup

served with house-made local seasonal jelly

with berkshire prosciutto, mozzarella di bufala and citrus dressing

with cucumber and red chili sake vinaigrette

with a charred red onion salad

terrine, foie gras torchon and sausage

with a jalapeno lime dressing

cervena venison sausage wrapped around sugar cane over coconut cream

dates and cabrales

with olive oil cured manchego

with jumbo lump crabmeat and topped with chive emulsion

with black pepper and rosemary

roasted hazelnuts, veldhuizen family bosque blue, cane vinaigrette

tossed in a spiced local fig vinaigrette, goat cheese and marcona almonds

with baby romaine, local arugula and anchovy confit

jumbo lump crabmeat ravigote over southern fried green tomatoes pecan crusted redfish over sweet potato hash and drizzled with creole menuire chocolate molten souffle over a white chocolate sauce

redfish, clams, mussels, shrimp and calamari

with bacon & goat cheese grits and roasted piquillo pepper butter

puree and preserved lemon emulsion

farms chicken over yukon gold mash and thyme broth

leeks and asparagus finished with veal stock

whipped potatoes and red wine demi

with smoked paprika, cabrales gratin and tempranillo demi

crabmeat and marcona almond meunier

over slow roasted lamb and barley risotto

sweet potato gratin, local fig demi

to anything, and we do mean anything

whipped potatoes, cabrales gratin or cauliflower puree

"no farm, no food" (short or long sleeve) it's the new movement!

menu items with anmay be ordered as a prix-fix for $24, includes appetizer, entree, and dessert or cafe.

jumbo lump crabmeat ravigote over southern fried green tomatoes pecan crusted redfish over sweet potato hash and drizzled with creole menuire chocolate molten souffle over a white chocolate sauce. $10 of every tasting menu sold goes to the james koonce family relief fund.