May 2013 Menu

Appetizers

cream of parsnip soup 13

smoked chicken breast, charcoal wheat & vincotto

local strawberries & marcona almonds 12

young arugula, goat’s cheese & balsamic vinaigrette

summer greens & lobster 16

sweet corn, pork crackling & cured tomato dressing

smoked salmon & apricot chutney 14

fried green tomatoes, ramps & mascarpone cheese

fried oysters & cabernet honey 15

fennel-green apple slaw, parsley & red onions

ahi tuna nicoise & crisp potato 17

caper berries, haricot verts & Dijon mayonnaise

table 16 cheese service 19

table 16’s pickled vegetable

foie gras & French toast 20

dried blueberries, confectionery sugar & maple syrup

mussels & pancetta 14

meyer lemon, garlic crouton & couscous

Entrees

Chilean sea bass & black truffles 34

creamed silver queen corn, lemon & spinach

guinea hen & grits 24

cauliflower, piquillo pepper & red curry

flank steak & parmesan 31

boiled potatoes, tiny onions & oyster stew

mahi mahi & garlic yams 26

oranges, black beans & Vitamin C butter

ahi tuna & foie gras sauce 32

lobster-fennel seed potatoes, asparagus & smoked ham

heritage farms pork porterhouse 28

golden raisins, golden apples & roasted parsnips

atlantic halibut & prosciutto 33

roasted potato salad, dill & garlic cream

magret duck & tomato polenta 27

ramps, olive salad & sambuca bordelaise

greg norman ny strip steak 49

parsley butter, green beans & steak sauce

table 16 tasting

a careful, appreciative tasting of various foods

A 20% Gratuity will be added to parties of 5 or more.

Menu items and prices may vary depending availability.