from the Oyster Bar: Oysters on the half she ll * (1/2 dz.

): Apalachicola (FL) 12 Wiley Point (ME ) Saint Si mon (PEI) Wat ch Hill (R I) 18 Fresh Gulf shri mp cocktail with old -fashioned cocktail sauce 10 Crab claws with homemade ginger mayonnai se 14 Guadalupe Special 55 Todays Libation: Centurion 9

A P PE T I ZE R
Split Pea Soup Bentons 16-Month Ham, Crme Frache and Lustau Sherry 10 Beef Carpaccio* Shaved Parmesan, Arugula and Horseradish Sauce 11 Stone Ground Baked Grits Country Ham, Mushrooms, Fresh Thyme and Parmesan 10 Bacon-Wrapped Shad Roe Brown Butter, Capers, Creamy Grits and Lemon Supremes 15 Pork Crpinette and Fried Oysters Swiss Chard and Sauce Rmoulade 13 SFF Beef Paillard Paradise Farm Breakfast Radishes and Prigord Truffle Vinaigrette 14 Poached Farm Egg and Cornmeal Fried Chicken Livers Frise, Lardons, Buttery Crouton and Red Wine Jus 15 Michael Deans Mixed Lettuces Stone Hollow Goat Cheese, Roasted Beets, Bentons Bacon and Grenache Vinaigrette 11 Roasted Cauliflower and Brussels Sprouts Salad Honey-Cider Vinaigrette, Almonds, and Buttermilk Dressing 12

M AI N C O U RS E
Seared Black Grouper Roasted Fingerling Potatoes, Spinach and Crawfish Meunire 34 Grilled Gulf Tuna Anson Mills Farro with Grilled Bulb Onions, Pomegranate and Petals from the Past Kumquats 32 Porcini Mushroom Risotto Roasted Cauliflower, Spinach, Leeks and Vermouth 27 Will Harris Beef Cheeks Pencil Cob Grits, Cipollini Onions, Brussels Sprouts Leaves and Red Wine Sauce 30 Jamison Farm Lamb Shank and Grilled Lamb Leg Rice Pilaf, Roasted Butternut Squash, Leeks and Parsnips with Gremolata 34 Sauted Veal Tenderloin and Sweetbreads Brown Beech Mushrooms and Cauliflower Pure with Madeira 39 Aspen Ridge Flat Iron Twice Baked Potato, Local Watercress and Board Dressing 29 February 9, 2013
Frank Stitt Executive Chef * Consuming raw or undercooked food may increase your risk of food-borne illness. Zack Redes Chef de Cuisine