Chef Hastings has been awarded the Best Chef in the South, 2012, by the Iames Beard Foundation.

Saturday, March 1, 2014

APPETlZERS
Sweet Potato and Parsnip Soup 10
Lemon Oil

*Charcuterie Plate 15
Lardo, Duck Prosciutto, Pancetta, Sopressata, Lamb Bacon, Chicken Rillette, Coppa and Head Cheese

*Cheese Plate 15
Verjus Raisins, Rye Cracker, Toasted Pecans & Local Honey, Apple Chutney and Blood Orange Marmalade Pork Skin Noodles, Turnips, Carrots, Bok Choy, Wood Ear Mushrooms and Kale

Korean Barbeque Short Rib 12

Hog Face Bacon & Bitter Winter Green Salad 13

Crispy Shallots and Buttermilk Dressing

Strip Loin Beef Tartare 13

Strip Loin Beef Ierky, Snow Bends Beets, Blue Cheese Wafer, Pickled Yellowfoot Mushrooms and Pecan Powder

Fried Boudin 14
Bayou La Batre Shrimp, Pea Tendrils and Preserved Lemon Vinaigrette Fennel, Avocado Mousse, Pink Grapefruit, Black Garlic and Benne Seed Cracker Shaved Beets, Carrots, Turnips, Radishes, Red Watercress and Georgia Olive Farms Oil

Tuna Tartare 15

Snows Bend Winter Vegetable and Farmers Cheese Salad 13 Bacon Wrapped Shad Roe 15/32

McEwen and Sons Crimson Grits, Tatsoi, Fried Country Ham and Preserved Lemon Vinaigrette

Oysters on the Half Shell with Mignonette

Witchduck, Chesapeake Bay, VA 3.5 | Olde Salt, Chesapeake Bay, VA 3.5

ENTRES
Strip Loin with Crispy Bone Marrow 38
Collard Chips, Sunchokes, Brussels Sprouts, Ius, Cipollini Onions and Oyster Mushrooms Fennel Chowder, Nueske Bacon, Cipollini Onions, Hominy, Brussels Leaves, Potatoes, Mizuna and Rutabaga Tanglewood Farms Chicken, Gnocchi, Pecans, Celery Heart, Root Vegetables, Yellowfoot Mushrooms and Velout Braised Shank, Mortadella Ravioli and Fried Sweetbread with Sweet Potatoes, Sauted Greens, Parsnip Puree and Lamb Bordelaise Hunter Style Risotto, Applewood Smoked Bacon, Pickled Yellowfoot Mushrooms, Snows Bend Radishes and Foraged Pine Needle Vinegar Anson Mills Rye Berry, Carrot Puree, Black Garlic, Tatsoi and Vegetables a la Grecque Foraged Watercress, Lions Mane Mushrooms, Rhubarb, Celery Root Puree, Spring Vidalia Onions and Elana lngrams Pickled Salsify Leg, Belly and Crepinette with Sea lsland Peas, Kimchi, Collard Greens and Sorghum Tabouli
Asterisks mark the recipes you can find in our cookbook
2180 11th court south Birmingham, al 35205 205.933.5474 www.hotandhotfishclub.com

Oven Roasted Amberjack 32

Chicken and Dumplings 26

Border Springs Lamb 38

*Roasted Duck Breast and Crispy Confit 29

Simple Grilled Fish: Tuna 38 Seared Diver Scallops 38

Fudge Family Farms Pork 34