Satterfields Restaurant

*From The Oyster Bar

Point aux Pins, Alabama

Saturday, August 6, 2016

Half Dozen
18

*There are risks associated with consuming raw oysters. If you have
chronic illness of the liver, stomach or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters, and
should eat oysters fully cooked.

Appetizers**
Warm Heirloom Tomato and Beet Soup 12
Buttered Gulf Blue Crab, Herbed Goat Cheese and Citrus Oil
Artisan Baby Lettuces 11
Toasted Pecans, Stone Hollow Goat Cheese,
Radish, Local Figs, and Lemon-Mustard Vinaigrette
Last of the Season Heirloom Tomato Salad 16
Local Heirloom Tomatoes, Bentons Smoked Bacon,
Fresh Mozzarella, Basil, Green Goddess Aoli, and Salt Cured Egg Yolk
Gulf Shrimp Escabeche 13
Heirloom Tomatoes, Sweet Peppers, Shallots, and Saffron Fennel Cracker
Cornmeal Dusted Fried Snows Bend Okra
and Roasted Tomato Aoli

Crispy Braised Pork Belly 15

Tempura Fried Crab and Goat Cheese Stuffed Squash Blossoms,
Baby Arugula, Grilled Figs, and Buttermilk Vinaigrette
Fritto Misto 16
Fried Gulf Oysters, Grouper, Crab Claws, with House Gribiche
Roasted Beef Bone Marrow 12
Applewood Smoked Bacon, Veal Jus, Toasted Sourdough, Sea Salt,
Herbs, And Pickled Shallots
Satterfields Charcuterie and Artisan Cheeses 16
Sweet Coppa, Lardo, Cypress Grove Cellars Lamb Chopper, and Asher Blue,
with Marinated Castelvetrano Olives, Grilled Sourdough, Stout Beer Mustard,
and Bread and Butter Pickles

Entres**
Seared Wild Sockeye Salmon 29
Tomato-Saffron Shrimp Broth, Fennel Pollen, Grandview Farm Shiitakes, Haricots Verts,
Spring Onion, Fennel, Tarragon, and Lemon Oil
Greg Abrams Gulf Black Grouper
31
Summer Succotash with Pink Eye Peas, Yellow Squash, Cherry Tomatoes,
Basil, Guanciale, Okra, and Corn
Satterfields Bolognese Carbonara 28
Hand Crafted Pappardelle, Hereford Beef, and Duroc Pork,
Poached Farm Egg, Country Ham, Grandview Farm Shiitakes, Leeks, Fennel,
Fresh Herbs, and Grana Padano
Oven Roasted Chicken Breast 27
Pats BBQ Sauce, Roasted Fingerling Potato Salad, Bentons Bacon, Smoked Aoli,
Caramelized Onions, and Bacon Braised Collard Greens
Pan Seared-Fennel Crusted Lamb Porterhouse 27
Curried Cous Cous, Summer Vegetables, Grilled Figs, and Coconut-Mint Sauce
Duroc Pork Chop 28
Pimento Cheese Grits, Swiss Chard, Fried Okra, Brandy-Peach Gastrique,
and Local Fig Jam
Hickory Grilled Hereford Beef Filet 39
Roasted Garlic Mashed Potatoes, Baby Carrots, Grilled Okra,
Baby Beets, and Smokey Jus Gras
Substitutions are Politely Declined for Parties of Seven or More
**Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish, or Eggs, May increase Your Risk of Food Borne Illness.

Becky Satterfield Executive Pastry Chef/Owner

Patrick Horn Executive Chef Adam Clair Sous Chef