BROUGHTON BULL

a new southern cuisine

Starters
dinner menu

Mixed Green Salad with Black Olives, Cherry Tomatoes, and Lemon Vinaigrette......................................................................................................................................................5
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Caesar Salad with Romaine Lettuce, Cherry Tomatoes, Croutons, and Shaved Parmesan....................................................................................................................................6
Gazpacho Classic Chilled Soup of Tomato and Cucumber with a Spicy Finish............................................................................................................................................................7
Pan-Steamed Mussels with a Charred Tomato, White Wine, and Chorizo Broth....................................................................................................................................................11

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Fried Green Tomatoes with Chili Mayo and Crab Salad............................................................................................................................................................................................................9
Pastry Wrapped Brie with Savannah Bee Honey Comb and Fresh Strawberries...................................................................................................................................................13
House Made Mozzarella with Cinnamon Basil, Tomatoes, Balsamic Reduction, Olive Oil, and Sea Salt.........................................................................................................8
Fried Calamari with sides of Spicy Mayo and Roasted Tomato Sauce...............................................................................................................................................................................7
“Low Country Wings” Fried Frog Legs with Ghost Chili-Pepper Sauce and Gorgonzola...................................................................................................................................10
House Made Gnocchi with Tomatoes, Truffle Butter, and Basil..............................................................................................................................................................................................8
Shrimp Cocktail Martini with Jumbo Local Shrimp, Cocktail Sauce, Lemon, and Fresh Herbs..........................................................................................................................12
Hand-Pounded Carpaccio with Tomato-Oil, Balsamic Reduction, Crostinis, and Shaved Parmesan...............................................................................................................11

Sides
All Sides served a la carte - $4 { Mains
“The Tybee Roll”
Napa Cabbage Slaw Crispy Roll of Tuna and Wahoo with Yellow Tomato Puree and a Jicama-Poblano Slaw
25
Truffle Mac ‘n Cheese
Asparagus Sautéed Shrimp & Parmesan Grit Cakes
Served with Green Tomato Relish
French Fries 23
Potato Gratin
Spaghettini Pasta
Haricot Verte Sautéed Shrimp, Cherry Tomatoes, and Mushrooms in a Saffron-Red Pepper Sauce
19

Plates of the Day

Jumbo 9oz Lump Crab Cake
Served with Roasted Corn Salsa, Asparagus, and a Mustard-Tarragon Sauce
24

Seared Scallops
Monday Served with Parmesan-Herb Risotto
Bouillabaisse 24 27
Saffron Scented Seafood Stew
Crab Stuffed Carolina Trout
Tuesday
Lemon Beurre Blanc and Haricot Verte
New Orleans Style BBQ Shrimp 26
A Creole Classic with Head-On Shrimp in a 28
BBQ Butter Sauce served with a baguette
Eggplant Parmesan
Wednesday Served with an Arugula and Red Onion Salad
Ratatouille 18 17
French Provençal Stewed Vegetable dish
10oz Black Truffle Burger
Thursday Topped with Hickory Smoked Onions and Gruyère Cheese on a Brioche Roll
Steak House Picks Market Price 14
Chef ’s Selection of Prime Meats
Gorgonzola Crusted 8oz Filet
Friday Bacon-Potato Gratin and a Shallot-Red Wine Demi
Braised Cod 25 29
Braised with Tomatoes, Capers, and Olives
and Served with Creamy Polenta 16oz Ribeye
Sautéed Mushroom Mélange and Asparagus Cream
Saturday
Market Price
Bacon-Wrapped Meatloaf 18
Pork and Veal Meatloaf wrapped in Bacon Pan Roasted Striped Bass
Sunday Sautéed Zucchini and Squash with a Carrot Purée
35 Prix Fixe 28
Choose from 2 Starters, 2 Mains, and 2 Desserts
Roasted Half Chicken
Served with Truffled Mac ‘n Cheese
Executive Chef: Dave Hamer 19
We accept all major credit cards and the SCAD card.
A house gratuity of 20% will be automatically
Seared Salmon
added to parties of six or more. Served over Linguine with Basil Pesto and Cherry Tomatoes
One check preferred. 21

*Warning: Consumption of raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase the risk of food borne illnesses, especially if you have certain medical conditions.