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Then
Appetizers, Soups and Salads
Hand Picked Greens
with shaved carrots,
sliced tomatoes and
sweet pepper
vinaigrette - 8
Fried Green Tomato and
Mozzarella Salad
with Red Pepper Jam -
11
Southern Fried
Quail - 10
Fried Oyster "Baby
Boys"
with smoked Tomato
Remoulade - 10
'Nawlins' Style Gumbo
8 cup 12 bowl
Main Course
Chile Fried Catfish
Spiced with Screen
Door's red chili fish fry and
served with homestyle
potatoes, andouille
sausage and East Texas
Slaw - 19
Grilled Scottish
Salmon
With red bean
succotash and candied
onion marmalade - 27
Low Country "Shrimp &
Grits"
Braised colossal
shrimp with house smoked turkey
"ham" and parmesan
grits - 29
Big Mama's Fried
Chicken
Presented with baked
cheddar macaroni - 19
Cider Cured Pork Chop
Kissed with ham hock
gravy and presented with honey roasted yams and braised collards -
29
"Taste of the South"
Sample an array of
Chef Fitzgerald's
"Then and Now"
classics
Five courses - 75
Seven courses - 95
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Now
Appetizers, Soups and Salads
Chicory Salad
with endive, baby
spinach, blue cheese, spiced pecans and warm cidar-bacon vinaigrette
- 9
A Salad of Pickled
Baby Beets,
Humboldt Fog Chevre
and spiced walnuts - 12
"Liver and Onions"
seared foie gras and
pickled red onions with
truffle-honey baked
apple - 14
Smoked Catfish and
Artichoke Dip
with chili-garlic
crostinis - 11
Crispy Pork Belly
over truffled creamed
corn - 12
Sweet Potato Bisque
with Apple-Bacon
Relish, honey and cinnamon - 7
Main Course
Lobster Etouffee
Lobster, wild
mushrooms, and pearl onions all smothered with brandy-spiked lobster
"gravy" - 49
Iron Seared Chilean
Sea Bass
With stewed tomatoes
and risotto "jambalaya" - 33
Pepper Encrusted Duck
Breast
Over seared cabbage,
crackling spoonbread
and maple rum
reduction - 28
Bronzed Filet Mignon
USDA Prime tenderloin
with garlic potato cake, creamed greens and cranberry-port wine
"steak sauce" - 40
Wild Mushroom and Foie
Gras Studded Meatloaf
With buttermilk
mashers and bourbon
tomato marmalade - 31 |
