Dinner Menu - Gulf Coast of the US and Mexico - Summer 2009 |
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| SMALL PLATES |
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| Southern Salad Sampler |
Fingerling Potato Salad, Creamy Cole Slaw and Gazpacho Aspic with Blue Cheese Aioli |
| Bocadito Platter |
Daily Sampler of 3 items plus olives, spiced pecans, pickled onions & fresh baguette |
| Key Crab Cakes |
with Lime Remoulade |
| Corn Bread |
In a basket with honey butter |
| Texas Gulf Shrimp Grill |
Grilled marinated shrimp brushed with a jalepeno garlic basting sauce; served with avocado cream and fresh tortilla chips |
| House Sliders |
Our own beef and pork mini-burgers with caramelized onions and tangy sauce |
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| RICE AND GRAINS |
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| Chicken and Ham Jambalaya |
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| Arroz Veracruzano |
Mixed fish and shellfish simmered with vegetables and rice |
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| Maverick Grits |
Slow simmered Grits topped with chorizo, ham and shrimp |
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| ENTREES |
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| Pan Roasted Wild Alaskan Salmon |
Served with a buerre orange sauce |
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| Gulf Style Fish Tacos |
Seasoned Lake Superior Whitefish in tortillas with spicy slaw, avocado cream, salsa and Spanish rice |
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| Cochinita Pibil |
Achiote Rubbed pork slow roasted in banana leaves, served with tortillas and posole |
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| South Texas Grilled Flank Steak |
Marinated and grilled skirt steak topped with acho cumin butter |
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| Oven Fried Pecan Crusted Chicken |
Free Range chickens served with Vidalia onnion honey mustard |
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| SIDES |
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| Copper Glazed Carrots |
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| Green Beans with Tomato and Onion |
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| Summer Succotash |
Black Eyed Peas and Summer Vegetables |
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| Cheese Grits Chili Reyenos |
Poblano peppers stuffed with cheese grits and topped with a charred tomato salsa |
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| Brabant Potatoes |
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| Bourbon Sweet Potatoes |
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| Brown Rice |
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| Steamed Broccoli |
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