Between our lively late night bar and our extra festive New Year’s Eve menu, we could not be more excited to ring in 2012 with all of you! We’ll be seating in the dining room until 11pm this Saturday, and don’t worry, we’ll have plenty of bubbly to go around.
New Year’s Eve Menu
Firsts
marinated olives {4}
patatas bravas home fries with spicy-tomato sauce and aioli {5}
hummus sumac, warm flatbread {7} available with gluten-free flatbread
stuffed medjool dates celery, manchego cheese, smoked paprika {6}
boquerones (anchovies) pickled chilis, caperberries & tomato-garlic toasts {7}
local lettuces salad gorgonzola dressing, slow-roasted tomato, cucumber, marinated onion, pecan {7}
local arugula salad roasted fennel, blood orange, lucques olive, pecorino {8}
mushroom soup hen-of-the-wood and beech mushrooms {8} V
she-crab soup lump crab, crab roe, shrimp, sherry {10}
pizzette broccoli rabe, ricotta, walnut, chili flake {8}
pizzette spicy Spanish chorizo, apple, San Simon cheese, honey, arugula {9}
smoked trout chopped salad of beets, radishes, arugula, marinated onion, pita croutons, Greek yogurt {10}
grilled octopus warm salad of local potatoes and peppers, smoked paprika vinaigrette, salt & vinegar chip powder {12}
lamb kefte spiced meatballs in tomato sauce, yogurt, mint, pine nuts, pomegranate {10}
three cheeses Explorateur (France, cow), Caña de Oveja (Spain, sheep), Mimolette (France, cow), toasts, marcona almonds, apple, beet confiture {15}
Seconds
local quail Grassroots Farm, Walton County, grilled breasts, confit legs, black rice, braised local red cabbage, persimmon-hazelnut salad {25}
roasted Scottish salmon whipped parsnips, warm brussels sprout slaw, roasted tomato vinaigrette, smoked roe {25}
roasted Texas redfish fregola pasta and spinach in a red pepper-saffron broth, lobster-orange-scallion salad {27}
braised Berkshire pork osso buco Georgia white grits, hearts of palm, piquillo peppers and kumquats, avocado-tomatillo sauce {25}
grilled C.A.B. beef hanger steak potato-cheese pancake, watercress, sofrito, chimichurri, truffle jus {26}
vegetable plate roasted acorn squash with salsa rossa, roasted local carrots with mint and pistachios, green lentils, fried cauliflower, beet tzatziki, bok choi slaw {18}
