T O B E G I N. All presented to share!

Transcription

1 T O B E G I N All presented to share! INSPIRED NACHOS 12 crisped wontons topped with slowly cooked black beans, sharp white cheddar, habanero Jack and goat gouda, cilantro lime salsa, fresh avocado and finally, crème fraîche THAI CHICKEN DUMPLINGS 12 minced with peanuts, chilies and micro arugula served with fresh carrot lime puree and crème fraîche CURRIED MUSSELS 15 simmered in our very untraditional curry cream and accompanied with crusty bread for dunking CREOLE RATATOUILLE 10 best Summer veggies roasted and gently stewed with shiraz, fresh garlic and aromatic spices - finished with White Lotus Farm s chevre and accompanied with torn baguette for dunking CONCH FRITTERS 12 accompanied with lemon scented mayo, cilantro salsa and crème fraîche SPICED AND BURNISHED QUAIL 15 with black sesame, tropical fruit chutney and pickled mango *Items may be undercooked or cooked to order. Consuming raw or undercooked meat, shellfish or eggs may increase your risk of foodborne illness

2 S O U P A N D S A L A D BIBB SALAD 8 bibb leaves, micro scallion, sweet fig and walnut vinaigrette garlic and herbed crouton with triple crème de Bourgogne FORREST BUTLER SALAD 10 farm greens with Valdeón, crystallized ginger, dried apricots GULF SHRIMP SALAD 17 seared and spiced gulf shrimp over farm greens tossed with Thai peanut vinaigrette, shaved coconut, dried tropical fruit and macadamias - accompanied with a small bundle of wakame HEIRLOOM TOMATOES, BASIL AND BRIE 13 steeped in extra virgin olive oil with smashed garlic and torn baguette for dunking SOUP OF THE SEASON 6.

3 I N S P I R A T I O N SIMPLE FISH MP prepared as you wish - our recommended preparation is spiced and seared and finished with fresh lime - also available simply sautéed baked or broiled with kosher salt and freshly ground black pepper SIMPLE STEAK grilled simply with extra virgin olive oil, kosher salt and freshly ground black pepper MP Simple fish and steak are served with your choice of coconut ginger rice or spiced and roasted local yokel potatoes and vegetables of the season WILD HALIBUT 33 over pesto risotto with English peas and shoots and Fiore de Sardo BRAISED CHICKEN 27 spicy tomatillo salsa over goat cheese polenta with salad of fresh avocado and heirloom tomatoes WILDFLOWER HONEY AND LAVENDER RUBBED LAMB LOIN CHOPS 42 over a mustard cream with roasted fingerlings and vegetable mélange ROASTED AROMATIC SPICED SEA BASS* 35 over harissa cream with coconut ginger rice and vegetable mélange SPICY SHELLFISH PASTA 32 fresh fettucine tossed with seared gulf shrimp and scallops, chilies, Bermuda onions, seaweed, micro lentil greens and black sesame FILET OF BEEF CHIMICHURRI* 39 6 oz center cut filet of beef rubbed with a mélange of chilies and accompanied with coconut ginger rice and chiffonade of snap peas, Bermuda onions and pear tomatoes COOL POACHED WILD KING SALMON 36 over aromatic bulgur with gazpacho puree and cool cucumber salad PIQUANT ROAST TOFU 26 sweet, savory and spicy roast tofu with bok choy and black sesame

4 B O U N T Y All Bounty Dishes are vegetarian Order as an accompaniment, or a few as a main course they make a flavorful and filling meal in and of themselves! AROMATIC BULGUR 7 with pine nuts, currants and golden raisins SPICY GREENS 7 VEGETABLE MÉLANGE OF THE SEASON 7 MOROCCAN LENTIL PURÉE 7 fresh mint and crème fraîche COCONUT GINGER RICE 7 with cilantro lime and tomatillo salsas GOAT CHEESE POLENTA 8 with a spoonful of tomato cream and snipped chives SLOW COOKED BLACK BEANS 7 SPICED AND ROASTED LOCAL YOKEL POTATOES 7 farm varies, always local! FORREST BUTLER SALAD 10 farm greens with Valdeón blue cheese, crystallized ginger, dried apricots CREOLE RATATOUILLE 10 PESTO RISOTTO 10 with regianno, pea shoots and basil oil MICHIGAN CORN PUDDING 7 COOL MARINATED BROCOLLI 8 HEIRLOOM TOMATOES STEEPED IN FRESH GARLIC AND BASIL OIL 13 with torn brie and crusty bread for dunking

5 e v e F E A S T S! 36 per person Ample platters presented at the table to share and served paired with all of the appropriate accoutrements to create a special feast for the table. Groups of four or more please choose two primary dishes for the table and four Bounty dishes to share -.For two guests, please pick one primary dish and four Bounty dishes - Bon Appetit! GRILLED AND SLICED MARINATED FLANK FEAST with triple mustard cream WILD SOCKEYE SALMON FEAST dusted with a mélange of spices, pan-seared and finished with fresh lime accompanied with cilantro lime salsa and lemon scented mayo CURRIED ROAST CAULIFLOWER FEAST with fruit and nut fattoush, castelvetrano olives, candied walnuts, micro arugula, lemon vinaigrette and harissa cream B O U N T Y AROMATIC BULGUR with pine nuts, currants and golden raisins SPICY GREENS VEGETABLE MÉLANGE OF THE SEASON MOROCCAN LENTIL PURÉE fresh mint and crème fraîche COCONUT GINGER RICE with cilantro lime and tomatillo salsas GOAT CHEESE POLENTA with a spoonful of tomato cream and snipped chives SLOW COOKED BLACK BEANS SPICED AND ROASTED LOCAL YOKEL POTATOES farm varies, always local! FORREST BUTLER SALAD farm greens with Valdeón blue cheese, crystallized ginger, dried apricots CREOLE RATATOUILLE PESTO RISOTTO with regianno, pea shoots and basil oil MICHIGAN CORN PUDDING COOL MARINATED BROCOLLI HEIRLOOM TOMATOES STEEPED IN FRESH GARLIC AND BASIL OIL with torn brie and crusty bread for dunking