Entrees Flashcards
Grit Cake
Stone ground white grits with butter and cream. Deep fried, served with a quick saute of roasted mushrooms and
broccoli raab deglazed with marsala wine. Sauces with a parmesan mushroom broth.
Grit Cake Flatware
Spoon/Fork/Knife
Grit Cake Gluten Free
Yes, fryer cross
Grit Cake Dairy Free
No
Grit Cake Other Allergen
Allium/ Mushroom
Grit Cake Vegetarian
Yes
Pan Roasted Ora King Salmon
6 oz portion of Ora King salmon from New Zealand. Pan seared and served on top of beluga lentils cooked in vegetable stock. Garnished with a fresh frisee salad tossed with french vinaigrette and radish slices.
Pan Roasted Ora King Salmon Flatware
Spoon/Fork/Knife
Pan Roasted Ora King Salmon Gluten Free
Yes
Pan Roasted Ora King Salmon Dairy Free
Yes, no butter
Pan Roasted Ora King Salmon Other Allergen
Allium
Pan Roasted Ora King Salmon Vegetarian
No
Pan Seared Gulf Shrimp
6 pan seared local shrimp coming from Dino’s shrimp company. Served with a risotto cake that contains onion, white wine, butter, and parmesan cheese, and a butter sauce that has peas, shallot and preserved lemon. Garnished with crispy fried proscuitto.
Pan Seared Gulf Shrimp Flatware
Spoon/Fork/Knife
Pan Seared Gulf Shrimp Gluten Free
Yes, ham cross
Pan Seared Gulf Shrimp Dairy Free
No
Pan Seared Gulf Shrimp Other Allergen
Allium/ Shellfish/ Pork
Pan Seared Gulf Shrimp Vegetarian
No
Duck Confit
Bone in moullard duck leg is cured and then slowly cooked in duck fat for 16 hours. Seared and then served atop braised white beans made with vegetable stock. oven roasted cherry tomatoes and pistou (parsley, garlic, lemon, olive oil) garnish.
Duck Confit Flatware
Duck Confit Spoon/Fork/Knife
Duck Confit Gluten Free
Yes
Duck Confit Dairy Free
Yes
Duck Confit Other Allergen
Allium
Duck Confit Vegetarian
No
Halibut
6 oz portion of Alaskan halibut gets pan roasted and served with seared aspargus. Topped with a compound butter made with lemon, shallot, and herbs. Garnished with fresh lemon zest.
Halibut Flatware
Spoon/Fork/Knife
Halibut Gluten Free
Yes
Halibut Dairy Free
No
Halibut Other Allergen
Allium
Halibut Vegetarian
No
Classic Steak Frites
1855 8 oz hangar steak get rubbed with our house steak seasoning and pan seared to the temperature of the guests choosing. Topped with maitre d’hotel butter and served with french fries.
Classic Steak Frites Flatware
Fork/Steak knife
Classic Steak Frites Gluten Free
Yes
Classic Steak Frites Dairy Free
Yes, no butter
Classic Steak Frites Other Allergen
Allium/ Capsaicin/ Mushroom
Classic Steak Frites Vegetarian
No
ALL Steaks
1855 or Brasstown prime angus beef (Skirt steak is Phoenix Beef Wagyu) seasoned with our house blend consisting of chimayo pepper powder, mushroom alchemy powder, salt and black pepper. Pan seared and basted with butter, rosemary and garlic.
ALL Steaks Flatware
Fork/Steak knife
ALL Steaks Gluten Free
Yes
ALL Steaks Dairy Free
Yes, no butter
ALL Steaks Other Allergen
Allium/ Capsaicin/ Mushroom
ALL Steaks Vegetarian
No
Bordelaise
House made bordelaise sauce made from a reduction of veal stock and red wine.
Bordelaise Gluten Free
Yes
Bordelaise Dairy Free
Yes
Bordelaise Other Allergen
Allium/ Capsaicin/ Mushroom
Bordelaise Vegetarian
No
