Food Flashcards
Shrimp crostini
Laughing bird shrimp butter (herbs, carm onions)
Toasted ciabatta then baked
Topped with salad lit marinated shrimp, frisée, pkld Peppers, diced Cantelope, marinated feta, lemon vin, shaved almonds
Raw Oysters
Served 1/2 or full dozen
Mignonette (vinegar based)
Fresno (house made like japs) and crackers
Bacon cured tuna
Yellow fin Bacon spiced(brown sugar, maple syrup, salt)
Cold smoked and seared rare, sliced
On top of: Avo marble,Tomato water (tom, cuc, tobasco)
Topped withSalad: hearts of Palm, pkld corn, holy basil, peanuts, lime-poppy vin
Country ham
3 hams: fathers- sweet and nutty (fullest flavor)
Newsome- funky, barnyard flavor, smokiest
Rufus- mildest lit salty
3 buttermlk buscuits, pepper jelly, ale mustard. Add biscuit for 4 top.
Smoked brisket
Brisket smoked for 12hrs, thinly sliced topped with mustard bbq and pkld h20melon rind. Housemd Parker roll(yeastydinnerroll) pkld pepper aioli, topped with tobasco pkld watermelon and fresh herbs.
Play on sliders. Served with stk knife
Jerk spare ribs
3 pork spare(st louis style)
Rubbed with jerk spice(allspice, thyme, Fresno, cayenne)
Grilled tossed with jerk spice bbq and pineapple gastrique
Yogurt-collard slaw(lime, cabbage, carrots) grilled garlic toast
Deviled eggs
3 whole eggs
Topped w/ trout roe & dill
Dukes mayo, parsley, chives, tarragon, chervil, turmeric, cayenne, lemon, Worcestershire, Tabasco
C&L Dips
Fish
Served w/ Collard Bread
Smkd fish dip: house smkd fish, flaked, blended w/ creme fraiche, lemon, herds , pkld ramps, tabasco tp: romesco relish (red peppers, toms, almonds, sherry)
Dip
Cheese
House made
Cheddar, mayo, cottage cheese, spices, pickles peppers
Topped with: ham jam (country ham, onions, honey, vin, sugar and water)
Crispy oysters
6-7 gulf oysters buttermilk dredged w/ spices and fried. Served w/
4 pieces of lettuce, cilantro crema, kimchi pkled cucs, peppers, h20melon rind
(Oysters served on salad of mint&basil
Chicken tamale
Trad masa tamale (corn, flour, cilantro, shallots, lard) steamed in husk. Served open faced.
Al pastor braised chkn thigh in salsa verde(tomatillo&herbs) broth. Topped with corn chow chow(swt corn, red pepper, whole coriander, cardamom relish, chkn chicarones. Spoon
Southern Ramen
House made ramen noodles
Bacon-soy broth (trotter, fish stock, dried bonito) duck ham
Radish butter, pkld carrot, coddled egg
Crispy corn
4 pcs
Fried until crispy
Tossed in Alabama white BBQ
Topped with hot sauce flavors Pablo
Charred okra
Charred served over smoked tom sauce flavored w/ chili flakes
Topped w/ melted Gouda
Tossed w/ pkld onions
Snap peas
Charred peas
Tossed in caramelized orange sorghum w/ crispy pork belly and farro( nutty grain) topped w/ smoked pecans and chili oil
Fig and arugula
Salad of brown turkey figs (2-3) sliced, lightly bruleed and tossed with arugula, marcona almonds, sliced country ham
Tossed in lemon vin w/ pkld shallots
Over hm ricotta (lemon zest & juice fin w/ fig infused sorghum)
Kale salad
Curly and Tuscan kale Tossed bacon vin FL peaches, shaved beets, avo purée Topped w/ hm candied almond granola Can sub red verjus vin
Bacon vin
Bacon Onion Shallots Sorghum Oo Honey Sherry vib
Red verjus vin
Red verjus (pressed juice of unripened red grapes)
Oo
Honey
Dijon
Catfish
Cornmeal crusted over
Creamy anson mills red corned grits
Veg crudité (radish, carrots, beets, snap peas) marinated in must vin
Fin w/ shaved Tabasco pkld green tom and a bacon jus (pork stk, bacon, sherry, thyme)
Clams & sausage
Hm cavatelli Nero (squid ink)
Cedar key middle neck clams, hm chorizo verde (japs, tomatillos, cilantro) & kale all in michelada broth (tom based w/ herbs, spices, wit beer)
Fin w/ splash OJ and collard croutons
Frog Legs
Bull frog (marin buttermilk&dill) frenched, ranch seasoning(dill, thyme, onion powder, chive, and garlic) dusted and tempura fried. Tossed in Dario buffalo sauce (datil pepper jelly and butter) over celery carrots sitting in Asher blue dressing and blue crumbles
Sunburst Trout
Pan seared skin on served over bernaise(tarragon, shallots, egg) aioli Topped w/ salad roasted chanterelle, wilted turnip greens. Crawfish vin (crawfish, lemon, tarragon)
Whole fish
Salsa marinated whole fish topped w/ charmoula (relish- cilantro, parsley, preserved lemon, coriander, chili flake, OO) served w/ salad-shaved carrots, fennel, mint, gold raisin, almonds tossed in Harissa (chili paste, garlic) yogurt
Comeback burger
2 all pork patties grilled On black pepper brioche bun Comeback sauce Bacon Gouda Pickled, lettuce 2 beer battered onion rings BBQ spices fries
Nashville chicken
1/4 chkn (breast & wing) Rubbed w/ BBQ spices smoked 2 hrs Fried to crisp skin Nashville hot sauce(paprika, cayenne) W/ Mac&chz, corn bread, trad Alabama white BBQ sauce
Mac & chz
Elbow Mac
Sharp cheddar, lone palm golden, mustard seeds, sherry candied collard green
Topped Tasso ham
Alabama white BBQ
Mayo
ACV, celery seed, orange and lemon zest
Quail
Oven roasted and stuffed with cornbread & sausage
Over beluga (blk) lentils tossed in tom vin
Sweet tea plked peaches chopped peanuts and pkld shallot relish
Hanger
8oz red eye (coffee, brown sugar, clove, cinnamon)
Charred shoshito pepper, rested gypsy peppers, roasted pot
Scallion agrodolce
Rabbit & PB
Rabbit boudin Blanc (pistachios, rabbit) house pierogi (roasted beets, braised cabbage) ragu of buttered onions, callalou greens, roasted garlic, red pepper flakes, beet reduction drizzle
