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Eat

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—  SUmmer 2019 Sample menu  —

(we love to build custom menus based on your taste and desires!)

 

Hors d’Oeuvres
—  Mini Truffle Grilled Cheese  —
blueberry butter, country ham, fines herbes
—  Crab Fritter —
champagne tempura, sweet corn-leek marscapone, basil remoulade
—  Mini Chicken and Biscuit  —
cheddar chive biscuit, Shindigs’ pimento cheese, fried chicken, hot honey
—  Tuna Tartare  —
sesame-soy vinaigrette, cilantro-avocado purée, smoked salmon roe, watermelon radish, kettle chip
—  Tomato Pie  —
tomato intensity, corn custard, red pepper gelé, aged balsamico, micro basil
—  PB&J  —
mini waffle canapé, chicken liver mousse, muscadine gelé, peanut powder, micro sorrell

Bigger Bites
—  Korean Steamed Buns —
crispy pork belly, braised short rib, fried catfish or sweet chili chicken
—  Mini Willis Burger —
sustainably raised beef, fig mostarda, gorgonzola, pecan smoked bacon, arugula
— Lobster Roll —
mini top split bun, crawfish/lobster/shrimp, sauce louie, micro celery
— BAMA Slider —
pulled pork, crispy belly, pimento cheese, AL white bbq sauce, wickle’s pickle and braised mustard seeds

Small Plates/Entrées
— Bloody Mary Poached Shrimp —
heirloom tomatoes and melons, cucumber, sweet corn, field peas
balsamic vinaigrette, fried okra, basil aioli
— Pulled Pork —
concecuh mac and cheese, collard greens, white BBQ sauce, Mike Dean’s arugula
— Beef Tenderloin —
fingerling potatoes, tomato, avocado and grilled onion, lemon-tarragon vinaigrette
— Seared Snapper —
High Life grits, summer succotash, pepper jelly-beurre blanc, pea tendrils
— Cog Hill Chicken —
grilled okra, squash casserole tarte, fresh turmeric buttermilk raita, brown butter- hot sauce emulsion

 
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