Tonight’s Featured Flight of Wine FROM THE OYSTER BAR*

Half Dozen
Rosé Blue Point 13 26
2006 Domaine de Couron
Coteaux de l’Ardeche, France Shrimp Cocktail 9
2007 Domaine Lafond “Roc-Epine”
Tavel, France *There is a risk associated with consuming raw oysters: If you have chronic
2006 Mary Elke Rosé of Pinot Noir illness of the liver, stomach or blood, or have immune disorders you are at greater
risk of serious illness from raw oysters, and should eat oysters fully cooked .
Anderson Valley - Mendocino, California
Taste of All Three 10

Thursday, August 21, 2008

Appetizers
Blistered Corn Soup
with Roasted Pepper Crème Fraîche, and Carrot Infused Oil 8

Mixed Baby Organic Lettuces

Laura Chenel Chèvre, Local Blueberries, Pear, Pine Nuts, and Quince Vinaigrette 9

Fried Gulf Oysters and Baby Okra

with Frisée and Chunky Tartar Sauce 13

Summer Fruit Salad

Local Tomato, Melon, Local Berries, Figs, Basil, Mint, and Honey-Peach Vinaigrette 11

Grilled Asparagus
Soft Boiled Quail Egg, Red Wine Vinaigrette and White Truffle Oil 10

Poached Beet Salad

Baby Arugula, Bleu Cheese, Candied Pecans, and Sherry Vinaigrette 10

Crispy Braised Duroc Pork Belly

Bourbon Infused Sweet Potato Purée, and Jalapeño Chow-Chow 10

Satterfield’s Artisan Cheese Plate Featuring Havarti, Perrydale, Whitetop,

Humboldt Fog, and Bleu d’Auvergne, with Fresh Fruit, Fig Cake, Candied Pecans, and Honey 14

Entrées
Fig Glazed Duroc Pork Chop
Sweet Potato Pancake, Savory Spiced Apples, Swiss Chard, and Rosemary-Cider Reduction 28
Grilled Maine Sea Scallops
Eggplant Caponata, Fried Capers, and Pear Mostarda 30
Pan Roasted Cobia
Smoked Gouda Polenta Cake, Ragoût of Farmer’s Market Vegetables, Bacon,
and Heirloom Tomato Vinaigrette 29
Prosciutto Wrapped Big Eye Tuna
Smoked Tomato and White Bean Succotash, Kalamata Olives, and Swiss Chard 34
Oven Roasted Tanglewood Farms Chicken Breast
Panzanella with Local Tomatoes, Cucumber, Pearl Onion, and Balsamic-Sherry Vinaigrette 26
Cervena Venison
Spiced Mole, Apricot, Shiitake Mushrooms, and Almond Vinaigrette 30
Summer Vegetable Pasta
Handcrafted Goat Cheese Ravioli, Heirloom Tomato, Eggplant,
Roasted Pepper, Squash, and Basil Pesto 23
Hickory Grilled Hereford Beef Filet 35 Australian Wagyu Rib Eye** 70
Pan Seared Sungold Tomatoes, Fingerling Potatoes, Snap Beans, and Chimichurri

Haller Magee Executive Chef Becky Satterfield Pastry Chef/Owner Pat Horn Sous Chef
3161 C aha ba He ig hts R oa d Ve sta vi a Hi ll s, A la bam a 35 243 p hon e: 205 .9 69.9 690 w ww .s att erf iel dsr es taur ant .co m
** Not paid for by donated gift certificates