Sandwiches
Chef Mike's Late Night Prosciutto & White Cheddar Sandwich with a Fried Duck Egg
Rosemary's Monte Cristo with Buttermilk Fried Onions & Homemade Ketchup
Fish & Seafood
BBQ Glazed Salmon with Warm Wilted Frisee tossed in Andouille Vinaigrette, Haricot Verts
& Sweet Corn Coulis
Citrus Glazed Mahi Mahi on a bed of Julienne Vegetables with Basil Citrus Salad, Reisling Gastrique & Creamy Passionfruit Dressing
Crispy Skin Striped Bass with Andouille and Rock Shrimp Hash, Hushpuppies and Creole
Meuniere Sauce
Grilled Sea Scallops with a Green Bean Apple Smoked Bacon & Slow Roasted Tomato Orzo
& a Red Pepper Buttermilk Coulis
Grilled Yellowfin Tuna "Nicoise"
Halibut Linquist
Honey Glazed Salmon on a Granny Smith Apple Toasted Walnut Slaw with Drizzles of Port Wine Syrup
Pan Seared Sea Scallops with Parsnip Creamed Potatoes, Fried Parsnip Strips, Crispy Prosciutto & Apple Cider Butter Sauce
Sesame Seared Ahi Tuna on a Shu-Mai tossed Asian Vegetable Salad with Ginger Soy Butter Sauce & Sweet Soy Drizzles
Shellfish & Green Curry Stew with Jasmine Rice & a watercress Sweet Onion Salad
Meat
Brick Chicken with Shoestring Potatoes, Haricot Verts & Roasted Garlic Reduction Sauce
Creole Spiced New York Strip with Maytag Blue Cheese Compound Butter, Apple Smoked Bacon Strips, Crystal Red Onion Crust & Rosemary's Own Steak Sauce
Grilled Chicken Pasta with Apple Smoked Bacon & Caramelized Onions
Grilled Double Cut Pork Chop on a bed of Hoppin' John with Creole Mustard Reduction Sauce
Leg of Duck Confit with French Green Lentils & Brandy Green Peppercorn Sauce
Pepper Seared Filet of Beef on a bed of Grilled Asparagus with Seared Foie Gras, Caramelized Onion & Cognac Sauce
Prosciutto Wrapped Veal Tenderloin with Roasted Cippolini Onions, Wild Mushroom Risotto & Truffle Herb Broth
Red Wine Braised Beef Short Ribs with Anson Mills Carolina Quick Grits & Caramelized Sweet Onions
Roasted Rack of Lamb with Kalamata Olive Creamed Potatoes, Crispy Arugula
& a Balsamic Lamb Reduction Sauce
Soy Marinated Filet of Beef Kabobs with a Prosciutto Fingerling Potato & Wild Mushroom Hash & a Roasted Shallot Reduction Sauce
Vegetarian
Grilled Eggplant "Packages" with Olive Salad, Watercress & Smoked Tomato Butter Sauce
Ricotta & Summer Vegetable Zucchini Wrap with Piquillo Pepper Vinaigrette
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