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FIRST PLATES
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WATERMELON BRUSCHETTA
15.00Tomato, European Cucumber, Whipped Feta, Smoked Pistachio Brittle, Añejo Agave Syrup, Rustic Loaf
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PARMESAN PANKO ARTICHOKE HEARTS
16.00Sunflower Aioli
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BOUDIN EGG ROLLS
13.00Brussel Sprout Sauerkraut, Porter Mustard, Smoked Grape Gastrique
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PANKO CRUSTED PICKLED DEVILED EGGS
14.00Avocado Crema, Sriracha Aioli
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CRISPY FRIED OKRA BASKET
13.00Buttermilk Vinaigrette, Sriracha Aioli
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SEARED FOIE GRAS
28.00Cherry Jam, Peanut Brittle, Banana Cornbread
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CHEESE & CHARCUTERIE
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ACCOUTREMENT
3 for 215 for 287 for 35Mostarda, Honeycomb, Seasonal Marmalade, Caramelized Garlic, Porter Mustard, Bitter Chocolate
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CHEF’S SELECTION OF SEASONAL ARTISAN CHEESES
Chef’s Selection
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THE MILL CHARCUTERIE
0.00DUCK BACON • ESPRESSO VENISON PASTRAMI
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VEGETABLE CHARCUTERIE
Pastrami Cauliflower with Caramelized French Onion • Fried Caulilini with Sunflower Aioli • Roasted Turnip Gratin with Fig Remoulade • Grilled Avocado with Bacon Praline and Lemon Marmalade
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EXTRAVAGANCE
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THE “FONZWORTH BENTLEY”
100.00Wagyu Beef Burger, Aged Gruyere, Caramelized Morrel Mushrooms & Vidalia Onions, Fresh Summer Truffles
Truffle Aioli, Seared Foie Gras, Duck Breast Bacon, Gold Leaf Wrapped Brioche Bun
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SALADS
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ROAST BEET PANZANELLA
16.00Red and Gold Beets, Burrata, Red, Green, and Yellow Tomatoes, Aged Balsamic Reduction, Pound Cake Croutons, Mint, Basil, Roasted Horseradish Vinaigrette
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SOUTHERN BELLE SALAD
21.00Romaine, Red Onion, Candied Pecans, Sage Derby, Peppadews, Dried Apricots, Southern Fried Chicken, Honeycup Vinaigrette
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GRILLED ARGENTINIAN RED SHRIMP
18.00Bibb, Avocado, Fried Capers, Blistered Tomato, Champagne Mint Vinaigrette, Grilled Focaccia
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ROASTED EXOTIC MUSHROOM & SUNDRIED TOMATO SALAD
17.00Panko Crusted Goat Cheese, Arugula, Caramelized Onions, Banyuls Vinaigrette
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ADD ON PROTEINS
SOUTHERN FRIED LOBSTER TAIL / 35 SEA BASS / 30 DIVER SCALLOPS / 9 each CRISPY SOFT-SHELL CRAB / 15 CREOLE GRILLED PRAWNS / 13 each
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DIVER SCALLOPS
12 each -
CRISPY SOFT-SHELL CRAB
16.00
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SECOND PLATES
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CIDER BRAISED MUSSELS
26.00Bacon, Leeks, Sweet Onion, Cauliflower, Gorgonzola, Smoked Pine Nuts, Grilled Onion Focaccia
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CHICKEN AND DUMPLINGS
17.00Braised Thigh, Mirepoix, Peas, Biscuit
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SQUID INK RISOTTO
29.00Crispy Calamari, Parmesan Tuille, Grilled Spring Onions
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CRISPY SOFT-SHELL CRAB
25.00Honey Seared Watermelon, Pickled Rind, Citrus Rémoulade
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SEARED DIVER SCALLOPS
39.00Smoked Carrots, Roasted Green and Purple Romanesco, Tasso Ham Tomato Jam, Crumbled Hazelnuts
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HOT GLASS NOODLE SALAD
16.00Carrots, Scallions, European Cucumbers, Roasted Peanuts, Bean Sprouts, Purple Cabbage, Red Bell Peppers, Sesame Seeds, Maple Soy Vinaigrette
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THIRD PLATES
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MEATLOAF WELLINGTON
27.00Loaded Potato Casserole, Braised Collard Greens, Honey Hot Sauce Gravy
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RED CURRY COCONUT BRAISED SHORT RIB
36.00Purple Potato Purée, Haricot Vert, Natural Jus
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HAZELNUT CRUSTED RACK OF LAMB
46.00Gouda Pencil Cobb Grits, Orange Maple Glazed Baby Carrots, Sweet Mustard Demi
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BUTTER FISH
35.00Charleston Gold Rice, Braised Swiss Chard, Crawfish Étouffée
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CHEF’S BREAKFAST
MKTChef’s Daily Feature
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PRIMAL CUTS
Ribeye / 43
Tenderloin / 42All Served with Hasselback Potatoes & Choice of Sauce:
Chimichurri • Gorgonzola Fondue • Caramelized Onions & Mushrooms
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SIDES
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HASSELBACK POTATO
6.00 -
MASCARPONE POLENTA
6.00 -
SQUID INK RISOTTO
8.00 -
CHARLESTON GOLD RICE
9.00 -
WITH CRAWFISH ETOUFFEE
9.00 -
PURPLE POTATO PUREE
8.00 -
BRAISED SWISS CHARD
8.00 -
HARICOT VERT
8.00 -
ORANGE MAPLE GLAZED BABY CARROTS
8.00
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St Pete Dinner 2022
POSTED BY admin
July 9, 2021
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