St Pete Dinner 2022

St Pete Dinner 2022

POSTED BY admin

July 9, 2021

    • FIRST PLATES

    • WATERMELON BRUSCHETTA

      15.00

      Tomato, European Cucumber, Whipped Feta, Smoked Pistachio Brittle, Añejo Agave Syrup, Rustic Loaf

    • PARMESAN PANKO ARTICHOKE HEARTS

      16.00

      Sunflower Aioli

    • BOUDIN EGG ROLLS

      13.00

      Brussel Sprout Sauerkraut, Porter Mustard, Smoked Grape Gastrique

    • PANKO CRUSTED PICKLED DEVILED EGGS

      14.00

      Avocado Crema, Sriracha Aioli

    • CRISPY FRIED OKRA BASKET

      13.00

      Buttermilk Vinaigrette, Sriracha Aioli

    • SEARED FOIE GRAS

      28.00

      Cherry Jam, Peanut Brittle, Banana Cornbread

    • CHEESE & CHARCUTERIE

    • ACCOUTREMENT

      3 for 21
      5 for 28
      7 for 35

      Mostarda, Honeycomb, Seasonal Marmalade, Caramelized Garlic, Porter Mustard, Bitter Chocolate

    • CHEF’S SELECTION OF SEASONAL ARTISAN CHEESES

      Chef’s Selection

    • THE MILL CHARCUTERIE

      0.00

      DUCK BACON • ESPRESSO VENISON PASTRAMI

    • 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

    • EXTRAVAGANCE

    • THE “FONZWORTH BENTLEY”

      100.00

      Wagyu 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

    • SALADS

    • ROAST BEET PANZANELLA

      16.00

      Red and Gold Beets, Burrata, Red, Green, and Yellow Tomatoes, Aged Balsamic Reduction, Pound Cake Croutons, Mint, Basil, Roasted Horseradish Vinaigrette

    • SOUTHERN BELLE SALAD

      21.00

      Romaine, Red Onion, Candied Pecans, Sage Derby, Peppadews, Dried Apricots, Southern Fried Chicken, Honeycup Vinaigrette

    • GRILLED ARGENTINIAN RED SHRIMP

      18.00

      Bibb, Avocado, Fried Capers, Blistered Tomato, Champagne Mint Vinaigrette, Grilled Focaccia

    • ROASTED EXOTIC MUSHROOM & SUNDRIED TOMATO SALAD

      17.00

      Panko Crusted Goat Cheese, Arugula, Caramelized Onions, Banyuls Vinaigrette

    • 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

    • DIVER SCALLOPS

      12 each

    • CRISPY SOFT-SHELL CRAB

      16.00

    • SECOND PLATES

    • CIDER BRAISED MUSSELS

      26.00

      Bacon, Leeks, Sweet Onion, Cauliflower, Gorgonzola, Smoked Pine Nuts, Grilled Onion Focaccia

    • CHICKEN AND DUMPLINGS

      17.00

      Braised Thigh, Mirepoix, Peas, Biscuit

    • SQUID INK RISOTTO

      29.00

      Crispy Calamari, Parmesan Tuille, Grilled Spring Onions

    • CRISPY SOFT-SHELL CRAB

      25.00

      Honey Seared Watermelon, Pickled Rind, Citrus Rémoulade

    • SEARED DIVER SCALLOPS

      39.00

      Smoked Carrots, Roasted Green and Purple Romanesco, Tasso Ham Tomato Jam, Crumbled Hazelnuts

    • HOT GLASS NOODLE SALAD

      16.00

      Carrots, Scallions, European Cucumbers, Roasted Peanuts, Bean Sprouts, Purple Cabbage, Red Bell Peppers, Sesame Seeds, Maple Soy Vinaigrette

    • THIRD PLATES

    • MEATLOAF WELLINGTON

      27.00

      Loaded Potato Casserole, Braised Collard Greens, Honey Hot Sauce Gravy

    • RED CURRY COCONUT BRAISED SHORT RIB

      36.00

      Purple Potato Purée, Haricot Vert, Natural Jus

    • HAZELNUT CRUSTED RACK OF LAMB

      46.00

      Gouda Pencil Cobb Grits, Orange Maple Glazed Baby Carrots, Sweet Mustard Demi

    • BUTTER FISH

      35.00

      Charleston Gold Rice, Braised Swiss Chard, Crawfish Étouffée

    • CHEF’S BREAKFAST

      MKT

      Chef’s Daily Feature

    • PRIMAL CUTS

      Ribeye / 43
      Tenderloin / 42

      All Served with Hasselback Potatoes & Choice of Sauce:
      Chimichurri • Gorgonzola Fondue • Caramelized Onions & Mushrooms

    • SIDES

    • 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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