-
-
FIRST PLATES
-
WATERMELON BRUSCHETTA
15Tomato, European Cucumber, Whipped Feta, Smoked Pistachio Brittle, Añejo Agave Syrup, Rustic Loaf
-
PARMESAN PANKO ARTICHOKE HEARTS
16Sunflower Aioli
-
BOUDIN EGG ROLLS
13Brussel Sprout Sauerkraut, Porter Mustard, Smoked Grape Gastrique
-
PANKO CRUSTED PICKLED DEVILED EGGS
14Avocado Crema, Sriracha Aioli
-
CRISPY FRIED OKRA BASKET
13Buttermilk Vinaigrette, Sriracha Aioli
-
SEARED FOIE GRAS
28Cherry Jam, Peanut Brittle, Banana Cornbread
-
CHEESE & CHARCUTERIE
-
ACCOUTREMENT
3 for 215 for 287 for 35Mostarda, Honeycomb, Seasonal Marmalade, Caramelized Garlic, Porter Mustard, Bitter Chocolate
-
CHEF’S SELECTION OF SEASONAL ARTISAN CHEESES
Chef’s Selection
-
THE MILL CHARCUTERIE
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”
100Wagyu 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
16Red and Gold Beets, Burrata, Red, Green, and Yellow Tomatoes, Aged Balsamic Reduction, Pound Cake Croutons, Mint, Basil, Roasted Horseradish Vinaigrette
-
SOUTHERN BELLE SALAD
21Romaine, Red Onion, Candied Pecans, Sage Derby, Peppadews, Dried Apricots, Southern Fried Chicken, Honeycup Vinaigrette
-
GRILLED ARGENTINIAN RED SHRIMP
18Bibb, Avocado, Fried Capers, Blistered Tomato, Champagne Mint Vinaigrette, Grilled Focaccia
-
ROASTED EXOTIC MUSHROOM & SUNDRIED TOMATO SALAD
17Panko 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
-
-
-
SECOND PLATES
-
CIDER BRAISED MUSSELS
26Bacon, Leeks, Sweet Onion, Cauliflower, Gorgonzola, Smoked Pine Nuts, Grilled Onion Focaccia
-
CHICKEN AND DUMPLINGS
17Braised Thigh, Mirepoix, Peas, Biscuit
-
SQUID INK RISOTTO
29Crispy Calamari, Parmesan Tuille, Grilled Spring Onions
-
CRISPY SOFT-SHELL CRAB
25Honey Seared Watermelon, Pickled Rind, Citrus Rémoulade
-
SEARED DIVER SCALLOPS
39Smoked Carrots, Roasted Green and Purple Romanesco, Tasso Ham Tomato Jam, Crumbled Hazelnuts
-
HOT GLASS NOODLE SALAD
16Carrots, Scallions, European Cucumbers, Roasted Peanuts, Bean Sprouts, Purple Cabbage, Red Bell Peppers, Sesame Seeds, Maple Soy Vinaigrette
-
THIRD PLATES
-
MEATLOAF WELLINGTON
27Loaded Potato Casserole, Braised Collard Greens, Honey Hot Sauce Gravy
-
RED CURRY COCONUT BRAISED SHORT RIB
36Purple Potato Purée, Haricot Vert, Natural Jus
-
HAZELNUT CRUSTED RACK OF LAMB
46Gouda Pencil Cobb Grits, Orange Maple Glazed Baby Carrots, Sweet Mustard Demi
-
BUTTER FISH
35Charleston Gold Rice, Braised Swiss Chard, Crawfish Étouffée
-
CHEF’S BREAKFAST
MKTChef’s Daily Feature
-
PRIMAL CUTS
Ribeye / 43
Tenderloin / 42All Served with Hasselback Potatoes & Choice of Sauce:
Chimichurri • Gorgonzola Fondue • Caramelized Onions & Mushrooms
-
SIDES
-
HASSELBACK POTATO
6 -
MASCARPONE POLENTA
6 -
SQUID INK RISOTTO
8 -
CHARLESTON GOLD RICE
9 -
WITH CRAWFISH ETOUFFEE
9 -
PURPLE POTATO PUREE
8 -
BRAISED SWISS CHARD
8 -
HARICOT VERT
8 -
ORANGE MAPLE GLAZED BABY CARROTS
8
-
St Pete Dinner 2022
POSTED BY admin
July 9, 2021
x