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Highlands Menu 4-6-13

This document appears to be a menu from a restaurant called the Oyster Bar. It lists appetizers such as oysters, shrimp cocktail, crab claws, and soups. The main courses include swordfish, snapper, guinea hen, pork, lamb chops, veal tenderloin, flank steak, and strip steak. Most items include descriptions of their ingredients and preparation methods. Beverages include a spring collins cocktail.

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67 views

Highlands Menu 4-6-13

This document appears to be a menu from a restaurant called the Oyster Bar. It lists appetizers such as oysters, shrimp cocktail, crab claws, and soups. The main courses include swordfish, snapper, guinea hen, pork, lamb chops, veal tenderloin, flank steak, and strip steak. Most items include descriptions of their ingredients and preparation methods. Beverages include a spring collins cocktail.

Uploaded by

tylerdurdenmademe
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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from the Oyster Bar: Oysters on the half she ll * (1/2 dz.

): Apalachicola (FL) 14 Saint Si mon (NB) Wellfleet (MA) Marthas Vineyard (MA) 18 Salt Pond (RI) Wiley Point (ME) 18 Fresh Gulf shri mp cocktail with old -fashioned cocktail sauce 1 4 Crab claws with homemade ginger sauce 14 Guadalupe Special 55 Todays Libation: Spring Collins 9

A P PE T I ZE R
Watercress Soup Harvest Farms Spring Onions, Just Dug New Potatoes and Crme Frache 12 Beef Carpaccio* Shaved Parmesan, Arugula and Horseradish Sauce 11 Stone Ground Baked Grits Country Ham, Mushrooms, Fresh Thyme and Parmesan 10 Oysters en Brochette

Nueskes Bacon, Seared Sea Scallops, Buttery Croutons, Lemon and Young Lettuces 16
Grilled Jumbo Asparagus Ham Hock Vinaigrette, Local Watercress and Herb Salad 12 Roasted Marrow Bones Parsley, Shallot and Caper Salad with Toasted Baguette 12 Alabama Paddlefish Caviar Buckwheat Pancake, Crme Frache, Boiled Farm Egg and Radish 20 Snapper Cakes Fresh Herbs, Breadcrumbs and Beurre Blanc 15 Fudge Farms Pork Sausage and Oysters on the Half Shell* Beet Greens, Smoked Apple and Meyer Lemon Aoli 15 Michael Deans Mixed Lettuces Farm Egg, Radishes, Sweet Pea Crostini with Stone Hollow Goat Cheese and Honey Cider Vinaigrette 12

M AI N C O U RS E
Greg Abrams Swordfish Roasted Beet Relish with Mint, Toasted Walnuts and Garnacha 30 Pan-Seared Red Snapper Sweet Pea and Bulb Onion Pirlau with Fava Beans and Crawfish Meunire 32 Crisp Roast Guinea Hen Marjoram, Parsley, Grits Cake and Olive Oil from Liguria 29 Fudge Farms Pork Loin and Pork Belly Sea Island Red Peas, Butter Braised Red Turnips, Sweet Peas and Pork Hollandaise 30 Grilled Lamb Chop and Leg of Lamb Asparagus, Spring Onion and Mushroom Gratin 34 Veal Tenderloin Ragot of Snows Bend Carrots, New Potatoes, Pearl Onions, White Wine and Herbs 32 SFF Flank Steak Parmesan Bread Pudding with Swiss Chard, Country Ham and Board Dressing 30 Bone-In NY Strip Shaved Asparagus Salad, Straw Potato Cake and Peppercorn-Roquefort Butter 36 April 6, 2013
Frank Stitt Executive Chef * Consuming raw or undercooked food may increase your risk of food-borne illness. Zack Redes Chef de Cuisine

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