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Dinner

This document is a menu from Hot and Hot Fish Club in August 2008. It lists appetizers ranging in price from $8.50 to $15, including soups, salads, seafood and meat options. The entree section lists mainly seafood and meat dishes priced between $24 and $36, including grilled fish, pasta, shrimp and grits, short ribs and chicken. The menu notes that it uses local, organic ingredients and farm raised meats.

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35 views

Dinner

This document is a menu from Hot and Hot Fish Club in August 2008. It lists appetizers ranging in price from $8.50 to $15, including soups, salads, seafood and meat options. The entree section lists mainly seafood and meat dishes priced between $24 and $36, including grilled fish, pasta, shrimp and grits, short ribs and chicken. The menu notes that it uses local, organic ingredients and farm raised meats.

Uploaded by

eatlocalmenus
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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Thursday

August 21, 2008


APPETIZERS
Soup: Dave’s Sweet Corn and Blue Crab Chowder with Benton’s Bacon 8.50
Hot and Hot Cheese Plate with Toasted Nuts, Sesame Brittle, Red 15.00
Mountain Honey, Green Tomato Chutney and Seasonal Fruit
Hot and Hot Okra Basket with Chive Aioli 8.50
Seafood Spring Rolls with Asian Vegetable Slaw and Coconut Curry 10.50
Dipping Sauce
Charcuterie Plate with Foie Gras Torchon, Pickled Veal Tongue, Country 15.00
Pâté, Pork Rillettes, Duck Prosciutto and Vegetable Pickles
Dave’s Summer Salad: Roasted Peppers, Grilled Eggplant, Heirloom 10.00
Tomatoes, Goat Cheese and Pesto
Gulf White Shrimp and Avocado with Green Goddess Dressing, Carolina 12.00
Gold Rice and Cherry Tomatoes
Grilled Country Farm’s Quail with Local Figs, Roasted Shallots, Frisée 13.00
and Scuppernong-Red Wine Vinaigrette
Hot and Hot Tomato Salad with Applewood Smoked Bacon, Fresh Peas, 12.50
Corn, Fried Okra and Chive Aioli
Fudge Farms Pulled Pork Shoulder with an Arepa Cake, Fennel-Mirliton 10.50
Slaw and Chow Chow
Sautéed Sweetbreads with Pickled Local Vegetables and Sherry Jus 13.00
Chanterelle Mushroom Risotto with Micro Greens and Lemon Oil 11.00

ENTREES
Hot and Hot Vegetable Plate: Local, Organic and Our Own 24.00
Simple Grilled Fish: Yellowfin Tuna on Summer Vegetable Quinoa with 36.00
Preserved Lemon Vinaigrette
Garganelli Pasta and Housemade Guanciale with Local Tomatoes, Vidalia 27.00
Onions, Basil and Parmesan
Hot and Hot Shrimp and Grits with Country Ham, Tomatoes, Fresh Thyme 28.00
and Ver Jus
Barbeque Braised Beef Short Ribs on Succotash with Coleslaw and 31.00
Cracklin’ Cornbread
Red Snapper on Chef’s Garden Three Bean Salad with Arugula and 35.00
Basil Aioli
Wood Oven Roasted Young Chicken with Sweet Corn Risotto, Wild 29.00
Mushrooms and Rich Jus
Hickory Grilled Sirloin on Coal Roasted Potatoes, Jumbo Asparagus, Wild 30.00
Mushrooms and Herb Compound Butter
Sautéed Wild Columbia River Salmon on Roasted Baby Vegetables with 36.00
Herb and Lemon Butter Sauce
Fudge Farms Pork Trio: Grilled Leg with Roasted Local Figs, Loin 30.00
with Creamed Corn and Crispy Belly with Fennel-Mirliton Slaw

Owners: Chris and Idie Hastings


Chef de Cuisine: Chris Zapalowski
Sous Chef: Bill Schleusner
Split Dishes Subject to a $4.00 charge. NO SEPARATE CHECKS.
*Parties of Six or More Will Be Charged An 18% Gratuity
We use local, organic produce, farm raised meats and wild American shrimp.

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