Lunch Appetizers
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"Emeril's" New Orleans Barbeque Shrimp
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With Petite Rosemary Biscuit and Fresh Chives
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Smoked Exotic Mushrooms
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With a Homemade Tasso Ham Cream
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Crispy Chicken Livers with Southern Slaw
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Benton's Bacon and House-Made Bread & Butter Pickles
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Creole Marinated Calamari
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Flash Fried with a Smoked Tomato Sauce, Olive Salad and Parmesan
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Yellowfin Tuna Carpaccio & Pacific Salmon Tartare
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with Sun-Dried Tomato, Capers, Quail Egg and 24 Year Balsamic Vinegar
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Lunch Soups & Salads
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Soup of the Day
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Gumbo of the Day
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Seasonal Herb Mushroom
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Our Emeril's Salad With Baby Mixed Greens
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Balsamic Vinaigrette, Sun-Dried Tomatoes, Pepper Jack Cheese and Seasoned Croutons
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Chopped Romaine Salad With Jumbo Lump Crab
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Marinated Beets, Hard-Boiled Egg, Country Ham, English Cucumbers and Aged Mountain Gorgonzola-Red Wine Vinaigrette
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House Cured Salmon Gravlax
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With Marinated Fennel, Shaved Beets, Granny Smith Apples, Cherry Tomatoes, Local Tiny Greens and Seeded Rosemary Lavash
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Arborio Crusted Gulf Oysters
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with Baby Arugula, Radicchio, Belgian Endive, House- Made Pancetta and Preserved Meyer Lemon Balsamic Vinaigrette
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Lunch Entrees
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Andouille Crusted Texas Redfish
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With Grilled Vegetables, Shoestring Potatoes, Glazed Pecans and Creole Meunière Sauce
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Maple-Rosemary Glazed Tanglewood Farms Chicken Breast
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And Confit Leg with Caramelized Root Vegetables, Lacinato Kale, Benton?s Bacon and Mustard Jus
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Colorado "Lamburger"
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With Red Onion, Tomato, Raita and Chickpea Fries
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Oyster Crusted Pacific Salmon
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With Dill Preserved Yukon Gold Potatoes, Tuna Bacon Wrapped Asparagus and Cauliflower Bernaise
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Grilled Fish of the Day
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With Scallion-Jasmine Rice Cake, Blue Crab-Cucumber Kim Chee and Soy-Mushroom Vinaigrette
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Gulf Shrimp and Littleneck Clam "Carbonara"
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With Bucatini Pasta, House-Made Pancetta, Tomato, Baby Arugula, Tobiko and Parmesan
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Ancho Glazed Hanger "Steak Frites"
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With Roasted Cherry Tomatoes and Chimmichurri
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"B.L.F.G.T" Benton's Bacon
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Butter Lettuce & Fried Green Tomato on Brioche with Boiled Gulf Shrimp and Pommery Mustard Aioli
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Crispy Yellow "Tuna Melt" In Brik Pastry
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with Egg Yolk, Shaved Celery Salad and
Three Cheese Fondue
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Our Daily Tagine
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Lunch Desserts
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J.K.'s Chocolate Grand Marnier Soufflé
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Emeril's Banana Cream Pie
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With Banana Crust, Caramel Sauce and Chocolate Shavings
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Chocolate Hazelnut Crème Brûlée
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with Chocolate Frangelica Biscotti
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Chocolate Truffle Torte
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with Raspberry Coulis, Fresh Berries and Chocolate Peanut Crackle
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White Chocolate - Banana Bread Pudding
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with Chocolate Cocoa Almonds and Louisiana Amber Rum Caramel Sauce
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Coconut Cream Pie Cake
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with Louisiana Rum Macerated Pineapple and Coconut Cherry Sauce
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Pecan Praline Ricotta Doughnuts
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with Vanilla Bean Anglaise and Fresh Strawberries
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Sweet Potato Cheesecake with Pecan Streusel
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Caramel and White Chocolate Bourbon Sauce
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J.K.'s Chocolate Soufflé
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Ice Creams and Sorbets Flight
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From The Cheese Board
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Moliterno
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Aged Sheeps Milk from Sardinia. Sharp, Full Finish. (Served with Pear Mostarda)
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Thomasville Tomme
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Thomasville, GA.
Aged Raw Cows Milk; Aged more then 60 days; Mellow
Buttery Flavor; Soft Texture (Served with Smoked Almonds)
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Butlers "Blacksticks" Blue
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From Ireland. Creamy, Smooth - Tangy Flavor. (Served with Peach-Rosemary Preserves)
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Pata Cabra
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Raw Goat's Milk from Zaragosa, Spain. Semi Soft, Full Robust Flavor. (Served with Pickled Red Grapes)
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Uniekass 3 Year Gouda
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Holland; Old Amsterdam
Caramel Sweet, Complex, Crumbly and Sharp (Served with Marinated Olives)
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Menuflavors Blog