February 22, 2012
·························· Small Plates and Starters ··························
Tuna Poke Thai Soy Vinaigrette ~ Diced Avocado Rice Crackers ~ Wasabi Aïoli 13 Crabmeat & Tomato Stack Sautéed Crabmeat ~ Mixed Greens Fried Green Tomatoes ~ Roasted Garlic Aïoli 17 Jumbo Lump Crab Cake Seared Hudson Valley Foie Gras | +Beef Carpaccio Horseradish Sauce ~ Truffle Vinaigrette Shaved Asiago ~ Arugula 12 + Prince Edward Island Mussels White Wine ~ Curry/Coconut Cream Broth Carrots ~ Snap Peas 11 Grilled Georgia Quail Creamy Grits ~ Sage Fritter 13 Hot & Sour Soup Sautéed Shrimp ~ Cellophane Noodles 8 |
·························· Salads ··························
Classic Caesar Hearts of Romaine ~ House-Made Croutons ~ Classic Caesar Dressing 9 +Iceberg Wedge Salad Blue Cheese Vinaigrette | +Roasted Beet Salad Red & Yellow Beets ~ Candied Pecans +Arugula Salad Shaved Pecorino ~ Toasted Pinenuts Lemon/Garlic Vinaigrette 11 | +Caprese Salad Vine Ripe Tomatoes ~ House-Made Mozzarella ~ Balsamic Reduction E.V.O.O. 14 Fried Oyster Spinach Salad Applewood Smoked Bacon Bacon Vinaigrette 13 |
·························· Main Courses ··························
Sesame-Crusted Rare Yellowfin Tuna Pan-Seared ~ Asian Stir Fry Wasabi ~ Infused Oils 32 +Pan Seared Snapper Giant White Bean Cassoulet ~ Sautéed Jumbo Wood Oven-Roasted Grouper Garbanzo & Black Bean Spanish Rice Surf & Turf Pasta Pan Seared Scallops Hazelnut Crusted ~ Quinoa ~ Shiitake Mushrooms Grilled Hawaiian Butterfish** +Oven Roasted Chicken Lemon Scented Basmati Rice ~ Sautéed Red Onions & Mushrooms ~ Smoked Tomato Butter 26 | Maine Lobster in Paradise ♦ Truffled “Three Cheese” Mac ~ Crawfish Tails +Wood Oven-Roasted Wild King Salmon Chili Dusted ~ Roasted Red Bliss Potatoes +Slow Roasted Short Rib Wasabi Mashed Potatoes ~ Asian Slaw +Grilled Blue Cheese Crusted Filet Mignon ♦ Yukon Gold Mash ~ Sautéed Asparagus & Oven Roasted Duck Breast +Chargrilled N.Y. Strip Roasted Garlic Mash ~ Caramelized Onions +Grilled Veal Chop |
·························· Wood Oven-Fired Pizzas ··························
Margherita Pizza Heirloom Tomatoes~House Mozzarella | BBQ Chicken Pizza Grilled Chicken Breast~Grilled Red Onions~Mahon Cheese | Cajun Pizza Andouille Sausage~Shrimp~Mahon Cheese~Sautéed Red & Poblano Peppers |
Duck Confit Pizza
Mascarpone Cheese~Arugula~ Portobello Mushrooms~Piquillo Peppers~Prosciutto 15
·························· Added Attractions ··························
Grilled or Pan-Seared Shrimp 8 Pan-Seared Split Lobster Tail 18 | Sautéed Jumbo Lump Crabmeat 8 Café Thirty-A’s Famous Creamy Grits 5 | Truffled Mac ‘n’ Cheese & Crawfish 10 Seasonal Vegetables 5 |
·························· Wines by the Glass ··························
William Hill Chardonnay ’09 8 Mer Soleil Chardonnay ’08 11 Rodney Strong Sauvignon Blanc ’10 7 Ruffino Pinot Grigio ’10 8 Conundrum ’10 10 | Hogue Riesling ’09 7 Martin Códax Albariño ’09 7 Semler Cabernet ’05 10 Elk Cove Pinot Noir ‘09 14 Ravenswood Syrah ’05 7 | Saddlerock Merlot ‘09 8 Rancho Zabaco Zinfandel ’08 9 Conundrum Red ’09 9 Piper-Heidsieck Brut Split 17 Nicolas Feuillatte Rosé Split 25 |
Executive Chef: Ken Duenas
Kitchen Splits ~ $2 per person · Saratoga Still or Sparkling water $4 · 2-for-1 Entrées 5–6 p.m. · No substitutions on 2-for-1
**Delicious & Very Rich. May Cause Gastrointestinal Upset. +Gluten Free · ♦ Not eligible for 2-for-1
Well-behaved children are welcome. Please be considerate of other diners.