Menu for Savannah Red

Appetizers‏

8.00 Jumbo Lump Crab Cake Blue crab, picked green tomatoes, toasted mustard air

7.00 Diver Scallop Avocado and tomatoes relish, lime powder, micro cilantro

8.00 Smoked Ahi Tuna Radish, white chocolate wasabi foam, radish sprouts

8.00 Lobster Cobbler Brandy‐scented lobster etouffee, phyllo tart, saffron ice cream, fresh chives

15.00 Starter “Trio” Crab cake, scallop and lobster cobbler

6.00 Stuffed Hushpuppy Local vegetables, dry sherry cream and wilted mache

7.00 Southern Style Sarma Collard greens, sushi rice, beef tenderloin, pickled daikon and beet gastrique

Soups

6.00 Water Melon Consomme Grilled yellow water melon‏ and a red water melon consomme

7.00 Smoked Corn Broth Sweet corn foam and smoked chili oil

Salads

8.00 Warm Lobster Salad Baby greens, langostine, grilled pineapple, marscpone cheese and pineapple glaze

7.00 Heirloom Tomato Salad Fresh heirloom tomatoes, pickled cucumbers, fresh hearts palm, basil oil, fried shallots and a tomato gazpacho dressing

7.00 Wedge Salad Crisp romaine lettuce, creamy blue cheese dressing, cherry tomatoes, candied lardoons, maytag croutons

6.00 Smoked Rabbit Baby endive, confit of rabbit, pearl onions, goat cheese croustini, creamy arugula dressing

Our Signature Tour

27.00 Jumbo “New South” Shrimp and Grits Jumbo shrimp and scallops,‏ creamy “anson mills” grits, spicy tasso gravy

27.00 Poussin Rouge Oven roasted poussin rouge, panzanella salad, pan roasted yukon gold potatoes, and a sundried tomato supreme sauce

28.00 Pork and Beans Smoked pork belly, pork‏ tenderloin, heirloom beans and smoked apple gastrique

32.00 Filet Mignon Beef tenderloin, mushroom terrine, parsnip puree, and veal demi‐glace

30.00 Filet of Elk Grilled elk tenderloin, potato and leek foam, roasted pearl onions, baby cauliflower, and red currant reduction

28.00 Cobia Cobia and farro roulade, braised swiss chard, summer vegetables, and a yellow tomato broth

24.00 Smoked Tomato Pierogi Layer of farm fresh‏ tomatoes, dry aged goat cheese and creamed arugula puree

30.00 Dry Aged Steak and Frites Dry aged rib‐eye, southern style cream spinach and egg, steak frites, and smokes maytag mornay

From the Broiler‏

32.00 Filet Mignon

32.00 Dry Aged Rib-Eye

25.00 Salmon

27.00 Cobia

24.00 Ashley Farm Chicken

30.00 Filet of Elk

Savannah's a, La Carte

3.00 Grilled Asparagus

3.00 Broccolini

3.00 Farm Fresh Local Vegetables of the Day

3.00 “Anson Mills” Grits

3.00 Smoked Creamed Corn

3.00 Roasted Garlic Mashed Potatoes

3.00 Swiss Chard

3.00 Pan Roasted Yukon Gold Potatoes

3.00 Heirloom Beans

The Sweetest of Finishes

7.00 Bavarian of Lychee and Watermelon Black cherry sorbet, black cherry gelee, and watermelon gastric

6.00 Krispy Kreme Bread Pudding Makers mark caramel bourbon sauce, creme anglaise

6.00 Strawberry Tres Leches Kiwi consomme, mascarpone ice cream

6.00 De-Constructed Peach Cobbler Fresh peach cobbler, steel cut oat streusel and melba ice cream

6.00 Ice Cream Flight Wild strawberry, cabernet, dark chocolate and boiled peanut brittle

5.00 House-Made Ice Cream and Sorbet