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    Satterfields DINNER-MENU 03-01-2014

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    tylerdurdenmademe
    This document appears to be a menu from Satterfield's Restaurant listing appetizers, entrees, and desserts. Appetizers include forest mushroom soup, artisan lettuces salad, tuna crudo, fried oysters, and sweet potato agnolotti. Entrees include items such as grouper, scallops, tuna, beef short rib, chicken and dumplings, duck, and pork. The menu provides prices and descriptions for each item.

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    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    Satterfields DINNER-MENU 03-01-2014

    Uploaded by

    tylerdurdenmademe
    36 views1 page
    This document appears to be a menu from Satterfield's Restaurant listing appetizers, entrees, and desserts. Appetizers include forest mushroom soup, artisan lettuces salad, tuna crudo, fried oysters, and sweet potato agnolotti. Entrees include items such as grouper, scallops, tuna, beef short rib, chicken and dumplings, duck, and pork. The menu provides prices and descriptions for each item.

    Original Description:

    Daily menu for Satterfield's Restaurant in Birmingham, Alabama

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    © Attribution Non-Commercial (BY-NC)

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    This document appears to be a menu from Satterfield's Restaurant listing appetizers, entrees, and desserts. Appetizers include forest mushroom soup, artisan lettuces salad, tuna crudo, fried oysters, and sweet potato agnolotti. Entrees include items such as grouper, scallops, tuna, beef short rib, chicken and dumplings, duck, and pork. The menu provides prices and descriptions for each item.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    36 views1 page

    Satterfields DINNER-MENU 03-01-2014

    Uploaded by

    tylerdurdenmademe
    This document appears to be a menu from Satterfield's Restaurant listing appetizers, entrees, and desserts. Appetizers include forest mushroom soup, artisan lettuces salad, tuna crudo, fried oysters, and sweet potato agnolotti. Entrees include items such as grouper, scallops, tuna, beef short rib, chicken and dumplings, duck, and pork. The menu provides prices and descriptions for each item.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    From The Oyster Bar*

    Half

    Dozen

    Barcat, Virginia Olde Salts, Virginia

    13 13

    26 26

    *There are risks associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked.

    Saturday, March 1, 2014 Appetizers**


    Forest Mushroom and Fennel Soup Whipped Goat Cheese and Tarragon Pistou 10

    Artisan Lettuces Candy Striped Beets, Stone Hollow Goat Cheese, Toasted Pecans, Grapes, and Balsamic Vinaigrette 10 Gulf Yellowfin Tuna Crudo Blood Orange, Sesame-Jalapeo Vinaigrette, Micro Radish, Compressed Apple, and Blood Orange-Avocado Oil 14 Fried Gulf Oysters and Braised Pork Cheeks Soy BBQ, Pickled Mushrooms, and Kimchi Pure 12 13 13

    House Made Sweet Potato Agnolotti Wild Mushrooms, Parsley Butter, and Parmesan Broth

    Caraway Braised Pork Belly Reuben Steamed Cabbage Balls, Fried B&B Pickles, and Russian Dressing Buffalo Sweetbreads Celery Salad, Hallers Hot Sauce, and Blue Cheese Dressing 14

    Entres**
    Pan Roasted Gulf Black Grouper Creamy Polenta, Young Vegetables, and Chive Beurre Blanc Seared Viking Village Scallops French Green Lentils, Celery Salad, Sturgeon Caviar, and Bacon Vinaigrette 34 Fennel Dusted Gulf Yellowfin Tuna Purple Potato Pure, Haricots Verts, Cipollini, and Citrus-Olive Vinaigrette 33 Red Wine Braised Hereford Beef Short Rib Maine Lobster and Andouille Sausage Risotto, and Red Wine-Mushroom Jus 28 Chicken and Dumplings Tanglewood Farms Chicken Breast, Young Carrots, Rutabaga, Cauliflower, Black Pepper-Thyme Biscuit, and Velout 26 Duo of Hudson Valley Duck Roasted Breast and Confit Leg Parsnip Pure, Duck Fat Sauted Brussels Sprouts, and Cherry Blossom Gastrique 30 Heritage Pork Bacon Braised Greens, Sweet Potato Pure and Red Wine Vinegar Agrodolce 29 Hickory Grilled Black Angus Beef Filet Duck Fat Mashed Potatoes, Wild Mushrooms, Broccolini, Candy Striped Beets, and Red Wine-Mushroom Jus 38 33

    Substitutions On Parties of 7 or More Are Politely Declined


    **Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish, or Eggs May Increase Your Risk of Food Borne Illness.

    Becky Satterfield Pastry Chef/Owner


    Haller Magee Executive Chef Patrick Horn Sous Chef 3 1 6 1 C a ha ba H ei g ht s Ro a d Bir mi ng ha m , A l a ba ma 3 5 2 4 3 p ho ne : 2 0 5 .9 6 9 .9 6 9 0 www .sa tt er fie l ds r esta u ra nt .c o m

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