Little Savannah Dinner Menu 2010
Little Savannah Dinner Menu 2010
Little Savannah Dinner Menu 2010
LITTLE SAVANNAH
Roasted Sweet Corn & Green Garlic Chowder, Chipotle Crème Fraîche 7
Mixed Baby Lettuces, White Cheddar, Toasted Walnuts, Grilled Red Onions, Baby Radishes, Tarragon-Buttermilk Dressing 7
Little Savannah’s Shrimp & Grits: Gulf Shrimp, Golden Polenta, Sautéed Crimini Mushrooms, Hickory Bacon Vinaigrette, Thyme Leaves 14
Sesame Crusted Apalachicola Oysters, Marinated Seaweed, Tatsoi, Ponzu, Wasabi Aioli 12
Geezer’s Garden, Gurley
Grilled Asparagus-Arugula Salad, Charred Corn, Oven-Dried Grape Tomatoes, Crawfish Vinaigrette 12
Artisan Cheese Platter: Fromage Blanc, Hopeful Tomme, Green Hill, Asher Blue, Pecans, Fried Walnuts, Truffle Honey, Rhubarb Compote 13
Supper
Seared Diver Scallops, Asparagus, Spring Onion & Fava Bean Risotto, Pea Tendrils, Lemon Infused Olive Oil 30
Sautéed Flounder, Rosemary New Potatoes, Green Beans, Crawfish Beurre Blanc 30
Savory Brined Chicken Breast, White Cheddar Cheese Grits, Red Cabbage Coleslaw 23
Hickory-Smoked Rack of Lamb, Fregola, Roasted Grape Tomatoes, Kalamata Olives, Caper Berries, Rainbow Chard, Basil Aioli 32
Grilled Meyer Ranch Sirloin, Chorizo-Yukon Gold Potato Hash, Mizuna, Crispy Onion Rings, Chimichurri 28
Consuming raw or undercooked meats and poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.
Chad Schofield-Chef de Cuisine Clifton Holt-Executive Chef One check please for parties of 6 or more. Maureen and Clifton Holt-Proprietors