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  • MARCH 23, 2012: First of The Season Softshell Crab

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    Chef Walter Bundy and sous chefs Aaron Cross and Patrick Willis presented a seasonal menu on March 23, 2012 including: a softshell crab dish with creamy grits, bacon, and chard for $18; a butter-basted walleye filet with mushrooms, spinach, okra and wheat berry risotto for $27; and a bison strip loin with roasted onions, garlic and celeryroot-potato pave with black truffle demi-glace for $44.

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    Chef Walter Bundy and sous chefs Aaron Cross and Patrick Willis presented a seasonal menu on March 23, 2012 including: a softshell crab dish with creamy grits, bacon, and chard for $18; a butter-basted walleye filet with mushrooms, spinach, okra and wheat berry risotto for $27; and a bison strip loin with roasted onions, garlic and celeryroot-potato pave with black truffle demi-glace for $44.

    Copyright:

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    15 views1 page

    MARCH 23, 2012: First of The Season Softshell Crab

    Uploaded by

    api-127925323
    Chef Walter Bundy and sous chefs Aaron Cross and Patrick Willis presented a seasonal menu on March 23, 2012 including: a softshell crab dish with creamy grits, bacon, and chard for $18; a butter-basted walleye filet with mushrooms, spinach, okra and wheat berry risotto for $27; and a bison strip loin with roasted onions, garlic and celeryroot-potato pave with black truffle demi-glace for $44.

    Copyright:

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    Download as DOC, PDF, TXT or read online from Scribd
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    MARCH 23, 2012

    CHEF WALTER BUNDY SOUS CHEFS AARON CROSS AND PATRICK WILLIS

    FIRST OF THE SEASON SOFTSHELL CRAB


    CREAMY WHITE CHEDDAR GRITS, EDWARDS SLAB BACON, MICRO RUBY CHARD, TANGERINE BUTTER $18

    BUTTER BASTED NORTHERN WALLEYE FILET


    BEECHE MUSHROOMS, BABY SPINACH, OKRA, GOOCHLAND RED WHEAT BERRY RISOTTO $27

    BILLY SALMONS VIRGINIA BISON STRIP LOIN


    ROASTED SPRING ONIONS AND GARLIC SHOOTS CELERYROOT-POTATO PAVE, BLACK TRUFFLE DEMI-GLACE $44

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