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  • APRIL 16, 2012: Yukon Gold Potato and Vidalia Onion Bulb Bisque

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    The menu from April 16, 2012 featured a Yukon gold potato and Vidalia onion bulb bisque and a certified Angus ribeye cap steak as the main entrees. The bisque was topped with house cured lamb bacon, Reedville crabmeat, truffle oil, and chives for $10. The ribeye was served with roasted fingerling potatoes, wilted spinach and escarole, curried cauliflower, and yellow pepper butter for $38.

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    The menu from April 16, 2012 featured a Yukon gold potato and Vidalia onion bulb bisque and a certified Angus ribeye cap steak as the main entrees. The bisque was topped with house cured lamb bacon, Reedville crabmeat, truffle oil, and chives for $10. The ribeye was served with roasted fingerling potatoes, wilted spinach and escarole, curried cauliflower, and yellow pepper butter for $38.

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    APRIL 16, 2012: Yukon Gold Potato and Vidalia Onion Bulb Bisque

    Uploaded by

    api-127925323
    The menu from April 16, 2012 featured a Yukon gold potato and Vidalia onion bulb bisque and a certified Angus ribeye cap steak as the main entrees. The bisque was topped with house cured lamb bacon, Reedville crabmeat, truffle oil, and chives for $10. The ribeye was served with roasted fingerling potatoes, wilted spinach and escarole, curried cauliflower, and yellow pepper butter for $38.

    Copyright:

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    APRIL 16, 2012

    CHEF WALTER BUNDY SOUS CHEFS AARON CROSS AND PATRICK WILLIS

    YUKON GOLD POTATO AND VIDALIA ONION BULB BISQUE


    HOUSE CURED LAMB BACON / REEDVILLE CRABMEAT TRUFFLE OIL / OUR OWN GARDEN CHIVES $10

    CERTIFIED ANGUS RIBEYE CAP STEAK


    ROASTED FINGERLING POTATOES / WILTED SPINACH AND ESCAROLE CURRIED CAULIFLOWER / YELLOW PEPPER BUTTER $38

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