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Satterfields Dinner Menu
Satterfields Dinner Menu
Appetizers
Entrées
Pan Sautéed Gulf Speckled Trout
Louisiana Crawfish, Farmer’s Market Succotash, and Herbed Brown Butter 27
Pan Roasted Gulf Black Grouper
Citrus Basmati Rice, Peas, Tomato-Corn Salsa, and Avocado-Lime Purée 30
Oven Roasted Tanglewood Farms Chicken Breast
Cornbread Panzanella Salad with Tomatoes, Kalamata Olives, Haricots Verts,
Lardons, and Brown Butter-Bacon Vinaigrette 26
Pan Seared Diver Scallops
Caramelized Plantains, Black Beans, Frisée,
Citrus Reduction, and Ginger Vinaigrette 30
Moroccan Spiced Tanglewood Farms Duck Breast
Ginger Risotto, Local Berries, Dandelion Greens, and Chilton County Peach Gastrique 29
Grilled Gulf Yellowfin Tuna
Farro, Sundried Tomatoes, Baby Beets, and Roasted Shallot-Lemon Purée 32
Early Summer Vegetable Pasta
Handcrafted Tagliatelle, Snow’s Bend Squash, Turnips, Roasted Peppers,
Basil Pesto, and Mozzarella 23
Grilled Duroc Pork Chop
Bourbon Mashed Sweet Potatoes, Bacon Braised Savoy Cabbage,
House Made Apricot Chutney, and Creole Mustard Sauce 28
Hickory Grilled Hereford Hanger Steak
Scorched Tomatoes, Snap Beans, Snow’s Bend Spring Onion, Fingerling Potatoes, and Chimichurri 28
Haller Magee Executive Chef Becky Satterfield Pastry Chef/Owner Pat Horn Sous Chef
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