Appetizers**

Roasted Local Heirloom Squash Soup Fresh Gulf Crab, Arbequina Olive Oil, and Pepitas 11

Mixed Lettuce Salad Toasted Pecans, Petals From The Past Asian Pear and Kiwi, Radish,

Stone Hollow Goat Cheese, and Sherry Vinaigrette 10

Chicken Fried Veal Sweetbreads

Blue Cheese Mousse, House Made Buffalo Sauce, and Celery Leaves 15

Seared Foie Gras

Pepita-Molasses Butter, Muscadine Jelly, Toasted Sourdough, and Aged Balsamic 17

Fritto Misto

Fried Gulf Oysters, Snapper, Shrimp, and Okra, with House Gribiche 16

Braised and Glazed Pork Belly

Apple and Brussels Sprout Slaw, Crispy Pig Ear, Scuppernong Jelly,

and Pork Reduction 14

House Charcuterie and Fried Mississippi Rabbit Liver

Duck Prosciutto, Spicy Pork Terrine, Lardo, and Country Ham, with Marinated Olives, House Pickles, Pepper Jelly, and House Beer Mustard 15

Artisanal Cheese Plate Featuring Mahón (Spain), Grana Padano (Italy),

Brillat-Savarin (France), and Fourme d’Ambert (France),

with Fresh Fruit, Tomato Jam, and Candied Pecans 15

Entrées**

Greg Abrams Gulf Red Snapper Potato-Sweet Corn Hash, Wilted Snow’s Bend Swiss Chard,

and Bacon-Sherry Vinaigrette 31

Pan Seared Gulf Yellowfin Tuna

Hand Crafted Pappardelle Pasta, House Guanciale, Sweet Peppers, Garlic, Leeks,

Grandview Farms Shiitake, Fresh Herbs, and Olive Tapenade 30

Oven Roasted Chicken Breast

Butternut Squash and Apple Risotto, Oyster Mushrooms, Sage, and Red Onion Agrodolce 27

Braised Beef Short Ribs

Creamed Corn, Brussels Sprouts, Baby White Turnips, Radish, Chanterelles, and Natural Jus 30

Fudge Farms Pork Chop Pimento Cheese Grits, Bacon Braised Collard Greens, Hard Cider Reduction,

and Pepper Jelly 29

Hickory Grilled Hereford Beef Filet

Parsnip-Potato Purée, Baby Carrots, Field Beans, Foraged Chicken of The Woods Mushrooms,

and Cabernet-Veal Reduction 38

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 Patrick Horn Executive Chef Joon Reid Sous Chef

3161 Cahaba He ights Road B i rm ingham, A labama 35243 phone: 205.969.9690 www.satterf ie ldsrestaurant .com

From The Oyster Bar* Half Dozen

Beausoleil, New Brunswick 18

Mon Louis, Alabama 18

*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.

Friday, October 9, 2015