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    Appetlzers: House Churned Butter Trio: Fresh Cream, Whipped Lard and Beef 5

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    info6030
    Chef Hastings has been awarded the Best Chef in the South, 2012, by the Iames Beard Foundation. The document appears to be a menu from the Hot and Hot Fish Club restaurant featuring appetizers, salads, oysters, and entrees that highlight local seasonal ingredients. Dishes include crawfish consomme, tuna tartare, chicken fried steak, pan seared pompano, fried soft shell crab, lamb chop, and pork belly.

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    Appetlzers: House Churned Butter Trio: Fresh Cream, Whipped Lard and Beef 5

    Uploaded by

    info6030
    12 views1 page
    Chef Hastings has been awarded the Best Chef in the South, 2012, by the Iames Beard Foundation. The document appears to be a menu from the Hot and Hot Fish Club restaurant featuring appetizers, salads, oysters, and entrees that highlight local seasonal ingredients. Dishes include crawfish consomme, tuna tartare, chicken fried steak, pan seared pompano, fried soft shell crab, lamb chop, and pork belly.

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    Chef Hastings has been awarded the Best Chef in the South, 2012, by the Iames Beard Foundation. The document appears to be a menu from the Hot and Hot Fish Club restaurant featuring appetizers, salads, oysters, and entrees that highlight local seasonal ingredients. Dishes include crawfish consomme, tuna tartare, chicken fried steak, pan seared pompano, fried soft shell crab, lamb chop, and pork belly.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    12 views1 page

    Appetlzers: House Churned Butter Trio: Fresh Cream, Whipped Lard and Beef 5

    Uploaded by

    info6030
    Chef Hastings has been awarded the Best Chef in the South, 2012, by the Iames Beard Foundation. The document appears to be a menu from the Hot and Hot Fish Club restaurant featuring appetizers, salads, oysters, and entrees that highlight local seasonal ingredients. Dishes include crawfish consomme, tuna tartare, chicken fried steak, pan seared pompano, fried soft shell crab, lamb chop, and pork belly.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Chef Hastings has been awarded the Best Chef in the South, 2012, by the Iames Beard Foundation.

    Wednesday, April 23, 2014


    House Churned Butter Trio: Fresh Cream, Whipped Lard and Beef 5

    APPETlZERS
    Crawfish Consomme` 10
    Crawfish Tails and Spring Vegetable Salad

    *Charcuterie Plate 15
    Lardo, Landjger, Pancetta, Lamb Bacon, Pork Rillette, Speck, Filetto and Head Cheese

    *Cheese Plate 15
    Green Tomato Chutney, Whole Wheat Cracker, Strawberries, Marcona Almonds, Local Honey and Verjus Raisins

    Tuna Tartare 14
    Avocado Mousse, Grapefruit, Spring Onion Top Pesto, Heart of Palm Black Garlic and Micro Mustard Greens

    Snapper Iowl with Bayou La Batre Shrimp 13


    Lemon Broth, Carrots, Turmips and Basil

    Chicken Sausage with Farmers Cheese Ravioli 15


    Fava Beans, English Peas, Spring Onions, Carrots and Vegetable Broth

    Rora Valley Farms Spring Egg 12


    Crawfish Salad, Fried Country Ham, Alabama Paddlefish Caviar, Terra Preta Farms Arugula Spring Onion Top Hollandaise

    Snows Bend Spring Vegetable and Farmers Cheese Salad 13


    Shaved Beets, Carrots, Asparagus, English Peas, Arugula and La Martina Farms Olive Oil

    Harvest Farm Green Salad 13


    Buttermilk Dressing, Ramp Pesto, Bacon Lardon, Radish, Carrot and Crispy Shallots

    Oysters on the Half Shell with Mignionette


    Stingray, Chesapeake Bay, VA 3.5 | Olde Salt, Chesapeake Bay, VA 3.5

    ENTRES
    Simple Grilled Fish: Tuna 38
    Sprouted White Spring Wheatberry, Sauted Asparagus, Sugar Snap Peas, Black Garlic, Carrot Puree and Spring Garlic Vinaigrette

    Chicken Fried Steak 38


    Grilled Strip Loin, Crispy Chicken Skins, Fingerling Potatoes, Collard Greens and Buttermilk Gravy

    Rora Valley Farms Chicken 26


    Carolina Gold Rice Risotto, English Peas, Oyster Mushrooms, Fried Egg Yolk and Cipollini Onions

    Roasted Duck Breast and Crispy Confit 31


    Speckled Grits Pave, Ramp Pesto, Roasted Beets, Pickled Elena Ingram Green Strawberries, Pecan Granola and Morel Mushrooms

    Pan Seared Pompano 36


    Turmeric Whey Broth, Fennel Top Puree, Pine Needle Ash, Fava Beans, Root Vegetables and Pine Needle Oil

    Fried Soft Shell Crab 30


    Black Rice, Spicy Romesco Sauce, Wild Watercress, Saffron Aioli and Chorizo

    Border Springs Lamb 38


    Chop, Belly and Sausage with Wild Nettle Gnocchi, Abalone Mushrooms, English Peas, Meyer Lemon Aioli, Scuppernong Vinegar and Mint

    Fudge Family Farms Pork 34


    Leg, Belly and Crepinette with Sea lsland Peas, Sauerkraut, Collard Greens and Sorghum Tabouli
    Asterisks mark the recipes you can find in our cookbook
    2180 11th court south Birmingham, al 35205 205.933.5474 www.hotandhotfishclub.com

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