sustain | dinner menu

1
M A I N S porchetta braised escarole / confit rosemary potatoes – 18 strip steak oxtail marmalade / sautéed mustard greens / tomato confiit - 28 burger smoked bacon / cheddar cheese / caramelized onions / potato roll / fries / green salad - 16 fried chicken braised greens / mac and cheese - 18 wood oven roasted half poulet rouge chicken cumin honey glazed squash / maple-vinegar sauce - 18 bbq grilled quail brussel sprouts / cippolini onions / mustard- horseradish cream - 24 wreckfish cannelini beans / escarole / chorizo / local clams - 22 yellowtail snapper roasted Jerusalem artichokes / slow-cooked tomatoes / olives / ocean broth - 24 tagliolini laughing bird shrimp / pistachios / orange / tarragon – 16 squash ravioli brown butter / sage / pumpkin oil - 14 F O R T W O whole wood oven roasted snapper pac choi / ginger scallion vinaigrette - 36 cowboy steak potatoes anna / bordelaise / oven roasted veg - 48 whole poulet rouge chicken cumin honey glazed squash / grain pilaf - 30 S I D E S mac and cheese - 7 braised escarole - 6 “wet fries” - seasoned fries with bone marrow gravy - 6 apple, brussels sprouts, and turnip hash - 7 seasonal oven roasted vegetables - 7 grain pilaf - 6 For your convenience, an 18% service charge is added to parties of 6 or more Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-born illness Our menu changes with the seasons. It is our mission to provide consumers with the purest and finest local ingredients and to support farmers who take such great pride and passion in their work. dinner B I T E S pigs in a blanket / spicy mustard - 5 house made soft pretzels / wholegrain mustard / orange blossom honey - 4 fried chickpeas / herb oil - 4 grilled cheese / rock shrimp / mushrooms - 5 meatballs / mushroom gravy S T A R T E R S house charcuterie board (pork rillette, country pate, benton’s smoked country ham) / pickled vegetables / house made mustard /grilled ciabatta - 16 sweetbreads braised onion / oyster mushrooms / rosemary foccacia – 12 wood-oven roasted italian sausage slow cooked fennel & pepper and garlic / foccacia - 10 florida stone crabs piment d’esplette aioli – MP/each beer-steamed mussels house cured bacon / fries - 12 cobia crudo sea asparagus / pink grapefruit - 13 wood-oven pizza spinach / ricotta / roasted garlic / oregano / fresh chiles - 11 wood-oven baked farm eggs duck confit / sage / fontina – 13 curried kabocha squash soup spicy peanuts – 6 S A L A D S romaine bacon lardons / croutons / tomato / buttermilk vinaigrette – 7sm/12lg local heirloom tomatoes basil / pickles mushrooms – 7sm/12lg “50 mile salad” wood oven roasted beets / pickled onions / paradise farms brassica / feta cheese - 9sm/16lg florida lobster salad hearts of palm / avocado / orange oil / crispy shallots - 15

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Sustain | Restaurant + Bar | opening dinner menu

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Page 1: Sustain | Dinner menu

m a i n s

porchetta braised escarole / confit rosemary potatoes – 18strip steak oxtail marmalade / sautéed mustard greens / tomato confiit - 28burger smoked bacon / cheddar cheese / caramelized onions / potato roll / fries / green salad - 16

fried chicken braised greens / mac and cheese - 18wood oven roasted half poulet rouge chicken cumin honey glazed squash / maple-vinegar sauce - 18bbq grilled quail brussel sprouts / cippolini onions / mustard- horseradish cream - 24

wreckfish cannelini beans / escarole / chorizo / local clams - 22yellowtail snapper roasted Jerusalem artichokes / slow-cooked tomatoes / olives / ocean broth - 24

tagliolinilaughing bird shrimp / pistachios / orange /tarragon – 16squash ravioli brown butter / sage / pumpkin oil - 14

f o r t w o

whole wood oven roasted snapper pac choi / ginger scallion vinaigrette - 36cowboy steak potatoes anna / bordelaise / oven roasted veg - 48whole poulet rouge chicken cumin honey glazed squash / grain pilaf - 30

s i d e s

mac and cheese - 7braised escarole - 6“wet fries” - seasoned fries with bone marrow gravy - 6apple, brussels sprouts, and turnip hash - 7seasonal oven roasted vegetables - 7grain pilaf - 6

For your convenience, an 18% service charge is added to parties of 6 or moreConsuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-born illness

Our menu changes with the seasons. It is our mission to provide consumers with the purest and finest local ingredients and to support farmers who take such great pride and passion in their work.

d i n n e r

b i t e s

pigs in a blanket / spicy mustard - 5house made soft pretzels / wholegrain mustard / orange blossom honey - 4fried chickpeas / herb oil - 4grilled cheese / rock shrimp / mushrooms - 5meatballs / mushroom gravy

s t a r t e r s

house charcuterie board (pork rillette, country pate, benton’s smoked country ham) / pickled vegetables / house made mustard /grilled ciabatta - 16sweetbreads braised onion / oyster mushrooms / rosemary foccacia – 12wood-oven roasted italian sausage slow cooked fennel & pepper and garlic / foccacia - 10florida stone crabs piment d’esplette aioli – MP/eachbeer-steamed mussels house cured bacon / fries - 12cobia crudo sea asparagus / pink grapefruit - 13wood-oven pizzaspinach / ricotta / roasted garlic / oregano / fresh chiles - 11wood-oven baked farm eggs duck confit / sage / fontina – 13curried kabocha squash soup spicy peanuts – 6

s a l a d s

romaine bacon lardons / croutons / tomato / buttermilk vinaigrette – 7sm/12lglocal heirloom tomatoes basil / pickles mushrooms – 7sm/12lg“50 mile salad” wood oven roasted beets / pickled onions / paradise farms brassica / feta cheese - 9sm/16lgflorida lobster salad hearts of palm / avocado / orange oil / crispy shallots - 15