Proof – Menu 2016

Dinner Starting at $28

Appetizer

Heirloom Tomato Gazpacho – grilled bread
Roasted Shishito Peppers – w/ three dipping sauces: chard green onion, calabrian chili, nuoc cham
Sweet Corn Green Curry Mussels – grilled bread (Add $5)
Roasted Pork Belly – creamy grits, fried okra, B&B pickles, pickled watermelon rind & Carolina brown sauce (Add $5)

Entrée

Pan seared organic chicken – savory bread pudding, sautéed pole beans, prosciutto & smoked tomato sauce
Marinated & Roasted Zatar Eggplant – smoked tomato couscous, quail egg, chairmen, feta, finished w/ buttermilk-yogurt sauce
Spanish Braised Octopus – garlic panisse, confit tomatoes, fried shishito peppers, preserved lemon, pickled chorizo & squid ink aioli (Add $8)
Pan Seared Cab Shoulder Tender – cracked pink peppercorn soubise, chimmichurri, duck fat potatoes, watercress & green onions (Add $10)

Dessert

Peach Upside Down Cake – raspberry mascarpone-almond canal, fresh berries & peaches
Chocolate Peanut Butter Bar – Fernet Branca chocolate gelato, whipped cream & chopped peanuts

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