Summer 2018 Dining Guide
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Grilled portabella mushrooms, sautéed broccoli, marinated heirloom tomatoes, and a balsamic reduction
Browned butter green beans, creamy
cheese grits, and Bordeaux cherry
barbecue sauce
Topped with bourbon caramel sauce and fresh whipped cream
(above) photos courtesy of 1885 Grill
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Served with crawfish étouffée, red beans and rice, and an Abita Root Beer
French roll, lettuce, tomato, pickles,
and fried shrimp, served with Crystal Hot Sauce and an Abita Amber
Mixed greens, roasted corn, black beans, onion, tomato, and blackened shrimp, served with a Sazerac
(above) photos by Rich Smith
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Oven-dried tomatoes, roasted beets, asparagus, sugar snap peas, roasted corn, and diced strawberries, served over fresh greens
Certified Angus Beef with made-from-scratch guacamole, bacon, farm fiesta cheese, tomato, red onion, and chipotle aioli sauce
Rebel Yell Bourbon, St-Germain Elderflower Liqueur, orange sour, fresh orange, fresh mint, and bitters
(above left and center) photos by Lanewood Studio, (above right) photo by Rich Smith
Totto Sushi & Grill
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Salmon, avocado, and tuna
Grilled and seasoned yellowtail jowl with ponzu sauce and fresh lemon
Bowl of sushi rice topped with assorted fresh seafood
(above) photos by Terry Henson
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Quail breast with an apple sausage stuffing, served with parmesan risotto, asparagus, balsamic reduction, and pesto
Coconut rum, grapefruit and strawberry juices, and fresh lime
Shrimp cooked with marinara, feta, tomatoes, and oregano and served
over parmesan risotto
(above left and right) photos by Rich Smith, (above center) photo by Lanewood Studio
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With jalapeño honey
Certified Angus Beef, Sweetwater Valley Farm’s cheddar cheese, and a Niedlov’s bun
Topped with Clumpies Ice Cream Co.’s vanilla bean ice cream
(above) photos by Matt Reiter
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Pastrami, sauerkraut, spicy brown mustard, Swiss cheese, and marbled rye
Shrimp, spinach, roasted tomatoes, portabella mushrooms, and a lemon roasted garlic cream
Served warm with macerated blackberries and lemon pastry cream
(above) photos by Rich Smith
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Spicy chicken, local arugula, cheese, cherry tomatoes, carrots, and red onions
House-made fresh mozzarella, local tomatoes, basil-infused olive oil, and a balsamic reduction, served with local whole wheat bread
Garlic oil base with goat cheese and arugula, topped with a drizzle of balsamic reduction
(above) photos by Rich Smith
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Black bean stew with pork and beef, Brazilian white rice, and farofa (yucca root flour), served with Brazilian collard greens and orange slices
Fresh limes and Brazilian cachaça, a unique Brazilian distilled liquor from sugar cane
Top sirloin lightly seasoned with salt, then rotisserie-grilled for a tender and juicy steak
(above left) photo by Lanewood Studio, (above center and right) photos courtesy of Rodizio Grill
(left to right)
Tomato sauce, garlic, homemade meatballs, buffalo mozzarella, ricotta, fresh basil, olive oil, and a thin Neapolitan crust
Capocollo, prosciutto, green olives, parmesan, mozzarella, Calabrian chili peppers, and toasted baguette pieces
Italian San Marzano tomatoes, buffalo mozzarella, olive oil, and fresh basil
(above left and center) photos by Rich Smith, (above right) photo by Lanewood Studio
