The Hollow First: Pate is NOT passe14 Country pate, toasts, African blue basil mustard, pickled chilies, fresh herbs, toasts, apples Oysterous!16 Gulf oysters in the half shell, trio of aioli and mignonette, smoked sea salt That Tart Loves Sausage10 Pecan tart shell, apples, blue cheese, housemade chicken sausage, mustard Where’s the Beef?!15 Tartart of beef, arugula, preserved lemon, Turpin farm egg yolk, balsamic reduction, smoked fleur de sel, toasts Biggy Snails…my car go12 Snails Bourgogne in pernod butter with toasts Second: The Beet Box11 Roasted beet and goat’s cheese terrine, citrus supremes, apples, arugula, African blue basil, balsamic reduction, olive oil I’m Turning Japanese10 Baby arugula, Japanese mustard greens, mustard greens, apples, soy and sesame vinaigrette Filet Ole’33 Pan roasted filet of beef, parsnip potato puree, saute of Brussels sprouts, salsa rojo Don’t Hender Me24 Herb crusted brined Cornish hen, stew of autumn vegetables and mustard greens Scallops fight Mung The Merciless26 Seared scallops, crispy braised pancetta, turmeric and mung bean puree, orange supremes, mint marigold Molaaay, mole, mole, molaaaay22 Braised pork in sauce mole, fresh housemade corn tortillas, pickled red onions…lots-o-love Ma-he-man25 Grilled mahi, pan roasted corn with pickled butternut squash and chilies, fresh mint, sauce of cilantro, lime and corn Grouper?! I don’t Even Know Her28 Grouper poulet, black pepper, cream, dill, housemade fettucine, liason carbonara style Waterzooi a la Thierry Moity20 My mentors signature dish with a twist, scallops, shrimp, fish, mussels in a sauce of pernod and basil What the Duck!?28 The hollow’s soon to be not so famous but totally amazing duck…with glazed pears amd carrot ginger polenta Thanks to Turpin Heritage Farms, Dyer Dairies, Farm to Table, The Monument Market and all those that help us on a daily basis…most of all thank you! Everything we serve…we make…so it’s our fault
Posted on: Sat, 05 Oct 2013 21:35:01 +0000
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