Lewis Black Menu-Final
Restaurant Week 2015 Menu (Flat Lander's)
Course One:
- Mountaintop Nachos- house cut chips layered with our creamy beer cheese, melted cheddar, smoked bacon, smoked bbq pulled pork [Grand Butchers] and house pickled Jalapenos.
- Devil’s Eggs – Six hard-boiled eggs w/a creamy yolk filling and a mean little kick! Topped with a thin jalapeno slice.
- Roasted Vegetable Rillette – A spread of char roasted vegetables [Visser Farms] and herbs reduced and capped with caramelized butter. Served with baguette [Field and Fire Bakery].
Course Two:
- Southern Grit Cakes – Herb grits, panko crusted and fried golden brown, covered in rich succotash over a bed of sautéed kale [Visser Farms].
- Cast Iron Pork Chop [Grand Butchers]- A half-pound seared chop topped with an apple-whisky compote, served over sweet potato hash and sautéed kale [Visser Farms].
- Mahi Mahi Fish Tacos [2] – Broiled and topped w/ Hillbilly Slaw, diced tomato, cilantro and a chipotle aioli. Served with a cob of Flat Lander’s style Elote’.
Course Three:
- OMG Triple Chocolate Flour-less Cake [Nantucket Bakery].
- Sweet Potato Hobo Pie ala mode- This campfire classic is Dee-licious!
- Aunt Ruby’s Strawberry Biscuits – Bourbon macerated Strawberries over Goat cheese biscuits topped with a Basil coulis.
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