Menu for Robert Irvine's Eat

Menu
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Wine
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Spring Wine Dinner

Tapas‎

9.00 Baked Brie, Caramel, flatbread

9.50 Bruschetta Sampler Classic, olive tapenade, chef’s daily addition, crostini

7.00 Deviled Eggs, (6) trio of eggs- BBQ short-rib, chicken, traditional

9.00 Gnocchi Mushroom fondue, pinenuts, parmesan

8.00 Boiled Peanut Hummus, House made potato chips

8.00 Fried Green Tomatoes, Brown butter, feta cheese, balsamic

9.50 Smoked Chicken Pizzetta Apple cream cheese, sundried tomatoes, blue cheese, corn relish

10.00 Ramen Bowl Duck confit, asian vegetables, Ramen noodles

8.00 Crispy Duck Wings Maple-hoisin glaze, pineapple‎ kimchee

8.50 Prime Beef Sliders Brie, pickle, blue cheese tossed romaine

8.50 Buffalo Sliders Ground pork and chicken, blue cheese, red pepper marmalade

8.00 Shrimp Corn Dogs Corn dog battered,‎ honey sriracha aioli

8.50 Oysters Bienville Local oysters, citrus tabasco cream, shrimp and bacon topped

8.50 Bacon and Shallot Compote Topped Oysters Roasted, parmesan finished

11.00 Shrimp Poisson Cru Coconut citrus marinade, mint and lime pickled honeydew

Paneed Blue Crab Cake Chipotle remoulade, sizzled greens Options: (7.00) , (13.00)

6.00 She Crab Bisque

4.00 House Made Chips

Greens and Such

11.00 Spiced Tuna Tartar Avocado cream, ginger maple-hoisin

16.00 Charcuterie and Cheese Plate Chef’s selection of assorted cured meats and cheese accompanied by local honey comb, tomato jam, red onion marmalade, whole grain mustard, and grilled crostini

10.00 Wedge Salad Iceberg, braised bacon, tomato, red onion, creamy blue cheese, balsamic drizzle

7.00 Organic Baby Greens candied pecans, feta, Romas, croutons, micro sprouts

8.00 Classic Caesar Romaine, house made‎ dressing, garlic croutons, aged parmesan

10.00 Fall Garden Salad Arugula, pecans, apples, blue cheese, radish, pumpkin vin

Entrees

22.00 Low Country Fried Chicken Buttermilk fried chicken breast, braised collards, mac and cheese, hot sauce

24.00 Fennel Brined Pork Chop Sweet potato fritter, red cabbage, green tomato peach chutney, red eye gravy

26.00 Local Catch Cioppino Shrimp, calamari, little neck clams, artichoke hearts, pancetta stewed together in a rich lobster tomato broth, with potato gnocchi

34.00 Seared Diver Scallops Lobster fennel risotto, trio of local peaches

26.00 Blackened Snapper and Grits Bay shrimp, tomato havarti grits, red pepper goat cheese coulis, balsamic reduction

26.00 Short Rib Braised beef short‎ rib, Brussels sprouts, pommes Parisian, demi

18.00 Pappardelle Carbonara House made pappardelle, bacon, English peas, parmesan cream sauce

34.00 Oz Filet Mignon Demi, mashed potatoes,‎ asparagus, blue cheese merlot butter

32.00 Char Grilled Ny Strip Center cut ny strip, house fries, cabernet demi glace

Sides‎

14.00 Foie Gras Torchon, Quince Preserves

6.00 Tomato Havarti Grits

6.00 Mashed Potatoes

9.00 Poached Asparagus, Saffron Aioli

5.00 House Fries

5.00 Sizzled Greens

Sweets

11.00 Chocolate Ridiculous Cake

9.00 Strawberry Peach Cobbler, Cornmeal Crumble

8.00 Sweet Potato Bread Pudding, Tabasco Ice Cream

7.00 Carrot Cake, Vanilla Goat Cheese Ice Cream

8.00 Pumpkin Cheesecake

7.00 Flourless Chocolate Cake

Spring Wine Dinner

Kobrand Wine Dinner‎

80 per person 1St Course With craggy range single vineyard sauvignon blanc shrimp and grits, citrus poached shrimp, local grits, kumquats, house bacon

80 per person 2Nd Course With chateau mont redon reserve cotes du rhone lobster and beet salad, endive, blood orange and saffron vinaigrette, candied pecans

80 per person 3Rd Course With st. francis ‘pagini vineyard’ old vine zinfandel duo of lamb, grilled lamb chop, sous vide leg of lamb, cassoulet of black eyed peas, mint cilantro chutney, brussels, zinfandel pan jus

80 per person Intermezzo Concord grape sorbet

80 per person Finale With taylor fladgate tawny port “swiss roll”, vanilla sponge cake filled with a candied pecan caramel cream cheese, espresso chocolate ganache and topped with a chopped walnut and cocoa nib crumble