Hamptons - Menu completo

with Crispy Bacon, Pickled Radish, Candied Cashews, Tomato, Cucumber and Honey-Lemon Buttermilk Vinaigrette

with Carolina Ham, Choron Sauce and Hash Browns

with Lime and Cilantro Infused Tomato Sauce

with Taggiasca Olives, Yukon Gold Potato Puree, Grilled Lemon, Pinenuts and Toasted Baguette

with Smoked Carrot Puree, Roasted Cauliflower, Grapefruit, Clamshell Mushrooms and Champagne-Oyster Cream Sauce

with Candied Butternut Squash, Bacon, Pecans, Pickled Pear, Cornbread Croutons, Crumbled Blue Cheese and Creamy Balsamic Vinaigrette

with Warm Jalapeño-Cheddar Cornbread

with Andouille Sausage and Sweet Peppers

with Fall Vegetables, Creamy Grits and Lemon Beurre Blanc

with a Bourbon-Pecan Syrup

with Sour Cream, Cilantro and Tortilla Strips

with Pulled Pork Mojo, Ham, Sweet Pickle, Swiss Cheese and Sweet Potato Chips

with Ginger Infused Sweet Potato, Broccoli, Vidalia Onion and Cranberry-Orange Relish

with Mango Salsa and Guacamole served with Sweet Potato Chips

with Coleslaw and French Fries

with Hard Boiled Egg, Red Radishes, Candied Pecans, Crispy Bacon And Sherry Vinaigrette

with Fresh Whipped Cream and Apple Smoked Bacon

with Fried Egg

Mixed Lettuces, Marinated Artichokes, Cerignola Olives, Tomatoes, Cucumber and Feta Cheese

with Butternut Squash Dumpling, Cauliflower Puree, Clamshell Mushroom, Broccoli and Bacon Bordelaise Sauce

with Lettuce, Tomato and Sweet Potato Chips

with Angel Hair Pasta and Zucchini in White Wine Tomato Sauce

with Ginger Dressing, Avocado and Black Bean-Papaya Salsa

with Baby Green Salad and Fresh Fruit

with French Fries and Classical Accompaniments

with Fresh Cranberry Spread, Granny Smith Apple, Monterey Jack Cheese and Sweet Potato Chips

with American Waygu Corned Beef and Riesling Braised Sauerkraut on Rye with Sweet Potato Chips

with Shrimp

with Rustic Croutons

made with Bud Lite Lime

with Fall Vegetables, Pecorino Cheese and Sage Brown Butter

with Honey Roasted Yukon Gold Potato, Cauliflower, Red Pepper, Butternut Squash, Watercress and Lemon Cream Sauce

with Mango Salsa and Guacamole served with Sweet Potato Chips

with Hash Brown Potatoes and Baked Tomato

with Florida Sweet Prawns and Sautéed Zucchini in a White Wine Parsley Tomato Sauce

with Forest Mushrooms, Thrice Cooked Yukon Gold Potatoes and Beef au Jus

with Caramelized Root Vegetables, Poached Egg, Yukon Gold Mashed Potato and Thyme-Butter Sauce