North & South American styles
New England ingredients
NO LIMITS
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Chef Poe’s choice tasting menus available upon request
3-course menu ~ 35
5-course menu ~ 55
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UNLEASHED! 8/19/10–9/2/10
SAVORY
Summer Fruit Salad ~ 8
Yellow watermelon shavings, figs, champagne grapes, local white peaches & strawberries with Himalayan sea salted Marcona almonds, goat cheese & red mustard greens in peach-fig vinaigrette
Green Chile–Braised Pork Belly ~ 12
With charred chipotle, citrus & summer tomato salad
Summer Beef Tacos ~ 12
Chimichurri-grilled beef with Mexican melted cheese, heirloom tomato salsa & onions fried in jalapeño tempura
Pan-Seared Red Snapper ~ 12
Yucatan Peninsula snapper seared in Chilean merken oil with espelette pepper over roasted red pepper puree
'Bama Ham Sandwich ~ 12
Madison Alabama Fudge Farm ham, American speck, burrata, basil & Dijon mustard
SWEET
Chocolate Torte ~ 6
With geranium & maple-vanilla cream
Banana & Coconut Cake ~ 6
With scotch & apricot cream
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