A La Carte for one satisfying meal

Caribbean Red Snapper…………………………………………………………… 17
Grilled with South American palm hearts, amaranth, oregano and fresh lime
Tenderloin of Veal ………………………………………………………………… 20
Sautéed medallions with sliced porcini mushrooms and Marsala

Larger Fare for two or more to enjoy

Miller’s Amish Chicken…………………………………………………………… 22
Tamarind roasted then braised with ginger, chili and jaggery sugar
Colossal Sea Scallops……………………………………………………………… 27
Pan roasted with a mushroom duxelle
Roasted Loin of Pork……………………………………………………………… 23
House cured guanciale, egg noodles, juniper and Beefeater gin sauce
Heritage Orca Bean Soup …………………………… $10 pint container
Smoked lamb and beef
South Carolina She Crab Soup…………………… $12 pint container
Dry Sherry, heavy cream
Brasserie TABLE Salad…………………………………………………………… 8
Field greens, Belgian endive, radicchio, English cucumber, tomato and red onion. Champagne vinaigrette or buttermilk ranch dressings
Imported and Domestic Cheese Ensemble………………………………………..11
Red wine goat, Comte, Vermillion Blue & 2007 Wisconsin Cheddar

Dessert

Pistachio Napoleon ……………………………………………………………….. 6
Golden puff pastry, toasted coconut
Chocolate Quark Cheesecake …………………………………………………… 6
Genoise sponge, fromage blanc, ganache