Bancroft (Miami) opening menu

Cheeses and Little Bites

Valdeon spain
tangy, rich and blue, cow and goats milk
Midnight Moon usa
gouda style, goats milk
Epoisses de Bourgogne france
rich, ripe, strong and creamy, cows milk
Crowley Cheddar usa
sharp ,creamy cows milk
Petite Agour france
nutty, herbal, sheep milk

Crispy Gulf Oysters with plantain chips, grilled corn-watermelon salsa and habenero aioli 5.5

Clam and Chorizo Empanada with spicy roasted garlic jelly 4.25

House Marinated Orange and Chili Olives 3.25

Duck Confit Hash with a fried quail egg and banyuls vinaigrette 5.5

Rabbit Fried Rabbit with creole mustard-andouille gravy 6

Kobe Beef Short Ribs seared with truffle mashed yellow finn potato 11

Gigante Bean Stew with broccoli rabe and roasted garlic 4

Oysters. Raw Bar. Ceviche

Kumamoto puget sound 2.25
Hog Island tomales bay 1.95
French Hogs tomales bay 2.25
Gulf Oysters alabama per dozen 9
Gulf Shrimp 1.95
Galapagos Lobster Tail 14

Jumbo Shrimp Cocktail with house made chili sauce 15

Thinly Sliced Yellowtail with red grapefruit vinaigrette, avocado and serrano chili 9

Sea Bass and Bay Scallop Ceviche with coconut milk, sweet onion and cilantro 8

Florida Pink Shrimp Ceviche with pickled onions, bbq corn nuts and crispy plantains 10

Ahi Tuna Tartare with oil cured olives, red chili vinaigrette and lemon confit 7

Chipotle and Tangerine Cured Salmon with chayote slaw and sweet corn vinaigrette 8

Marinated Maine Lobster with vanilla, chilis and mint 12

Roasted Clam Ceviche with red onion, cilantro and black bean vinaigrette 9
Small Plates and Hot Appetizers

Pan Seared Maine Scallops with smoked ham hock, corn and white bean succotash 12

Wild Mushroom Ceviche with grilled goat cheese sandwich, tomato jam and herb salad 8

Black Pepper Seared Venison Carpaccio with apple walnut slaw, fig reduction and reggiano cheese 10

Field Lettuces with a shrimp stuffed deviled egg and mustard vinaigrette 9

Wedge of Bibb Lettuce with maytag blue cheese, heirloom tomatoes and shaved red onions 8
Sweet Corn Chowder with pancetta and chanterelle mushrooms 7
Seared Tuna Salad with grilled panzanella, salsa verde and grilled summer vegetables 10

Kobe Beef “Philly” Cheesesteak with seared
oyster mushrooms and aged provolone 16

Lump Crab Macaroni and Cheese with crowley cheddar, smoked bacon and green apples 12

Artichoke Soup with crispy oyster and creme fraiche 7

Roasted Beet Salad with horseradish remoulade and jumbo smoked shrimp 12

BBQ Shrimp with white cheddar grits 11

Entrees

Ribeye Burger
Sunday 10

Rotisserie Prime Rib
Sunday 26

Rotisserie Turkey Breast
Monday 16

Tagliatele with shrimp and tuna meatballs
Tuesday 15

Rotisserie Porkloin
Wednesday 16

Thai Shellfish Stew
Thursday 16

Herb Roasted Half Chicken
Friday 14

Rotisserie Leg of Lamb 18
Saturday

Herb Crusted Halibut with tomato-blue crab fondue, gold potato puree and chive vinaigrette 26

Grilled Serrano Ham Wrapped Quinnault Sturgeon with gigante beans, caponata and lobster broth 28

Curley Farms Chicken Breast with seared broccoli rabe, fig and fontina polenta and natural porcini jus 19

House Made Goat Cheese Ravioli with basil pesto and overnight tomatoes 17

Grilled Niman Ranch Pork Porterhouse with jalapeno applesauce and roasted poblano spoonbread

Dry Aged Prime Ribeye, spice rubbed, bbq mushrooms, country mashed and buttermilk onion rings 38

Grilled Kobe Beef Hanger Steak with smoked shallot bordelaise and creamed black kale 29

Red Chili Seared Tuna with rock shrimp tamale roasted tomatillo sauce and charred corn salsa 28

Seared Liberty Farms Duck Breast, fresh corn pancakes foie gras syrup, chanterelle mushrooms and banyuls vinegar reduction 27

Sauteed Lemon Sole with manilla clam and artichoke gratin, pistachio cream and basil vinaigrette 25

Sides
corn and gigante bean succotash, country mashed potato, seared broccoli rabe, white cheddar grits, bbq mushrooms, roasted poblano spoonbread
8