Cobalt summer menu

Dinner
Starters

Today’s House Made Soup 6.00

Braised Rabbit Cannelloni, with Asiago Cream and Garlic- Sage Vinaigrette 8.00 (Bar)

Prince Edward Island Mussels with Smokey B.B.Q. Butter and Jalapeno Cornbread 9.00

Pan Seared Jumbo Shrimp and Diver Scallop over Creamy Scallion Grits with White Wine, Fresh herbs and Roasted Garlic 13.00

Low Country Spring Roll with Smoked Pork Shoulder, Country Greens and Sweet Apricot Mustard 7.00 (Bar)

Grilled Portobello Short Stack with Marinated Eggplant, Fresh Mozzarella and Garden Herb Pesto 7.5

Summer Sausage with Rosemary Grilled Figs and Country Pate, Arugula and Home Made Piccalilli 8.5 (Bar)

Roasted Lobster and Gulf Shrimp Enchilada with Tomatillo Sauce, Charred Corn Salsa and Cilantro Crema 11.00

Hazelnut Crusted Duck Schnitzel with Merlot Soaked Cherries and Creole Mustard Sauce 8.50 (Bar)

Salads

Field Greens and Watercress with Smoked Chicken, Asiago, Candied Hazelnuts and Tarragon Vinaigrette 8.00

Creole Tomatoes and Mozzarella with Fresh Herbs, First Press Olive Oil and Cane Vinegar Drizzle. 7.50

Grilled Heart of Romaine with Crumbled Eggs, Sweet Pickled Red Onions, and Peppercorn- Parmesan Dressing 7.00

Pecan Crusted Goat Cheese with Baby Spinach, Field Greens
and Raspberry Vinaigrette 7.5

Main Course

Smoked Tofu and Mushroom “Soysage” with Pinto Beans, Fried Green Tomatoes and Grandma Bessie’s Iowa Corn Relish 16.00

Seared Yellow Fin Tuna, Hand Rolled Sweet Corn Tamale, Smokey Black Bean Sauce and Avocado Salsa 22.00

Grilled Cold Water Atlantic Salmon with a Fresh Summer Garden Cous Cous and Tomato-Feta Relish 19.00

Grilled Ancho B.B.Q. Chicken with Crispy Mac and Cheese and Country Greens 16.00

Pineapple-Ginger Teriyaki Hangar Steak with Sticky Rice and Garlic-Citrus Wilted Spinach 22.00

Crawfish and Fontina Jammed Niman Ranch Bone-In Pork Chop over Dirty Rice with Apple Bourbon Reduction 21.00

Tamarind Glazed Down Island Spiced Lamb Chops with a Cinnamon Roasted Sweet Potato, Tropical Fruit Salsa and Chili-Mint Mojo 25.00

Pan Roasted House Made Duck Sausage with Roasted Garlic Mashed Potatoes and Balsamic-Red Flame Grape Reduction. 14.00

Sautéed Stripped Bass with Warm Goat Cheese-Potato Salad, Cherry Tomato Confit, Nicoise Olives, Green Beans and Basil Pesto 19.00

Hickory Smoked B.B.Q. Rib Eye Steak with Country Mashed Potatoes, Grilled Corn on the Cobb, Asparagus and Crispy Onion Rings 25.00

Lunch
Starters and Salads

Today’s House Made Soup 6.00

Grilled Heart of Romaine with Crumbled Eggs, Sweet Pickled Red Onions, and Peppercorn- Parmesan Dressing 7.00

Pecan Crusted Goat Cheese with Baby Spinach, Field Greens
and Raspberry Vinaigrette 7.50

Low Country Spring Roll with Smoked Pork Shoulder, Country Greens and Sweet Apricot Mustard 7.00

Creole Tomatoes and Mozzarella with Fresh Herbs, First Press Olive Oil and Cane Vinegar Drizzle. 7.50

Hazelnut Crusted Duck Schnitzel with Merlot Soaked Cherries and Creole Mustard Sauce 8.50 (Bar)

Prince Edward Island Mussels with Smokey B.B.Q. Butter and Jalapeno Cornbread 9.00

Scallion and Cilantro Roasted Shrimp and Black Bean Quesadilla with Crowley White Cheddar and Chayote Slaw 8.5 (Bar)

Braised Rabbit Cannelloni, with Asiago Cream and Garlic- Sage Vinaigrette 8.00

Half Order of Pan Seared Jumbo Shrimp and Diver Scallop over Creamy Scallion Grits with White Wine, Fresh herbs and Roasted Garlic 8.5

Main Course

B.B.Q. House Smoked Pork Tenderloin with Crispy Mac and Cheese and Country Greens 13.00

Grilled Salmon with a Warm Goat Cheese-Potato Salad, Tomato Confit, Little Olives, Green Beans and Basil Pesto 14.00

Bancroft Grilled Chicken Cobb Salad with Avocado, Maytag Blue Cheese, Grilled Onions, Crumbled Eggs and Creole Ranch 11.00

Bancroft Ribeye Burger, Properly Dressed with Choice of Cheese and House Made Fries 9.00

Pan Seared Herb Marinated Tuna with Angel Hair Pasta, Tomato, Basil, Capers and Kalamata Olives 10.00

Cuban Sandwich, Roasted Pork, Ham, Swiss Cheese and Sweet and Sour Pickle Relish with Plantain Chips and Black Beans 9.5

Pappy’s Backyard Smoked Chicken Breast Wrap with Walnut, Apple and Celeriac Slaw 8.5

Crispy Rock Shrimp Pasta with Roasted Pepper, Pea Shoots and Parmesan Cheese 13.00

Grilled House Made Duck Sausage with Roasted Garlic Mashed Potatoes and Balsamic-Red Flame Grape Reduction 11.00

Portobello Short Stack with Grilled Eggplant, Fresh Mozzarella, Ricotta Dumplings and Basil Pesto 11.00

Charred Beef Salad with Spicy Peanut Noodles, Mixed Greens and Sweet Chili-Mint Vinaigrette 12.00

Grilled Tuna with Spicy Black Bean Sauce, Fried Green Tomatoes, Avocado-Charred Corn Salsa 15.00

Blackened Shrimp Po-Boy with Blue Cheese Remoulade and House Made Fries 9.5
(1/2 order for bar)

Pineapple-Ginger Teriyaki Chicken Breast with Sticky Rice and Toasted Almond Green Beans 12.00