Searsucker Main Courses
Ocean
- mahi mahi “baja”
chipotle + blue 33
- corvina “wild”
chanterelles + thyme 37
- salmon “loch duart”
beet + orange + goat cheese fondue 31
- tuna “albacore”
prosciutto, basil + balsamic 22
- scallops “diver”
pumpkin + brown butter + foie molasses 34
- swordfish “costa rica”
drunken cherries + smoky almonds 28
Farm
- eggplant
slow roasted roma, mozzarella, basil 17
- chicken
comes first 24
- dumplings
“polenta” + late harvest + manchego 16
- butt
warm apple salad + bacon emulsion 24
- duck X’s 3
breast + confit + orange 26
Ranch
- hanger “butcher’s steak”
cress + smoked tomato “S1” + mine shaft bleu 27
- loin “filet mignon”
lobster butter + cognac 32
- culotte “top sirloin cap steak”
chimichurri bearnaise 24
- tongue & cheek “yes”
agave + fresco + cactus 24
- ribeye “tomahawk”
cognac + horseradish 75
And…
- jalapeno-chorizo “corn off the cobb” 7
- fried brussels + walnuts 7
- fennel, fingerlings + yolk 7
- butter potato 6
- bacon grits 6
- asparagus + pop dough + parmesan 9
- sugar snap peas & carrots + pistachio “dine” 8
- heirloom tomato + ricotta salata + white balsamic 8
