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10 Cards in this Set

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  • Back
Fried Green Tomatoes
2 Slices of green tomato, soaked in buttermilk, breaded in cornmeal and flour, fried golden brown. Served over sweet shopeg corn sauce and topped with sweet and sour cabbage and applewood smoked bacon bits.
corn sauce- butter, bacon fat, onion, tabasco
Pan Seared Jumbo Sea Scallops
Virginia - 2, U-10's, pan seared medium rare and served on sauteed spinach and demi glace.
demi glace - French, rich brown sauce made with veal stock
Blackened Oysters
6, skillet blackened, oysters on the half shell, 2 w/ pear and sundried apricot chutney, 2 w/ watermelon and red onion compote, 2 w/ green tomato chow chow
Pan Seared Jumbo Lump Crab Cake
3 oz - Fresh jumbo lump w/ celery, pepper, chive, mayo, lemon, egg, and panko. seared and sandwiched b/t 2 slices of fried green tomato and topped with creole mustard (dijon, mayo) remoulade. Served w/ a side of arugla, diced cucumber, cherry tomatoes tossed in a citrus vinagrette.
Mac & cheese poppers
3 homemade mac & cheese rolled with jalapenos, wrapped in panko bread crumbs, and lightly fried. Served over salsa verde.
crispy fried calamari
calamari, tubes, tentacles, tossed in seasoned flour and flash fried, served with apricot shallot and jalapeno aioli dipping sauce.
sauteed local shrimp with country ham gravy
4, 21/25 GA shrimp sauteed with country ham and cream, served over a crispy fried cheddar cheese cake. Tillamock cheddar grits, put in a pan and chilled. Cut into a triangle, put in seasoned flour and fash fried.
Grilled Portabello
1 marinated portabello mushroom cap, grilled, sliced, skewered and grilled, topped with b.c. crumbles, balsamic glaze, and green onion. Marinated in Balsamic, salad oil, basil, thyme, and oregano.
Southern Sushi
cut in 3, contemporary, southern take on sushi. Diced, chipolte spiced shrimp, rolled in nori (seaweed) and creamy grits, dredged in panko and coconut, and deep fried. Topped with slightly sweetened soy reduction and served with a cucumber slaw and wasabi aioli.
Cucumber slaw - cucumbers, carrots, peppers, rice wine vinegar and sugar.
oysters on the half shell
blue point oysters (6 or 12) on the half shell, with horseradish, cocktail sauce and lemon