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©2019 by www.tailoredchef.net 7576921978

Small Plates


FRESH OFF THE BOAT pan seared local rockfish, truffled citrus beurre blanc, basil & parsnip purée, roasted corn succotash 

FORK-ONLY SHORT RIB WELLINGTON 48-hour braised painted hill short ribs & root vegetables, zinfandel reduction, yukon gold potato purée 

BEET CARBONARA beet cellophane noodles, lardons, english pea purée, fried quail egg, parmesan beurre blanc 

SOUTHERN FRIED CAULIFLOWER smoked & fried cauliflower, black eyed peas, plantation rice, pepper jelly 

STEAK FRITES angus New York strip, sliced to order parmesan truffle fries, tomato-bacon jam 

TAILORED CHEF CRAB CAKE new england-style crab cake, caper rémoulade, brussels sprout slaw with red onion & pork belly lardons 

SEARED DUCK BREAST brie & carrot fondue, herb polenta cake 

FROGMORE STEW SKILLET corn spoonbread, smoked sausage & sweet potato hash, grilled shrimp, old bay butter 

GENERAL TSO’S CHICKEN asian slaw, habanero crème fraîche 

SOBA NOODLE SALAD shrimp tempura, served in chinese take out box 

QUAIL & GRITS cru four cheese grits, boneless quail, onions, au jus 

BOAR RAGU herb & cheese polenta, gremolata 

CEDAR PLANK SALMON horseradish & celery root purée, citrus beurre blanc 

TASTE OF THE LOWCOUNTRY mini fried green tomato with pimento cheese, chipotle braised pork belly, summer succotash, shrimp & grits in a demitasse cup

 

THAI SEAFOOD RISOTTO shrimp, fish, scallop, mussels, coconut milk, soy, sriracha, basil, & carnaroli rice