First Course
Tuscan Pizza Rustica
Old world style crispy crust, fresh tomatoes, fire-roasted red peppers, fresh basil and fresh mozzarella cheese.
Pan Seared Day Harvested Sea Scallops
Day-boat harvested scallops. pan seared. Served with thai noodle salad and a saffron sauce.
Tuna Variously
Pan Seared Foie Gras
Pan seared fresh foie gras served with organic field greens and an eighteen year-old apple-balsamic vinegar glaze. Accompanied by a glass of eagle eye vineyards muscat canelli
Duck Chop Salad
Duck confit, mixed reds and greens, figs, banyuls vinaigrette.
Oysters
A jim hughes original. Local oysters with a blend of aromatic greens, no spinach, and baked.
Escargots Bourgogne
Wild burgundy snails baked in a classic garlic butter sauce.
Chilled Crab Salad In A Tropical Fruit Coulis
A timbale of crabmeat, avocado and mango, served on a raft of fruit coulis.
Mussels Mediterranean Style
Simmered mussels in a light saffron tomato jus.
Ravioli
House made grilled chicken ravioli served on a bed of spinach, with sun dried tomato burrè blanc sauce. Finished with lump crab meat.
Caesar Salad
Marinated anchovies, prosciutto, parmesan, croutons and parmigiano reggiano
Our Seasonal Salad
Micro greens and baby lettuce. Served with vine ripened tomatoes and our raspberry walnut dressing.
Seasonal Soup Du Jour
Main Course
Fire Roasted Pacific Salmon
Fresh pacific salmon. fire roasted. Served with salad nicoise and a light lemon infusion.
Crispy Sea Bass
Grilled atlantic sea bass. Served with shrimp and pipenade in a saffron-mussel broth.
Filet Mignon of Rarish Tuna
Crusted with black peppercorns, grilled artichoke, sauteed spinach and root vegetables.
Roasted Jumbo Lump Crab Cake
Served with wilted spinach, with a lemon butter sauce.
Rockfish
Fresh local rockfish wrapped in prosciutto baked, topped with lump crab meat. Finished with a tarragon burre blanc.
Breast of Chicken Danielle
Frenched chicken breast wrapped with pancetta, quickly seared and oven-braised with baby artichokes and sun-dried tomato. Served with risotto
Veal Chop
Center cut veal chop. Grilled. Topped with french morel mushroom sauce. Served with mushroom carved potatoes and wilted spinach
Pork Calvados
Center cut kurobuta pork tenderloin. Pan seared. Served with sauteed apples and finished with a calvados sauce.
Herbed Rack of Lamb
Roasted with herb coating. Served with morels, cauliflower timbale and mint demi-glaze
Tenderloin Steak
Center-cut steak. Grilled. Served with black truffle sauce and maytag bleu cheese butter.
American Bison Steak with Black Truffles
Center cut american bison steak. Grilled. Served with mushroom potatoes, garlic flan and julienne carrots. Finished with a black truffle sauce.
Duck Steak
Labelle farms whole duck breast with spices and blood orange sauce.
Desserts
Banana Beignet
A new orleans specialty topped with vanilla ice cream and a trio of dipping sauces.
Souffle
Breakfast
A slice of my mother's thick cinnamon french toast topped with vanilla ice cream, sauteed bananas, orange peel and grade a pure vermont maple syrup
Banana Split
A jim hughes adaptation of an american classic. gelato, freshly sliced bananas, fruit coulis served in an edible pecan basket
Chocolate Sheba
Flourless chocolate cake with a warm chocolate center. served with a raspberry coulis
Pecan Tart
Pecans and sticky caramel. Served with vanilla ice cream and creme anglaise.
Creme Brulee
A rich egg custard. Caramelized crust.
Menu for Restaurant 213 is provided by findrestaurantmenu.com
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