Alligator Soul MenuDinner Menu
house made ginger beer tempura battered sweet tea brined frog legs served with ginger-chili kim chi and fresh organic summer melon coulis. garnished with candied meyer lemon
pan seared house made seafood patty made from fresh local fish and georgia wild shrimp with sesame, dijon and house specialty seasoning. garnished with house made organic green tomato ketchup and walker farms organic corn and field pea relish
love seafood? chefs fish monger is bringing in the freshest local products from the sea daily. such delectable delights as shucked oysters, poached shrimp, or calamari salad. chefs creativity knows no bounds. whats fresh tonight?
panko crusted goat cheese medallion blended with kalamata and cerignola olives. served with a sun-dried tomato pine nut and basil pesto. garnished with fresh berries
georgia wild shrimp sauteed with lemon butter and creole spices, stone-ground georgia grits blended with house-cured tasso ham and aged cheddar cheese
assorted and ever changing house cured meats served with accomppanying accoutrements
local and farm-to-table fresh from flat creek lodge and sweet grass dairy; served with fresh fruit, toasted walnuts, candied hibiscus flower and flat breads
organic mixed greens, lightly tossed with a creamy asiago peppercorn and basil dressing along with green castelvetrano olives, organic heirloom tomatoes and calimyrna figs. garnished with crispy parmesan cheese grit croutons
caught and prepared daily, a specially prepared dish to tantalize and awaken your taste buds! served with the seasons freshest locally grown vegetables
pan seared hand harvested diver scallops with a ketel one oranje vodka glaze. served with an organic summer melon, heirloom tomato and sweet corn salad with fresh basil and shaved flat creek lodge montazzio cheese along with coconut scented carolina white rice. garnished with savannah river farms guanciale
georgia wild shrimp, sauteed with lemon butter and creole spices, atop stone-ground georgia grits blended with house cured tasso ham and aged cheddar cheese
created each night for your enjoyment, a specially prepared dish to tantalize and awaken your taste buds!
fresh herb marinated and grilled bone-in scaloppini lamb chops. served with warm panzanella nicoise olive and local wild mushroom salad and butter-braised seasonal vegetable. finished with a joseph fields farm organic plum port compote and calimyrna fig
all natural savannah river farms beef tenderloin wrapped in smoked bacon and fire grilled. served with butter-braised seasonal vegetable and basil cream mash potato. garnished with crisp organic baby leeks and a rich veal demi glace also available as a surf and turf
local savannah river farms all natural raised pork. slow roasted pork belly roulade stuffed with savory roasted pork. served with nose to toes pork jus, grilled ciabatta bread with prosciutto lardo and a shaved fennel radicchio salad in an organic roasted bell pepper cup
cold smoked and dry aged 20 ounce rib eye steak. cajun spiced and blackened, served with duck fat fried hand cut frites, seasonal vegetable and topped with a bourbon peppercorn cream and veal demi-glace. the cowboy hilbo is also available at 40 ounces. not served past medium to ensure steaks quality
herb roasted georgia quail with venison stuffing and an organic fig preserve glaze. served with rabbit and pancetta dirty wild rice and butter-braised seasonal vegetable. garnished with an organic peach balsamic reduction
got adventure? while we feature exotic fare each night, usually only one of the examples shown below are available each evening. chef chris is always looking to introduce our guests to the ever widening array of culinary possibilities sourced from around the globe as well as local farms. some exotic examples include: yak, elk, bison, antelope, kangaroo, ostrich, game birds, pheasant, rabbit. artfully prepared your taste buds will surely be transported to the indigenous region
are you a vegetarian or vegan looking for a good meal? chef chris will prepare a unique and delicious vegetarian tasting course entree with todays market-fresh ingredients so, veggies fear not!
walker farms organic sweet corn and buttermilk hushpuppies. served with organic black and blueberry with szechaun peppercorn coulis, buttermilk gelato, smoked cashews and mint sugar
with a sesame-cardamom crust, crystalized ginger and a rosewater honey reduction served warm with buttermilk gelato
a classic french dessert made with savannah bee honey and infused with vanilla. garnished with fein crepe and fresh berry
fresh bananas lightly tempura coated and quickly fried. served hot with vanilla ice cream, cinnamon wonton crisps and candied pecans
meyer lemon cheesecake with a poppy seed thyme crust served with organic blueberry compote and fresh whipped cream
valrhona manjari chocolate mousse with a creamy earl grey milk center, walnut praline crumbled and leatherwood honey
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