Jimmys November Fall Menu 2014
November
Fall Menu
Dexter Huewitt – Manager Chef Fredrick Ngo
Cheese Board Sample all our Gourmet Aged Cheeses and One Cured Italian Meat with Crostini’s Mango Peach Chutney, Cranberry Onion Marmalade, Mustards, Imported Olives and Riesling Poached Sundried Tomatoes.
$23
APPETIZERS Upscale Potato Chips Shrimp Cocktail
17
Chef’s version of a steakhouse classic.
Key West Blue Crab Cake
Texas Wild Bobtail Quail
16
Lamb Tomahawks
20
Breaded and fried eggplant layered with a Sherry cream sauce. Topped with lump crab and Sauce Hollandaise and roasted red pepper rouille.
12
Jumbo Gulf Coconut Shrimp 16 Served with Fresh Mango Salsa and Spicy Orange Honey Marmalade
17
Marinated tender lamb chop topped with cherry infused Marsala reduction. Served with a Peach, Shallot and Herb Chutney.
Blacken jumbo shrimp served over Boursin cheese grits.
Marinated Crab Claws 20 Succulent crab claws marinated in a blend of herbs and spices. Dipping sauces of chipotle ranch, Korean chili, and cilantro lime.
SALADS
SOUP & GUMBOS Louisiana seafood gumbo
Eggplant La Maison 12
Roasted whole quail served over Boursin cheese grits with mushroom Marsala wine sauce.
Jumbo lump crab cake over Jicama and Cilantro Slaw. Topped with fire roasted cream corn.
Shrimp & Grits
10
Norkotah potatoes fried and topped with Boursin cheese, chives and sea salt.
9
Duck and Andouille sausage gumbo
Spring Mix Salad
8
Wedge
7
Tender baby greens, apple wood bacon crumbles, teardrop tomatoes, red onion slice, house made cornbread croutons and English cucumber.
Fire roasted corn and crab chowder 7 With Saffron crème fraiche, frizzled leeks
Chef’s French onion soup Soup flight
Jimmy’s Cobb Salad
6
12
Avocado, lump crab, apple wood bacon bits, fire roasted corn on the cobb, sharp cheddar cheese, smoked Gouda, Key Lime vinaigrette or choice of dressing.
8
Sample flight of each of the above soups
ENTREES PRIME BEEF
SEAFOOD (Includes Choice of Side)
All Steaks Served with Choice of Side 20 oz. Alaskan King Crab Legs
60
Filet Rib Eye New York
(Includes Choice of Side)
7 oz. 39 16 oz. 12 oz.
11 oz. 51 39 34
CHEF’S FEATURES 65
Begin with a bowl of Asian seafood soup, followed by Chef’s choice of fresh fish blended with herbs, vegetables and spices all simmered in a clay pot. Finished with a selection of fresh mint and Gran Marnier infused seasonal berries for dessert.
Chilean Sea Bass
Hollandaise Béarnaise Jimmy’s Mushroom Duxelle
3 3 3 3
31
Broiled Salmon with an Asian Slaw, Accompanied with a warm Bacon Potato Salad
Blackened Red Snapper
7
8
Crisp Romaine with house made Caesar dressing and homemade croutons.
Domestic Rack of Lamb
40
Lightly Crusted with pine nuts and Boursin cheese atop a red wine demi-glace. Served with a corn potato cake, caramelized onions and Portobello mushrooms.
Free Range Chicken
30
Pumpkin ravioli with wood grilled chicken, fire roasted tomatoes and wilted spinach in a light cream reduction.
35
Cider brined thick cut pork chop glazed with Balsamic pomegranate over squash and tart apple Risotto.
Buffalo Tenderloin
40
Seared to order and crusted with a rosemary Gorgonzola butter, oven roasted root vegetable puree and wood smoked fingerling potatoes.
45
Marinated in Fresh Ginger and Soy Sauce served with Miso Braised Napa Cabbage and Wild Rice & Dried Fruit Pilaf
Salmon
Caesar Salad
Pork Chop Pair any Steak with the Following Sauces
Clay Pot Dinner (3 course meal)
Tomato and Avocado Salad Tomatoes and avocados and fresh herbs tossed in a cilantro lime vinaigrette.
FALL SELECTIONS
Seared and Seasoned with Exotic Sea Salt And Black Pepper Finished with Beurre Noisette
8-10 oz. African Cold Water Rock Lobster Tail 65
10
Iceberg wedge with Pancetta wheel, heirloom tomato, Bermuda onion and pickled egg.
45
Served over Steamed White rice and Crawfish Etouffee
Asparagus With Toasted Pine Nuts and Brown Butter Oven Roasted Squash Yukon Gold Mashed Potatoes Mac & Cheese
SIDES All sides 5
Sautéed Spinach Sautéed Broccolini Sautéed Mushroom Medley Salt Crusted Baked Potato
