Transcript Dining Room Menu

EXECUTIVE CHEF: FRANK STITT
BIRMINGHAM, ALABAMA
CHEF DE CUISINE: JOHN ROLEN
APPETIZER
MAIN
local lettuces
carrots, radishes, parmesan dressing 12
vegetable plate
fregola sarda, fennel, carrots,
beets, mojo verde 21
grilled asparagus
farm egg, bulb onion, crawfish aïoli 14
spaghetti
scallops, clams, lemon, white wine, parsley 30
tuscan egg salad
young lettuces, farm egg, pancetta,
jerez vinegar, fried oysters 16
capellini bottega
san marzano tomatoes, garlic, chili, basil 22
snapper
sugar snap peas, spring onions, mint,
mushrooms, chive oil 32
ravioli
crab, lemon, ricotta, tarragon 15
beef carpaccio*
horseradish cream, parmigiano, arugula 14
parmesan soufflé
mushrooms, prosciutto di parma 14
pork tenderloin
morel mushroom risotto, spring peas, mint 27
fritto misto
snapper, oysters, shrimp, lemon 15
grilled octopus
barlotti beans, spicy limoncello vinaigrette 13
snapper collars
radishes, mojo verde 12
golden tilefish
louisiana crawfish, sweet peas,
basmati rice, dill 34
lamb porterhouse
sardinian couscous, grilled red onions,
yogurt, sumac 33
veal chop
capellini gratino, kale 46
SIDES 5
hanger steak
asparagus, vidalia onion, funghi al forno 30
sardinian couscous
carrots
BOTTEGA CAFÉ AND DINING ROOM
WILL BE CLOSED SATURDAY, APRIL 22ND
sugar snap peas
creamy polenta
PLEASE VISIT OUR SISTER RESTAURANTS
HIGHLANDS BAR & GRILL OR CHEZ FONFON
candy striped beets
APRIL 21, 2017
*CONSUMING RAW OR UNDERCOOKED FOOD MAY INCREASE YOUR RISK OF FOOD-BORNE ILLNESS.