CREME BRULEÉ
vanilla custard made with eggs from our own Cinnamon Queen chickens finished with a thin layer of caramelized cane sugar
ACCOUTREMENTS
chimichurri gf, df, nf; lemon garlic sauce, gf, nf; tarragon & sea salt butter gf, nf; béarnaise gf, nf; burgundy demi-glace gf, df, nf
TAMPA’S SALAD
market greens, fresh herbs, sweety drop peppers, prosciutto, shredded manchego, green olives, garlic & herb vinaigrette