Black Bass - Menú completo

Jalapeño Tequila, Grapefruit Juice, topped with Sprite

Citron Vodka, Watermelon Liquor, Fresh Lime

Citrus confit, goat cheese and toasted almonds in a white balsamic vinaigrette

Roasted corn and red chili oil

Arugula, toasted pecans and sliced strawberries tossed in lemon vinaigrette

Lime, honey and mint

With corn pudding and roasted red pepper beurre blanc

With papas bravas, Romesco sauce and blistered Shishito peppers

Basil coulis, extra virgin olive oil and grilled focaccia bread

Chilled Maine lobster and jumbo lump crabmeat salad with tropical fruit, passion fruit dressing, mango coulis and island chips

Basil coulis and micro greens

With salsa verde and queso fresco

With honey mustard dipping sauce

With seasonal fruit

With capers, onions and cream cheese

Half chicken marinated and roasted with galangal, coconut milk and lemongrass. With coconut rice and crunchy asian slaw

Three scoops of homemade vanilla bean ice cream topped with chocolate shavings, served with single shot of espresso and butter shortbread cookies

A classic, moist carrot cake, layered with silky smooth cream cheese icing

Garlic aïoli and roasted red pepper coulis; served with rice pilaf and fresh vegetables

Truffle demi cream sauce, asparagus, crispy shallots and roasted fingerling potatoes

Mediterranean spice rubbed with warm cous cous salad and pistachio-honey dressing

With miso caramel, orange glaze and toasted peanuts

With Andouille sausage and salsa crema

White bean hummus, eggplant caponata, roasted cherry tomatoes, caramelized fennel and pistachio-honey drizzle

Tropical chili glazed, black bean sauce, mango salsa and coconut rice

With black bean sauce, mango salsa and coconut almond rice

Spice rubbed pork and sweet potato purée with black bean, mango and tomatillo relish

Wonton wrapped Jumbo shrimp, with orange-hoisin dipping sauce

With crostini, grapes and salted caramel

Lemon poppy-seed crumble, sliced radish and strawberry dressing

Today's catch, batter-dipped and deep fried with tartar sauce and malt vinegar; Served with red cabbage-jicama slaw

Stuffed with buttermilk blue cheese; served with mushroom demi, Yukon Gold mashed potatoes and vegetable du jour

Classic au gratin with reduced cream, sharp cheddar cheese and sherry

Crispy cauliflower in a Thai yellow curry sauce with sweet peppers and zucchini

Warm hummus, couscous salad, tahini yogurt sauce

Poche's Louisiana sausage, sweet peppers and fingerling potatoes

Mediterranean spice rubbed; with warm couscous salad and pistachio-honey dressing

On whole wheat toast with bacon, lettuce, tomatoes and sliced avocado; served with wasabi mayonnaise and house-made potato salad

Classic au gratin with reduced cream, sharp cheddar cheese and sherry

Spice rubbed pork tenderloin, smoked ham, Swiss cheese, dill pickle and mustard sauce; served with guacamole, and tortilla chips

Cajun seasoned rice with smoked ham, sweet peppers and sausage

Tossed with roasted tomatoes, Kalamata olives and basil chiffonade

Roasted garlic hummus, baba ghanoush, tabbouleh salad and grilled pita

Served with sourdough crostini

Seafood salad, grilled marinated shrimp, and snow crab cocktail; served with Joe's mustard sauce and Old Bay chips

Three Artisan Cheeses: Port-drizzled Stilton, cave-aged Humboldt Fog and Grafton-smoked cheddar; served with mixed berry jam, crostini and grapes

Seafood salad with Old Bay Chips, grilled marinated shrimp and snow crab cocktails; served with Joe's mustard sauce

Bourbon, Seasonal Berries and Angostura Bitters

Woodford Reserve Bourbon, Antica Vermouth with a dash of Woodford Reserve Barrel Aged Cherry Bitters

Peach vodka, sour mix, and hibiscus bitters

Earl Gray tea infused Beefeater Gin, simple syrup and lemon juice

Rum, Muddled Strawberries and Lime topped with ginger beer

House-smoked and slow cooked on a Brioche bun topped with fresh horseradish; Served with red cabbage jicama slaw and onion rings

Bacon jam, spiked pickled onion and Vermont cheddar cheese; Served on a pretzel bun with French fries

A daily selection from Chef's repertoire; Served on mini Brioche rolls

Served with ranch dressing

Four assorted homemade chocolate truffles accompanied with a glass of Petite Syrah Port

A creamy milk chocolate base, infused with warm spices like cinnamon, cloves, and a touch of chili. Served with a side of salted chocolate cookies

Layers of pink grapefruit curd, mascarpone mousse, and fluffy vanilla cake

A dark chocolate crust, filled with pumpkin cream, and dark chocolate ganache. Topped with candied pepitas, and chantilly cream