Watermark Restaurant menu

cream of asparagus soup with white truffle oil

lettuce salad with strawberries, bonnie blue feta cheese and balsamic vinaigrette

lettuce salad with pickled vegetable's, bonnie blue feta and red wine vinaigrette

stone ground grit souffle with bonnie blue farm goat cheese and apple smoked bacon butter sauce

spiced and braised fresh bacon with white beans and chow-chow

beef carpaccio with horseradish and spicy greens

beef carpacclo with horseradish and spicy greens

pea tendril and watercress salsa with pecan crusted fried bonnie blue farm goat's cheese and pea puree

jumbo asparagus with farm egg and louisiana crawfish aioli

fritto misto of grouper, shrimp, calamari and crab claws with lemon aioli and remoulade

pea tendril and watercress salad with pecan crusted bonnie blue form goat's cheese

rabbit fricassee with fingerling potatoes and frisee

jumbo asparagus salad with crawfish aioli

rabbit fricassee with warm fingerling and fava bean salad

Jumbo asparagus salad with crawfish aioli

oyster, clam and rock shrimp pan roast with garlic crouton

seared foie gras with yellow grits, country ham and blackberry

strawberries and shortcake with champagne sabayon

house made root beer float with malt ice cream

rocky road terrine with homemade marshmallows, toasted pecans and bitter chocolate ganache

warm blueberry custard tart with blueberry sorbet and honey macerated blueberries

chilled banana foster parfait with banana nut cake, banana semifreddo and spiced rum caramel sauce

chocolate cobbler with vanilla bean chantilly

sorbet sampler of chocolate, pineapple, and Desserts.

Bonnie Blue Chevre (USA)

Gorgonzola (Italy)

Brillat-Savarin (France) & Tallegio (Italy)

served with toast points, fresh seasonal fruit & candied

farmer's market vegetable plate

roasted organic chicken with goat cheese, potato gnocchi, shiitake mushrooms and pea tendrils

cumin scented pork tenderloin with hominy and pickled turnip greens

sauteed veal sweetbreads with buckwheat mustard green crepes and ham hock

sauteed veal sweetbreads with buckwheat-mustard green crepes and ham hock

wood grilled organic salmon with horseradish mashed potatoes and apple-fennel salad

sauteed organic salmon with apple -fennel salad

veal cheek "blanquette de veau" with roasted red potatoes

bacon wrapped pork tenderloin with hominy and pickled turnip greens

sauteed flounder with cornbread bread pudding and louisiana crawfish

commeal crusted flounder with combread-crawfish stuffing and spiced red wine, tomato and crawfish broth

wood grilled lamb sirloin with potato, spring pea, mint and aioli

wood grilled colorado lamb leg with yukon potatoes, english peas, mint and aioli

sauteed gulf grouper with spring vegetable pirlau and lemon beurre blanc

wood grilled beef filet with smashed red potatoes and spring vegetable demi

wood grilled n.y. strip with potato puree asparagus and sauce bearnaise