Hot And Hot Fish Club - Birmingham, AL

Basil butter.

Arugula, fennel, fried capers and preserved lemon.

Each. Grande Batture, AL.

Honeycrisp apples, marcona almonds and creamy herb dressing.

Braised rabbit and pork shoulder, blue oyster mushrooms, Swiss chard and Parmesan.

Oyster mushroom sauce, baby carrots and stewed rapini.

House pickled okra and seasonal accoutrements.

Caraway cracker, whole grain mustard, horseradish cream and avocado puree.

Lump crab meat, carolina gold rice, lustau sherry and chives.

Shrimp, crawfish, paddlefish caviar, Ireland farms baby arugula and lemon vinaigrette.

Ireland farms arugula and Dijon vinaigrette.

Roasted red skin potatoes, grilled rapini and poached egg.

Parsnip puree, collard greens and rich jus.

Spicy aioli, saffron broth and grilled ciabatta.

Seafood risotto with blue crab, crawfish, shrimp and Habersham farms asparagus.

Barley risotto, heirloom cauliflower and Ireland farms arugula pesto.

Mcewen and sons grits, gulf shrimp, country ham and ver jus.

Roasted sunchokes, sweet potatoes, chestnuts, oyster mushrooms and Dijon sauce.

Celery root purée, kohlrabi, Ireland farms baby turnips, shiitake mushrooms and satsuma reduction.

Creme anglaise and whipped cream.

Caramel sauce and bourbon ice cream.

White chocolate sauce and raspberry coulis.

Cream cheese icing and pecan ice cream.