t
7 on Fulton
Dinner Menu
Crab and Tomato Bisque 7
Endive Salad with Watercress, Dried Figs, Pears
and Creamy Blue Cheese Vinaigrette 8
Mixed Green Salad with Pecan Crusted Goat Cheese
and Creole Mustard Vinaigrette &
Mushroom Cannelloni with Shaved Parmesan
and Truffle Sauce 8
Grilled Gulf Shrimp with New Orleans Style
Barbecue Sauce and Grits Fries 9
Steamed Mussels with Spicy Bouillabaisse Broth,
Braised Fennel and Oven Roasted Tomatoes 8
Redfish with Shellfish and Chorizo Southern Style Paella
and Saffron Sauce 24
Grilled Niman Ranch Pork Chop, Green Beans, Tasso,
Louisiana Crawfish and Creole Mustard Sauce 24
Diver Scallops with Baby Artichokes, Mushrooms
and Celery Root Puree 23
Pan Seared Yellowtail Snapper with Potato-Leek Fondue
and Citrus-Butter Sauce 24
Grilled Angus New York Strip with Braised Beef Short Ribs, Potato Puree,
Oxtail and Mushroom Ravioli, and Bordelaise Sauce 27
Crispy Skin Duck Breast with Honey Glaze
and Dirty Rice of Duck Leg Confit 23
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7 on Fulton
Lunch Menu
Seafood Andouille Gumbo 7
Mixed Greens with Pecan Crusted Goat Cheese
and Creole Mustard Vinaigrette 6
Endive and Watercress Salad with Pears, Dried Figs,
and Creamy Blue Cheese Vinaigrette 7
Mushroom Cannelloni with Shaved Parmesan
and Truffle Sauce 7
Steamed Mussels with Spicy Bouillabaisse Broth,
Braised Fennel and Oven Roasted Tomatoes 7
Grilled Gulf Shrimp with New Orleans Barbecue Sauce
and Grits Fries 8
Baby Arugula Salad with Prosciutto, Dates, Almonds
and Balsamic Vinaigrette 13
Baby Spinach Salad with Crispy Oysters, Andouille Sausage
ad Spiced Nuts 13
Paneed Chicken Breast with Collard Greens
and Roasted Potatoes 14
Grilled Pork Loin with Green Beans, Tasso, Louisiana Crawfish
and Creole Mustard Sauce 16
Duck Leg·Confit with Dirty Rice and Honey Glaze 14
Grilled Angus Petite New Y Qrk Strip with Potato Puree,
Baby Zucchini, and Bordelaise Sauce 18
Gulf Fish with Shellfish and Chorizo Southern Style Paella
and Saffron Sauce 19
Grilled Salmon with Louisiana Crab, Fried Green Tomatoes
And Herbsaint Vinaigrette 17
Valentine's Day 2008
February 14, 2008
Crawfish and Gouda en Croute
Choupique Caviar
Creme Fraiche
Spinach Gnocchi
Fresh Crabmeat
Red Pepper Coulis
Amuse
Citrus-Basted Scallop
Poached Pear
Micro Greens
Chandon Brut
First Course
Rock Shrimp Capellini
Saffron-Basil Beurre Blanc
Lump Crab Salad
Endive, Watercress, Frisee
Shallot Vinaigrette
Domaine Chandon
2005 Carneros Chardonnay
Crispy Gulf Fish
Root Croustade
Spiced Red Cabbage Puree
Basil & Red Chile Oil
Pecan-Crusted Rack of Lamb
Israeli Couscous
Currant Reduction
Main Course
Domaine Chandon
2005 Pinot Noir
Dessert
Chocolate Meringue
Kahlua Creme Chantilly
Strawberry Champagne Terrine
Rose Petal Sorbet
Almond Apple Tart
Vanilla Bean Ice Cream
Chandon Rose
Filet Mignon
Tempura Shrimp
Creamed Spinach
Bordelaise
Hawaiian Snapper
T ruffled Polenta
Spiced Red Wine
$75 per person with Champagne
$60 per person without Champagne
Valentine's Menu served 6-l OPM- Reservation Required - 504-525.7 555
