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Valentines Day 2015

by jess.tuten on February 14, 2013

bb’s Valentine’s Day 2015

 

tonight’s cheese selection:

medjool dates, dried apricots, candied walnuts, local honeycomb and toasted baguette

 

a) miticana de cabra~ spain ~ soft ripened goat cheese, aged 21 days, buttery, creamy and mild

b) cherokee rose~ usa ~ raw grassfed cows milk, washed rind, soft and creamy, tangy finish

c) elberton blue ~ usa ~ cows milk, dense, fudgy, soft and creamy

d) georgia gold ~ usa ~ clothbound cheddar cheese, raw grassfed cows milk, bright citric flavors, creamy texture, buttery and malty finish

 

1 cheese $9 ~ 2 cheeses $14 ~ 3 cheeses $18 ~ 4 cheeses $21

 

appetizers for two:

 

oysters on the rocks

horseradish “caviar” & blood orange mignonette

½ dozen-12.

full dozen-23.

 

“pastrami on rye”

pastrami seasoned snake river farms wagyu sirloin carpaccio

with capers, cornichon, chopped egg, rye croutons, & micro arugula

14.

 

chicken and waffles

buttermilk fried springer mt. chicken livers with waffle bits,

maple-bacon marmalade, & baby spinach

12.

 

escargot

with winter vegetable puree, fresh herbs, & red wine marrow sauce

14.

 

odd couple: octopus & porkbelly

confit potato risotto, chorizo chimichurri, & watermelon radishes

13.

 

oxtail raviolis

sweet potato-marscapone puree, red onion marmalade, crispy

carrot chips

12.

 

soup and side salads:

 

cream of lobster and cauliflower soups

with torn croutons, truffle oil and beet chips

12.

 

heartbreak for one

roasted & puree baby beets, goat cheese panna cotta,

twinn bridges heirloom radishes, blackberry

vinaigrette

10.

 

bb’s pho

bamboo rice, quail egg, waygu sirloin, shrimp cracker, & sweet beef

consumme

12.

 

berry and chocolate salad

veggie confetti farms petite greens with fresh berries, chocolate goat cheese, honey viniagrette, & cornbread croutons

10.

 

 

 

entrees:

 

fried chicken “sushi”

buttermilk fried chicken with shrimp & grits, smokey collard greens,

and sweet yuzu glaze

27.

 

wine pairing ~ chenin blanc ~ vigneau-chevreau “cuvee silex” vouvray, fr ’13 gls 1050

 

 

flat iron pork char sui

asian bbq style pork flat iron with green tea noodles, crispy garlic and bacon dashi

27.

 

wine pairing ~ brut ~ francois montand “blanc de blancs” france gls 5

 

 

slow braised beef short rib

with vegatable israeli cous-cous, baby winter vegetables, and sauce verde

29.

wine pairing ~ malbec ~ writer’s block by steel, lake county ‘11 ’ gls 850

 

 

smoked potato and vegetable cannelloni

baked cannelloni pasta stuffed with smoked chedder whipped potatoes, roasted vegetable stew and basil pistou

26.

 

wine pairing ~ pinot noir ~ willamette valley, oregon ’12 gls 11

 

 

pan seared diver scallops

pan seared jumbo diver scallops, parisian gnocchi, smoked fingerling

potatoes, salsify puree & chips, & vanilla balsalmic reduction

31.

wine pairing ~ sauvignon blanc ~ roland tissier et fils “sancerre” fr ’13’ gls 10

 

 

prosciutto wrapped halibut

red himalayan rice, saffron cream, edamame, p.e.i. mussels, &

sapelo island clams

35.

 

wine pairing ~ rose ~ commanderie de la bargemone, provence ‘13 gls 950

 

 

valentines entree for two

 

chateaubriand

center cut of beef tenderloin with a roasted mushroom

medley, irish-butter mashed potatoes, caramelized cipollini onions,

and a green peppercorn demiglace

69.

 

 

wine pairing ~ bordeaux blend ~ robert mondavi “BDX” oakville ‘11’ gls 20

 

 

 

 

 

 

 

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