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New Years Eve 2014

by jess.tuten on February 14, 2013


New Year’s Eve 2014

only available menu


for the table


daily cheese selection

ask your server for tonights cheese selection


steak tartare white truffle powder, quail egg, and dijion aioli



hand picked north atlantic oysters on the halfshell

horseradish vodka cocktail sauce and housemade grapefruit soda granita

½ dozen-12

full dozen-21


pan roasted sapello island clams

with sweet corn sauce, andouille sausage, chicken craklins, stewed peppers and fresh herbs



soups and salads



shrimp bisque

sous vide shrimp disc and saffron cavier



deconstructed braised shortrib onion soup

melted gruyer and crispy fried onion rings



chef style caeser

colorful romaine with truffle waffle fries, crispy parmesan brittle

potato puree and caeser butter



“winters garden”

roasted beet medley, delicata squash, compressed apples, goats milk ricotta,

roof-top herbs and smoked honey vinaigrette



first course


grilled blackened octopus

spanish chorizo, frisee salad, and black garlic puree


chardonnay ~ franciscan, napa ’12 800


coffee cured duck breast

with parsnip tortellini, acorn squash relish, and mayhaw cream


verdejo ~ raia, spain ’10 600


shrimp and grits

grilled jumbo prawns with crispy grit sticks, red pepper jam, oven roasted cherry tomatoes and crispy proscuitto


grenache blanc/ roussanne ~ perrin, cotes du rhone ’11 600



Yellowtail carpaccio

with sea urchin roe and a veriety of caviar, italian evoo and sakura greens


sauvignon blanc ~ atalon, napa ’12 700



dinner entrees


crusted rack of lamb

roasted grape relish, fig balsalmic, and watercress puree


sauvignon blanc ~ kim crawford, marlborough ’10 750

riesling ~ hogue“late harvest”, columbia valley ’12 600



meat and potatoes”

snake river farms kobe new york strip, potato pave, confit cauliflower

florets, roasted pearl onions,


malbec ~ writer’s block by steel, lake county 800

cabernet ~ cabernet ~ william hill, central coast ’11 600



housemade butternut squash lasagna

crumbled goat cheese, spiced pecans, caramelized onions,

baby spinach, yellow squash, and crispy sage


pinot noir ~ steele, santa barbara ’09 1000

chardonnay ~ landmark “overlook” sonoma ’11 900



the whole hog

a pork trio of confit kurabuta pork belly, prime all-natural pork tenderloin and house smoked

st. louis ribs with three preperations and sauces


shiraz/ viognier ~ terlato chapoutier, australia ’11 700

malbec ~ las acequias, mendoza ‘10 650



atlantic halibut

black truffle, quail egg gnocchi, butter poached maine lobster

and housemade roman bacon


white blend ~ conundrum, california ’11 700

pinot gris ~ joel gott, willamette valley ’12 700



“ smoked tuna” & scallop

cold smoked tuna with spicy crawfish mousse

pan roasted scallop with oxtail sugo, salsify puree and house-cured duck proscuto


chardonnay ~ franciscan, napa ‘ 12 800

chardonnay ~ landmark “overlook” sonoma ’11 900



bb’s will be open:

New Years Eve 11am-Midnight

Dinner Specials-5pm


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