So, as some of you already know, Satsuma will commence dinner service this upcoming Thursday, October 27th. It has been something we have considered doing for a while now and with Chef Michael Costantini, we are finally making the leap. Here is the rundown:
Open Wednesday thru Saturday 6:30pm-10pm
Marinated Olives-Cinnamon, Fennel, Corriander, Orange, Chilli
Spiced Marcona Almonds- Smoked Paprika, Sea Salt, Olive Oil
Gougeres-Gruyere, Proscuitto, Tomato Jam
Bouquerones-Olive Oil, Parsley, Lemon, Garlic
Cheese Plate-Cow, Goat, Sheep with Crackers, Local Honey and Fruit
Antipasto Plate – Prosciutto, Salumi, Pickled Veg & Crostini, Fresh Ricotta, roasted Vegetables
Mezze Plate- Beet Tatziki, Muhamara, Feta, Pine Nuts, Parsley Dip, Hummus, Pita Chips
Zucchini Salad-Feta, Frisee, Preserved Lemon, Pistachios, Lemon Vin
Heirloom Salad Greens- Fine Herbs, Satsuma, Pecan, Goat Cheese
Beet and Crab Salad- Avocado, Preserved Orange, Buttermilk-Chive Dressing
Hanger Steak Salad- Mint, Cilantro, Basil, Pepper, Cucumber, Red Onion, Thai-Lime Dressing
Papa Popodoro-Creole Tomato, Ciabatta, Parmigiano
Garlicy Shrimp Alla Plancha- Romesco Sauce and Charred Lemons
Spaghetti Puttanesca- Green Olives, Garden Herbs, Tomato, Anchovy, Pangritata
Gnocchi- Brown Butter, Sage, Butternut Squash, Tuscan Kale, Amaretti Crumb
Roast Chicken-Polenta with Provolone, Briased Kale, Rosemary Butter
Crusted Gulf Flounder-Crispy Garlic, Roasted Fennel, Peppers, Broken Shallot Vinaigrette
Desserts will be forthcoming, but vegan tiramisu is a definite! Christina Balzabre, who is currently our main baker will be the pastry chef.
Still working on pricing, but rest assured, it will be reasonable. We will also be serving vegan friendly items!
We hope to see you this next weekend!