December 4, 2012

• Bubba skinny

  Details on Bubba, Chris Diebel’s pop up restaurant coming in January to Hoyt Sherman Place with Scott Stroud as chef 

  
  FIRST COURSE choose one

  Shrimp & Grits: Anson Mills grits, white Maytag cheddar, smoked paprika

  Smoked Brisket- sweet potato hash, Maker’s Mark BBQ sauce

  Fried Green Tomatoes- herb oil, buttermilk dipping sauce, arugula

  Cocktail Pairing: Mint Julep

  SECOND COURSE choose one

  Gumbo- chicken, shrimp & Andouille sausage

  Butternut Squash Bisque – topped with torched marshmallow

  Bubba Salad- Poached pears, bacon, goat cheese, mixed greens, candied walnuts & sherry vinaigrette

  Cocktail Pairing: Texas Lemonade

  THIRD COURSE choose one

  Sweet Tea Braised Pork- collared greens, black eyed peas, braising jus

  Seafood Pirlau- Texas red beans and rice, blackened catfish, scallops, clams, and shrimp

  Chicken & Waffles- bacon waffles, buttermilk fried chicken, bourbon sweet potato puree & gravy

  Chile Rellano- sweet corn succotash stuffed poblano pepper and red eye gravy

  Cocktail Pairing: Prohibition Sweet Tea

  FOURTH COURSE choose one

  Peach Cobbler- Vanilla bean Gelato

  Brown Butter Financier Cake- Hazelnut Gelato

  Almond & White Chocolate Bread Pudding- Cherry Gelato

  Cocktail Pairing: Hot Buttered Rum

  LIVE MUSIC NIGHTLY!

  Seedlings Thurs, 1/10

  Thankful Dirt Fri, 1/11

  Zach Harper Sat, 1/12

  Four Course Dinner: $60/guest

  Four Course Dinner with Cocktail Pairings: $75/guest

  (includes tax and gratuity)

  • 5:00 pm
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