Bayhouse Menu

Gracious “Our Southern Roots Revealed”

Heirloom tomato pie

Short crust pastry, ricotta salata, Tomato water aspic

Crispy sweetbreads ~

Corn, pickled onion, country ham, molasses black pepper reduction

"South of Broad" Salad ~

Fried Green Tomatoes, Tomato jam, Garden Basil, Goat cheese

Butter Crunch Lettuce ~

Cornbread Croutons, Buttermilk dressing, shaved red onion

Roasted Beet Salad ~

Arugula, Fleur de Teche triple cream cheese, candied pecans

Roasted Bell and Evans Boneless Half Chicken ~

Cornbread Gnocchi, wilted greens, chicken jus, cranberry gastrique

Seared Sea Scallops ~

Fingerling potatoes, parsley-pancetta salad, white truffle vinaigrette

Pork and beans ~

Grilled tenderloin, braised pork belly, white bean puree, homemade apple butter

Southern Style Bouillabaisse ~

Yellow Pepper Fumet, cornbread crouton, red pepper rouille.

Oak Grilled Strip Steak ~

Fingerlings, cauliflower, cippolini, creamed watercress, House made steak sauce

Coastal “Our Passion”

She Crab Soup ~

Lump crab, sherry.

Crispy Fried Oysters ~

Bayou Remoulade

Romaine hearts ~

Balsamic emulsion, parmesan custard, white anchovy

Salmon trio ~

Salmon belly tartar, Smoked salmon cheesecake, salmon carpaccio

Bay House Salad ~

Mixed Baby Lettuce, Sweet Tea vinaigrette, lemon confit

Grilled Lock Duart Salmon ~

Griddled combread, zucchini ribbons, smoked salmon, buttermilk-lime vinaigrette

Coastal Pan Roast ~

Gulf Fish, Scallops, Tampa Devil Crab, creek shrimp hash, bacon-fig jam, port syrup

Seared Gulf Yellowtail Snapper ~

Lemon Glazed sweet potatoes, green zebra tomato jam

Pan Roasted Gulf grouper ~

Creek shrimp Hash, wilted spinach, smoked tomato vinaigrette

Surf and Turf ~

Grilled Gulf Shrimp, Braised beef short ribs, horseradish whipped potatoes, button mushrooms, burnt sugar demi

Lobster & Jonah Crab Pot Pie ~

Wild mushrooms, sweet corn, white truffle sauce. English pea puree & pastry crust

Americana “Proud Farms & Fields”

This is our favorite way to dine. Many small satisfying courses. Each exploring dynamic flavors and textures conjured up by Chef Andrew Hunter

Wianno Oyster
Pink Peppercorn mignonette,
Cucumber granita

Hearts of palm, Florida Pink shrimp, horseradish cream friache, beet syrup

Yankee cornbread, roasted wild mushrooms, arugula

Roasted Monk fish, praline bacon, ver jus, medjool dates

Petite filet mignon
Roasted shallot custard, peppere veal jus

Roasted golden pineapple
Aborio rice pudding, cardamom coulis

Farewell surprise

Wine pairing available.

Due to the timing and execution of this service participation by the whole table is required. Thank you.

Chef: Andrew Hunter
Sous Chef: Jamie Knapp