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Chef Matt Carters Montis Menu Starters Crispy Crab Cakes, Spicy Aji Rocotto Slaw, Smoked Tomato and Crispy Corn “UN�Chopped Salad, Iceberg, Sherry Black Pepper Vinaigrette Double Smoked Bacon, Avocado, Roasted Campari Tomato Smoked Salmon Salad, Granny Smith Apple, Spinach, Arugula Red Onion and a Horseradish, Lemon, Creme Fraiche Main Course Whole Roast Thyme Smoked Veal Chop, Double Tarragon Bearnaise Cabernet Braised Short Ribs, Bone Marrow and Parsley Filet Mignon, Oaxacan Pasilla Glazed Onions and Bacon Sides Zinc Mac and Cheese, Smoked French Ham Creamed Spinach and Artichoke, Roasted Red Peppers, Crispy Onions Charred Poblano Tennessee Grits Dessert Rum Raisin Bread Pudding, Butter Scotch Ice Cream Warm Espresso Chocolate Gateau, Caramelized Banana, Brandied Cherries


chef matt carters michael montis menu