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Spring Menu 2008
Appetizers
S t u f
f e d T o m a t o e s
Fresh
Roma Tomatoes Stuffed with Bread Crumbs and
Freshly Grated Parmesan Cheese finished with
Basil Oil 8.
S
t u f f e d M u s h r o o m s
Fresh Mushroom Caps stuffed with Buckhead
Angus Beef Tenderloin
and Aged Swiss Cheese oven roasted in a Red
Wine Demi-Glace 8.
L
o b s t e r C a k e s
Lobster, Whitefish, Crab and Seasoned
Breadcrumbs oven roasted with Remoulade 10.
B
a c o n W r a p p e d S c a l l o p s
Fresh Sea Scallops wrapped in Apple Smoked
Bacon oven roasted
and finished with a Smokey Honey Glaze 11.
S
h r i m p S t u f f e d B r i e
Danish Brie stuffed with Lightly Blackened
Gulf Shrimp and baked with a
Cream Sherry and served with Crostini 12.
E s c a r g o t
French Helix Farm Raised Escargot in a White
Wine Garlic Sauce
topped with a fresh pastry 12.
S t u f f e d S h r i m p
Baby Black Tiger Shrimp stuffed with
Lobster, Swiss Cheese, and
Bread Crumbs topped with hollandaise 14.
C r a b m e a t B r e n n e
r
Lump Crab. Artichokes, Garlic, Yellow Onion,
and
White Cheddar Cheese served with Croustini
14.
Salads
V i n a
i g r e t t e S a l a d
Fresh Greens with Sliced Mushrooms, Mandarin
Orange Slices and Red Onion
topped with Freshly Grated Parmesan Cheese,
Candied Pecans and Croutons 7.
R
o q u e f o r t S a l a d
Fresh Greens with Sliced Mushrooms tossed in
Fresh Roquefort Dressing with Toasted
Almonds and Croutons 7.
G
r i l l e d E g g p l a n t C a p r e s
e S a l a d
Fresh Eggplant Grilled, stacked Napoleonic
Style with Fresh Sliced Mozzarella,
Sliced Roma Tomatoes drizzled with Pepper
and Olive Oil 9.
D u n g e n e s s C r a b
S a l a d
Fresh Lump Crab and Avocado with Citrus and
Parsley Oil 12.
Soups
O n i o n S o u p G r a t
i n e e
7
S o u p d u J o u r
Market Price
Entrees
S t u f
f e d P o r t o b e l l o
Portobello Mushroom stuffed with Fresh
Artichoke Hearts, Roasted Red Peppers and
Fresh Mozzarella Cheese, drizzled with Herb
Aioli and served over Matignon 19.
C h i c
k e n a n d D u m p l i n g s
Grilled Free Range Chicken with Yukon Gold
and Sweet Potato Gnocchi
in an Herb Cream Sauce and Grilled
Asparagus 21.
P o r k
T e n d e r l o i
n Pan
Seared Pork Tenderloin Medallions under a
Caperberry Hollandaise around our
Truffle Potato Soufflé served with Grilled
Asparagus 24.
M o l a
s s e s S a l m o n
Fresh Atlantic Salmon grilled and served
over Stone Ground Gouda Grits,
and finished with a Molasses Brown Butter
with Grilled Aparagus 25.
S h r
i m p a n d S w e e t P o t a t o e s
Chargrilled Black Tiger Shrimp encircling
Sweet Potatoes finished with a
Sweet Chile and Grand Marnier Glaze served
with Grilled Asparagus
26.
D
u c k a l ’ O r a n g e
Sliced Duck Breast topped with an Orange
Glaze served aside
Mandarin Orange Slices around our Truffle
Potato Soufflé and with a Long Bean Salad
27.
G r i l
l e d R i b e y e
Sixteen Ounces of Grilled Angus Ribeye with
Natural au Jus served aside our
Truffle Potato Soufflé and Grilled
Asparagus 28.
F i l e
t o f G r o u p e r w i t h S e a r
e d S e a S c a l l o p s
Fresh Grouper Filet with a Lobster Sherry
Cream Sauce over Stone Ground Gouda Grits
paired with Seared Scallops topped with
Lumpfish Caviar and Grilled Asparagus 29.
T u n
a A u P o i v r e
Sashimi Grade Bluefin Tuna delicately seared
in Dijon and Black Pepper
served with our Stone Ground Gouda Grits and
Grilled Asparagus 29.
F i l e
t M i g n o n
Eight ounces of Center Cut Filet Mignon slow
grilled to perfection and topped
with Fried Leek Straws all served over
Truffle Potato Soufflé and Grilled
Asparagus 32.
N e w
Z e a l a n d L a m b C h o p s
New Zealand Rack of Lamb Rubbed with charred
spices and a Mint Demi Glace
atop Truffle Potato Soufflé with Grilled
Asparagus 34.
Additional Sides and Sauces
Red Wine Demi-Glace Sauce 3.
Grilled Fresh Asparagus 3.
Gourmet Mint Jelly (with Lamb)
2. Fresh Long Bean Salad 3.
Creamed Spinach 3.
Truffle Potato Soufflé 4.
Smoked Gouda Grits 3
Roasted Vegetables 3.
In
House Daily Dessert Menu is Available from
your Server.
Kozy’s hosts a number of special
events (such as our renowned Chef’s Playgrounds)
each month featuring the techniques and talents of our award winning
staff.
Ask your server or the hostess about dates and availability of our next
event or visit kozysrestaurant.com.
-A gratuity will be added to parties of six or more.
- No separate checks please.
Vegetarian Dishes can be
prepared by our Chef upon request.
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