Spring Menu 2008

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. 

  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.