Ferneau unveils new summer menu | Rock Candy

Ferneau unveils new summer menu

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Beginning tonight, Donnie Ferneau's doing ahi tuna nachos, a Caprese salad, buttermilk fried chicken, shrimp and grits, rack of lamb on ratatouille and all sorts of other new dishes.

Check out the full menu after the jump.

Ferneau serves dinner 5 p.m. to 10 p.m. Tuesday through Saturday.
FIRST

Southern Fried Oysters with Grilled Jalapeno Vinaigrette 12

Ahi Poki Nachos- Cubed Ahi Tuna with Ponzu, Spicy Mayo, Cucumber Sunomono on Wonton Chips 15

Calamari with Blackened Tomato and Caper Aioli 14

Herbed Chickpea Hummus with Grilled Pita Bread 9

Escargot with Truffled Maytag Cream and Puff Pastry 13

Gouda Grilled Cheese with Smoked Salmon 13

Flatbread with Tomato, Feta, Olives, and Red Chili Flakes 9

Flatbread with Buffalo Chicken, Bleu Cheese, and Purple Onion 11

Crab Cake with Dijon Crème Fraiche and Red Pepper Coulis 14

Chilled Shrimp with Chili Cocktail Sauce 12

Ratatouille Bruschetta with Parmesan Cheese 9

Beef Satay with Peanut and Sweet Chili Sauce 13

THEN

Classic Caesar with Crostini 9

Warm Green Bean Salad with Cashews, Soy, Garlic, and Lime 8

Arkansas Mixed Green Salad with Balsamic Vinaigrette 7

Kiwi Mixed Green Salad with Apples, Humboldt Fog Goat Cheese, Red Onion, and
Sweet Chili Vinaigrette 11

Spinach Salad with Cheddar Cheese, Boiled Egg and Warm Bacon-Pecan Vinaigrette 10

Arugula Salad with Watermelon, Prosciutto, Feta Cheese, Candied Walnuts with Lemon-Basil Vinaigrette 12

Caprese Salad – Heirloom Tomatoes with Fresh Mozzarella, Balsamic Vinaigrette, and Mixed Greens 11

NEXT

Buttermilk Fried Chicken Breast on Sweet Potato Mash with Green Chili Cream 25

Red Wine Braised Short Ribs on Soft Polenta with Horseradish Crème Fraiche and Fried Onion 31

Prime Tenderloin of Beef on Yukon Gold Smashed Potatoes with Demi-Glace 6oz. 34 8oz. 36

Seared Salmon on Black Bean Quinoa with Roasted Garlic Vinaigrette and Roasted Corn Relish 30

Sake Grilled Ahi Tuna on Sticky Rice with Plum Barbeque and Cucumber Salad Market Price

Pork Tenderloin with Grilled Peach Barbeque and Jalapeno Slaw on Cheddar Smashed Potatoes 26

Turkey Meatballs with Rigatoni tossed in Spicy Charred Tomato Sauce 24

14 oz Rib-eye on Warm Broccoli and Cheddar Potato Salad with Roasted Poblano Demi Glace 36

Shrimp and Grits with Tasso, Green Onion, and Tomatoes finished with a shot of Buttermilk 29

Domestic Rack of Lamb on Ratatouille with Truffled Veal Reduction 45

Veal Chop Marsala with Smashed Potatoes 49

Sliced Flank Steak on Sautéed Spinach Salad with Garlic, Tomatoes, and Grilled Lemon 23

Executive Chef Donnie Ferneau Jr.
Line Chefs Mike, Miku, Drew, and Broccoli

Dinner: Tues-Sat 5-10
Late Night Menu: Thurs-Fri 10-1, Sat 10-12
Live Music: Thurs-Sat starts at 9

From the ArkTimes store

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