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4th & Swift's take on traditional comfort food is reflected in the menu by authentic ingredients interpreted with modern sensibilities. Chef Swift's farm-to-table menu features the freshest of ingredients from local and regional sources including those from all natural and sustainable farmers. The offerings from the kitchen change daily, weekly and seasonally based on the quality and availability of ingredients and seasonal tastes. Highlighting the current menu are favorites such as: Maryland Blue Crab Cake, Sald of Local Heirloom Tomatoes, Hazelnut Crusted Blue Ridge Trout, and 4th & Swift's signature “Three Little Pigs."
Starting April 7th we bring back our special
Dine at Dusk!!!
All guests seated between 5:30pm and 6:30pm
can enjoy a 3-Course meal for $35/person
based on dishes featured on our Spring Seasonal Menu.
Thursday, July 29th |
| MARKET MENU |
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| SMALL PLATES |
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LARGE PLATES |
| Cornmeal Fried Vermont Quail
Pan Roasted Local Figs, Prosciutto Di Parma, Cider Gastrique, Frisée
Harris Ranch Beef Tortellini
Asparagus Tips, Wild Mushroom Sauce, Ricotta Salata,
Quail Egg
Salad of Local Red and Yellow Beets
Snow White Cheddar, Arugula, Aged Sherry Vinaigrette
Pan Seared Veal Sweet Breads
Roasted Eggplant and Sweet Red Pepper, Charred Leeks, Chorizo, Red Wine-Coffee Jus
Heirloom Tomato Melon Gazpacho
Diver Scallop Ceviche, Whipped Crème Frâiche,
Melon Parisienne
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Wood Grilled Maple Leaf Farms Duck Breast
Spicy Red Lentils, Wilted Baby Spinach, Citrus Jus
Pan Roasted South Carolina Hog Snapper
Local Chinese Long Beans, Jasmine Rice, Beech Mushroom, Yuzu Butter
Strauss “Free-Raised” Veal Schnitzel
Fried Farm Egg, Roasted Oyster Mushroom, Local Field Peas, Lemon Parsley Brown Butter
Pan Seared Carolina Flounder
Preserved Lemon Risotto, Wilted Arugula, Saffron-Fennel Brodo
Pepper Crusted Wagyu Flank Steak
Smoked Potato Puree, Haricot Vert,Tobacco Onions,
Natural Jus |
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SIDES |
| Home Grown Veg of the Day
Local Chinese Long Beans
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Potato of the Day
Golden Potato Hash with Charred Leeks
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| SELECTION OF ARTISANAL CHEESES |
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ARTISANAL CURED MEATS
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Fiore Sardo – Italy – Sheep’s Milk
San Simón da Costa –Spain – Cow’s Milk
Snow White Cheddar– Carr Valley Creamery – LaValle, WI – Goat’s Milk
Valdeon – Spain – Cow & Goat’s Milk
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Saucisson – Busseto – Fresno, CA
Sopressata – Citterio – Milan, Italy
Coppa – La Quercia – Norwalk, Iowa
Prosciutto “Gran Riserva” – Greci & Folzani – Parma, Italy
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*Menu is set after 4pm each day, so give us a call to find out what's on the menu tonight |
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Summer 2010 SEASONAL MENU |
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| SMALL PLATES |
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LARGE PLATES |
| Summer Sweet Corn Soup
Lump Crab, Old Bay, Chives, Crème Fraîche
Creamy Carnaroli Risotto
Summer Squash, Legumes, Parsley, Ricotta Salata
Maryland Blue Crab Cake
Red and Yellow Cherry Tomato Salad, Pickled Okra Remoulade
Mushroom Crusted Lamb Tenderloin
Carnaroli Purée, Rosemary, Summer Radishes, Watercress
Salad of Local Heirloom Tomatoes
Goats Milk Feta, Basil, Saba Dressing, Red Salt, Arbequina Oil
Tybee Island Shrimp Ceviche
House Made Saltines, Cucumber, Avocado, Chile Sorbet
Seared Diver Scallops
Sweet Corn Coulis, Succotash, Piquillo Peppers, Pea Tendrils
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Wood Grilled Atlantic Dorado
Cucumber and Tomato Panzanella, White Gazpacho Sauce, Lemon Oil
Hazelnut Crusted Blue Ridge Trout
Toasted Cous Cous and Sweet Pea Ragout,
Citrus-Mint Brown Butter
“Three Little Pigs”
Berkshire Pork Loin, Belly & House Made Sausage,
Macaroni & Cheese
Pan Roasted Carolina “Poulet Rouge”
Roasted Asparagus, Lemon Confit, Pommes Macaire,
Porcini Mustard
Wood Grilled Grass Fed “Bistro Steak”
Chili Salsa Verde, Vidalia Rings, Radishes
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Summer Greens
Summer Pea Ravioli
Artichokes, Marinated Grape Tomatoes, Caciocavallo Cheese, Sicilian Olives
Seasonal Farm Vegetable Assortment
Simply Prepared, Choice of Four Sides
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SIDES |
| Mac n Cheese
Seasonal Legumes
Hand Cut Fries
Fennel Salad
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Watercress, Radish, and Cherry Tomato
Sautéed Asparagus
Braised Artichokes
Vidalia Rings
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*Menu is subject to change due to availability of seasonal ingredients.
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