Traditional recipes

Kale and Smoked Bacon Salad with Zinfandel Vinaigrette

Kale and Smoked Bacon Salad with Zinfandel Vinaigrette

Ingredients

  • 6 tablespoons Zinfandel vinegar or other red wine vinegar
  • 1/2 cup chopped shallots (about 2 large)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons coarse kosher salt plus additional (for seasoning)
  • 4 bunches kale, center stems removed, leaves torn into large pieces

Recipe Preparation

  • Combine vinegar, shallots, and mustard in medium bowl. Gradually whisk in oil. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

  • Cook bacon in large skillet over medium-high heat until crisp; transfer to paper towels. Reserve skillet with drippings.

  • Fill large bowl with ice water. Bring large pot of water to boil; add 2 tablespoons coarse salt. Add all of kale and cook 2 minutes. Drain; transfer kale to ice water and let cool until cold, about 1 minute. Drain kale. Working in batches, spin drained kale in salad spinner to remove additional water. Place kale in large bowl. Crumble bacon into 1/2-inch pieces and add to kale.

  • Rewarm drippings in skillet. Whisk 2 tablespoons drippings into vinaigrette (reserve remaining drippings for another use). Season vinaigrette with coarse salt and pepper. Toss salad with vinaigrette.

Recipe by Melissa McClure,Photos by Ture Lillegraven

Nutritional Content

One serving contains: Calories (kcal) 121.7 %Calories from Fat 79.3 Fat (g) 10.7 Saturated Fat (g) 2.8 Cholesterol (mg) 12.3 Carbohydrates (g) 2.5 Dietary Fiber (g) 0.6 Total Sugars (g) 0.2 Net Carbs (g) 2.0 Protein (g) 3.9 Sodium (mg) 438.6Reviews Section

FAJITASserves 4 to 6 ($35 chicken/$40 steak)
Chicken OR Steak
Onion, sliced bell peppers and diced tomato
Bag of tortilla chips
Pico and salsa – house made
Sour cream / Jalapeños
Shredded house cheese blend
Shredded romaine lettuce
12 tortillas

BRISKET MAC N CHEESE serves 4 to 6 ($36)
Burnt end brisket, BBQ sauce, noodles tossed in pepper jack cheese
B&H salad with your choice of dressing

BBQ PORK STEAKS & CAJUN PASTAserves 4 to 6 ($50)
Three 24-ounce pork steaks
Brown sugar BBQ
Creamy Cajun pasta
B&H salad with your choice of dressing

STEAK SKEWERS serves 4 to 6 ($50)
Six 5-ounce tenderloin skewers topped with garlic butter
Blue cheese sauce
Garlic mashed potatoes
Fresh grilled seasonal vegetables
B&H salad with your choice of dressing

PIZZA PARTYserves 4 to 8 ($30)
Two signature 12-inch Bakers & Hale pizzas of your choice
Garlic cheese bread
B&H salad and your choice of dressing

FRIED CHICKEN serves 4 to 6 ($34)
8 pieces of golden fried fried
Garlic mashed potatoes with chicken thyme gravy
Fresh grilled seasonal vegetables
B&H salad with your choice of dressing

CHICKEN STRIPS serves 4 to 6 ($35)
16 fried chicken strips with house breading
Macaroni with house made cheese sauce
B&H salad with your choice of dressing

CHICKEN PARMESAN serves 4-6 ($40)
Breaded chicken with Parmesan cheese, mozzarella, and marinara sauce
Pasta with extra virgin olive oil, garlic, and butter
B&H salad with your choice of dressing
Bread

CAJUN CHICKEN PASTA serves 4-6 ($35)
Creamy Cajun sauce pasta
Chicken
Andouille sausage
Roasted onions & peppers
B&H salad with your choice of dressing
Bread

BBQ CHICKEN serves 4-6 ($34)
8 pieces of BBQ chicken
Mac & cheese
Grilled zucchini
B&H salad with your choice of dressing

CHEESE TORTELLINI ALLA PANNA serves 4-6 ($36)
Cheese tortellini with prosciutto, peas & wild mushrooms in a creamy garlic butter sauce
Topped with parmesan cheese and fresh herbs
Garlic cheese bread
B&H salad with your choice of dressing

Note: The B&H Salad is made with chopped romaine lettuce and our house blend cheese (white cheddar and pepper jack). Dressings include: Ranch, Caesar or Chardonnay vinaigrette.


Starters To Share

$14.89 Shrimp Cocktail (Available in Arizona) Gluten-Free

Eight large shrimp served with jalapeño and cocktail dipping sauces

$13.89 AZ Egg Rolls

Traditional egg rolls filled with spicy grilled chicken, corn, black beans and jack cheese. With jalapeño dipping sauce and oven roasted salsa

$13.39 Four Cheese Spinach & Artichoke Dip

With chopped artichokes and spinach. Served with warm tortilla chips and oven roasted salsa

$14.39 Sesame Crusted Ahi Tuna*

Sushi grade ahi tuna seared rare and served over a bed of red pepper and mango slaw with citrus soy dressing

$8.89 Chips & Salsa

Warm tortilla chips and oven roasted salsa

$12.89 Fresh Guacamole

Fresh avocado, tomato, red onion and cilantro. Served with warm tortilla chips and oven roasted salsa

$7.89 Tomato Gin Soup (House Specialty) Gluten-Free

Fire roasted tomatoes, cream, mushrooms and smoked bacon. Made with London Dry Gin (Must be 21 to enjoy)

$7.89 Rotisserie Chicken Tortilla Soup

Roasted chiles, tomatoes, onion and corn tortillas. Served with roasted chicken, jack and queso fresco cheese and avocado

$13.39 Grilled Artichokes

Fresh from CA. Parmesan dusted and served with aioli sauce


Potato Pancake with Scallions

Featured Champagne: Blanc de Blanc

Perrier-Jouet, Epernay, France, NV

house smoked pineapple (3 hours give or take), Russian Standard Vodka, lime, bitters & fever-tree ginger beer.

ah sweet sundays - we love them - just like you will. Grey Goose Vodka, Smoked Tomato Juice, Spicy Kimchee, Wasabi and a Smattering of Garnishes

you like stuff in a big glass? us too - strawberry jasmine infused Brugal Rum, Sōtō Sake, grapefruit, rosé wine with chinese bitters

fresh squeezed OJ, or peach nectar


The feta melts into the juices of the blistered cherry tomatoes and olive oil after browning and melting in the oven, and the lemony tangy bite you commonly find in feta makes this dish less rich than most cheese-based pastas, meaning you can eat even more. And who doesn’t love seconds?

Usually battered and fried, chiles rellenos are grilled here instead. Stephanie Spencer, a former Sunset Test Kitchen manager, uses bread crumbs to deliver crunch (rather than a fried coating) and throws in spicy chorizo to bump up the flavor.


Recipes

Melon is so refreshing and the flavors of peppery arugula pair well with the crispy prosciutto.

Avocado Toasts with Arugula Pesto and Crisp Cucumber

This is an easy Saturday lunch or brunch sandwich. Here's a hint: you can easily turn these into crostini by toasting a baguette thinly sliced and downsizing the portions-a pleasing party platter!

Avocado-Orange Salad with Romaine and Lime-Cumin Dressing

Baked Goat Cheese with Warm Red Cabbage

This Baked Goat Cheese with Warm Red Cabbage is a winter-time take in this version usually seen on top of fresh greens. I included it with permission from Janet Fletcher of my favorite cheese newsletter Planet Cheese.

Bay Shrimp Salad (or Sandwich)

This is an easy and delicious recipe for spring and summer meals. From Michele Anna Jordan who is author of the new “Good Cook’s” series. Email her at [email protected] com and visit her blog at pantry.blogs.pressdemocrat.com.

Beef Barley Soup with Lemon

This soup has lots of layers of flavor with a kick of spice and tart lemon.

Best Barley Soup with Sausage

Tasting Room Manager Gary Gross developed this recipe-a winner paired with our Zinfandel.

Blue Cheese, Tomato & Bacon Salad

Gary Gross, our Tasting Room Supervisor, contributed this delicious recipe.

Braised Fennel & Celery

Two great vegetables in a delicious side dish. By Michele Anna Jordan pantry.blogs.pressdemocrat.com

Bread & Mushroom Soup

This is a great take on mushroom soup with the added addition of bread to thicken the texture. From one of our favorite Sonoma County chefs Michele Anna Jordan.

Butternut Squash and Leek Soup with Gruyere Pesto Toasts

Butternut Squash is one of the most flavorful wintertime squash and paired with Leek and Gruyere Toasts makes this extra special. By Sara Moulton

Butternut Squash Soup by Chef Tomm

For more recipes by Chef Tomm go to: www.cheftomm.com

Butternut Squash, Green Olive, Kale and White Bean Stew

A vegetarian stew with some great components, from a favorite source: epicurious.com

Caeser Salad with Rock Shrimp

Cauliflower Custard

With some rich flavors of ginger and turmeric blended with cream this recipe from Chef Michele Anna Jordan makes it a perfect pairing with our Chardonnay.

Charred Cauliflower With Anchovies, Capers and Olives

A tasty combination of flavors makes this a great main dish or side dish-serve with grilled fish or chicken if you wish.

Chicken & Rice Soup with Ginger and Turmeric

The cure for the common winter blahs this soup is so good for you. Stir up a pot on Sunday and you'll be happy to have the leftovers.

Chicken Tortilla Soup

An easy, healthy version of this soup.

Chilled Zucchini Soup

Zucchini recipes are good to have in your back pocket especially during the summer. And this is a chilled soup-perfect for hot days. A recipe by Whitney Otawka, Southern Living Website.

Chilled Zucchini Soup with Julienne Zucchini and Turmeric Creme Fraiche

Perfect for the waning summer days and the fall (or anytime you have extra zucchini) this recipe has wonderful flavors and texture.

Classic Argentine Chimichurri

Michele Anna Jordan, Sonoma County chef, cookbook author and resident, focused on parsley for spring recipes in The Press Democrat. More here:

Classic French Onion Soup

This recipe is rich with onions and flavor-top with your favorite cheese but our is Gruyere.

Couscous Salad

Couscous plain and simple with fresh herbs and good veggies!

Couscous Salad with Eggplant, Zucchini, Tomatoes & Chickpeas

This recipe was developed by Michele Anna Jordan, writer for the Food & Wine column in the Press Democrat, specifically for our Bushnell Vineyard Zinfandel.

Creamless Creamy Tomato Soup

No cream in this soup? It doesn't need it! So flavorful and rich-add a bit of brandy if you are feeling adventurous.

Creamy Corn Soup with Roasted Red Peppers

Escarole & Comté Salad with Walnuts

This comes from Janet Fletcher's e-newsletter, a great cheese resource!

The recipe is adapted from The Cheese Course by Janet Fletcher (Chronicle Books). Janet writes the weekly e-mail newsletter Planet Cheese (www.janetfletcher.com).

Farro Salad

Move over rice pilaf--here is a flavorful side dish that you could make entirely vegetarian by using vegetable broth instead of chicken broth.

Fettuccine and White Bean Soup

This soup comes together nicely with some salty prosciutto accenting the beans and pasta.

Flaky Cheddar Chive Scones

This pairs with the Turnip and Turnip Greens Soup by the same author who is Janet Fletcher. She writes a great cheese-focused newsletter called Planet Cheese and her cookbooks can be found at www.janetfletcher.com

Focaccia Bread Pudding with Mushrooms & Goat Cheese

A great side dish for winter and fall menus this combines the texture of focaccia with earthy mushrooms and goat cheese for tang.

French Onion Soup

Who knew our Three Vineyards Cabernet Sauvignon would be paired by chef Michele Anna Jordan with this delicious soup. Give it a try-the brandy makes it extra special-and you know which wine goes with it! [email protected]

Friends.red Poached Pear Salad

Julie was in Boston in September and presented wines at Wines & More in Wareham. Chef Joshua Litvinoff made this delicious salad to go with our line up of wines. We all agreed he outdid himself on the flavor components!

Fruit Salad with Balsamic and Red Wine Reduction

A grown-up version of fruit salad

Garlic Prawns with Warm Cucumber and Ginger Salad

Spring brings lighter fare and this recipe is perfect-a touch of spice to lift the flavors and cool cucumbers over greens. From Discover California Wines.

Garlicky Brussels Sprout Salad With Apples, Walnuts and Parmesan

A different presentation of Brussels Sprouts, in a salad, is refreshing and delicious! by Alison Roman, New York Times.

Green Chile Chowder

Another tasty dish from local chef Michele Anna Jordan who is author of the new "Good Cook’s" series. Email her at [email protected] com and visit her blog at pantry.blogs.pressdemocrat.com.

Green Salad with Dijon Vinaigrette

A simple side salad with lots of flavor usually lets the main dish shine. And this salad goes well with our Chardonnay!

Grilled Eggplant and Tomato Salad with Parsley Parmesan Vinaigrette

The 'Barney' of the vegetable family eggplant is always abundant-make this to pair with grilled chicken or pork.

Grilled Watermelon Salad with Balsamic Vinaigrette

Here's a sweet-savory salad with grilled watermelon, something different for your table.

Herby Barley Salad with Butter Braised Mushroom

Earthy, buttery and lots of fresh herbs make this side dish truly appealing.

Kitchen Sink Slaw

If you have preferences make the changes-this is an easy way to use up what's in your veggie drawer!

Lemon Pesto Chicken Salad

Zingy picnic salad makes fast, healthy picnic lunch

Lentil Salad with Roasted Vegetables

For vegetarians or those Meatless Mondays, here is a great recipe with lots of flavor and color.

Lentil Soup with Sausage

We recently took a cruise and they handed out some recipes from their kitchen. This is a flavorful soup which you can choose any type of sausage to enhance the flavor.

Mac & Cheese with Fresh Peas, Cauliflower and Toasted Garlic Breadcrumbs

A tasty recipe from Discover CA Wines-a great way to change up the Mac and Cheese game.

Macaroni and Cheese with Tomatoes, Bacon & Fontina

A tasty offering from local chef Michele Anna Jordan that pairs the Mac & Cheese tradition with a flavorful Fontina as well as bacon.

Marinated White Bean Salad

An easy and delicious summer salad.

Mathilde's Tomato Tart

Barb Carriger, a friend from Minnesota, sent me this recipe using those delicious tomatoes from our summer gardens. Originally from Smitten Kitchen https://smittenkitchen.com/

Mediterranean Couscous Salad

Couscous is one of the fastest ways to prepare grains for a salad and this one features salty feta and tasty chickpeas.

Mexican Rice

by Rick Bayless, Frontera Grill.
Chef Bayless says, “Okay, everyone asks me about rice. Seems simple, but it can be tricky. Here I have simplified one of my favorite recipes:”

Mexican Tortilla Chicken Soup

This is our go-to wintertime soup-I found this delicious version by Katie Workman in our local paper.

Minestrone

A favorite any time of the year.

Orzo Pasta Salad

A delicious mixture and layers of flavor make this a great anytime pasta salad.

Oven-Roasted Chestnuts with Onion and Bacon

We love chestnuts-they just say holiday meals when included on the table! By Michele Anna Jordan pantry.blogs.pressdemocrat.com

Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary

A great combination of flavors. Perfect cold weather fare.

Panzanella Caprese

A bread salad using those tasty tomatoes and a kick of capers.

Pasta Salad with Broccoli and Olives

Pasta Salad with Walnut Pesto, Tomatoes and Snap Peas

A refreshing pasta salad combination from Tasting Table's Test Kitchen. tastingtable.com

Portobello and Parmigiana Salad

I made this salad for a wine dinner and paired with our Pinot Noir-a nice match.

Quick Tuscan Bean Soup

Red Cabbage and Warm Spinach Salad

A great salad for a cold evening. From Gourmet/epicurious.com

Red Wine Risotto

From one of our favorite wine country chefs Michele Anna Jordan who is the author of more than twenty books, including Vinaigrettes & Other Dressings, More Than Meatballs and the upcoming Good Cook's Book series. Find her at saladdresser.com and follow her @saladdresser.

Rice with Chickpeas, Lemon and a Bouquet of Herbs

In this recipe, by local chef Michele Anna Jordan, she brings together a touch of sweetness for a side dish with both carrots and the maple syrup-just a touch to bring out the umami of roasting the veggie along with the deep flavor of bacon.

Roasted Butternut Squash and Fennel Soup with Fried Sage

Lots of flavor with the fennel and sage complementing the sweetness of the squash. From Discover California Wines.

Roasted Butternut Squash Soup with Smoked Chicken and Chives

So simple, and so delicious.

Roasted Carrot & Potato Salad

A delicious recipe from Ken Rochioli of KR Catering Healdsburg CA

Roasted Carrot Soup with Toasted Coconut

A yummy soup with layers of flavor from the roasted carrots and the unusual topping of toasted coconut. By local chef Michele Anna Jordan

Roasted Carrots with Warm Bacon Maple Vinaigrette

Here you have the best blend of flavors and textures and it’s easy to make it vegetarian. There are many layers of flavor from the literal bouquet of herbs including spearmint, tarragon and rosemary. These herby flavors and touch of lemon pair nicely with our Sauvignon Blanc.

Rustic Potato Soup

Kielbasa is the star of the soup along with the potatoes-a tummy warming tasty soup!

Sautéed Mushrooms Over Parsnip, Celery Root, & Potato Purée

This trio of root vegetables with sautéed mushrooms over the top says autumn is here. by local Sonoma County chef Michele Anna Jordan

Scallop and Bacon Chowder

Another great recipe from Michele Anna Jordan who can be found here

Shaved Asparagus Salad with Ricotta

Asparagus shaved in this salad is a unique way to serve it and along with artisan ricotta this is spring in a bowl! From Chef Julie Logue-Riordan via Janet Fletcher's Planet Cheese enewsletter.

Shrimp Salad with Avocado and Orange

Colorful as well as flavorful this packs great flavor into a salad.

Slow-Cooker Beef and Barley Soup

A rich beef soup with nice chewy barley-great for a cold weeknight dinner.

Snap Pea Salad

I’ll let our friend and wine club member John Dewitt tell the story of this salad: “In 2011 our daughter came to visit us during a hot Phoenix summer. She made the salad for us and told us she first had it at the Union Square Cafe. She asked for the recipe and they referred her to their newsletter. Since then we have found many different takes on the recipe but the original is by far the best. Crunchy, cold, and wonderfully refreshing. At our house it’s referred to as Kaija’s USC Salad. And we rarely have leftovers!”

Soupe Au Pistou

A delicious bean soup enhanced by the 'pistou' or pesto in Italian.

Southwest Black Bean Soup

Lots of flavor and texture in this tasty black bean soup.

Spicy Lemon Grass Soup (Tom Yum Gai)

Aromatic and tummy warming, a great wintertime soup.

Spinach Salad with Mushrooms, Croutons, and Warm Lemon Dressing

The warm lemon dressing perks up this spinach based salad-and the woodsy cremini mushrooms add their own charm.

Spinach Salad with Raspberry Vinaigrette

An easy side salad for anytime of the year-best when berries are in season!

Split Pea Soup

While this has been around for a while it is one of those comfort soups that satisfies the soul. This recipe comes from CookingClassy.com

Spring Herb Salad

Michele Anna Jordan, Sonoma County chef, cookbook author and resident, focused on parsley for spring recipes in The Press Democrat. More here:

Spring Tabbouleh Salad with Ruby Grapefruit Vinaigrette

From Michele Anna Jordan comes a nice spring-y salad with lots of crunch. A great companion to our Dry Rosé of Zinfandel.

Michele Anna Jordan is the author of more than twenty books, including Vinaigrettes & Other Dressings, More Than Meatballs and the upcoming Good Cook's Book series. Find her at saladdresser.com and follow her @saladdresser.

Summer Succotash Salad

This salad can be kept covered and refrigerated for up to 1 day. If making the salad in advance, add the basil just before serving.

Thai Butternut Squash Soup

With lemongrass and coconut this is a delicious take on butternut soup-by Sonoma County chef Jennifer Emory

Tomato & Corn Chowder with Salmon, Ginger, & Lemongrass

Summertime soup? Yes! This brings together a few choice ingredients with layers of flavor and a light touch for warm nights.

Tomato Soup With ‘Grilled Cheese’ Frichi

I have very fond memories of Campbell’s Tomato Soup with grilled American cheese sandwiches-I hope you do too. This is a lighter version from Joe Yonan who adapted it from a Bobby Flay recipe so you know it’s delicious.

Turkey Sausage & Vegetable Soup

From a long-ago newspaper clipping comes this delicious sausage soup-with lots of veggies and orzo pasta.

Turnip and Turnip Greens Soup

You can pair this with the Flaky Cheddar Chive Scones also developed by Janet Fletcher. She writes a great cheese-focused newsletter called Planet Cheese and her cookbooks can be found at www.janetfletcher.com

Tuscan White Bean Soup

Pancetta and cannellini beans, long cooked and delicious.

Vegetable Biryani

great dish, aromatic and vegetarian. A nice wintertime meal. Found on the foodista.com website.

Watermelon Salad

Our go-to refresher salad-the salty tang of olives and whisps of red onion are delicious.

Watermelon, Tomato & Feta Salad

A nice combination of summer's great produce including ripened tomatoes and refreshing watermelon from Chef Julie Logue-Riordan, www.cookingwithjulie.com

Wild Mushroom Soup

I subscribed years ago to Julee Rosso's newsletter (of Silver Palate cookbook fame) and I came across this soup which I have been making for over 20 years. A delicious blend of button and wild mushrooms!

Wild Mushroom Soup w/Parmesan Croutons

A wonderful soup to pair with wine-the rich flavor and creamy texture is perfect.

Zucchini Frittata with Avocado-Cherry Tomato Salad

From a series of Zucchini recipes in our local newspaper-just in time for summer. Michele Anna Jordan is the author of more than twenty books, including Vinaigrettes & Other Dressings, More Than Meatballs and the upcoming Good Cook's Book series. Find her at saladdresser.com and follow her @saladdresser

Zucchini Fritters

This recipe is by Claudia Roden from her cookbook "Arabesque" and gives some flavor to a somewhat bland summertime vegetable

Zucchini Fritters with Herb Mozzarella Salad

Do you have more zucchini than you can shake a stick at? How about these tasty fritters with an herbed mozzarella salad!

Zucchini Ribbon Salad w/Sweet Corn and Avocado

From a great food blog: Two Peas and their Pod. A tasty way to use up summer squashes!


Soup & Salad

Beef Skewer +6
Chicken Skewer +4
Prosciutto di Parma +4

SOUP OF THE MOMENT

CAESAR SALAD * 11

baby gem lettuce, garlic dressing, parmigiano-
reggiano, house crouton

HANNAH’S FIELD 11

kale, quinoa, apple, apricot, toasted almond, pecorino
stagionato, pickled red onion, apple cider-mustard
vinaigrette

RASPBERRY CHICKEN 11.75

chicken salad, almond, pecan, apple, gorgonzola, mixed greens, raspberry vinaigrette

BRUSSELS SPROUTS SALAD 11.50

kale, brussels sprout, manchego, spicy marcona almond, bacon, dried cherry, lemon manchego dressing

MIXED GREENS SALAD 10.75

greens, pears, candied pecans, red grapes, gorgonzola, crispy leeks, poppyseed vinaigrette


Kale and Smoked Bacon Salad with Zinfandel Vinaigrette - Recipes

Freshly grated zucchini, cheddar cheese and bread crumbs brought together then deep fried. Served with our roasted tomato aioli

FRIED GREEN TOMATOES

Buttermilk battered and deep fried green tomatoes finished with house made FMT spicy caper remoulade

NOLA BOUDIN BALLS

Spicy maple pork sausage, rice, and panko breadcrumbs rolled and deep fried. Served with our own Chow Chow Mustard and local honey

SPINACH & ARTICHOKE DIP

A warm crock of our creamy spinach and tender artichokes, sprinkled and toasted with parmesan cheese. Served with our freshly baked toast points

NEW! ROASTED TOMATO FLATBREAD

Roasted sweetened tomatoes, sauteed mushrooms, caramelized onions, and creamy brie all on a grilled roasted flatbread
(Add grilled chicken for $3)

CARAMELIZED ONION & APPLE BRIE FLATBREAD

Caramelized onions, glazed sweetened apples, creamy brie and roasted garlic, drizzled with balsamic reduction all on a grilled roasted flatbread

NEW! SHOE STRING FRENCH FRIES WITH FMT AIOLI

Shoe String french fries served with three of our Signature Aiolis. roasted tomato, Steakhouse and garlic parmesan aioli. fries tossed in coarse sea salt and chopped parsley
(each additional aioli $1)

*BISTRO FILET

Bistro Filet seared to perfection and cooked to temp and drizzled with fresh herb Mojo Verde Sauce. Choose two sides to accompany this delectable dish

5 ALARM PASTA

Pasta, grilled chicken, Gulf shrimp, red pepper and smoked andouille sausage tossed in a 5 pepper shrimp cream sauce. Served with toasted garlic bread

CRAWFISH ETOUFEE

Louisiana crawfish tails sautéed in a rich, slow-simmered seafood, red pepper and tomato stew. Served with long grain rice and toasted garlic bread

NEW! **BOURBON GLAZED SALMON

Fresh Atlantic Salmon seared with our Sweet Bourbon glaze. Served with our petite salad and choice of one side

**UNCLE CHEF TOM’S STUFFED CATFISH ROULADES

A catfish filet stuffed with Andouille sausage and Blue Crab meat filling, deep fried and topped with a Tasso cream sauce served with your choice of two sides

BUTTERMILK FRIED CHICKEN

Soaked in buttermilk and battered in our chef’s blend of spices. Fried to a golden crispy finish and smothered in our heavenly Andouille white pepper gravy. Your choice of two sides (while supplies last).

NEW! CREME FRAICHE & MUSHROOM PASTA

Thick egg noodle with pan toasted fresh garlic, mushrooms and diced bell peppers all tossed in our in house creme fraiche and topped with fresh chives and parmesan. Served with toasted garlic bread
Upgrade me! Grilled Chicken

NEW! APPLE BOURBON CHUTNEY PORK

Tender, hand cut pork tenderloin, topped with our house made bourbon chutney. Served with a petite salad and your choice of one side.

CREOLE SHRIMP & GRITS

Creamy cheese grits smothered in a rich Shrimp Creole cream sauce with tri-color sweet peppers, Andouille Sausage and fresh gulf shrimp.
(This dish can be made with light to high spice/heat levels. Ask your server.)

*OSCAR FILET

Market Price

Certified Black Angus filet mignon, jumbo lump crab cake, red pepper, topped with a creamy mornay and served with your choice of two sides.
Grilled Shrimp

BLACKENED REDFISH

Pan seared blackened redfish topped with our signature crawfish cream sauce and served with a petite salad and your choice of one side.

**SEAFOOD PLATTERS Golden fried seafood served with your choice of two sides. Caper Remoulade upon request. Shrimp CHICKEN CORDON BLEU Golden fried boneless chicken breast stuffed with smoked ham & swiss cheese, with a creamy mornay sauce and served with your choice of two sides. *STEAK OF THE DAY

Market Price

Our chef selects the finest the butcher has to ofter! Comes with your choice of two sides and basted with FMT steak sauce butter.
Parmesan Encrusted

$5
Upgrade me! Top your steak with $2 Caramelized Onions and/or $2 sautéed mushrooms

ALL burgers come with your choice of one FMT side

NEW! MISO SHRIMP CAKE

Chopped Full of flavor! Shrimp, Miso, fresh herbs and scallions, topped with our red cabbage slaw and citrus aioli served on a toasted, freshly baked bun
While supplies last

*CLASSIC BACON CHEDDAR BURGER

8oz Angus beef topped with Applewood smoked bacon, shredded cheddar cheese, harvest blend lettuce, vine ripe tomatoes and dill pickle chips served on an FMT branded, freshly baked bun

* NEW! PIMENTO CHEESE & BACON BURGER

Our 8 oz Angus beef topped with our house made pimento cheese, applewood smoked bacon, and chips. served on a freshly baked bun

NEW! THE ELLE

Our angus burger with melted brie, roasted then sweetened tomatoes, fresh basil and a fine drizzle of balsamic reduction. A fresh twist to a burger!

* NEW! FMT PATTY MELT

8 oz of select Angus beef, carmelized onions and sautéed mushrooms, our steakhouse aioli, melted gouda and brie cheeses, all perfectly melted together on our thick grill Texas Toast. Cooked medium well to well

*THE FAT MAC

FMT signature mac & cheese, crumbled bacon, roasted garlic aioli, on top of our all beef Angus patty with harvest blend lettuce and vine ripe tomatoes served on signature FMT branded, freshly baked bun

* NEW! THE BLACK & BLUE

It’s baaaaccckkkkk! Angus beef grilled to selected temp, then roasted with blue cheese crumbles topped with caramelized onions and smothered in our steakhouse aioli. Served on toasted, freshly baked bun

GUMBO YA YA

Cup: $5 | Bowl: $8

Rich brown butter roux, Holy Trinity, chicken, served with rice

FMT HOUSE SIDE SALAD

Harvest Blend greens, baby heirloom tomatoes and spiral red onions with your choice of dressings

* NEW! SIDE CAESAR SALAD

Shredded romaine with baby heirloom tomatoes, parmesan cheese, herbed croutons and roasted garlic Caesar dressing.

NEW! SALMON SALAD

Fresh, marinated salmon tops this hardy salad boasting mixed greens, red onions, cheddar cheese, edamame (soybeans), fire roasted corn and black bean blend and heirloom cherry tomatoes. Suggested dressing, honey balsamic

3840 COBB SALAD… NOW WITH KALE!

A generous portion of Harvest Blend greens topped with shredded cheddar cheese, fire roasted corn and black bean blend, baby heirloom tomatoes, crumbled Applewood Smoked Bacon and diced boiled eggs. Suggested dressing: Buttermilk Garlic Ranch
Fried Oysters or Grilled Salmon

$6
Fried or Grilled Shrimp

$5
Fried or Grilled Chicken

FMT CHICKEN CHINESE SALAD

Crisp shredded romaine lettuce, red shredded cabbage, dried cranberries and edamame (soybeans) topped with crunchy chow mien noodles and juicy grilled chicken. Served with our house made Spicy Fireball dressing

COUNTRY CAESAR SALAD

Crisp shredded romaine with baby heirloom tomatoes, parmesan cheese, herbed croutons Fried Oysters

$6
Fried or Grilled Shrimp

$5
Fried or Grilled Chicken

DRESSINGS (All dressings are made in house):

Buttermilk Garlic Ranch, Honey Balsamic Vinaigrette, Spicy Fireball Peanut Dressing, Oil & Vinegar

A LA CARTE

Garlic Mashed Potatoes | Mac & Cheese | Creamy Cheese Grits | Onion Rings | Shoe String French Fries | Mushrooms & Onions | Jalepeño Coleslaw

A LA CARTE

(if chosen as a side item along with an entree add $1)
Creamed Broccoli Greens with Bacon
/>Smoked Bacon & Jalapeño Collards
/>Red Beans & Rice

: SPICY 18%GRATUITY ON PARTIES OF 5 OR MORE - $4 SPLIT PLATE FEE

NO OUTSIDE FOOD OR DESSERTS

ALLERGY PATRONS. PLEASE EAT WITH CAUTION. THE FRENCH MARKET IS NOT RESPONSIBLE FOR ANY ALLERGIC REACTIONS.

**OUR FISH IS CUT DAILY AND DOES NOT GO THROUGH EXTENSIVE PROCESSING THAT WOULD COMPROMISE QUALITY, THEREFORE MAY CONTAIN BONES.

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. THESE ITEMS ARE MADE TO ORDER.

FOOD ALLERGY NOTICE: PLEASE BE ADVISED THAT FOOD PREPARED HERE MAY CONTAIN MILK, EGGS, WHEAT, SOYBEAN, TOMATOES, PORK, PEANUTS, TREE NUTS, FISH AND SHELLFISH. WE ASK THAT GUESTS THAT HAVE ANY OR ONE OF THESE ALLERGIES TO TAKE CAUTION AND THAT THEY ARE EATING AT THEIR OWN RISK.


Lunch & Dinner

TZATZIKI

Yogurt / Cucumbers / Garlic / Extra Virgin Olive Oil

HUMMUS

Choose From: Traditional | Roasted Red Pepper | Roasted Garlic | Jalapeño Cilantro | Smoked Chipotle | Sun Dried Tomato

HUMMAS TRIO

GREEK FRIES

Feta Cheese / Parmesan / Lemon Dijon / Herbs

KEFTETHES

Greek Meatballs / Tomatoes / Lemon Dijon

CALAMARI

Lightly Battered / Deep Fried / OPA Horseradish

OPA CHICKEN WINGS

Served With Ranch And Celery

6 Wings Choose From: BBQ | Garlic Parmesan | Honey BBQ | Regular | Medium | Spicy Sauce

DOLMATHES (STUFFED GRAPE LEAVES)

Spiced Ground Beef / Rice / Lemon Cream Sauce

SPANAKOPITA

Baby Spinach / Feta / Fresh Herbs / Phyllo / Tomatoes

OPA LIFE COMBO

Spanakopita / Tzatziki / Hummus / Dolmathes / Keftethes

FLAMING SAGANAKI

Melted Fine Greek Cheese Enhanced With Ouzo


How To Make Coq au Vin

To begin, heat the oil in a large (5-qt) Dutch oven or heavy-bottomed pot over medium heat. Add the pancetta (or bacon) and cook until the fat has rendered and the pancetta is crispy, 5 to 8 minutes.
Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat in the pan. Season the chicken all over with 2 teaspoons salt and ½ teaspoon pepper. Increase the heat to medium-high and brown half of the chicken in a single layer, skin side down, until golden and crispy, about 5 minutes (brown on the skin side only). Using tongs, transfer the chicken to a plate set aside.

Pour off all but about 2 tablespoons of the fat, then return the pot to the stove and reduce the heat to medium-low. Cook the onions, stirring occasionally, until softened and just starting to brown, 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute more.

Pour in the Cognac and cook, stirring to scrape the brown bits from the bottom of the pan, until the Cognac has evaporated.

Add the wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, bay leaf, and ½ teaspoon salt and bring to a boil.

Reduce the heat to medium and gently boil, uncovered, for 15 minutes.

Add the chicken and any accumulated juices from the plate back to the pot, along with the carrots. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the chicken and carrots are cooked through.

While the chicken cooks, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Set aside.

Also while the chicken cooks: In a small bowl, combine the softened butter and flour.

Mash with a spoon to make a smooth paste. In French, this is called a beurre manié (or kneaded butter). Set aside.

Using a slotted spoon, transfer the cooked chicken to a plate. The wine gives it a purplish hue.

Using a fork and knife, pull the skin off of the chicken (it should slide right off) and discard. The skin has served its purpose by lending flavor to the sauce and protecting the meat from drying out. You don’t have to do remove it, but it’s soggy at this point and I think the dish is more appetizing without it.

Increase the heat in the Dutch oven/pot to medium and stir in three-quarters of the flour and butter paste.

Gently boil until the sauce is thickened, 5 to 7 minutes add the remaining paste if you’d like the sauce a little thicker. Fish out and discard the bay leaf.

Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for about 10 minutes. Right before serving, stir in the browned mushrooms and pancetta. Taste and adjust seasoning, if necessary.

Serve immediately or let cool, chill in the refrigerator, and reheat when ready to serve.


Watch the video: Olive Magazine feat The Eaters Η Vinaigrette για σαλάτες (December 2021).