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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.
| Wednesday, September 1st |
| MARKET MENU |
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| SMALL PLATES |
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LARGE PLATES |
Crudo of Arctic Char
Yuzu, Scallion, Pineapple, Watercress, Hawaiian Salt
Local Red and Yellow Beet “Napoleon”
Aged Sherry Dressing, Rogue River Smokey Blue Cheese, Pork Belly “Croutons”
Duck Confit “Dumplings”
Baby Bok Choy, Beech Mushrooms, Spicy Tomato Broth
Sapelo Island “Littleneck” Clams
Apples, Spanish Chorizo, Red And Golden Pearl Onions,
Apple Curry Sauce
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Pan Roasted Florida Red Grouper
Soft Polenta, Local Chinese Long Beans, Golden Pearl Onions, Red Pepper Coulis
Wood Grilled Harris Ranch Club Steak
Potato Pave, Asparagus, Oyster Mushrooms,
Cured Olive Butter, Natural Jus
Roasted Maple Leaf Farms Duck Breast
Roasted Fingerling Potatoes, Rapini, Pickled Red Grapes, Garden Basil Jus
Wood Grilled Hawaiian Sword Fish
Red Pepper Rouille, Fennel Salad, Red Onions, Parsley,
Crispy Calamari
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SIDES |
| Home Grown Veg of the Day
Cornmeal Fried Local Okra
Chinese Long Beans
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Potato of the Day
Roasted Fingerling Potatoes
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| SELECTION OF ARTISANAL CHEESES |
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ARTISANAL CURED MEATS
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Fiore Sardo – Sardinia, Italy – Sheep’s Milk
San Simón da Costa – Lugo, Spain – Cow’s Milk
Snow White Cheddar– Carr Valley Creamery – LaValle, WI – Goat’s Milk
Valdeon – Leon, 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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DESSERTS |
Carolina Peach Cobbler
Aged Balsamic Ice Cream
Cordillera 65% Chocolate Tart
Smoked Vanilla Ice Cream, Cherry Compote, Port Reduction
Sticky Toffee Pudding
Sweetened Sherry Cream
Valrhona Caraibe Flourless Cake
Arbequina Olive Oil Gelato, House-Made Potato Chips
Red Mango Tarte Tatin
Buttermilk Ice Cream, Passion Fruit Caramel
Pastry Chef Chrysta Umberger |
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*Menu is subject to change due to availability of seasonal ingredients.
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