Varanese (2106 Frankfort Ave)

Chef Erik’s assortment of house-cured salumi and artisan cheese.

Slow roasted pulled pork served on sweet potato biscuits finished with apple butter

Mozzarella, spinach and artichoke cheese spheres lightly fried, served with a tomato- herb dipping sauce.

Lump crab stuffed fried avocado with pico de gallo and a roasted jalapeno creme fraiche

Baked brie wrapped in puff pastry served with bourbon caramel, toasted pecans and sliced apples.

Topped with diced tomatoes, red grapes, cucumbers, red onions, and feta cheese in a curry-yogurt sauce.

Appetizer platter of Lump crab stuffed fried avocado, Pork biscuits, Stuffed grape leaves and Cheese Spheres.

Crispy fried calamari tossed with assorted peppers accompanied with sweet chili sauce and citrus ponzu

Crispy fried duck confit and cabbage eggroll with BBQ aioli.

Feta cheese queso, fontina cheese, pearl onion jam, roasted garlic hummus and crispy flat bread.

Candied pecan, granny smith apple, and sun-dried cranberries tossed with mixed baby lettuce and caramelized onion vinaigrette

Curried lamb and lentil soup

Fried green tomato and bibb salad drizzled with buttermilk dressing, crumbled goat cheese and crispy prosciutto garnish

Warm pistachio encrusted goat cheese served over baby spinach, sun-dried tomatoes, kalamata olives, grape tomatoes, cucumber and red onion with a tomato-balsamic vinaigrette

Crispy romaine lettuce tossed with a creamy roasted garlic Parmesan dressing topped with fried polenta croutons

Grilled salmon smothered in a caramelized mandarin orange bourbon sauce served over cream cheese grits

Angel hair bruschetta pasta sauteed with baby bellas, tomatoes and Chef John's special blend of herbs and spices.

Seared sous vide flat iron steak served with an infused mushroom and Parmesan risotto finished with Chef John's V-12 sauce

Sauteed beef tips and tortellini tossed in a rich Gorgonzola cream sauce, baby spinach, grape tomatoes and toasted pine nuts topped with crispy prosciotto

Char grilled grass fed beef topped with smoked mozzarella, crispy prosciutto and Chef John’s V-12 sauce. Served with house made chips.

Grilled strip steak served with rich creamy white beans with pancetta, zesty fried brussel sprouts and natural reduction.

with roasted garlic whipped potatoes topped with a smoked bacon jam.

Butter poached gulf shrimp with sharp cheddar and chive grits finished with a spicy tasso gravy.

Created with seasonal and local ingredients.

with a creamy potato, parmesan, and caramelized leek hash and braised collard greens finished with a natural pan sauce.

Spice rubbed bourbon barrel smoked boneless pork chop topped with an apple-bacon chutney served with gratin potato

Seared lump crab cake topped with a spicy slaw and horseradish spread on a toasted brioche bun. Served with house-made chips.

Pecan encrusted California white bass atop molasses whipped sweet potatoes finished with a honey jalepeno butter sauce.

Warm, gooey chocolate lava cake served with vanilla bean ice cream

Mocha Creme Brulee, rich custard with a candied top accompanied by a warm chocolate and caramel-filled praline

Small assorted tasting

Custard-fried brioche french toast topped with candied bacon, sugared pecans, peanut butter powder, bourbon maple syrup, and caramel sea salt ice cream.

Daily Selection.

Toffee-marshmallow bread pudding and bourbon caramel sauce served with salted caramel ice cream.

Red Hot Roasters certified organic coffee.