65.00ZD Wines, Chardonnay, CaliforniaAromas of sweet pineapple, apricot and tart apple with hints of vanilla, pear and honey. Full bodied palate, with ripe apricot, pineapple and sweet toasty oak integrate nicely with the balanced acidity.
82.00ZD Wines, Pinot Noir, Carneros, Organically Grown Grapes, CaliforniaDark ruby color and intense aromas of black cherry, rhubarb, clove and spice, showing great complexity. Ripe and lush with hints of cedar, cherry and bramble fruit flavors perfectly balanced with fine tannins and acidity.
88.00ZD Wines, Cabernet Sauvignon, Napa Valley, CaliforniaWonderful aromas of blackberry and cassis with hints of clove and sweet vanilla. Full and rich; packed with ripe dark berry and plum flavors rounded out by a long finish.
Hemingway's menu August 2013
12.00Thick Cut Calamari FriesHemingway’s famous crispy tempura dusted calamari served with roasted tomato coulis
14.00Island Barbeque ScallopsSucculent diver scallops, Bahamian dry rubbed spice blend. Served with applewood smoked bacon, toasted pine nuts and chimichurri drizzle
12.00Prince Edward Island MusselsChorizo, crisp potato, leeks and saffron butter
14.00Beef TartarSoft fried egg, rustic garlic crouton, minted English pea puree
29.00Duvall Street Shrimp ScampiHemingway founded “the Royal Order of Shrimp Eaters” in 1948 in Havana, Cuba. Papa would have been a fan of our take on this classic. Crispy green tomatoes, jumbo tiger shrimp, vine ripe grape tomatoes truffled pappardelle pasta and herb infused slivered garlic butter white wine sauce
28.00Seafood Paella MadridDuring his time in Spain, Hemingway grew fond of the local matadors, even training with them. It was during this time he first discovered paella, made with the freshest offerings of the sea... Lobster, mussels, chorizo, fish, chicken, shrimp, scallops and saffron bomba rice
From the Land
36.00Papa’s” Filet MignonBacon wrapped, char-grilled with asparagus crispy potatoes, citrus hollandaise & chile de arbol
39.00Cast Iron Rib-EyePapa’s home in Idaho was located just outside the Sawtooth National Forest our Idaho Wagyu beef is raised on those same lands American Wagyu, caramelized onion and applewood smoked bacon fingerling potato, herb garlic butter
35.00Rack of LambSous Vide Oregon lamb, roasted root vegetable, parmesan baked marble potatoes
25.00Cuban Criollo ChickenBlend of herbs and spices, grilled with a roasted mushroom “escabèche” served with sautéed spinach and garlic roasted potatoes