So, as some of you already know, Satsuma will commence dinner service this upcoming Thursday, October 27th. It has been something we have considered doing for a while now and with Chef Michael Costantini, we are finally making the leap. Here is the rundown:

Open Wednesday thru Saturday 6:30pm-10pm

No reservations

BYOB

Opening Menu:

Bites

Marinated Olives-Cinnamon, Fennel, Corriander, Orange, Chilli

Spiced Marcona Almonds- Smoked Paprika, Sea Salt, Olive Oil

Gougeres-Gruyere, Proscuitto, Tomato Jam

Bouquerones-Olive Oil, Parsley, Lemon, Garlic

Cold

Cheese Plate-Cow, Goat, Sheep with Crackers, Local Honey and Fruit

Antipasto Plate – Prosciutto, Salumi, Pickled Veg & Crostini, Fresh Ricotta, roasted Vegetables

Mezze Plate- Beet Tatziki, Muhamara, Feta, Pine Nuts, Parsley Dip, Hummus, Pita Chips

Zucchini Salad-Feta, Frisee, Preserved Lemon, Pistachios, Lemon Vin

Heirloom Salad Greens- Fine Herbs, Satsuma, Pecan, Goat Cheese

Beet and Crab Salad- Avocado, Preserved Orange, Buttermilk-Chive Dressing

Hanger Steak Salad- Mint, Cilantro, Basil, Pepper, Cucumber, Red Onion, Thai-Lime Dressing

Hot

Papa Popodoro-Creole Tomato, Ciabatta, Parmigiano

Garlicy Shrimp Alla Plancha- Romesco Sauce and Charred Lemons

Spaghetti Puttanesca- Green Olives, Garden Herbs, Tomato, Anchovy, Pangritata

Gnocchi- Brown Butter, Sage, Butternut Squash, Tuscan Kale, Amaretti Crumb

Roast Chicken-Polenta with Provolone, Briased Kale, Rosemary Butter

Crusted Gulf Flounder-Crispy Garlic, Roasted Fennel, Peppers, Broken Shallot Vinaigrette

Desserts will be forthcoming, but vegan tiramisu is a definite! Christina Balzabre, who is currently our main baker will be the pastry chef.

Still working on pricing, but rest assured, it will be reasonable. We will also be serving vegan friendly items!

We hope to see you this next weekend!