| Soup | |
|---|---|
| Local Stinging Nettle Cream with Lemon Crème Fraiche | 8.00 |
| Appetizers | |
| Grilled La Belle Farms Foie Gras with Creole Beignets, Strawberry and Pistachio Salad, Rhubarb Jam and Strawberry Jus | 17.00 |
| Louisiana Crawfish Gratin: Fresh Crawfish Tails with Artichokes, Fennel, Leeks and Lemon Cream | 14.00 |
| Salads | |
| Louisiana Crawfish Salad with Shaved Fennel, Radishes, Asparagus Cress and Tarragon Vinaigrette | 14.00 |
| Asparagus Salad with Poached Campo Lindo Egg and Black Trumpet Mushroom Relish | 12.00 |
| Entrees | |
| Pan Roasted Alaskan Halibut with Spring Peas, Fava Beans, Radishes, Oyster Mushrooms and Spring Garlic Sauce | 32.00 |
| Grilled Beef Ribeye Steak with Shatto Dairy Creamed Spinach and Crawfish Bordelaise | 38.00 |
| Grilled Rack of Lamb with Sautéed Romaine, Fava Beans, Radishes, Peas, Mint and Lemon Oil | 33.00 |
| Fresh Pappardelle with Smoked Mushroom Ragu and Local Goat Cheese and First Press Olive Oil | 22.00 |
| Starker’s proudly serves many local products. This weeks Farmers: Campo Lindo Farms, Beau Solais Farm, Wood Mood Farms, Shatto Dairy, Goats Beard Farm, Prairie Birthday Farms, Thane Palmberg and Farm to Market Bread. Thank You All!!! |
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**Consuming raw or undercooked meats, seafood, poultry, shellfish or eggs may increase your risk of food-borne illness** **All Meats and Fish are cooked to Order and Temperature Requested** **Starker’s Restaurant Caesar Dressing is prepared with Raw Campo Lindo Farms Eggs** |
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| Please Ask Your Server for Tonight's Glass Wine Selections. 20% Gratuity added to parties of 8 or more. There is a $5.00 Charge for Split Entrees. |
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