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1620 Dinner Menu
Raw Plates
Ahi Tuna Sashimi ......... 11
Candied ginger marinated Ahi tuna sashimi with sliced avocado and mango coulis
Thai Beef Tartar ......... 10
Spicy Thai beef tenderloin tartar over avocado; served with sweet potato chips
Fresh Herb Cured Sockeye Salmon ......... 9
Chile toasted baguette with scallion lime créme fraiche; finished with basil oil and crispy capers
Appetizers
Jacque Escargot Maison ......... 10
A beautiful preparation of escargot served in pastry
Black Sesame Tempura Calamari ......... 12
With honey lime Sambal
Truffle Salted Mixed Potato Chips ......... 5
Fingerling, sweet & red bliss potatoes fried to order with goat cheese fondue
Jade Shrimp Croquettes ......... 9
Ginger lime scented shrimp croquettes with fresh tomatillo avocado puree & Sarachi
Crispy Bon Secure Oysters ......... 12
Bon secure oysters dredged in seasoned flour and flash fried; finished with creole rémoulade sauce
Garden plates
1620 Caesar ......... 5
Romaine and shaved parmesan tossed with house Caesar dressing; finished with an herb crouton
Fried Goat Cheese; Bread and Butter Green Tomato ......... 9
Cornmeal fried goat cheese over pickled bread, and butter green tomato, arugula and sunflower seeds; drizzled with roasted chili oil
B.L.T. Wedge ......... 8
Wedge of iceberg with herb-seasoned bacon, finished with hearty tomato Maytag bleu cheese vinaigrette
Mediterranean ......... 8
Roasted peppers, olive salad, tossed with lemon thyme vinaigrette, field greens and finished with Feta
Smoked Duck Salad ......... 11
Entrée size ......... 15
Hot smoked duck tossed with toasted almonds, parmesan cheese, fresh herbs, mushrooms, spinach and romaine; finished with Caesar dressing
(Any Salad can be made entrée size by asking your server.)
Entrées
1620 Chicken ......... 12
Thinly sliced chicken breast sautéed with mushrooms; finished with madeira demi-glace over risotto; with asparagus
Coq Au Vin ......... 20
Red wine braised airline cut chicken breast; served with lump crab and creamed spinach stuffed tomato gratin
Culiver Farms Maple Cured Duck Breast ......... 20
Maple cured Culiver Farms duck breast served with stewed turnip greens and steamed fingerling potatoes; finished with tomato marmalade
Peppercorn Ahi Tuna ......... 26
Black peppercorn crusted ahi tuna Seared with marinated cucumber corn relish; finished with chile plum sauce and shitake tempura
1620 Scallops ......... 21
Seared scallops, shallots, mushrooms and green chile; napped with Hollandaise, salsa fresco and steamed asparagus
1620 Cassoulet ......... 20
Seared shrimp and smoked sausage stewed with peppers, onions, and purple hull peas; finished with fried green tomatoes and fresh herb aioli
U/5 Prawn Rarebit ......... 23
Seared bacon wrapped prawns over a grilled baguette with sautéed greens; finished with pan roasted grape tomatoes and Gouda cheese fondue
Salmon Choron ......... 24
Grilled salmon with kalamata olive mashed potatoes and steamed asparagus; finished with Sauce Choron
Entrées
Filet Mignon & Béarnaise ......... 6oz. 25 / 9oz. 30
Grilled Choice beef tenderloin served with cream cheese scallion mashed potatoes and Mirepoix of vegetables; finished with sauce béarnaise
(Add lobster béarnaise, 8.00)
Cowboy Cut Bone-in Rib-eye ......... 42
Cowboy cut Rib-eye grilled with fresh radish butter and Worcestershire demi-glace; served with Pomme Frites
New York Caprese ......... 36
Seared peppercorn crusted 14 oz. strip loin, sliced and layered with fresh tomato and mozzarella served with truffle scented mashed potatoes; finished with herb oil and balsamic reduction
Berkshire Pork Chop ......... 23
16 oz. Berkshire pork chop grilled with Maytag blue cheese potato hash, steamed asparagus; finished with port wine blueberry glace
Omaha Lamb Rack ......... 27
Rosemary scented Omaha lamb rack brushed with Dijon mustard, with sautéed Bermuda onion, grape tomato and cucumber; served with Taziki sauce, feta & fingerling potatoes
Veal Liver & Onions ......... 18
Pan-fried veal liver finished with a mushroom bacon balsamic reduction; served with crispy onion rings and sautéed spinach
Dessert Soufflés ......... 8
Grand Marnier or Chocolate Jamaican Rum
Served with St. Cecilia Créme
(Soufflés should be ordered at the beginning of meal to allow time to bake)
20% gratuity for all parties of six or more.
$2.00 split plate charge.
Menus of 1620
The menu at 1620 is ever evolving, as we expand our client’s fine dining experience with creative dishes. We pride ourselves on being one of the South’s premier fine dining establishments; you will feel as though you have escaped to an award winning gourmet restaurant in New York or Paris, as we tantalize you with the finest and freshest foods flown in daily from throughout the world.
You may bump into legendary Chef Tim Morton at the River Market selecting the freshest produce possible to create the distinctive taste of 1620. If you see him just ask him what the special will be tonight. Chef Tim Morton will articulate the most intriguing dish featuring the fresh produce in his hands. That night you will experience the taste of your every dish so freshly prepared.
Welcome Home to 1620 Restaurant -- It's Unusually Good!
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