Hot off the presses, First & Hope has passed us its new menu, designed by chef Joseph Panarello. The Downtown supper club debuted last April with a menu of heavily conceptualized Southern cooking under chef Shelley Cooper, who fled the scene after three months, despite generally positive reviews. Panarello has stuck with the Southern slant, with plenty of grits, fried green tomatoes, and the well-liked mac and cheese still firmly in place. But the menu seems more straight-forward and well-rounded now, with Japanese ingredients and steakhouse fare like deviled lobster tail, foie torchon, and Kobe beef carpaccio. Instead of looking straight country now, it appears more like a city slicker who hasn’t ditched his country roots. Take a look at First & hope’s full lunch, dinner supper, and dessert menus below.
First & Hope’s New Menu
SUPPER
Appetizer
Foie Torchone 16
pickled plum toast points, frisee
Kobe Beef Carpaccio 14
pickled green tomatoes, shaved Red Cow parmesan
Spicy Tuna Ceviche 13
house made kettle chips
Deviled Lobster Tail 20
butterfly pan seared lobster tail
Mac and Cheese 13
Chef inspired from American artisanal cheeses
Grits 12
asiago cheese, chicken sausage, shitake mushrooms
Salad
Baby Bibb 12
biscuit croutons, dried cranberries, buttermilk thyme dressing, shaved aged goat cheese
Fried Green Tomato Napoleon 12
goat cheese, baby arugula, pecan dressing
Asparagus and Prosciutto 13
hard poached egg, baby greens
Autumn Harvest 12
thinly sliced seasonal vegetables, walnut dressing
Entree
Filet Mignon 32
smoked gouda croquettes, mushroom duxelle
Bone in NY Strip 36
grilled asparagus, chanterelle mushroom, blue cheese butter, sweet potato fries
Pouisson 24
sweet potato dumplings, English peas, sage gravy
Lamb Chops 30
caramelized onions and spinach, honey and cardamom barbeque
Cod 20
Kobacha squash puree, Honshimeji mushrooms
Duck 27
coffee rubbed, diced pumpkin, potato mousseline
Trout 24
cornmeal dusted, spaghetti squash hash
Sides 6
Grilled Asparagus • Sweet Potato Dumplings in Sage Gravy • Potato Croquette • Vegetable Slaw
LUNCH
Appetizer
Mac and Cheese
Chef inspired from American artisanal cheeses
Fried Green Tomato Napoleon
goat cheese, baby arugula, pecan dressing
Autumn Harvest
thinly sliced seasonal vegetables, walnut dressing
Entree
Cod
Kobacha squash puree, Honshimeji mushrooms
Breaded Fish Sticks
vegetable slaw
Grilled Flank Steak
baby romaine leaves, blue cheese dressing, applewood smoked bacon
BBQ Chicken Cob
barbeque chicken, butter lettuce, buttermilk thyme dressing
Baby Bibb
biscuit croutons, dried cranberries, buttermilk thyme dressing, shaved aged goat cheese
Classic Burger
cheddar cheese, applewood smoked bacon, house made tater-tots, brioche bun
King Salmon Burger
cucumber and yogurt dressing, brioche bun
Spaghetti Oh’s & Meat Balls
Sides
Sweet Potato Fries • French Fries • Vegetable Slaw
Desserts
Ten Each
Red Plum Galette
golden raisins, walnuts, sweet cream
Mint & Basil Semifreddo
chocolate cookie, orange caramel sauce, candied orange peel
Sticky Toffee Pudding
warm date pudding cake, ginger tuile, caramel ice cream
Dark Chocolate Terrine
cappuccino custard sauce, hazelnut praline
Lemon Meringue Beehive
lemon thyme ice cream, coconut macaroon, toasted marshmallow, raspberries
Donuts & Shake
strawberry shake, vanilla cream filled donuts, chocolate dipping sauce
Dessert Libations
THIRTEEN EACH
Brandy alexander
Ultimate dessert cocktail made of
Cognac, crème de cacao, cream &
Finished with freshly grated nutmeg
The great pumpkin
This cocktail screams fall. Jamaican
Rum, frangelico, allspice dram, cream
& spiced pumpkin puree
Dominicana
Absolutely decadent mixture of
Aged rum, kahlua, cream & a
Gentle dusting of grated cinnamon