Local Food no image

Published on February 22nd, 2012 | by Newt Rayburn

0

208 Announces New Menu – Oxford, Mississippi

208 Announces New Menu

Local restaurant 208  in Oxford, Mississippi has announced their new spring menu. Stop by for a great meal with your friends at one of Oxford’s oldest restaurant locations. 208 is at 208 South Lamar Boulevard.

Appetizers

Lobster Nachos
Crispy Wonton Chips Topped with Lobster Meat, Avocado Salsa and Sriracha Sour Cream… 13

Shrimp and Crabmeat Wontons
Ginger – Lime Dip, Red Pepper Coulis, Chives… 9

Bruschetta
Roasted Tomatoes, Fresh Mozzarella, Basil Chiffonade, Ciabatta Bread, Topped with a Balsamic Reduction and Basil Olive Oil… 8

Wasabi Pea Encrusted Ahi Tuna
Marinated Cucumber, Lime Infused Soy Sauce… 15

Shrimp Satey
Orange Sesame Grilled Shrimp with a Black Sesame Rice Salad… 10

Ravioli
Ask Server for Daily Ravioli… 9

Soup and Salads

Charleston She Crab Soup
Blue Crab Meat, Dry Sherry, Spices… 8

Iceberg Wedge
Tomato, Cucumber, Bacon, Chive and Your Choice of;
Buttermilk Ranch, Blue Cheese, Balsamic Vinaigrette, Honey Mustard… 7

Caesar Salad
Romaine lettuce, Creamy Caesar Dressing, Grana Padano, Red Onions, Focaccia Croutons… 8

Vegetable Strudel
Roasted Tomatoes, Goat Cheese, Asparagus Tips, Caramelized Onions over a Composed Salad with Balsamic Vinaigrette… 9

House
Mixed Spinach and Arugula, Roasted Tomatoes, Bacon, Goat Cheese, Brown Sugar Saffron Pear, with and Orange Sherry Vinaigrette-… 9

To Any Salad: Add Seared Jumbo Shrimp -6   Add Salmon -6   Add Chicken-6

Small Plates

Carolina Crab Cake
Over Original Grit Girl Polenta, Sriracha, Lemon Buerre Blanc… 16

Add additional crab cake… 9

Famous 208 Burger
In- House Ground Beef Tenderloin, Topped with your Choice of Blue Cheese, Cheddar, or Swiss, and Sautéed Mushrooms and Onions… 12

Lobster Mac
Shell Pasta, Lobster Meat, Sauce Mornay, Herbed Bread Crumbs… 14

Tarragon Grilled Quail
Wild Mushroom Caramelized Butternut Tian with a Cranberry Demi… 16

6 oz. Beef Tenderloin
Topped with Jumbo Lump Crabmeat Béarnaise, Madeira Port Demi-Glace over Whipped Potatoes and Seasonal Vegetables… 28

Tempura Fried Scallops
Sautéed Roasted Tomatoes, Bacon, Shitake, Baby Bok Choy, with a Sesame Orange Reduction… 19

Smoked Chicken Chop Salad
Iceberg, Mixed Greens, Romaine, Roasted Red Peppers, Prosciutto, Walnuts, Macerated Cranberries, with a Tarragon Shallot Vinaigrette… 13

Large Plates

Almond and Black Sesame Grouper
Over Original Grit Girl Polenta, Lump Crabmeat, Lemon Buerre Blanc, Wilted Arugula… 24

Pork Confit
Roasted Root Vegetables, Crispy Fried Leeks, with a Port Mushroom Demi… 22

Stuffed Chicken
Andouille Stuffed Chicken, Roasted Fingerling Potatoes, and Roasted Squash Gratin… 21

Honey Soy Ginger Glazed Salmon
Shitake Wild Mushroom Risotto, Sautéed Spinach… 22

10 oz. Beef Tenderloin
Topped with jumbo lump crabmeat béarnaise, Madeira Port Demi-Glace, Whipped Potatoes, Seasonal Vegetables… 36

Traditional Shrimp Scampi
House Made Basil Pasta, Seared Shrimp in a Lemon White Wine Sauce… 19

Know Your Local Cook: Erika Clark
Know Your Local Cook: Drew Bear

Tags: , , , ,


About the Author

Newt Rayburn founded THE LOCAL VOICE in 2006. Previously, Newt was Editor of PROFANE EXISTENCE in Minneapolis, Minnesota, and Art Director for Ole Miss' LIVING BLUES magazine. Newt won a National Magazine Award in 1999 for his SOUTHERN MUSIC ISSUE with THE OXFORD AMERICAN. A seventh-generation Lafayette County, Mississippian, Newt is perhaps best known as the leader of the Mississippi RocknRoll band THE COOTERS, but he also has the Country & Southern Rock group, HAWGWASH. Newt is a Photographer, Writer, and Civil War Enthusiast.



Leave a Reply

Back to Top ↑