Bound’ry: Testing the limits of taste
Bound’ry restaurant offers patrons a trendy dining experience accented with crisp airflow that floats through the dining area. The building was designed to allow fresh breezes to permeate the edifice through the windows and doors located in the bar area.
Bound’ry features a two-story dining room decorated with a multitude of murals and sculptures, making the room spring alive with color. Additional seating is available on the curving balcony with seating overlooking the main dining area in addition to seating around the brick-wood oven. The main kitchen and the wood-oven are visible to guests and add a dimension to dining at Bound’ry. Outside dining is made possible by the courtyard patio area that faces the quiet neighborhood street.
Chef Lee Guidry cooks up a tasty menu for customers to enjoy. Guidry brings the Music City tastes from our southern neighbors, Florida and Louisiana, and concocts distinctive dishes that satisfy those dining in.
Begin your meal with an appetizer from the menu. Options include the tempura tuna roll served with ginger, wasabi and spicy mayo. The lump crab cakes also kick-start the taste buds with mango, cilantro, honey and caviar. Also available in addition to appetizers are fresh salads and 10-inch pizzas made inside the wood-fire oven using ingredients such as lobster, rosemary and Sunny-side up eggs.
The variety of entrees featured on the menu gives you something to tell your friends about. The stuffed chicken features the flavorful mix of capocolla, shallots, demi marsala, sage, mozzarella cheese, truffle Yukon Gold mashed potatoes, a wild mushroom sauce and asparagus. The stuffed shrimp and grits offer a combination of Boursin cheese, bacon, shallots, cream, lump crab, andouille, gouda, bell peppers and sweet onions. The Pokanoket Farms Ostrich dish features pomegranate, sherry vinegar, parsley, squash, tamarind and sweet potato andouille risotto.
The restaurant also offers Steaks “A La Carte” offering an 8-ounce and 16-ounce New York Strip and 8-ounce filet of beef. The steaks are served with your choice of sauce including demi, herb butter and wild mushroom.
The dessert menu offers a cheesecake sampler, fried ice cream and Pumpkin Pie Brulee. The restaurant also offers an extensive beer and wine menu.
Posted by Leah M. Caudle
