Tom's Life Bits

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Saturday, July 21, 2012

Summer Dinner Menu

First Course

Adirondack Purple Potatoes with Truffle Sour Cream \\
& Caramel Pickled Woodear Mushrooms\\
Pecans, Celery, Calvander Cheese, Egg\\

Duck Breast with Smoked Onion Puree & Marinated Cherries\\
Jasmine, Pistachio, Foie Gras, Orange \\

Royal Red Shrimp Ceviche with Tomato & Horseradish\\
Olive Oil, Yuzu, Radish, Heirloom Cherry Tomatoes \\

Salad of Local Tomatoes with Parmesan Bread & Yellow Peppers\\
Basil, Mozzarella, Cucumber, Vincotto Balsamic\\
\
Tomato, Local Pork, Watermelon Rind, Yellow Beans

Kombu Cured Escolar with Seaweed Salad & Grapefruit Dressing 
Squid Ink, Avocado, Cucumber, Edamame

Second Course

Bacon Roasted Quail with Charred Corn Cake & Confit Garlic Sauce 
Lima Beans, Peanut, Poblano, Summer Peppers

Corn & Hazelnut Bread Pudding with Lu’s Farm Egg 
Truffle Mustard, Red Pearl Onions, Sugar Snaps, Salsify

NC Trout “Pastrami” with Smoked Tapioca, Apple & Verjus Gribiche
Cabbage, Beet, Dill, Goat Milk

Seared Foie Gras with Savory Waffle, Elderberry & Bayleaf Sauce
Port, Local Fig, Anise Hisop,

Seared Flounder with Grilled Octopus, Vanilla Cous Cous & Muscat Dressing 
Celery Root, Mango, Fennel, Baby Grapes

House Cured Bacon with Smoked Tomato Jam & Pickled Peaches
Baby Zucchini, Kale, Pineapple Sage, Leek

Main Course

Roasted Scallops with Buttermilk, Lime Nage & Caviar
Sea Beans, Black Quinoa, Tomatoes, Basil

Cornish Hen with Truffled Creamed Corn & Local Speck Ham
Chanterelles, Wheat Berries, Black Garlic, Broccolini

Seared Beef Tenderloin with Porcini Mushrooms & Smoked Madeira Sauce
Tomatoes, Cippolini, Baby Summer Vegetables, Garlic

Seared Halibut with Sweet & Sour Tomatoes, Pink Peppercorn & Caper Butter Sauce
Butterbeans, Yellow Beets, Green Pepper, Maitake Mushroom

Seared Bass with Confit Cuttlefish, Tomato & Lomo Vinaigrette 
Artichokes, Eggplant, Fennel, Olive

Eggplant Caviar with Lemon Ricotta, Tomato & Basil Butter
Red Pepper, Zucchini, Pinenuts, Spinach

Pecan Crusted Berkshire Pork with Caramelized Honey & Mustard Sauce
Red Cabbage, Crab Apple, Kholrabi, Pearl Barley

Olive Oil Poached Wild Salmon with Zucchini Blossom & Crab
Cucumber, Melon, Yogurt, Chili

Dessert

Tonka Bean Mousse with Espresso Ice Cream
Polenta, Orange, Hazelnut, Sea Salt Caramel

Local Strawberries with Olive Oil and Black Pepper 
Elderflower, Basil Seeds, Cucumber, Vanilla

Iced Muscovado Sugar Parfait with Raspberry Sorbet 
Lemon, Milk, Shortbread, Honey

Hot Chocolate Soufflé
Hot Chocolate Sauce, Whipped Cream

Strawberry Sorbet with Chocolate Mousse and Angel Food Cake 
Vanilla, Balsamic, Shortbread, Basil

A Selection of Artisan Cheeses
House made Chutney, Apricot & Oatmeal Bread

Three courses: 79 per person
Four courses: 89 per person

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