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\\ Chilled Watermelon & Cucumber Gazpacho with Lemon & Basil Sorbet\\ 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\\