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