This is an old revision of the document!
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