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Friday, February 03, 2012
Dinner Menu
First Course
Vanilla Poached Pear Salad with Blue Cheese Custard
Endive, Pecan, Red Onion, Port
Honey Mussels with Confit Butternut Squash and Brown Butter
Tangerine, Fennel, Cranberry Beans, Pomegranate Seeds
Seared Scallops with Celery Root Remoulade & Artichoke
Quinoa, Ice Wine, Beech Mushroom, Chorizo
Smoked Housemade Bacon with Lobster Knuckles and Mustard Sauce
Rutabaga, Brussels Sprouts, Wild Mushrooms, Dates
Seared Foie Gras and Poached Torchon with Maple Bacon Sauce
Spiced Bread, Apple, Sweet Potato, Scarlet Muscadine
Seared Meyer Striploin of Beef with Snow Crab and Caperberries
Burnt Butter, Truffle, Fregola Sarda, Hazelnut
Second Course
Vanilla Poached Pear Salad with Blue Cheese Custard
Endive, Pecan, Red Onion, Port
Honey Mussels with Confit Butternut Squash and Brown Butter
Tangerine, Fennel, Cranberry Beans, Pomegranate Seeds
Seared Scallops with Celery Root Remoulade & Artichoke
Quinoa, Ice Wine, Beech Mushroom, Chorizo
Pepper Rolled Veal Breast with Caper Sauce & Candied Lemon
Celery Root, Ice Wine Vinegar, Barley, Black Garlic
Seared Foie Gras and Poached Torchon with Maple Bacon Sauce
Spiced Bread, Apple, Sweet Potato, Scarlet Muscadine
Seared Meyer Striploin of Beef with Snow Crab and Caperberries
Burnt Butter, Truffle, Fregola Sarda, Hazelnut
Main Course
Butter Poached Lobster with Cauliflower and White Chocolate
Muscat, Black Barley, Broccolini, Celery
Hibiscus Marinated Venison with Girolles, Port & Red Currant Sauce
Sunchoke, Chocolate, Purple Brussels Sprouts, Cipollini
Smoked Red Fish with Linguini, 62 Degree Egg and “Bonfire Salt”
Clams, Celery, Carrot, Fennel
Seared Sea Bream, Lobster Velouté & Butter Poached Crab
Saffron, Potato, Garlic, Collards, Watermelon Radish
Pine Nut and Tarragon Stuffed Hen with Mushroom Cream
Leek, Savoy Cabbage, Wheat Berries, Golden Raisins
Seared Lamb Loin with Braised Shoulder, Rosemary and Red Currant
Sauce
Pistachio, Apricot, White Beans, Black Trumpet Mushroom
Pecan Crusted Beef Tenderloin with Mulled Wine Sauce
Spaghetti Squash, Turnips, Kale, Abalone Mushroom
Sweet Potato Risotto with Candied Walnut, Truffle & Madeira Espuma
Wild Mushroom, Cranberry, Pearl Onion
Dessert
Warm Brioche Pudding & Brown Bread Ice Cream
Smoked Almond, Fearrington Honey, Rosemary, Apple
Sticky Toffee Ale Cake with Confit Butternut Squash
Ginger, Orange, Stout, Brown Sugar
Pumpkin Cheesecake with Pumpkin Seed Praline and Burnt Butter Sorbet
Pecan, Dark Chocolate, Chili, Cinnamon
Hot Chocolate Soufflé
Hot Chocolate Sauce, Whipped Cream
Butternut Squash Sorbet with Caramel Marshmallow and Mandarin
Maple, Pecan, Cocoa, Churros
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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The Tasting Menu
Now available nightly.
May be paired with the suggested wines below.
Amuse Bouche
First Course
Beef Tartare with Caviar and Poached Quail Egg
Capers, Shallots, Mustard, Truffle
Pommery, Brut Royal, Reims, Champagne, France, MV
Second Course
Butternut Squash Ravioli with Brown Butter & Sage
Almond, Cinnamon, Medjool Date
Au Bon Climat, Hildegard, Santa Maria Valley, California, 2007
Third Course
Vanilla Butter Poached Lobster with Saffron Couscous & Blood
Orange
Parsnip, Edamame, Fennel, Macadamia Nut
Domaine de Roally, Viré-Clessé, France, 2008
Main Course
Roasted Squab with Seared Foie Gras, Huckleberry Pancakes and
Lime Sauce
Red Cabbage, Chestnuts, Onion, Maple
Clos Figueras, Font de la Figuera, Priorato, Spain, 2006
Cheese Course
Barely Buzzed Cheese with Local Honey Black Garlic, Apricot,
Pistachio
Rare Wine Company, Savannah Verdelho,
Special Reserve, Madeira, Portugal, MV
Pre-Dessert
Dessert
Bitter Chocolate Ganache with Chocolate Cake
Passionfruit, Rum, White Chocolate, Caramel
Inniskillin, Cabernet Franc Ice Wine, Niagara, Ontario, 2006
125 per person | add 75 for wine pairings
Intended to be enjoyed by your entire party
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