Dinner [Fall 2008]
Bartlett Farms Mixed Greens with Hazelnuts, Baby Beets, Goat Cheese & Chardonnay Poached Pears
*Chilled Sake Poached Shrimp with Avocado & Wakame salad, Citrus Miso & Chili Dressing with Lotus Root
* Spice Rubbed Durham Ranch Sirloin of Buffalo with a Potato Gallette, Celeriac Puree, Black Grape Confit & a Black Pepper & Caramel JUs
Spinach, Ricotta & Butternut Squash Tart with Fennel Confit & a Mélange of Fall Vegetables
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* Seared Day Boat Scallops with a Sugar Pumpkin Veloute, Nantucket Mushroom Ragout & a Sherried Black Truffle Jus
Crispy Poached Egg with Brandade, a Saffron Red Pepper
Confit & Chorizo Emulsion
Braised Wagu Beef Cheek with Crushed Blue Cheese Fingerling Potatoes & Leeks with Crispy Buttermilk Onion Rings in a red wine Jus
*Oven Roasted Halibut with a Lobster Chanterelle & White Bean “Cassuolet”, Wilted Baby Swiss chard
*Roasted Orange & Ginger Glazed Breast of Duck with a Barley & Duck Confit Risotto, Brussel Sprout’s, Cranberry & Red Onion Compote
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“Ode to the Pig”
Macumber Turnip Bisque with a Pecan & Apple Relish, Ham Cracklins & Sage
“Tete De Porc” with an Artichoke & Endive Salad with Mustard Vinaigrette
American Seasons “Meat Loaf Sandwich” with cured Foie Gras & a Caramelized onion Marmalade & Smokey Tomato “ketchup”
*Molasses Glazed Salmon Creek Farm Pork Chop with Collard Greens, Orzo “Mac & Cheese”, Dried Plum Compote
*Pan Fried Carolina Trout with Creamy Grits, Cobb Smoked Bacon In an Apple Cider Brown Butter
