Fall 2009
LUNCH MENU
Appetizers
Smoked Trout Croquettes with dill pickled onions, mustard cream, preserved lemon, and crisp capers
Beet and Pear Napoleon with arugula sorbet, tamarind coulis, and carrot oil
Salmon Éclair with citrus cured salmon, whipped mascarpone, caviar, and fennel slaw
Soups
Lamb Barley with caramelized root vegetable "pot pie"
Cream of White Bean with truffle oil and fried leeks
Salads
Baby Frisee with blue cheese-bacon strudel, roasted shallots, and black currant-pear vinaigrette
Lemon-Mint Cous Cous with spiced apricots, toasted almonds, Spanish olives, and smoked paprika flatbread
Field Green Salad with honey-curry glazed carrots, grilled red onions, and balsamic vinaigrette
Entrees
Wild mushroom Risotto with pan seared mushrooms, fall greens, and caramelized butternut squash
Peppered Yellow Fin Tuna Medallions with white bean escarole ragout and egglplant caponate
Chicken, Spinach, and Goat Cheese Manicotti with charred tomato sauce, basil pesto, crisped shallots
Moroccan Spiced Lamb Burger with mint aioli, pickled fennel, cumin seed bun, chickpea fries, and harissa ketchup
Mixed Green Salad, tomato, cucumber, red onion, feta cheese, green goddess dressing
Desserts
Vanilla Bean Souffle with pistachio cream
Goat Cheese Cheesecake with dried blueberry sauce
Caramelized Pear Crepes with hazelnut praline ice cream
Chocolate Chibouste with Grand Marnier anglaise and candied orange
DINNER MENU
Appetizers
Smoked Trout Croquettes with dill pickled onions, mustard cream, preserved lemon, and crisp capers
Grilled Rabbit Sausage with Carolina tomato jam and braised greens with brown sugar bacon
Beet and Pear Napoleon with arugula sorbet, tamarind coulis, and carrot oil
Soups
Lamb Barley with caramelized root vegetable "pot pie"
Mussel Bisque with blue crab fritters
Salad
Baby Frisee with blue cheese-smoked bacon strudel, roasted shallots, and black currant-pear vinaigrette
Fennel-Orange Salad with Diver Scallop Escabeche, saffron aioli
Goat Cheese Salad with warm pecan crusted goat cheese, baby lettuces, grilled red onions, honey-curry glazed carrots, and balsamic vinaigrette
Intermezzo
A palate cleanser of sorbet or cheese
Entrees
Peppered Yellow Fin Tuna Medallions with white bean escarole ragout and eggplant caponata
"Spaghetti and Meatballs" with spaghetti squash, tofu "meatballs," roasted Roma tomato sauce, parmesan, and basil
Dry Aged Bistro Steak with potatoes Anna, chimichurri, and hearts of palm-artichoke salad
Garlic Rosemary Roasted Chicken Breast with parmesan gnocchi, lemon-sage brown butter, chicory, and roasted chestnuts
Desserts
Vanilla Bean Souffle with pistachio cream
Caramelized Pear Crepes with hazelnut praline ice cream
Maple Panna Cotta with cranberry coulis and orange marmalade
Chocolate Chibouste with Grand Marnier anglaise and candied orange