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For Dinner, Dessert & Wine List Menu's please scroll down
Valentine's Day Sunday, February 14th, 2010
appetizer | lobster bisque
mascarpone, cognac bibb lettuce salad
champagne vinaigrette, farm egg, marcona almond
braised pork belly
fried cornbread, chow-chow, crispy shallots prince edward island mussels
saffron beer broth, tomato, caper, grilled focaccia fried artichoke hearts
eggplant, golden raisin, roasted red pepper coulis | entrée | wood grilled beef filet
foie gras butter, potato puree, escarole, pink peppercorn demi-glace lobster tagliatelle
spiced fumet, tomato, herbed bread crumbs seared trigger fish
crawfish étouffée, wild rice, brussels sprout and tasso slaw wood grilled pork chop
anson mills grits, braised cabbage, sour cherry jam parisian gnocchi
rapini, root vegetables, meyer lemon brown butter
| dessert | frozen pistachio soufflé
red berries, white chocolate chocolate orange tartlet
red wine granite, blood orange sauce pineapple upside down cake
cinnamon, pecan anglaise, marshmallow, pecan brittle |
Wine & Spirits
The Wine List features over 300 selections chosen as part of a comprehensive, thoughtful list that covers a wide range of varietals, countries, regions and prices. Spirits are chosen with an eye towards the great liquors, liquers and cordials of the world. Diners and bar patrons enjoy an expertly prepared classic cocktail list.
Dinner
Executive chef Ryan Blanton executes a regularly changing menu that highlights the best products of the season. Dishes such as wild boar with grits, shrimp, chorizo and roasted garlic and waygu beef with foraged mushrooms are examples of updated classics that refrain from haphazard “fusion” cuisine.
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