Dinner Cold Appetizers
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Organic greens
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with pumpkin seed brittle, Point Reyes blue cheese and pumpkin
seed oil vinaigrette
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$8.00
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Foie gras
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prepared three ways
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$18.00
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Salad of heirloom beets
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crab meat, Allan Benton?s cherry wood bacon, mustard
greens and quail eggs with black-eyed pea croutons
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$10.00
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Local vegetable "chop salad"
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with champagne vinaigrette, fresh herbs, and fennel
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$10.00
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Chilled cucumber and buttermilk soup
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with house smoked wild-salmon
and crabmeat
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$12.00
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Dinner Warm Appetizers
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Hand-made potato gnocchi
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tossed with blue crab and winter truffle
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$12.00
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P&J Oysters
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crispy fried with Louisiana caviar ?ranch dressing,?
pepper seared with country ham and truffle spoon bread, horseradish crusted
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$13.00
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Pan-fried veal sweetbreads
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with garlic, wild mushrooms, and purple plums
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$11.00
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Honey Island chanterelle and wild onion tarte
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with lacquered
Berkshire pork ?cracklin? salad
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$14.00
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Dinner Fish
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Crispy-seared lane snapper
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with silver queen corn and local crabmeat
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$32.00
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Wild Copper River king salmon
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olive oil poached, tartar and pan-roasted
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$30.00
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Herb-crusted lemonfish
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with confit tomato, artichokes and chorizo
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$27.00
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Dinner Fowl
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Mayhaw-glazed bobwhite quail
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with baby bok choy, rice vermicelli
and lemongrass broth
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$29.00
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Sugar and spice duckling
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with Anson Mills grits, roasted duck
foie gras and quince
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$28.00
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Whole roasted Joe Dobie?s chicken
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with local vegetables and black trumpets
for two persons
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$46.00
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Dinner Meat and Game
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USDA prime filet of beef
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with greens, porcini and smoked marrow
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$36.00
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Jim McCloud's rabbit
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cooked two ways over artichokes barigoule
and squash blossoms
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$30.00
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Slow-cooked Berkshire pork belly and butter-poached Maine lobster
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with black truffles and pommes maxime
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$35.00
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Lunch Appetizers
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Organic greens
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with pumpkin seed brittle, Point Reyes blue cheese and pumpkin
seed oil vinaigrette
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$7.00
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Crispy fried buster crabs
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with heirloom tomatoes, and Allan Benton?s bacon
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$12.00
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Goat cheese stuffed Turkish figs
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wrapped in country ham with pine nuts
and honey
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$9.00
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"Panbagnato" and avocado salad
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with Cherokee-purple tomato gazpacho
and local crabmeat
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$10.00
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Cornmeal crusted P&J oysters
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with Clemson blue and butter-milk dressing
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$12.00
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Chilled cucumber and buttermilk soup
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with house smoked
wild-salmon and crab meat
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$11.00
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Lunch Main Courses
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Olive crusted speckled trout
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with basil risotto, crispy fried sweet
tomatoes and aïoli
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$16.00
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Herb crusted lemonfish
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with artichokes, chorizo aned saffron
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$20.00
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Fresh cheese and piquillo filled roulade of rabbit
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with white bean ravioli, young garlic and heirloom tomatoes
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$19.00
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Berrigan's veal panée
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with Bing cherries, braised greens and chanterelles
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$16.00
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Brian Cappy's jumbo shrimp and Jacobs?s andouille sausage
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over organic
Anson Mills grits
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$17.00
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Crispy seared blackfish
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with silver queen corn and local crabmeat
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$22.00
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Dessert
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A Southern Cheese Plate
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Bittersweet Plantations Fleur de Teche and Vache Sante,
Clemson University blue, and Thomasville Tomme
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$15.00
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trio of spiced chocolate
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vanilla scented white chocolate, salt and caramel bittersweet
and milk chocolate with orange and red chili
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$13.00
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Père Roux's banana rum cake
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with Creole cream-cheese icing
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$13.00
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frozen crème fraîche soufflé
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with local peaches and blackberry cabernet sorbet
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$9.00
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chilled terrine of Clydes farm blueberries
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with vanilla cream and honey
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$8.00
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trio of summer sorbet
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served with madeleine, shortbread and financier
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$7.00
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Dessert Wines
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Late Harvest Sauvignon Blanc, Honig, Napa Valley, 2006
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$20.00
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Sainte-Croix-du-Mont, Château La Rame
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$12.00
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Sauternes, Carmes de Rieussec
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$12.00
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Sauternes, Château Roûmieu-Lacoste, 2005
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$13.00
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Sauternes, Château Les Justices, 2003
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$20.00
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Beerenauslese, ?Messidor,? Gunderloch, Rheinhessen, 2005
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$9.00
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Orange Blossom Muscat, ?Essensia,? Quady, Madera, 2005
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$10.00
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Vidal Icewine, Inniskillin, Niagara Penninsula, 2005
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$25.00
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Ports
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Broadbent 1997
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$19.00
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Croft Ruby
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$8.00
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Warres 1989 ?Quinta de Cavidinha?
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$17.00
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Nieport, LBV 1999
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$11.00
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