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Wednesday, May 16, 2012
Dinner Menu
First Course
Garden Pea Soup with Johnston County Country Ham
Lemon, Crème Fraîche, Pearl Onions, Marjoram
Scallop Ceviche with Snow Crab and Smoked Vanilla
Mango, Fava Beans, Jalapeno, Lime
Chapel Hill Creamery Pheta Cheese with Greek Yogurt and Fearrington
Honey
Arugula, Cucumber, Baby Beets, Hazelnut
Tuna and Beef Tartare with Truffle Whipped Lardo
Asparagus, Salted Capers, Quail Egg, Avocado
Torchon of Foie Gras with Confit Duck
Elderflower, Strawberry, Ivory Lentils, Vincotto Vinegar
Dungeness Crab and Lu’s Farm Free Range Egg Custard
Parmesan, Osetra Caviar, Sauternes, Woodland Sorrel
Second Course
Seared Foie Gras with Rhubarb and Ginger Cornbread
Celery, Newski Bacon, Cabbage, Macadamia Nut
White Asparagus with 62 Degree Egg and Sherry
Morel Mushrooms, Speck Ham, Fava Beans, Pink Salt
Seared Black Cod with Lobster Consommé and Ikura Roe
Saffron Couscous, Spring Vegetable, Chili, Lemon
Taleggio Agnolotti with Truffle Butter and Sunny Creek Farm Ramps
Cauliflower, Walnut, Wood Ear Mushrooms, Ice Wine
Royal Red Shrimp with Smoked Garlic Gnocchi and Tarragon
Bacon, Spring Carrots, Sea Beans, Hickory Grove Cheese
Olive Oil Poached Poussin with Local Clotted Cream Risotto
Basil, Garden Peas, Spring Garlic, Pine Nuts
Main Course
Butter Poached Lobster with Vanilla Flan and Yuzu
Rhubarb, Fava Bean, White Asparagus, Sugar Snap
Smoked Beef Tenderloin with Braised Lettuce and Housemade Bacon
Yukon Potato, Garden Peas, Pearl Onions, Pecorino
Snowy Hill Rabbit Saddle with Confit Leg and Mustard Seeds
Baby Red Onions, Baby Carrots, Leeks, Basil
Steamed Halibut with Carolina Gold Rice and Salsa Verde
Baby Peppers, Zucchini, Broccoli, Cucumber
Seared Squab with Whole Wheat Spaetzle and Pickled Blackberries
Tarragon, Foie Gras, Elf Mushrooms, Celery Root
Braised Lamb with Popcorn Sweetbreads and Rosemary
Garden Peas, Baby Carrots, Turnips, Beluga Lentils
King Trumpet “Wellington” with Wild Mushroom
Salsify, Garden Peas, Celery Root, Asparagus
Arctic Char with Brioche Crusted Goat Lady Dairy Cheese
Beets, Ramps, Chick Peas, Parsley
Dessert
Tonka Bean Mousse with Espresso Ice Cream
Polenta, Orange, Hazelnut, Sea Salt Caramel
Local Strawberries with Olive Oil and Black Pepper
Elderflower, Basil Seeds, Cucumber, Vanilla
Iced Muscovado Sugar Parfait with Raspberry Sorbet
Lemon, Milk, Shortbread, Honey
Hot Chocolate Soufflé
Hot Chocolate Sauce, Whipped Cream
Strawberry Sorbet with Chocolate Mousse and Angel Food Cake
Vanilla, Balsamic, Shortbread, Basil
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
Avocado Mousse with Crab and Caviar
Pineapple, Couscous, Celery, White Soy
Zind-Humbrecht, Muscat, Alsace, France, 2009
Second Course
Smoked Duck with Pickled Strawberries
Ramps, Baby Vegetables, Bacon, Aged Balsamic
Montenidoli, Canaiuolo Rosato, Toscana, Italy, 2009
Third Course
Seared Scallops with Celery Root Puree
Rhubarb, Beech Mushrooms, Sea Beans, Fennel
Movia, Pinot Grigio, Brda, Slovenia, 2008
Main Course
Veal “Tournedos Rossini” with Seared Foie Gras
Truffle, Baby Carrots, Brioche, Pearl Onion
Radio-Coteau, Pinot Noir, La Neblina,
Sonoma Coast, California, 2010
Cheese Course
Ellington Goat Cheese with Pistachio Butter
Orange, Poppy Seed, Olive
Adrien Camut, Domaine de Samainville,
Pommeau de Normandie, France, NV
Pre-Dessert
Dessert
Raspberry Gratin with Chocolate Sorbet
Hazelnut, Orange, Champagne
Mazzi, Recioto della Valpolicella Classico, Italy, 2006
125 per person | add 75 for wine pairings
Intended to be enjoyed by your entire party
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