Valentine’s Day Menu 2013
Amuse Bouche
Roasted quail breast chilled salad with raw button mushrooms, baby spinach and celery in a lemon-thyme olive oil dressing.
First
Fresh Prince Edward Island mussel bisque scented with curry.
Second
Pan seared diver scallop over Tennessee stone ground grits scented with sun-dried tomatoes in a niçoise olive, basil and caper sauce.
Third
Carolina Day-boat flounder fillet over buttered leeks and tri-colored carrots in a creek shrimp, ginger and garden tarragon butter.
-or-
Pan seared duck breast over a braised pear, Vidalia onion and raisin compote in a Madeira and sun-dried cranberry glaze.
-or-
Hickory grilled Angus beef tenderloin over a root vegetable risotto in a smoked bacon, shallot and rosemary jus.
Chocolate Trio
White chocolate and kalamata parfait
Milk chocolate and hazelnut mille-feuille
À la minute dark chocolate chunk cookies
$90/pp plus tax and gratuity
$30/pp optional wine pairing
Executive Chef Bob Waggoner
Pastry Chef Sam Tucker
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