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