FRUITS and VEGETABLES
HUCKLEBERRIES chanterelle mushroom, fresh cheese, rose wine vinegar | 16
SUNCHOKE hazelnut, lacinato kale, sherry vinegar | 15
BEETS cured egg yolk, yellowfin tuna, tonnato, wild herbs | 16
HEN OF THE WOODS MUSHROOM tosaka seaweed, pickled ramps, squid ink | 14
MUSTARD GREEN SOUP mussels, radish, brioche | 12
PASTA and GRAINS
CALAMARI BOLOGNESE squid ink cavatelli, pepperoni, parmesan | 12
CARROT CASSARECCE maitake mushrooms, coffee, black cardamom | 13
LOBSTER RAVIOLO romano beans, espelette | 15
FISH and SHELLFISH
SCALLOP roasted pawpaw vinaigrette, pickled habanero, butternut squash | 16
SABLEFISH carrot, chamomile, buttermilk | 24
LOBSTER carolina gold rice porridge, shaved fennel, hazelnut | 29
MEAT and GAME
FOIE GRAS arugula, sour cherry | 19
VEAL SWEETBREADS masa, mole, pickled butternut | 14
CHICKEN chicken of the woods mushrooms, sprouted quinoa, cipollini onion | 25
VENISON rutabaga, turnip, brussels sprouts | 30
BEEF salsify, malt, english cucumber | 32
CHEESE and DESSERT
PLEASANT RIDGE carrot, sourdough, golden raisin | 9
PERSIMMON smoked mascarpone, chamomile, pistachio | 9
CHOCOLATE sesame, caramel | 9
COCONUT jasmine, asian pear apple, finger lime | 9
CONCORD GRAPE cashew, dark chocolate | 9
TASTING of MENU
MUSTARD GREEN SOUP stock is made from stems and aromatics then thickened with puree of mustard green leaves. white wine and tarragon steamed mussels, winter radish, mustard seed.
SABLEFISH is roasted in brown butter. carrots are braised with chamomile and thyme. the stock is then used to make carrot puree. buttermilk is strained and mixed with dill oil to make a vinaigrette. |
BUTTERNUT RAVIOLO filled with a puree of butternut squash, white chocolate, and egg yolk. foie gras has been cured and shaved. butternut squash juice and foie gras are emulsified for sauce.
VEAL SWEETBREADS poached in court bouillon, coated in masa and fried crispy. mole sauce stewed and finished with mexican chocolate. butternut squash is pickled and the seeds are roasted. golden raisins are dehydrated with lime juice.
BEEF HEART brined, marinated in red wine, and grilled. puree of smoked la ratte potatoes and batons of salsify. thinly shaved matsutake mushrooms, veloute of matsutake mushrooms, and red wine reduction.
GOLDEN GINGER APPLE from EARTH n’ EATS farm poached in elderflower honey and skins dehydrated with sarsaparilla molasses. shortbread with walnuts and sunflower seeds, bay leaf ice cream, and raw apple sorbet.
TASTING of FRUITS and VEGETABLES
HUCKLEBERRIES chanterelle mushrooms are confit in olive oil then pickled with sherry vinegar. fresh cheese is made from local dairy. rose wine and rose petal vinegar. thickened whey broth.
HEN OF THE WOODS MUSHROOMS breaded in butter cracker meal, and fried crisp. puree of braised black trumpet mushrooms, alliums, and squid ink. marinated red tosaka seaweed. broth of sea kelp and mushroom trimmings.
WHITMORE FARM HEN EGG congee of carolina gold rice and egg yolks are cooked to 63 degrees celsius. fresh herbs and flowers are cut from our gardens. lightly pickled fresh fennel.
CAULIFLOWER custard enriched with eggs and baked. green apples compressed in apple cider vinegar. locally foraged watercress. sea urchin used raw in a sauce of ginger, lemongrass, and white wine.
DUMPLINGS MADE FROM JOHN COPES CORN roasted in oil made from dried fish peppers, ragout of hen of the woods mushrooms and filet beans. fresh cheese made from local milk.
COCONUT sorbet is made from coconut milk and jasmine rice. asian pear apple compressed with kaffir lime syrup. fresh finger lime cells are seperated and used raw.
six course tasting menu 95 | beverage pairing 65