Valentine’s Day Menus:
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
SPELT RADIATORE guanciale, fiore di sardo, soft poached egg | 13
CARROT CASSARECCE maitake mushrooms, coffee, black cardamom | 13
HEN EGG RAVIOLO butternut squash, white chocolate, foie gras | 15
FISH and SHELLFISH
SCALLOP celery root, grapefruit, fennel | 16
SABLEFISH carrot, chamomile, buttermilk | 24
LOBSTER carolina gold rice, hazelnut, shaved fennel | 29
DOVER SOLE parsley, gnocchi parisienne, parsley root | 21
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, matsutake mushroom, smoked yukon gold potato | 32
LAMB steel cut oats, black trumpet mushrooms, swiss chard | 34
CHEESE and DESSERT
FRESH SAFFRON CHEESE golden raisin, cauliflower, sourdough | 9
CHOCOLATE sesame, caramel | 9
CAROLINA GOLD RICE PUDDING pistachio, mango, coconut milk | 9
COCONUT jasmine, asian pear apple, finger lime | 9
CONCORD GRAPE cashew, dark chocolate | 9
TASTING of MENU
NANTUCKET BAY SCALLOPS are served raw and dressed in vinaigrette made from meyer lemon, cara cara orange, and grapefruit. celery root puree, crispy shallots, and raw fennel to garnish.
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.
DOVER SOLE steamed in white wine and aromatics. bones are used to make stock which is scented with parsley leaves and parsley root. gnocchi parisienne are gently warmed with fines herbs
RAVIOLO filled with 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. |
WILD BOAR strip loin is wrapped in nueske’s bacon and roasted until crisp. black eyed peas are simmered with mirepoix and jalapeño. lacinato kale is sautéed with onions, garlic, and chili flakes.
CHOCOLATE hazelnut and caramel stracciatella. ice cream of left hand nitro milk stout. nanaimo bar made from dark chocolate, toasted walnuts, and toasted hazelnuts
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. sauce of sea urchin, ginger, lemongrass, and white wine.
DUMPLINGS MADE FROM JOHN COPES CORN roasted in oil made from dried chili peppers. ragout of hen of the woods mushrooms and hericot verts. 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