Dinner Menu
Week 155: May 13-16
OPEN for Brunch Sunday, May 17
“NONE OF US, INCLUDING ME, EVER DO GREAT THINGS. BUT WE CAN ALL DO SMALL THINGS, WITH GREAT LOVE, AND TOGETHER WE CAN DO SOMETHING WONDERFUL.” - MOTHER THERESA
Salads
— Wedge Salad —
Tomato Chutney / Shaved Bermuda Onion / Charred Corn / Local Cheese / Cornbread Croutons / Bleu Cheese Dressing
— Caesar Salad —
Crispy Parmesan Tuile / Grilled Breads / Parmesan-Peppercorn Vinaigrette
— Spring Mix Salad —
Strawberries / Candied Pecans / Pistachio Goat Cheese Truffle / Raspberry Thyme Vinaigrette
Small Plates
- Crispy Brussel Sprouts -
Benton's Bacon / Caramelized Onions / Grain Mustard Cream
- Cumin & Herb Shrimp -
Collard Green Slaw / Sumac Onions / Roasted Beets
- Beef Tartare -
Sequatchie Cove Egg / Green Strawberry Chow Chow / Fennel Tuille / Green Almonds / Crostinis
- Cucumber & Crab Canape -
Crab Salad / Serrano / Chive Oil / Osetra
- Bacon Wrapped Quail -
Whipped Ricotta / Mache / Honeycomb / Mustard Vinaigrette
Dinner Entrees
— Pan Seared Springer Farms Airline Chicken —
Roasted Fingerling Sweet Potatoes / Feta / Roasted Baby Radishes / Sundried Tomato Velouté
— Pan Seared Red Snapper —
Rhubarb Risotto / Sauteed Haricot Vert / Tomatoes / Lobster Cream / Pickled Rhubarb
— Porter & Coffee Braised Short Ribs —
Roasted Garlic Yukon Gold Potatoes / Grilled Broccolini / Gowin Valley Farms Shiitake Mushrooms / Sauce Chasseur
— Blackened Berkshire Pork Chop—
Celery Root Puree / Braised Collard Greens / Pear & Bacon Jam / Chili Crisp
— Formaggio Ravioli —
Lion's Mane Bolognese / Castelvetrano Olives / Black Pearl Mushrooms / Spinach / Shaved Parmesan