Dinner Menu
Week 141: February 4-7
OPEN for Brunch this Sunday, February 8
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
— Bibb Salad —
Shakerag Bleu Cheese / Caramelized Forelle Pears / Candied Pecans / Benton's Bacon / Apple Vinaigrette
Small Plates
- Crispy Brussel Sprouts -
Benton's Bacon / Caramelized Onions / Grain Mustard Cream
- North Carolina Burrata -
Roasted Asparagus / Tomato Salad / Balsamic Reduction / Shallot Jam / Toasted Baguette
- Bison Meatloaf -
Creamed Corn / Bacon Vinaigrette / Chives
- Crab & Cucumber Canape -
Whipped Boursin / Crab Salad / Peppadew Chervil
- Lion's Mane Cakes -
Dill Aioli / Arugula Salad
Dinner Entrees
— Springer Farms Airline Chicken —
Canaroli Rice / Sesame-Ginger Bok Choy / Shishito Peppers / Japanese BBQ
— Pan Seared FL Golden Tilefish —
Lemon & Fennel Risotto / Patty Pan Squash / Zucchini / Buddha Hand Mousseline
— Porter & Coffee Braised Short Rib —
Roasted Garlic Whipped Yukon Gold Potatoes / Haricot Vert / Beurre Rouge / Crispy Shallots
— Blackened Berkshire Pork Chop —
'Nduja Cornbread Dressing / Roasted Carnival Cauliflower / Green Apple Gastrique / Apple Compote
— Butternut Squash Ravioli —
Sage Pesto Alfredo / Peppadews / Arugula / Blistered Tomatoes / Shaved Parmesan