01 05-11 menu merged


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01 05-11 menu merged

  1. 1. D I N N E R M E N U | 0 1 /0 5 /2 0 1 1 Course One Bitter Greens Salad Dandelion Greens and Baby Arugula,Shallots, Pickled Green Tomatoes, Herbed Goat Cheese, Pistachio Vinaigrette Course Two Sous Vide Beef Short Ribs Parsnip and Potato Puree, Grilled Brussels Sprouts, Red Wine Gastrique Course Three Duo of Old-World Custards Mango Panna Cotta (Italy) Lavender Crème Brule (France) Crawford Pressley, Chef
  2. 2. DINNER MENU | APRIL13, 2011 Course One Roquette SaladPeeled Grape Tomatoes, Hickory-SmokedBacon Chiffonnade, Goat Cheese, Spiced Pecans, Strawberry and Black Pepper Vinaigrette Course Two Sous Vide Guinea Fowl RouladeBaby Potatoes, Roasted in Porcini Oil andSea Salt, Grilled Asparagus, Natural Jus, Enhanced with Scupponine Must Course Three Butter Milk Panna Cotta Pomegranate Syrup, Goat Cheese Truffles Crawford Pressley, Chef
  3. 3. DINNER MENU | MAY 16, 2011 Course One Roquette Salad Aged Goat Cheese Ribbons,Shallots, Peeled Grape Tomatoes,Almond Flakes, Sherry Vinaigrette Course Two Sous Vide Beef TenderloinParsnip Puree, Brussels Leaves, Shiitake Glace, Soya Caramel  Seared Sea Bass Parsnip Puree, Grilled PetiteCourgette, Mango Beurre Blanc Course Three Buttermilk Panna Cotta Cottle Farms Strawberries with Black Pepper and Balsamic VinegarCrawford Pressley, Chef
  4. 4. LUNCHEON MENU | JUNE 03, 2011 Course One Shrimp & Roquette Salad Fire-Grilled Charleston Shrimp, Baby Arugula, Radish Sprouts, Peeled Grape Tomatoes, Shallots, Spiced Almond Flakes, Goat Cheese and Balsamic and Basil Vinaigrette Course Two Duo of Old-World Custards Mango Panna Cotta (Italy) & Vanilla Bean Crème Brule (France) Crawford Pressley, Chef
  5. 5. LUNCHEON MENU | JULY 11, 2011 Course One Yellowfin Tuna CrudoNo.1-Grade, Fresh Tuna, Pickled Garlic,Capers, Thai basil, Cucumber Mignonette, Extra Virgin Olive Oil Course Two Seared Chilean Sea BassGrilled Silver Queen Corn, Creamed withLeeks, Micro Arugula Salad with 50yr Old Sherry Vinegar and Walnut Oil Course Three Pistachio Crème Brule Crawford Pressley, Chef
  6. 6. D I N N E R M E N U | 0 9 /1 5 /2 0 1 1 Reception Crudo of Sea BassCapers, Pickled Garlic, Meyer Lemon, Extra Virgin Olive Oil Course One Roasted Pumpkin SoupApplewood Bacon, Pistachio and 50 year Old Sherry Vinaigrette Course Two Braised Lamb Shank Cocoa, Dark Coffee, Tarragon, Pommes Puree, Grilled Asparagus Course Three Crème Brûlée a la Lavande & Mango Panna Cotta Crawford Pressley, Chef
  7. 7. D I N N E R M EN U | A U G U S T 1 5 , 2 0 1 2 Course One Jumbo Lump Crab Salad Grilled Corn, Portabella and Crowder Pea Succotash, Black Truffle, Micro Arugula Salad, Balsamic/Pistachio Vinaigrette Course Two Seared Red GrouperNew Potato Hash, Asparagus Confetti, Tabasco Beurre Blanc Course Three “Coke Float” SouffléCoca-Cola Soufflé, Peanut Dust, Vanilla Crème Anglaise Crawford Pressley, Chef