Dinner

May 17, 2012

Starters
Kitchen’s Inspired Seasonal Soup
Slow-Roasted Asian BBQ Pork Spareribs, Edamame Salad, Wontons
Semolina-Fried Calamari, Lemon-Star Anise Aioli, Sea Salt, Lemon
Pork Belly Confit, Blue Cheese Grits, Cherry Chutney, Chips
Smoked Sturgeon, Curry Mustard, Crab & Asparagus Salad, Horseradish
“The Board”: House Made Charcuterie, Artisan Cheeses, Breads
Smoked Duck Salad, Melon, Arugula, Almonds, Ginger-Melon Dressing
Red Beet Salad, Baby Lettuces, Broccolini, Hazelnuts, Sherry Vinaigrette
Simple Greens, Fruits, Candied Nuts, Goat Cheese, Citrus Vinaigrette

Entrees
Hot-n-Sour Pork Porterhouse, Mashers, Crispy Belly, Kimchee
Sugar-Cured Venison Leg, Blue Cheese Grits, Chutney, Blackberries
Duck Leg Confit, Jalapeno Mac-n-Cheese, Bread Crumbs, Truffle Oil
New York Steak, Horseradish Mashers, Blue Cheese, Pea Tendrils
Seared Sea Scallops, White Bean Hummus, Crab Salad, Arugula
Pan Roasted Duck Breast, Goat Cheese Dumplings, Asparagus, Pan Jus
Buffalo & Green Chile Meatloaf, Cheddar Mashers, Buttered Peas
Chef’s Nightly Finfish Preparation

Sides
House Mashers
Blue Cheese Grits
Marinated Beets
Spicy Kimchee
Grilled Asparagus
Fried Cauliflower
Broccolini