Dinner Menu
Plated Four Course
October 2009
Salad Course
Local arugula and spinach salad
With warm gorgonzola fritter, shaved asparagus, dried strawberries, spiced pecans, pear chip, balsamic reduction and pear vinaigrette
Second Course
Seared Sea scallop
Over butternut squash puree, brown butter sauce and pistachio-basil oil
Third Course
Grilled Filet Mignon
Over duck fat roasted Yukon gold potatoes, grilled asparagus with wild mushroom ragout and red wine jus
Dessert
Apple tart tatin
with vanilla bean anglaise, lemon scented crème fraiche and pecan praline
Freshly baked Parker-house rolls
And garlic-herb butter
Beverages
The best sweet tea ever
Lemonade
Coffee upon request
