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Saturday, February 14, 2009

FIRST COURSE

OYSTERS ON ½ SHELL

Champagne Cucumber Mignonette

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LABELLE FARMS DUCK CONFIT

Vanilla Crepe, Local Goat Cheese, Spiced Plum Sauce

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AHI TUNA TARTARE

Edamame Puree, Gingered Potato Chip

SECOND COURSE

BABY SPINACH SALAD

Black Pepper Poached Pear, Great Hill Blue Cheese

Walnuts, Raspberry Vinaigrette

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SAN MARZANO TOMATO SOUP

Crème Fraiche, Basil Oil

THIRD COURSE

“SURF N’ TURF”

Georges Bank Scallops & Beef Tenderloin Medallion

Truffled Yukon Potatos, Broccoli Rabe

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LAMB TWO WAYS

Grilled Lamb Chop & Roasted Tenderloin

Eggplant & Tomato Au Gratin, Rosemary Lamb Jus

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GRILLED CAPE FEAR N.C. SWORDFISH

Butter Poached Fingerling Potatoes, Roasted Cauliflower Brussle Sprouts, Chorizo Vinaigrette

FOURTH COURSE

BLOOD ORANGE & PASSION FRUIT SORBETS

Almond Wafer, Mint

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DARK CHOCOLATE LAVA CAKE

Grand Marnier Marinated Berries

4 Course Pre Fixe - $55

Complementary Champagne with Pre Fixe

Optional Wine Pairings - $15

Items Also Available A La Carte

Executive Chef:  Justin Keith

Chef De Cuisine:  Jordan Wakefield