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Spring 2008
Country Pate, Frozen Mustard Pearls, Cornichon
Pinot Gris Rose, Domaine de Reuilly, Loire, 2006
Marinated Scallops
Mango Vinegar, Avocado, Crispy Rice, Chamomile
Txakoli, Gurrutxaga, Bizaiko, Spain, 2006
Hawaiian Tuna
Salt Griddle, Pineapple, Miso Butter
Viognier, La Paradou, Provence, 2006
Chorizo Wrapped Halibut
Carolina Asparagus, Black Garlic, Mushrooms
Chardonnay, Varner, “Foxglove”, San Luis Obispo, 2006
Seared Foie Gras with Onions from our Garden
Gewurtztraminer, Leon Beyer, Alsace, 2005
Beef Shortrib
Garden Fennel , Carrot Confit, Banyuls Jus
Grenache, Ey, “Vigne Las Collas”, Cotes Catalanes, 2004
Caciocavallo Basilico Cheese
Smoked Grape, Saba, Herb Salad
20 yr Tawny, Warre’s
Local Strawberries
Coconut Sorbet, Amoretti
Brachetto d’Aqui, Giacomo Bologna, 2006
Mignardise
$78
Sommelier’s Paired Selections $60
Plus tax & gratuity
Chef Sean Brock and Staff
Clint Sloan Sommelier
We ask that the entire table participates in the tasting menu
Current
Wine List 185KB
with suggested wine pairings
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Crispy Chocolate Mousse
Milk Sorbet, Espresso, Irish Cream $9
Ruby Port, Heradias, “Special Reserve”, mv $8
Peanut Butter Cake
Popcorn Ice Cream, Salted Caramel, Nitro Popcorn $11
Brachetto d’Acqui, Giacomc Bologna, 2006 $9
Banana Hazelnut Tart
Caramel Ice Cream, Banana Sabayon, Rum-Caramel $9
20 Year Tawny Porto, Warre’s $17
Tasting of Sorbets
Nine Daily Flavors $11
Icewine, Inniskillin “Vidal”, Canda, 2004 $18
Soft Chocolate
Brandy Cherries, Mascarpone, Cocoa Crispy $11
Sherry Manzanilla, La Cigarrera, mv $7
Vanilla Bean Crème Brûlée
Custard, Orange Chocolate Chip Biscotti $9
Grand Marnier, “Red Ribbon” $10
Meyer Lemon Curd
White Chocolate, Frozen Yogurt, Local Strawberries $9
Moscat De Beaumes-de-Venise,Durban,2004 $11
Chef's Cheese Selection
A tasting of five artisan cheeses $15
Housemade Chocolates and Confections
Box of 6 $8 Box of 12 $15
Pastry Chef, Winburn Carmack and Staff
Clint Sloan, Sommelier
Current
Wine List 185KB
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A Plate of House Made Charcuterie
Traditional Garnishes
$15
Roasted Scallops
Pea Pesto, Baby Squash, Ricotta Stuffed Blossom
$15
Forest Mushroom and Pine Nut Stew
“Celeste’s Albers” Farm Egg, Mastic Flavor, Parmesan
$13
Poached Maine Lobster
Parsnip Puree, Black Trumpets, Wild Ramp Puree
$16
Seared Foie Gras “Bacon”
Heirloom Apple Butter, Pain Perdue, “Blis” Maple Syrup
$16
“Painted Hills” Beef Short Ribs
“Anson Mills” Grits, Pickled Mushrooms, Truffle Jus
$13
Salad of Garden Lettuces
Almond-Citrus Vinaigrette, Beets and “Split Creek Farms” Fromage Blanc
$12
Onion Bisque
Lobster Salad, Brown Butter Croutons
$12
Tuna Tartare
Yuzu-Miso Broth, Puffed Rice, Cucumbers
$13
Warm Salad of Local Vegetables and Toasted Grains
$10
Ambrose Farms Arugula and Strawberry Salad
Honey Vinegar, Benton’s Country Ham, Hazelnuts, Blue Cheese
$12
Trio of Berkshire Pork
Baby Turnips, “John Hawk” Grits, Date Jus
$26
Roasted Grouper
Local Asparagus, “Carolina Gold” Rice, Mushrooms, Bacon Consommé
$29
Roasted Rack of Lamb and Lamb “en Crépinette”
Farro Verde, Wadamalaw Carrots Confit
$34
“Keegan Fillion Farms” Chicken
Broccoli, Mushrooms, Sauce Rossini
$25
West Coast Halibut
Celeriac, Garden Greens, Meyer Lemon-Truffle Emulsion
$28
“Grass Fed” Beef Tenderloin
Beets, McCrady’s Garden Onions, Smoked Hollandaise, Cauliflower
$36
As often as possible, the vegetables we cook come from our personal kitchen garden located on Wadamalaw Island. We also support many local farms and artisans in our continued effort to provide the best quality ingredients available.
Chef Sean Brock and Staff
Current
Wine List 993KB
