RUGUST
SAMPLE DINNER MENU
COLD APPETIZERS
Organic greeru. with pumpkin seed brittle, Point Reyes blue cheese
and pumpkin seed oil vinaigrette
Foie graA prepared three ways
Salad of heirloom beetA., crab meat, cherry wood bacon, mizuna,
and quail eggs with black-eyed pea croutons
Local vegetable "chop..6alad"with champagne herb vinaigrette
WARM ApPETIZERS
Hand-made potato gnocchi tossed with blue crab and Peri gold truffle
P&.J Oy..6ter..6: crispy fried with Louisiana caviar "ranch dressing,"
pepper seared with truffle spoon bread, horseradish crusted
Acom..6quaAh "mezze luna"
with chestnuts, local satsuma and fennel
Gumbo "z'herb"
slow poached yard egg, swiss chard, ham hock broth
FISH AND SEAFOOD
Crispy-seared ..6callop "bourride"
picholine olives, shaved garlic and rouille
"Breaded" ..6peckled trout
Louisiana crab, white shrimp. toasted almonds and sauce mousseline
Pan roast..6able.fU.h
truffled potato, fine herbs and winter vegetables
Continued on the next page
Thu menu U only a Aample Q..6 it u evolving daily.
FOWL
Sugar and spice duckling with stone ground grits, roasted duck
foie gras and candied quince
Roast breast and slow cooked leg of Label Rouge chicken
tempura dates, piquillos and smoked paprika
MEAT AND GAME
Prime filet of beef
with oxtail marmalade, porcini mushrooms and smoked marrow
Herb crusted veal chop "Milanese"
oven roast tomatoes, saffron risotto and gremolata
Whole-roast rabbit "cassoulet"
white beans and Jacob's andouille
5 COURSE TASTING MENU
Warm salad of pied!. du cochon, veal sweetbreads, hearts of palm and black truffle
Marquu de Perla de, Pierre Sparr, Brut, AIMce, Sparkling, N_V.
Yard egg raviolo with brown butter and sage
Pinot Blanc, Robert Foley, Napa Valley, 2007
Lacquered Berkshire pork belly with Louisiana crawfii.h, olives and blood orange
Bourgogne, "Laforet," /oAeph Drouhin, 2006
Slow-braised Kobe beef Ahort nb rapini, baby root vegetables and rosti potato
Cabernet Sauvignon, £hler..6 EAtate, St. Helena, Napa Valley, 2005
Napoleon of nougatine with Valrhona chocolate bavarois and salted toffee ice cream
Orange BloA..6om Mu..ocat, "£..6..6enAia," Quady, Madera, 2005
JOHN BESH "DEGUSTATION"
Menu de6igned nightly by Chef Be6h and paired with extraordinary wine6_
Due to the complexity and length of this menu we ask
that only the entire table participate.
Please allow at minimum 3 hours for dinner
ThiA menu i..A only a Aample Q..6 it i..A evolving daily.
RUGUST
SAMPLE LUNCH MENU
APPETIZERS
Organic gTeeru with pumpkin seed brittle, Point Reyes blue cheese
and pumpkin seed oil vinaigrette
Crispy seared Acallop in "carpione"
blood orange, picholine olives and preserved lemon
Assortment of house made charcuterie:
pate de campagne, duck liver mOllAAe and Berkshire purk rillette
The French crawji.J.h boil "fa90n chez bruno"
brandy, black truffle and Smith's cream
Crispy fried P8../ ayAterA with blue cheese and butter-milk dressing
Gumbo "z'herb"
slow poached yard egg, swiss chard, ham hock broth
MAIN COURSES
"Breaded" Apeckled trout
with jumbo lump crab, white shrimp and almonds
Crispy seared Aableji.J.h
truffled potato, fine herbs and winter vegetables
Pan roast tournedos of bee/saffron risotto, gremolata
Whole roast cochon de lait
Anson Mills grits, cipollini and blackberry mustard
Lacquered breast of Label Rouge chicken
with piquillos stewed in garlic, pimenton and dates tempura
Crawji.J.h and fresh cheese tortelli
cherry wood bacon. sweet tomatoes and artichoke
DESSERTS
Ponchatoula Atrawberry "shortcake"
warm citrus scone and buttermilk ice cream
Creme braIee with berries
stewed in red wine and almond biscotti
Spielweger chocolate torte
with blood orange sorbet
ThiA menu it. only a Aample aA it it. evolvin9 daily_
RUGUST
SAMPLE DESSERT MENU
A SOUTHERN CHEESE PLATE
Bittersweet Plantations Fleur de Teche, Ryals Dairy goat milk feta,
Meadow Creek Dairy Grayson and Mountaineer
SATSUMA CREPE "SUZETTE"
with pistachio savarin and brown butter ice cream
TRIO OF CHOCOLATE
white chocolate and cherry sorbet, bittersweet pate
and milk chocolate bavarian
?ERE Roux's BANANA RUM CAKE
with Creole cream-cheese icing
WINTER "AMBROSIA"
local citrus in lemongrass with creme fraiche
and meyer lemon sorbet
NAPOLEON OF NOUGATINE
with Valhrona chocolate bavarois and salted toffee ice-cream
DESSERT WINES
NIVOLE MUSCATO D'AsTI
LATE HARVEST SAUVIGNON BLANC, HONIG, NAPA VALLEY, 2006
BEERENAUSLESE, "MESSIDOR," GUNDERLOCH, 2005
SAINTE-CROIX-DU-M 0 NT, CHATEAU LA RAME
SAUTERNES, CHATEAU LES JUSTICES, 2003
ORANGE BLOSSOM MUSCAT, "ESSENSIA," MADERA, 2005
VIDAL ICEWINE, INNISKlLLIN, NIAGARA PENNINSULA, 2005
PORTS AND SHERRY
WARRES 10 YEAR TAWNY
WARRES 1989 "QUINTA DE CAVIDINHA"
NIEPORT, LBV 1999
CROFT, RUBY RED
BROADBENT 1997
BROADBENT 5 YEAR MADEIRA
BROADBENT 10 YR MADEIRA, MALMSEY
PEDRO XIMENEZ, DlAZ BACCO
Thi.J, menu i.J, only a Aample lU it i.J, evolving daily.
RUGUST
SAMPLE PRIVATE DINING MENU
STARTERS
Gnocchi with blue crab & black truffles
"Butternut squash agnolotti tossed with spiced pecans, sage and Smith's brown butter
"Braised veal cheek ravioli with wild mushrooms, porcini marmalade and leek froth
John's Foie Gras, "three ways" with grilled brioche
Smoked roulade, in a baumkuchen crust and crispy seared
Corn fried P&} oysters with Clemson blue cheese and local greens
Seared hand-dived scallops with fresh hearts of palm and truffle salad
Smoked wild salmon, red fish and spiny lobster "crunchy roll" with buttermilk & Caviar
SOUPS
Bourride Provencal made of local crabs
Creole turtle soup
White shrimp and Armagnac bisque
Artichoke and P&J oyster soup with garlicky bruschetta
Roast duckling & andouille gumbo with okra & rice
Acorn squash and crab meat soup with truffle froth
SALADS
Local organic greens tossed with candied pumpkin seeds & Point Reyes blue cheese
Warm goat cheese salad with figs cooked in port endive & baby greens tossed in a lavender
honey vinaigrette
Roasted heirloom beet salad with crab meat, Allen Benton's cherry smoked bacon, baby
mustards and black-eyed peas
Continued on the next page
ThLA menu LA only a~ample ~ it LA evolving daily.
MAIN COURSES
Crispy seared Louisiana Redfish with cauliflower, lobster and caviar
Jamison Farms rack of lamb with herb spatzle and a ragout of lamb shoulder, porcini and
baby root vegetables
Grilled sea bass on parsley puree with a lemon confit, crabmeat& parsley salad, truffled crab jus
Brick grilled breast of free range chicken on a bed of cipollini,
fingerling potatoes & wild mushrooms with wilted greens
Pan roasted Pheasant breast over "fennel sourkraut" stuffed lady apples & rye bread gnocchi
Moroccan spiced breast of duck, with local quince, seared foie gras & creamy Anson Mills grits
Grilled filet of beef with jumbo asparagus. smoked marrow
& truffade potatoes, sauce bordelaise
Lobster larded filet of American Kobe beef with purple plums braised sweet onion oxtail jus &
potato fondu
Rare roast blue fin tuna over a ragout of lentils, sour cherries & foie gras
Slow cooked Snake River Farms beef short ribs over organic white corn polenta & dried figs
stewed in cabernet
DESSERTS
Granny-Smith tarte tatin with five spiced brown sugar and caramel ice cream
Tahitian vanilla creme brulee with local berries & mint
Quince up-side down Anson Mills polenta cake with Mauthes sour cream sorbet
Pere Roux's banana rum cake, with white chocolate and Creole cream cheese icing
Warm chocolate torte with preserved cherries & warm spiced wine
Smith Creamery buttermilk pana cotta with stewed purple plums and cornbread biscotti
3 COURSE MENU
:l0-40 guests: starter course-1 choice, entree course- :l choices & dessert course - 1 choice
40-80 guests: choice of 1 item per course
DEMI PORTION MENU
set menu of 1 item per course: starter course, entree course - derni portion, entree coursedemi
portion & dessert course
4 COURSE MENU
:l0-40 guests: starter course-1choice, soup/salad course - :l choices, entree course - :l choices &
dessert course -1 choice
40-80 guests: choice of 1 item per course
ThiA menu iA only a Aample aA it iA evolving daily.
