RUGUST
WINTER 2006
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&J 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
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 bnllee 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
20-40 guests: starter course- 1 choice, entree course- 2 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 - demi portion, entree coursedemi
portion & dessert course
4 Course Menu
20-40 guests: starter course- lchoice, soup/salad course - 2 choices, entree course - 2 choices &
dessert course - 1 choice
40-80 guests: choice of 1 item per course
