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Wednesday, July 23, 2008

Menus begining July 24, 2008

The Inn at Meander Plantation and Restaurant

Chef’s Tasting Menu begining July 24, 2008

Amuse-bouche: a small bite

First Course
Tomato Three Ways:
Heirloom Gazpacho of local tomatoes with Micro Cilantro;
Tomato Confit; Fried Green Tomato with Balsamic,
Organic Extra Virgin Olive Oil and Micro Basil

Second Course
Pan Seared Scallops with Crispy Old Bay Potato
and Basil Walnut Pesto

Third Course
Cornmeal and Chick Pea Flour Crusted Soft Shell Crab with Cucumber Fettuccini,
Corn Pudding and Chipotle Remoulade

Lemon Ice Sorbet

Entrée Course
Rack of Elk with Potato Puree, Roasted Baby Spinach
and Bleu Cheese Demiglace

Grand Marnier Soufflé with Vanilla Bean Anglaise

Sixty-Five Dollars per Person
(Not inclusive of alcohol, taxes and gratuity)
Wine Pairings: $30 additional (5 glasses of carefully chosen Virginia Wine)

Menu subject to change at the Chef’s whim or market availability.

Three Course Prix-Fixe

First Course (select one per person):
Pearadise Soup
Chilled Asian Pear and Organic Carrot Soup with Mint Oil

Retreat Farm Nicoise Salad
Mixed Lettuces with Haricot Vert Blend,
Fingerling Potatoes, Tomatoes Confit, Soft Boiled Egg
and Ten Year Old Organic Balsamic Reduction

Entrée Course (select one per person):
Peppercorn Crusted Rack of Elk with Crispy Garlic Potatoes, Wilted Chard and
Red Wine Demiglace

Brulee of Maple Leaf Farms Duck Breast, Crimson Lentils, Sweet Pea Shoots and
Orange Soy Honey Reduction

Pan Seared Hawaiian Sea Bass with Potato Puree, Assorted Eggplant Julienne and
Margarita Beurre Blanc

Dessert Course (select one per person):
Chocolate Truffle Cake with Strawberry Cayenne Coulis

New York Style Cheese Cake
with Organic Retreat Farm Blackberries

Thirty-Nine Dollars per Person
Includes: Appetizer, Entrée, and Dessert
(Not inclusive of alcohol, taxes and gratuity)
Wine Pairings: $20 additional (3 glasses)

Menu subject to change at the chef’s whim or market availability

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