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Friday, November 7, 2008

Menus for Nov. 7-11, 2008

The Inn at Meander Plantation Dinner Menus
David Scales, Executive Chef

Please select either the Three Course or Six Course
for the entire table so that the serving of courses will coordinate.

Three Course Prix-Fixe
Forty-Five Dollars per Person
Includes: First Course, Entrée, and Dessert
(Not inclusive of alcohol, taxes and gratuity)
Wine Pairings: $20 additional (3 glasses)

First Course (select one per person):
Butternut Squash Velouté with Crispy Collards
Or
Microgreens Salad with Goat Cheese,
Candy Pecans, Apple and Balsamic Reduction

Entrée Course (select one per person):
Black Angus Filet Mignon with Garlic Potatoes,
Charred Greens and Port Wine Reduction
Or
Crispy Duck Breast with Potato Puree,
Baby Bok Choy and Cider Reduction
Or
Wild Alaskan True Cod Sauté with Glazed Retreat Farm Turnips,
Chanterelles, Broccoli Soubise and Jumbo Lump Crab Sauce

Dessert Course:
Rosemary Crème Brulee


Six Course Chef’s Tasting Menu
Seventy-five Dollars per Person
(Not inclusive of alcohol, taxes and gratuity)
Wine Pairings: $35 additional (5 glasses)


Amuse-Bouche
Bacon Wrapped Halibut Cheek with Chardonnay Pan Sauce

First Course
Seared Dry U-10 Scallop with Crispy White Truffled Potato,
Micro Arugula, Retreat Farm Sweet Corn Sauce and Meander Chive Oil

Second Course
Smoked and Salted True Cod Cake with Sweet Pepper
Cream Sauce and Micro Mustard Greens

Third Course
Pan Roasted Quail with Crispy Baby Bok Choy
and Cider Reduction

Intermezzo
Autumn Sorbet

Entrée Course
Duo of Beef: Caramelized Veal Tenderloin with Smoked Short Rib,
Potato Puree, Charred Greens and Port Wine Reduction

Dessert Course
Rosemary Crème Brulee
Or
Grand Marnier Soufflé with Vanilla Bean Anglaise

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