The Inn at Meander Plantations Dinner Menu

Friday, May 22, 2009
Chef Alexander Morris

First Course:
Blue Crab Salad with Tomato Confit
and Champagne- Basil Vinaigrette
Or
Salad of Baby Lettuces with Cherry Tomatoes,
Local Grown Strawberries, Candied Walnuts
with House-Made Honey-Mustard Vinaigrette


Second Course:
Maryland Style Crab Cakes Three Ways:
*Curry Oil
*Avocado Tar-Tar
*Honey Balsamic Remoulade
Or
Pan Seared Colossal Sea Scallop with Sweet Pea Puree
and Roasted Red Pepper Sauce

Entrée:
Pan Seared Duck Breast with Braised Cherries,
Sweet Potato Puree and Gingered Figs

Panko Encrusted Filet of Opah with Wasabi Potato Puree,
Sautéed Mustard Greens and Blackberry Ponzu

Cinnamon Rubbed New Zealand Rack of Lamb with Port Wine Demi-Glace, Roasted Fingerling Potatoes and Baby Carrots


Dessert:
La Bete Noir with Raspberry Coulis
Or
Lemon Cups with Strawberry Rhubarb Compote