The Inn at Meander Plantation Dinner Menu

Thursday, June 4, 2009 through Sunday, June 7, 2009

Chef Alexander Morris
First Course:
Hudson Valley Pan Seared Foie Gras with Savory Polenta,
Virginia Country Ham and Blackberries
Salad of Mixed Greens with Cherry Tomatoes, Asparagus Tips,
Fresh Grated Asiago Cheese with House-Made Balsamic Vinaigrette

Second Course:
Oysters on the Half Shell with Champagne Tobikko Roe Sauce
Goat Cheese Bombes- Cornmeal Dusted Deep Fried Goat Cheese

with Fresh Tomato Basil Salad

Raspberry-Orange Sorbet

Entrée (Please Select One Per Person):
Pan Seared Blue Marlin with Jumbo Lump Crab, Pineapple Butter,

Crispy Potatoes and Sautéed Snow Peas

Rosemary-Garlic Essence Colorado Rack of Lamb with Potato Puree,

Baby Carrots and Burgundy Wine SauceMaryland Style Crab Cakes with Saffron Risotto,
Rainbow Chard and Citrus Butter Sauce

La Bete Noir (Flourless Chocolate Cake)
with Retreat Farm Blackberry Coulis
Meander Classic Crème Bruleé

Comments are closed.