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
Or
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
Or
Goat Cheese Bombes- Cornmeal Dusted Deep Fried Goat Cheese

with Fresh Tomato Basil Salad

Intermezzo:
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

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