The Dining Room - SLIDEBLAST.COM

*NC Heritage Pork Tenderloin. Peanuts, Winter Brassicas, Fennel, Agrodolce. Joyce Farms “Naked Chicken”. Butternut Squash, Sausage Dressing, Brussels ...
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The Dining Room Appetizers Foie Gras Torchon Eggnog, Pickled Cherries, Gingerbread, Pistachios, Brandy Syrup

Arugula and Friseé Salad Poached Pears, Iberico Ham, Candied Pecans, Crème de Brie, Minus8 Vinaigrette

Tuna Tartare Blood Orange, Quail Egg, Sesame Lavash, Lemon Soy Vinaigrette ~Supplemental Charge $5~

Carbonara Lamb Bacon, Fettuccini, Parmesan, 64° Egg, Fall Mushrooms, Hollandaise

Chorizo Seitan Sweet Potato Puree, Onion Marmalade, Ricotta Salata

She Crab Soup Crab Toast, Truffle Powder, Piquillo Jam ~Add Sandeman Sherry Supplemental Charge $6~

Entrées Bronzini Ricotta Gnocchi, Winter Root Vegetables, Carnival Cauliflower Pickled Pearl Onions, Charred Citrus Jus

*Sorghum Seared Salmon Maple Collard Greens, Spiced Bread Pudding, Bacon Jam, Eiswein Beurre Blanc

Lobster & Persimmons Sunchokes, Persimmons, Grenobloise Foam, Pepita Arugula Pistou ~Supplemental Charge $10~

*NC Heritage Pork Tenderloin Peanuts, Winter Brassicas, Fennel, Agrodolce

Joyce Farms “Naked Chicken” Butternut Squash, Sausage Dressing, Brussels Sprouts Chestnut Crumble, Currant Liquid Gel

*Black Angus Beef Filet Carrot, Robuchon Potato, Polonaise, Succotash, Carrot Jus ~ Add Lobster Tail Supplemental Charge $20~

Desserts Café Noisette Cheesecake Napoleon, Candied Cranberries, Hazelnuts Nutella Brown Butter Ice Cream

“Black Forest” Chocolate Stout Entremet, Cherry Reduction, Pink Peppercorn, Cherry Sorbet

Pumpkin Spice Pumpkin Cheesecake, Gingerbread, Marshmallow, Peanut-Pretzel Crunch Coconut Curry Ice Cream

Autumn Apple Cinnamon Apple Wonton, Brown Sugar Corn Cake, Apple Cider Caramel Buttered Walnut Ice Cream

Selection of House-Made Ice Creams and Sorbets Chef Selected Artisan Cheeses Four Selected Cheeses with Seasonal Accompaniments ~Supplemental Charge $10~

Three Courses~$65 Five Courses~$95 We kindly suggest that the entire table enjoy the same number of courses. *All items are prepared to order and consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.

Executive Chef ~ Sean Eckman Chef de Cuisine ~ Jacob Crvich Pastry Chef ~ Cheryl Brookhouzen