Another great seasonal item, plus Southern Table for 8/12

Major score this morning with some wild Wisconsin chanterelles, one of my absolute favorite mushrooms. My first instinct is always to give them a good, long roast to concentrate the flavor. Summer produce is rolling right now, we’re pretty much all local all the time for the next month or so, with the addition of our fresh seafood and indulgences like fresh hearts of palm and Louisiana frog legs. So, here’s what we’re offering up this evening:

August 12, 2009

Zucchini Blossoms Stuffed with Pimiento Cheese
Pickled Cherry Peppers

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Green Acres Lettuce and Pea Shoot Salad with Blackberries

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Grilled Gunthorp Farm Chicken Breast

Fried House Hominy, Roasted Chanterelle Mushrooms

Crawfish & Sweet Corn Beurre Monte

-or-

Seared Alaskan Sockeye Salmon

Griddled Fresh Hearts of Palm, Sweet Peppers

Ginger-Peach Coulis, Citrus Gastrique

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Seedling Apricot Tart with Vanilla Ice Cream and Blueberry Gems

25 per person prix fixe