Be My Southern Valentine!

We can think of no more beautiful cooking to share on Valentine’s Day than the great American Southern cooking, with its centuries of history and all of the stories, romance, and intrigue that go along. From great wealth and terrible poverty, lowland marshes to mountaintops, the agrarian traditions of eating from the field, by garden and by gun, by trap and fish hook. It’s a storybook full of romance, and we feel it’s absolutely the best food for lovers on this special day.

Of course we will throw in some indulgences, something Southerners have always been known to do every chance they are given. So please, join us as we celebrate the romance of Southern cooking.

I am also proud to be offering a 5-course vegetable menu in addition to the tasting menu. I’ve promised more vegetable menus and hope to offer more in the future. This one will be special.

Saturday, February 11 and Tuesday, February 14 2012, 5-10 p.m. Saturday a limited a la carte menu will be offered in addition. Tuesday the 14th, only the tasting menus will be offered.

Five Course Tasting:

Amuse:
Appalachicola Bay Oyster, Louisiana Choupique Caviar, Yuzu Mignionette, Chervil

Bread Service:
Awendaw Spoonbread, ca. 1770 with Truffle & Corn Mushroom Butter

First:
Louisiana Crawfish Bisque with Cornbread Pudding, Melted Leeks, and Sherry

Second:
Butter-roasted Hearts of Palm Salad, Candied Peanut, Preserved Kumquat, Frisee, Pea Greens

Third:
Pecan Wood-Roasted Sturgeon with Celery Root Puree, Blue Fingerling Potato, Parched Andouille, and Fried Rosemary

Fourth:
Venison Pie a la Annabella Hill, ca. 1870 (Georgia) a shared plate

Fifth:
Chocolate Chess Pie with Salted Caramel, Candied Pecans, and Banana Ice Cream

Sixty-nine dollars per person, optional beverage pairings thirty dollars

Five Course Vegetable Menu:

Amuse:
Potato & Parsnip Soup, Spicy Cheese Straw, Bread & Butter Pickle Relish, Chervil

Bread Service:
Awendaw Spoonbread, ca. 1770 with Truffle & Corn Mushroom Butter

First:
Fried Artichokes with Creole Rouille, Grilled Trevisio and Shaved Evalon Sheep’s Milk Cheese

Second:
Butter-roasted Hearts of Palm, Candied Peanut, Preserved Kumquat, Frisee, Pea Greens

Third:
Pan-fried Salsify “Oysters” ca. 1836 (Virginia) with Potted Peppers, Fried Leeks, Piccalilli Beurre Monte

Fourth:
Hand-rolled Egg Noodles with Black Trumpet Mushrooms, Wood-grilled Little Gem Romaine, Roasted Chestnuts, and Horseradish Whipped Goat Cheese

Fifth:
Chocolate Chess Pie with Salted Caramel, Candied Pecans, and Banana Ice Cream

Sixty-nine dollars per person, optional beverage pairings thirty dollars