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, Lowcountry 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, so if your Sweet is a vegetarian or just a big lover of vegetables, reserve with confidence. This will be special.

Valentine’s Day 2013

Thursday, February 14th 5-9 p.m.

Five Course Tasting Menu

 Amuse

Appalachicola Bay Oyster, Louisiana Choupique Caviar, Yuzu Mignonette, Chervil

Bread Service

Popovers with Sourwood Honey and Clementine Butter

First

Crawfish & Lobster Chowder with Red Dazoc Potatoes, House Cured Back Bacon, and Truffle Froth

Second

Warm Brussels Sprouts Salad with Shallot, Lemon, Thyme, and Toasted Pecan Oil

Third

Seared Wild Striped Sea Bass with Cauliflower Puree, Fire-Roasted Mizuna, & Tarragon Vinegar

Fourth

Wood-grilled Slagel Family Farm Sirloin & Louisiana Coast White Prawn, Roasted Salsify, & Red Wine Jus

Fifth

Chocolate Chess Pie with Candied Peanuts, Banana Ice Cream, and Dulce de Leche

 

Five Course Vegetable menu

Amuse

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

Bread Service

Popovers with Sourwood Honey and Clementine Butter

First

Fried Artichokes with Creole Rouille, Grilled Trevisio Radicchio, & Pleasant Ridge Reserve

Second

Warm Brussels Sprouts Salad with Shallot, Lemon, Thyme, and Toasted Pecan Oil

Third

Pan-fried Salsify “Oysters” ca. 1836 (Virginia) with Roasted Pearl Onions, Potted peppers, & Piccalilli Beurre Monte

Fourth

Hand-rolled Egg Noodles with Fromage Blanc-whipped Red Kuri Squash, Roasted Black Trumpet Mushrooms, Melted Leeks, & Three Sisters Pecans

Fifth

Chocolate Chess Pie with Candied Peanuts, Banana Ice Cream, and Dulce de Leche

Sixty-nine dollars person   *   Optional beverage pairings thirty dollars