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.
There is a regular tasting menu with a vegetable option. Please join us, this one will be special.
Friday, February 14, 2014 5-11 p.m.
Angel on Horseback Crispy oyster buttered sally lunn, crisp bacon, creamy homemade mayonnaise
Vegetable option—salsify “oyster” and crispy smoked beet chip, Sally Lunn, creamy homemade mayonnaise
Fried artichoke celery root bisque, wood-fired trevisio radicchio, preserved meyer lemon
Homebaked farro sourdough with damson preserves and whipped creme fraiche
Creamy cauliflower and parsnip soup cheese straw, bread & butter pickles
Seared wild striped sea bass Lobster “ciopino,” Parmesan crouton, mustard greens
Carolina gold rice biscuits butterbean gravy, roasted black trumpet mushrooms, sea island benne
Wood-grilled Slagel Farm Sirloin Louisiana coast white prawn, henry moore corn hominy, tangy homemade steak sauce
Hand-pulled egg noodles butternut squash & fromage blanc puree, Blue Ridge Mountain truffles, melted leeks, fried rosemary
Banana Pudding for Two Snickerdoodles, rum, Italian meringue, dark chocolate sauce on the side
Sixty-nine dollars per person ∙ Listed beverage pairings, optional, thirty dollars
Regular dinner menu will not be available for Valentine’s Day dinner