Sample Dinner Menu
Cold Appetizers
Organic greens with pumpkin seed brittle, Point Reyes blue cheese and pumpkin
seed oil vinaigrette
8.00
Foie gras prepared three ways
18.00
Salad of heirloom beets, crab meat, Allan Benton’s cherry wood bacon, mustard
greens and quail eggs with black-eyed pea croutons
10.00
Local vegetable “chop salad” with champagne vinaigrette, fresh herbs, and fennel
10.00
Chilled cucumber and buttermilk soup with house smoked wild-salmon
and crabmeat
12.00
Warm Appetizers
Hand-made potato gnocchi tossed with blue crab and winter truffle
12.00
P&J Oysters: crispy fried with Louisiana caviar “ranch dressing,”
pepper seared with country ham and truffle spoon bread, horseradish crusted
13.00
Pan-fried veal sweetbreads
with garlic, wild mushrooms, and purple plums
11.00
Honey Island chanterelle and wild onion tarte with lacquered
Berkshire pork “cracklin” salad
14.00
Fish
Crispy-seared lane snapper with silver queen corn and local crabmeat
32.00
Wild Copper River king salmon: olive oil poached, tartar and pan-roasted
30.00
Herb-crusted lemonfish with confit tomato, artichokes and chorizo
27.00
Continued on the next page
This menu is only a sample as it is evolving daily.
Fowl
Mayhaw-glazed bobwhite quail with baby bok choy, rice vermicelli
and lemongrass broth
29.00
Sugar and spice duckling with Anson Mills grits, roasted duck
foie gras and quince
28.00
Whole roasted Joe Dobie’s chicken with local vegetables and black trumpets
for two persons
46.00
Meat and Game
USDA prime filet of beef with greens, porcini and smoked marrow
36.00
Jim McCloud’s rabbit cooked two ways over artichokes barigoule
and squash blossoms
30.00
Slow-cooked Berkshire pork belly and butter-poached Maine lobster
with black truffles and pommes maxime
35.00
5 Course Tasting Menu
Grilled watermelon and heirloom tomato salad with 25 year old balsamic
Cristalino, Sparkling Brut Rose, Cava, Spain
Pan-roast redfish with basil risotto, crispy fried sweet tomatoes and aïoli
Voigner, Treana, Central Sonoma Coast, 2004
House-made rabbit sausage with white bean and Cherokee purple tomato salad
Pinot Noir, Acacia, Napa Valley, 2005
Slow-braised Kobe beef short rib with Jerusalem artichoke, asparagus, and
roasted tomato vinaigrette
Syrah, Tensley “Colson Canyon,” Santa Barbara 2005
napoleon of nougatine with Valrhona chocolate bavarois,
salt water toffee bombe and chicory coffee sauce
Warres, 1989 Vintage Port, “Quinta de Cavidinha”
$70.00
$95.00 with wine pairing
John Besh “Degustation”
Menu designed nightly by Chef Besh and paired with extraordinary wines.
Due to the complexity and length of this menu we ask that only the
entire table participate
Please allow at minimum 3 hours for dinner
$150.00 per person
This menu is only a sample as it is evolving daily.
Sample Lunch Menu
Appetizers
Organic greens with pumpkin seed brittle, Point Reyes blue cheese and pumpkin
seed oil vinaigrette
7.00
Crispy fried buster crabs with heirloom tomatoes, and Allan Benton’s bacon
12.00
Goat cheese stuffed Turkish figs wrapped in country ham with pine nuts
and honey
9.00
“Panbagnato” and avocado salad with Cherokee-purple tomato gazpacho
and local crabmeat
10.00
Cornmeal crusted P&J oysters with Clemson blue and butter-milk dressing
12.00
Chilled cucumber and buttermilk soup with house smoked
wild-salmon and crab meat
11.00
Main Courses
Olive crusted speckled trout with basil risotto, crispy fried sweet
tomatoes and aïoli
16.00
Herb crusted lemonfish with artichokes, chorizo aned saffron
20.00
Fresh cheese and piquillo filled roulade of rabbit
with white bean ravioli, young garlic and heirloom tomatoes
19.00
Berrigan’s veal panée with Bing cherries, braised greens and chanterelles
16.00
Brian Cappy’s jumbo shrimp and Jacobs’s andouille sausage over organic
Anson Mills grits
17.00
Crispy seared blackfish with silver queen corn and local crabmeat
22.00
This menu is only a sample as it is evolving daily.
Sample Dessert Menu
a southern cheese plate
Bittersweet Plantations Fleur de Teche and Vache Sante,
Clemson University blue, and Thomasville Tomme
15.00
trio of spiced chocolate
vanilla scented white chocolate, salt and caramel bittersweet
and milk chocolate with orange and red chili
13.00
Père Roux’s banana rum cake
with Creole cream-cheese icing
13.00
frozen crème fraîche soufflé
with local peaches and blackberry cabernet sorbet
9.00
chilled terrine of Clydes farm blueberries
with vanilla cream and honey
8.00
trio of summer sorbet
served with madeleine, shortbread and financier
7.00
DESSERT WINES
Late Harvest Sauvignon Blanc, Honig, Napa Valley, 2006 20.00
Sainte-Croix-du-Mont, Château La Rame 12.00
Sauternes, Carmes de Rieussec 12.00
Sauternes, Château Roûmieu-Lacoste, 2005 13.00
Sauternes, Château Les Justices, 2003 20.00
Beerenauslese, ‘Messidor,’ Gunderloch, Rheinhessen, 2005 9.00
Orange Blossom Muscat, “Essensia,” Quady, Madera, 2005 10.00
Vidal Icewine, Inniskillin, Niagara Penninsula, 2005 25.00
PORTS
Broadbent 1997 19.00
Croft Ruby 8.00
Warres 1989 “Quinta de Cavidinha” 17.00
Nieport, LBV 1999 11.00
This menu is only a sample as it is evolving daily.
