Dinner Menu - Charleston

3 courses $79
w/wine $135
4 courses $94
w/wine $160
5 courses $109
w/wine $187
6 courses $124
w/wine $212
1
SATURDAY, JANUARY 7, 2017
RICH LOBSTER SOUP WITH CURRY
FRENCH GREEN LENTIL & TASSO HAM SOUP
BOCUSE BLACK WINTER TRUFFLE SOUP
($25 Supplement)
CARROT, TOMATO & MADRAS CURRY SOUP
CORNMEAL-FRIED OYSTERS
CRISPY CHICKEN LIVERS
PRIME BEEF STEAK TARTARE
SALADE VERTE
NORWEGIAN SALMON TARTARE
RED BEET “TARTARE”
SAUTÉED SHRIMP
PAN-ROASTED SEA SCALLOP
GRILLED CALAMARI SALAD
FRESH ARTICHOKE
FRESH BLACK WINTER TRUFFLE RISOTTO
($50 Supplement)
PAN-SEARED HUDSON VALLEY FOIE GRAS
Intense Lobster Stock Reduction Finished with Cream, Butter-Poached Lobster, Curry Oil
Amontillado Muy Viejo, Byass “Del Duque” 30 Year
Cilantro & Jalapeño Crema
Beaujolais, Pierre-Marie Chermette “Domaine du Vissoux Cuvée Traditionnelle – Vieilles Vignes” (France) 2015
Foie Gras, Mirepoix, Chicken Stock, Puff Pastry Dome
Montagny Ier Cru, J.M. Boillot (Burgundy) 2014
Vegan Inspired Soup Finished with Wild Spanish Extra Virgin Olive Oil
Gewürztraminer, Analemma “Atavus” (Columbia Gorge) 2013
Lemon-Cayenne Mayonnaise, Upland Cress
Champagne, Veuve Fourny & Fils Ier Cru “Blanc de Blancs ” Brut NV
Tasso Ham “Gravy”
Côtes du Rhône, Famille Perrin “Coudoulet de Beaucastel” (Southern Rhône) 2014
Capers, Shallots, Tabasco, Chives, Olive Bread Toast
Beaujolais, Pierre-Marie Chermette “Domaine du Vissoux Cuvée Traditionnelle – Vieilles Vignes” (France) 2015
Escarole, Treviso, Romaine, Chervil, Tarragon, Chef’s House-Made Barrel-Aged Red Wine
Vinegar & Wild Spanish Extra Virgin Olive Oil
Fresh Artichoke, Dijon & Lemon Mayonnaise, Poached Quail’s Egg
Erbaluce di Caluso, Antoniolo (Piedmont) 2014
Cornichon, Chives, Blood Orange Suprême, Blood Orange Reduction
Riesling Grand Cru “Osterberg” Sipp Mack 2010
Coconut Milk, Madras Curry, Green Onion, Stone Ground Creamy Grits
Chardonnay, Ramey (Russian River Valley) 2013
Cauliflower Purée, Jamon Iberico, Rosemary-Scented Lemon Brown Butter
Conca del Riu Anoia Brut, Raventós i Blanc “L’Hereu Reserva” (Spain) 2014
Arugula, French Coco Beans, Lime Suprême, Crispy Tomato, Mustard Vinaigrette
Sancerre, Jean-Max Roger “Cuvée C.M.” (Loire Valley) 2014
Roasted Red Beets & Cipollini Onions, Carrot Purée, Arugula Oil
Soave Classico, Gini “La Frosca” (Veneto) 2013
Made with La Bomba Rice, Lemon, Aged Reggiano
Château Joanin Bécot (Côtes de Castillon) 2008
Yukon Gold Potato & Parsnip Gratin, Amontillado Sherry Reduction Sauce
Rioja Reserva, Marques de Riscal (Spain) 2009
PAN-ROASTED WILD ROCKFISH
Beech & Oyster Mushroom Fricassée, Lemon Beurre Blanc
Chardonnay, Ramey (Russian River Valley) 2013
PAN-ROASTED TURBOT
Fresh Artichoke & Reggiano Sauce, Fresh Black Truffle Oil
Montagny Ier Cru, J.M. Boillot (Burgundy) 2014
GRILLED VEAL SWEETBREAD IN PUFF PASTRY VOL-AU-VENT
GRILLED MAGRET OF DUCK
PAN-ROASTED NEW YORK STATE SQUAB
GRILLED FRENCH QUAIL
PAN-ROASTED VEAL TENDERLOIN
GRILLED CREEKSTONE FARMS PRIME BEEF TENDERLOIN
GRILLED LAMB FESENJAN
Button Mushrooms, Shallot, Bual Madiera Cream
Château Joanin Bécot (Côtes de Castillon) 2008
Spicy Lentil Cream, Crispy Polenta, Crispy Leeks
Priorat, Lo Tros (Spain) 2013
Foie Gras, Shallot & Celery Stuffing, Burgundy & Fresh Black Winter Truffle Reduction
Corton Bressandes Grand Cru, Vincent Girardin (Burgundy) 2005
Custard Royale, Braised Carrots, Sautéed Leeks, Shallots & Garlic
Pinot Noir, Trisaetum (Willamette Valley) 2014
Medallion of Maine Lobster, Potato “Risotto”, Vermouth Reduction
Rioja Reserva, Marques de Riscal (Spain) 2009
Pommes Anna, Crispy Wood-Smoked Bacon, Knob Creek Bourbon Sauce
Carménère, Concha y Toro - Terrunyo (Cachapoal Valley) 2014
Pomegranate Molasses, Ground Walnuts, Onion, Barberry Saffron Basmati Rice
Côtes du Rhône, Famille Perrin “Coudoulet de Beaucastel” (Southern Rhône) 2014
A Gratuity of 20% is suggested to parties larger than five. Please refrain from using cell phones in the dining room.