Summer Menu

farm dinner

Expect a roll-out of our Summer ’09 menu mid-June. Also, with this new menu, we will start a three course prix-fixe menu which is going to be a most excellent deal!! I have started to work on it and expect to finish this weekend-always excited to start a new menu and cook some new stuff for you to try-here’s a couple of items to tease you for now:

Baby Arugula, Chopped Waterworks Farm Brown Egg, Grape Tomatoes, Benton’s Bacon;

Sherry-Dijon Vinaigrette

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Baby Spinach, Toasted Marcona Almonds, Raspberries, Goat Cheese;

Poppy Seed Vinaigrette

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Cornmeal-Crusted Rainbow Trout, Garlic Slaw;

Yellow Squash Casserole with Sweetwater Valley Cheddar, Tarragon Oil

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Grilled Pork Chop with a Tomatillo-Granny Smith Apple Chutney;

Asiago-Crusted Creamed Collards, Skillet-Fried Potatoes

Expect a couple of items (think fried green tomatoes, brulee of goat cheese, green Tabasco aioli, pepper relish and the cast iron skillet-seared jumbo scallops, roasted corn & English pea succotash, tarragon-Champagne butter, & dusted with a red beet powder) to remain from the Spring menu as well as the incredible buttermilk-fried Springer Mountain airline chicken breast, paella, and our signature souffle..will post it this weekend hot off the press!

 

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~ by elevatedsouthern on 2009/05/28.

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