Thanksgiving 2010 Menu Revealed…

For reservations, contact Jill @ 615.292.3838

 

Starters

 

Harvest Salad: Chopped Romaine, Roasted Butternut Squash, Shaved Red Onion, Candied Pecans, Laura Chenel Goat Cheese, B&B-Plumped Cranberries; Cracked Pepper Vinaigrette

 ~

Fried Green Tomato Stack, Fall Baby Lettuces, Pimento Cheese,

Hand-Chopped Herbs & Benton’s Bacon, Shallot Vinaigrette

 ~

Butternut Squash ‘Chowder’ with Pears, Ginger

 ~

Hazelnut-Crusted Weisenberger Mill Stone-Ground Grit Cakes, Baby Arugula,

Point Reyes Blue Cheese, Roasted Gold Beet & Oyster Mushroom Ragout, Parsley Oil

 ~

Benton’s Country Ham & Fontina Rice Croquettes; Red Pepper Jelly

 

Entrées

 

Hickory Smoked & Roasted Tenderloin of Beef, Brown Butter Bearnaise;

Smashed Local Sweet  Potatoes, Rainbow Chard

 ~

Bacon-Wrapped Turkey Medallion, Traditional Giblet Gravy or Cranberry Sauce with Port & Cinnamon,

Cornbread Dressing, Collard Green Souffle, Buttermilk Whipped Potatoes

 ~

Braised Pork Shank, Coca-Cola Jus;

Weisenberger Mills ‘Dirty’ Grits, Fried Collards

 ~

Grits-Crusted Rainbow Trout, Lobster & Tarragon Stuffing, Lobster-Sherry Broth;

Roasted Red Bliss Potatoes, Garlicky Green Beans

 ~

Cast Iron Skillet-Seared Maple Leaf Farms Duck Breast, Dried Cherry-Bourbon Gastrique;

Curried Heirloom Apple & Acorn Squash Risotto, Brussels Sprouts, Red Beet Dust

 

Desserts

 

Apple Fritter Bread Pudding, Cruze Farm Buttermilk Crème Anglaise,

Sweet Tea Caramel

 ~

Mom’s Devil’s Food Cake, Milk Gelato,

‘Best Ever Chocolate Frosting’

 ~

Pumpkin Tiramisu

 ~

Warm Pecan Pie, Vanilla Bean-Woodford Reserve Ice Cream

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~ by elevatedsouthern on 2010/11/05.

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