Main Menu

CHEF’S TASTING

 5 Course Tasting Menu 75*

 

Foie Gras Supplement 15*

 

Premium Wine Pairings 50

 

(full table participation recommended)

FIRST

  • Shrimp and Grits

    Anson Mills Polenta, Ham, Roasted Peppers, Okra, Garlic-Sassafras Butter

    15
  • Sautéed Lump Crab Cakes

    Radish-Jicama Slaw, Lime, Spicy Remoulade

    16
  • Foie Gras, Hudson Valley

    Preparation Changes Daily

    market price
  • Ricotta Cheese Gnudi

    Steamed Dumplings, Pork Belly, Summer Corn, Tomatoes, Truffle Butter

    14*
  • Charred Spanish Octopus

    Olive Oil Potatoes, Romesco, Broccolini, Pancetta, Gremolata

    13
  • Bison Tartare

    Arugula, Preserved Lemon, Coddled Egg Yolk, Capers, Dijonaise, Potato Gaufrettes

    14*
  • Tuna Crudo

    Cucumber, Radish, Watermelon, Fennel, Olives, Herb Crema

    15*

SECOND

  • Daily Salad Selection

    Preparation Changes Daily

    market price
  • Lobster Bisque

    Oven Dried Tomato “Salad”, Chives, Olive Oil, Paprika

    13
  • Mixed Greens Salad

    Avocado, Radish, Marcona Almonds, Manchego, Lemon Vinaigrette

    10
  • Green Goddess Salad

    Romaine, Tomatoes, Cucumber, Asparagus, Corn, Croutons, Cotija

    12*
  • Roasted Beet Salad

    Arugula, Strawberries, Fennel, Finocchiona Salami, Goat Cheese, Pine Nuts, Aged Balsamic

    13

ENTRÉE

  • Steamed Alaskan Halibut

    Carolina Gold Rice, Spinach, Shallots, Tomatoes, Lemon Almond Butter

    34
  • Daily Fish Selection

    Preparation Changes Daily

    market price
  • Seared New England Sea Scallops

    Summer Corn “Succotash”, Garden Vegetables, Herb Beurre Blanc

    34*
  • Tasting of Vegetables

    Preparation of Veggies, Changes Daily

    20
  • Pan Roasted Duck Breast

    Polenta, Confit, Swiss Chard, Cherries, Shallots, Madeira Sauce

    28*
  • Colorado Lamb Saddle

    Potato Mille Feuille, Peas, Carrots, Arugula, Lamb Jus

    42*
  • Glazed Duroc Pork Tenderloin

    Spätzle, Kale, Bacon, Roasted Peppers, Caramelized Onions, Whole Grain Mustard Demi

    30*
  • Naturally Raised Bison New York Strip

    Preparation Changes Daily

    36*
  • 1855 Black Angus Beef Filet of Ribeye

    Golden Potato Puree, Roasted Shallots, Pole Beans Hazel Dell Mushrooms, Red Wine Sauce

    32*
SIDES

Summer Corn Succotash

Sautéed Hazel Dell Mushrooms

Classic Elbow Mac-n-cheese

Charred Broccolini, Parmigiano, Balsamic

$8 (each)

* These items may be served raw or undercooked based on your specification, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
© 2017 Chimney Park, Inc