Tasting Menu November 29, 2008

Diver Scallop
fennel seed crust, york apple puree, apple wood smoked bacon, brown butter

Fried Green Tomato
"remoulade" of crab, celery, Belgian endive, jalapeno, chives with red onion pickle

Cedar Roasted Trout
mountain trout roasted on a cedar plank with unfiltered cider glaze, smoked trout - potato hash, sweet n sour kale

Fork Mashed Butternut Squash
sage essence, pumpkin seed oil, pumpkin seed brittle

Hatteras Yellow Fin Tuna
spice crust, French lentil - spinach and rocket salad, orange, basil, olive vinaigrette

Foie Gras
caramelized parsnip, raisin bread french toast, poached pear, fig gastrique, crisp parsnip

Duck Breast
sweet potato puree, borolo syrup, cranberry, pistachio

Eclair Fritter
espresso cream center, blueberry fondue