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Because Chef Tucker Yoder creates a new menu daily, based on the best and freshest ingredients available locally, the menu below (from Saturday, Octocer 24th , 2009 ) is presented here as a recent example of what we are doing.
FIRST
Mixed Greens with Ricotta, Vegetables, Pecans and Maple Vinaigrette 8
Risotto with Sunchoke, Onion and Slow Cooked Egg 9
Pappardelle with Squash, Swiss Chard and Parmigiano 9
Carrot Salad with Kimchi, Apples, and Pork Belly 10
Scallops with Salsify, Mustard Greens and Lardo 11
MAIN
Quinoa with Fall Squash, Beets, Smoked Tofu and Sage 16
Grilled Pork Loin with Grits, Fall Squash, Sweet Potato and Mustard Greens 25
Seared Trout with Lentils, Bacon, Kale and Apples 26
Poached Monkfish with Shiitake, Edamame, Root Vegetables and Potatoes 28
Lamb with Swiss Chard, Curry, Eggplant and Cous Cous 30
TASTING MENU
5-Course Tasting Menu 55 5-Course Wine Pairing 25
Dessert
Chestnut Soup with Cracked Wheat, Carrots and Bacon
8
Milk Chocolate with Maple, Pecans, and Shortbread
8
Sweet Potato Fondant with Coffee, Lemon and Yogurt
8
Brown Butter Cake with Caramelized White Chocolate, Curry and Apple
8
Organic Costa Rican Coffee
4
Adesso Cagnina di Romagna
8
Booker’s
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