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| Fine Dining
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1st Course - Choice of:
French onion soup Onion consommé with melted cheese croutons or Goat cheese tart Mesclum greens with marinated tomatoes, black olives nicoises, Regiano parmesan cheese, balsamic vinaigrette
***
Choice of
Bistro steak Hanger steak served with French green beans, French fries and porcini sauce. or Trout filets "amandine" Boneless trout filet with vegetable medley, caper lemon butter. or Duck confit Roasted duck leg confit with Dauphinois potato graton, French green beans, Bordelaise sauce. or Salmon cassolette Salmon filet served over fennel and red bell pepper confit with saffron fumet sauce.
***
Choice of
Crème brulee or Profiteroles or Apple tart
$25 per person Menu Ribolita Soup butternut squash, organic cannellini beans, onions, carrots, pancetta
Caesar Salad romaine hearts, garlic croutons and Parmesan
BRUSCHETTA tomato, parsley, garlic and spicy ricotta, roasted Vidalia onion
SECOND COURSE (choose one) Orecchiette WITH housemade sausage, broccoli rabe garlic, chili flake, Pecorino-Romano
Cauliflower Risotto creamy Carnaroli rice, spicy breadcrumbs
SARDINIAN ROASTED CHICKEN marinated with myrtle and bay leaves, broccoli rabe, lemon
THIRD COURSE OLIVE OIL CAKE stewed huckleberries
FIRST COURSE (choose one) Fried goat cheese with honey
Oak-grilled asparagus with marinated tomato salad
Sweet gem lettuce, pomegranate, roasted squash and toasted hazelnuts
SECOND COURSE (choose one) Fettucine with artichoke hearts olives, tomatoes
Roast organic chicken lentils, arugula, muscadine vincotto
San marzano tomato pizza housemade mozzarella, basil
THIRD COURSE (choose one) Olive oil cake orange marmalade, rosemary ice cream
Chocolate hazelnut torte caramel ice cream
Einstein’s - $25 Prix Fixe for One Guest Choice of Salad – House or Caesar Choice of Entrée – Pesto Tortellini, Chipotle Lime Chicken, Choice of Dessert – Any (except fudge fusion reactor)
FIRST COURSE (choose one) ROASTED RED AND GOLD BEETS fennel, orange and crème fraiche vinaigrette
FRISEE AND BUTTER LETTUCE concord grapes, Thomasville tomme, walnut vinaigrette
SEARED WHITE SHRIMP sunchoke puree, chanterelle mushrooms, lemon vinegar
PARSNIP SOUP sage brown butter and smoked bacon
GRILLED HANGER STEAK braised cabbage, shallots, Dijon mustard
SECOND COURSE (choose one) ATLANTIC SALMON celery root puree, bok choy, soy ginger butter
ROASTED MONKFISH fennel, leeks, shiitake mushrooms, coconut-curry broth
BRAISED PORK BELLy smoked gold potatoes, Tuscan kale, tomato vinaigrette
MAPLE GLAZED CHICKEN chestnut-chorizo bread pudding and caramelized onion jus
THIRD COURSE (choose one) FOOD STUDIO FIG NEWTON raspberry sherbet, spiced port reduction
valrhona chocolate crunch bar jasmine ice cream, salted caramel sauce
404.892.4111
Menu selections will change daily
First Course PORK EMPANADAS “EL PASTOR”, SALSA VERDE TOMINI CHEESE, TOMATO JAM, COUNTRY BREAD BEET SALAD, SWEET GRASS DAIRY GOAT CHEESE, WATERCRESS, PECANS
Second Course PRIME TOP SIRLOIN, POTATO PUREE, GARLICKY GREENS SALMON CREEK PORK CHOP, BUTTERNUT RAVIOLI, MUSHROOMS, BROWN BUTTER, SAGE, PINENUTS SPRINGER MOUNTAIN FARMS CHICKEN, WHITE BEANS, HAM KNUCKLE,
dessert: Choose any from dessert menu
$25 per person Menu Warm Bucheron watercress, nougatine,apricot,frisee
404.961.7370 $25 per person Menu Before Bibb lettuce salad Avocado, radish, green goddess dressing Tuna crudo Spicy citrus marinade, herb salad, crispy wontons Pulled Lamb Crème fraiche, grilled farm bread Dinner Beef cheek Vegetables, mash potatoes Seared salmon Snap peas, brown butter, almonds Roasted half chicken Turnips, broccolini, carrots, preserved lemon After Choice of Dessert
404.418.1250 $25 per person Menu ROOM: arugula salad, dried cherries, walnuts, goat cheese, balsamic vinaigrette room wedge, blue cheese, spicy pecans, deviled egg warm gougeres, smoked bacon, swiss cheese, pickled onions spicy tuna roll --------------------------------------------- flat iron steak, rosemary roasted new potatoes, mushrooms, seared peppered tuna, slow roast tomato sauce, fennel puree tomato and caper braised lamb shank, mashed potatoes, ------------------------------------------- chocolate layer cake, mint ice cream pineapple upside down cake, brown sugar ice cream
Savoy Restaurant at Georgian Terrace Hotel Starters Shrimp and Okra Entrees Honey Salmon Scallops Desserts Peanut Butter Pie
2nd Course: Diver scallop on scallion risotto with warm deconstructed 3rd Course Choice of: Or Casual Dining:
Oceanaire’s SHOP & DINE menu November 11th – 17th 2007 Appetizers
First Course: House Salad – Mixed greens, radishes, tomatoes, cucumbers and our
Second Course: Tasso Chicken – Double boneless breast of chicken stuffed with provolone cheese and topped with our Tasso ham sauce. Served with rice
Seared Salmon – Salmon filet seared and served over our creamy
Plum Pork – Grilled marinated tenderloin medallions, served with mashed potatoes and green beans, with our sweet savory plum sauce.
Third Course – Choice of Dessert: Key Lime Pie – Made from real key lime juice with graham cracker crust and topped with fresh whip crème
Chocolate Intemperance – Fudge brownie crust filled with our chocolate
Pumpkin Cheesecake – Delicious pumpkin cheesecake topped with
Soup of the Day Or Rosemary Eggplant
Snapper with Arugula Or Roasted Leg of Lamb with Date Couscous
Pineapple Upside Down Cake
CLASSIC CAESAR SALAD or SEASONAL MUSHROOM SOUP BELL AND EVANS CHICKEN TAGINE LEMON, THYME, GARLIC AND ROASTED VEGETABLES WITH FRESH BAY LEAF or WILD PACIFIC SALMON FILET GRILLED IN GRAPE LEAVES WITH FIG PUREE PRESERVED LEMON, COUSCOUS WITH OLIVES CAPERS AND SUNDRIED TOMATOS or PORTUGUESE STYLE PORK TENDERLOIN AND LITTLENECK CLAMS CRISPY POTATOES, GARLIC, CILANTRO AND WHITE WINE SAUCE _____________ FIG PANNA COTTA or HOUSEMADE ICE CREAM
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