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Valentine's Day

 

APPETIZERS

Calamari

peperoncini aioli*/smoked lemon/mustard greens

Anson Mills Fritter

pimento cheese*/arugula/pickle relish

BBQ Pork*

cider reduction*/anson mills cornbread*/duck cracklings*  

Caesar Salad

sheep’s milk parmesan*/garlic croutons/Caesar dressing*

Chowder

crab/corn/potatoes*/chives

ENTREES

All of our Entrées are hand cut and prepared from fresh prime cuts 

6oz Petite Filet Mignon

                      10oz Ribeye

                        8oz Sirloin

                    12oz Pork Chop*

                   8oz Duck Breast

              Polyface Chicken Breast*

                    U10 Scallops

               Cauliflower “Steak”*

SAUCES

Sweet and Tart

Whiskey Cider Jus – local cider, whiskey, shallots and thyme

Cognac Peppercorn Cream – shallots, cognac, and peppercorns simmered in cream 

Savory 

Duck Demi - a classic style “demi glace”, of duck stock, sherry and tomatoes 

Mushroom Bordelaise

Am fog mushrooms, shallots, butter and red wine

Hot and Spicy

House made Sriracha -

 fire roasted chilies, tomatoes, garlic  

Horseradish Crème Fraiche - house made crème fraiche with fresh horseradish, garlic and lemon zest

Sides Choice of 2

smashed potatoes with brown butter and crème fraiche

grits with tasso ham

 chevre mac n cheese*

roasted asparagus with garlic oil andsea salt

braised collard greens with country ham

DESSERTS

double chocolate cream cheese brownie

polenta crepes with raspberry cream and lemon curd

sticky toffee pudding with salted caramel and vanilla ice cream

Earlier Event: January 21
Old Hill Cider Dinner
Later Event: March 27
EASTER BRUNCH