After weeks of preparation, experimentation, trial-and-error, recipe development, we finally had most of the wrinkles ironed out. Final opening day menu ended up from having 19 items, pared down to about 11 items. There was no sense in bursting out of the gates, only to fall flat on our face, shitting the bed in the process because we left no margin for error. Each dish needed to be absolutely perfect, we would be scrutinized repeatedly by food writers and bloggers, and wanna-be foodies for the next eight weeks.
Opening night dishes:
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CHESAPEAKE BAY CRAB, SUNGOLD CHOW CHOW, WHIPPED BUTTERMILK, CUCUMBER, CHERVIL
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SCALLOP W/ CHICKEN CRACKLING, WATERMELON RIND, PARMESAN, ARUGULA
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KOLAPORE SPRINGS TROUT, SUNCHOKE RELISH, SEA ASPARAGUS, CHARRED SCALLION, OYSTER MAYO
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| QUAIL STUFFED W/ BOUDIN, CANE SYRUP, ORLEANS MUSTARD, COLLARD GREENS, BENNE SEED BRITTLE |
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SALAD OF CHICORIES W/ SUNFLOWER SEED, CELERY ROOT, BLACKENED FINGERLING, COFFEE & MOLASSES VINAIGRETTE
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Some later additions:
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YARMOUTH ALBACORE W/ BLACKENED SPICE, MAQUE-CHOUX, BROWN BUTTER, CHARRED VEGETABLES, TARRAGON
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TOMATOES, CELERY, AND PRAWN IN VARIOUS WAYS
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NS COD CHEEKS W/ BLUE CORNMEAL, PICKLED PRAWN, SUGARCANE, MIRLITONS, BUTTERMILK
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ECOLAIT VEAL CHEEK W/ SATSUMA HOPPIN JOHN, PARSLEY ROOT, CHICORY, 70% CHOCOLATE
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