Posts Tagged ‘valentine’s’

Be My Southern Valentine!

Monday, January 23rd, 2012

We can think of no more beautiful cooking to share on Valentine’s Day than the great American Southern cooking, with its centuries of history and all of the stories, romance, and intrigue that go along. From great wealth and terrible poverty, lowland marshes to mountaintops, the agrarian traditions of eating from the field, by garden and by gun, by trap and fish hook. It’s a storybook full of romance, and we feel it’s absolutely the best food for lovers on this special day.

Of course we will throw in some indulgences, something Southerners have always been known to do every chance they are given. So please, join us as we celebrate the romance of Southern cooking.

I am also proud to be offering a 5-course vegetable menu in addition to the tasting menu. I’ve promised more vegetable menus and hope to offer more in the future. This one will be special.

Saturday, February 11 and Tuesday, February 14 2012, 5-10 p.m. Saturday a limited a la carte menu will be offered in addition. Tuesday the 14th, only the tasting menus will be offered.

Five Course Tasting:

Amuse:
Appalachicola Bay Oyster, Louisiana Choupique Caviar, Yuzu Mignionette, Chervil

Bread Service:
Awendaw Spoonbread, ca. 1770 with Truffle & Corn Mushroom Butter

First:
Louisiana Crawfish Bisque with Cornbread Pudding, Melted Leeks, and Sherry

Second:
Butter-roasted Hearts of Palm Salad, Candied Peanut, Preserved Kumquat, Frisee, Pea Greens

Third:
Pecan Wood-Roasted Sturgeon with Celery Root Puree, Blue Fingerling Potato, Parched Andouille, and Fried Rosemary

Fourth:
Venison Pie a la Annabella Hill, ca. 1870 (Georgia) a shared plate

Fifth:
Chocolate Chess Pie with Salted Caramel, Candied Pecans, and Banana Ice Cream

Sixty-nine dollars per person, optional beverage pairings thirty dollars

Five Course Vegetable Menu:

Amuse:
Potato & Parsnip Soup, Spicy Cheese Straw, Bread & Butter Pickle Relish, Chervil

Bread Service:
Awendaw Spoonbread, ca. 1770 with Truffle & Corn Mushroom Butter

First:
Fried Artichokes with Creole Rouille, Grilled Trevisio and Shaved Evalon Sheep’s Milk Cheese

Second:
Butter-roasted Hearts of Palm, Candied Peanut, Preserved Kumquat, Frisee, Pea Greens

Third:
Pan-fried Salsify “Oysters” ca. 1836 (Virginia) with Potted Peppers, Fried Leeks, Piccalilli Beurre Monte

Fourth:
Hand-rolled Egg Noodles with Black Trumpet Mushrooms, Wood-grilled Little Gem Romaine, Roasted Chestnuts, and Horseradish Whipped Goat Cheese

Fifth:
Chocolate Chess Pie with Salted Caramel, Candied Pecans, and Banana Ice Cream

Sixty-nine dollars per person, optional beverage pairings thirty dollars

Peacemakers, Calas, King Cakes, and Valentines – Laissez les bon temps roulez!

Wednesday, January 27th, 2010

We can all be thankful for the mild weather recently this winter, but Spring is still a while off. So, it’s a good thing we have events like Mardi Gras and Valentine’s Day to look forward to – they’ll warm up the winter with tasty eats and good vibes to carry us on through until the trees start budding and the Spring bulbs start popping up and showing their colors.

“Calas belles, calas tout chauds!” (“beautiful rice fritters, hot rice fritters”) was the call of the Calas lady as she hawked her tasty nuggets of fried dough with rice on the streets of New Orleans late at night, way back in the late 19th century. Over time beignets became the favored fried dough of the Quarter, and pralines the late-night street sweet. One taste of Calas, though, and you’ll be wishing they were still part of the repertoire. Tasty long-forgotten foods are a passion of ours, so Calas are a natural for Big Jones. Like last year, we’ll be serving them up for Mardi Gras as a salute to the Creole heritage of New Orleans, and also serving a dressed-up-for-dinner version for an intimate Valentine’s dinner.

Mardi Gras Specials

Monday and Tuesday, February 15 & 16
regular menu available

Peacemaker the quintessential Mardi Gras sandwich, and the best way to enjoy fried oysters. A dozen select oysters fried crisp, on a baguette with remoulade slaw and pickles, served with fries   15

Muffuletta Chef Paul’s favorite, rustic sesame bread filled with Applegate Farms salami, house tasso, provolone, and olive salad, served with fries   15

Shrimp & Oyster Gumbo just like it sounds, with our house andouille, topped off with fried crab rice for an extra rich touch   19

Chile-Cheese Crawfish Etouffee the French Quarter classic, plus chilies and Cheddar, with popcorn rice   23

Jambalaya Chicken, sausage, ham, and vegetables steamed with rice and lots of spice   15

Red Beans and Rice pickled pork, ham, and sausage stewed with red beans, served with voodoo greens
and popcorn rice   15

Calas sweet wild-yeast rice fritters, dusted with powdered sugar   7

King Cake Sweet yeast cake filled with pecan butter and brown sugar.
If you get a king cake baby in your slice, you’ll win something special!   7

Valentine’s Day

Saturday and Sunday, February 13th and 14th
Five course tasting or three course prix fixe

Five Course Tasting

First
Gunthorp Farm duck rillettes, toasted baguette,
duet of house mustards, home made pickles

Second
Charleston she-crab soup, cornmeal biscotti,
winter truffle foam

Third
Living Water Farms lettuces, Puna Gardens hearts of palm,
blood orange, Three Sisters Garden pea shoots, black benne paste, ginger vinaigrette

Entrée, choice of
Seared Faroe Island Steelhead, potato galette, braised leeks, duet of broccoli,
Champagne “caviar,” beurre blanc
-or-
Niman Ranch NY Strip, butter-poached New Caledonia blue prawns & potatoes,
creamed spinach, red wine jus

Dessert, choice of
Rice calas, Port wine chocolate fondue, frozen Asian pear salad
-or-
Red velvet cake, cream cheese semifreddo, elements of White Russian

Three Course Prix Fixe

First
Living Water Farms lettuces, Puna Gardens hearts of palm,
blood orange, Three Sisters Garden pea shoots

Entrée, choice of
Seared Faroe Island Steelhead, potato galette, braised leeks, duet of broccoli,
Champagne “caviar,” beurre blanc
-or-
Niman Ranch NY Strip, butter-poached New Caledonia blue prawns & potatoes,
creamed spinach, red wine jus

Dessert, choice of
Rice calas, Port wine chocolate fondue, frozen Asian pear salad
-or-
Red velvet cake, cream cheese semifreddo, elements of White Russian

Valentine's Day Menu is Finalized!

Thursday, January 29th, 2009

Join us for Valentine’s Day, Saturday February 14th. We will offer a special menu, and we’ll also have most of our regular dinner menu available too.

Table d’Hote menu – $40 per person

Choice of Appetizer

  • Potato-Herb Croquettes with Green Goddess and Fried Sage
  • Shrimp, Oyster, and Tasso Gumbo with Okra
  • Sweet Potato Bisque with Ginger
  • Fried Green Tomato with Lump Crab Cake, Remoulade, and Piccalilli

Choice of Salad:

  • Roasted Beets, Michigan Cherry Sauce, Frisee, Toasted Almonds, Amish Blue Cheese
  • Mesclun with Shaved Mirliton, Carrot, Cilantro-Orange Vinaigrette

Choice of Entree:

  • Salt-Baked Halibut with Zucchini Pancakes, Gingered Baby Carrots, Sauce Meuniere
  • Pan-Roasted Gunthorp Farm Chicken Breast with Crawfish and Mushroom Cream, Egg Linguine
  • Sweet Potato Moussaka with Portobello Mushrooms, Steamed Greens, Creole Sauce
  • Sauteed Filet of Tallgrass Beef Sirloin with Rosemary Potato Cakes, Grilled Endive, Jus Lie

Choice of Dessert:

  • Red Velvet Cake
  • Mississippi Mud Pie with Home Made Marshmallows
  • Bananas Foster Pain Perdu Bourbon-Ginger Ice Cream and Candied Pecans

Bar Features:
Red Velvet—Cocoa-Infused Vodka, Galliano, House Grenadine, Godiva White Float  10
Pink Champagne Cocktail—Gruet Brut Cuvee, Theuriet Framboise, Orange Bitters  8
Nicholas Feuillate Brut Rose, Champagne, France  49 per bottle