Restaurant Tallent

FIRST COURSES

Tartare and Carpaccio - Chef's Daily Preparation	$16

Roasted Beet Salad - Mixed Greens, Shaved Root Vegetables, Goat Cheese, Sherry Walnut Vinaigrette	$10

Moules Frites - Whole Grain Mustard & Apple Cider Sauce, Fennel Frites	$16

Black Truffle Tagliatelle - Pancetta, Mushrooms, Spinach, Parmesan	$16

Smoked Trout - Root Vegetable Latkes, Spoonfish Caviar, Horseradish Foam, Arugula	$16

Warm Spinach Salad - Truffled Egg, Guanciale, Smoked Blue Cheese, Warm Bacon Vinaigrette	$12

Fois Gras - Chef's Daily Preparation	$19

Cauliflower Soup - Apple and Beet Chutney, Madras Curry Oil	$9


ENTREES

Sea Scallops - Heirloom Red Rice, Ham & White Beans, Collard Greens, Truffle Emulsion	$30

Striped Bass - Artichoke and Crab Home Fries, Red Eye Gravy	$29

Gunthorpe Farms Duck - Orange Flannel Hash, Creamy Cabbage, Cranberry Glaze	$27

Fiedler Farms Pork Belly - Butternut Squash Grits, Brussels Sprouts, Bacon, Sweet Tea Gastrique	$29

Beef Brasato - Ricotta and Parsley Risotto, Braised Root Vegetables, Satsuma Gremolata	$28

Sole Meuniere - Sunchoke Puree, Braised Bok Choy, Roasted Mushrooms	$25

Cook's Farm Bison - Lyonnaise Potato Gratin, Swiss Chard, Sauce au Poivre	$36

Market Vegetarian Entree - Chef's Daily Preparation	$22

5 course market tasting menu celebrating the efforts of our local farmers and artisan producers (Available Monday-Thursday and prepared for the entire table)
$60 per guest