Please note:  These menus are subject to change due to product availability. 


 Vidalia Restaurant Week Dinner Menu, August 2008

three course tasting menu…$35.08

five course tasting menu…$50.08 (for the entire table only)
sales tax, gratuity and beverages are not included


 

first course

 

thinly sliced raw hamachi

with cucumber, tart fuji apples, lime basil and smoked scallop essence

 

mercer farm rabbit mortadella

with pickled cipollini onions, chanterelle mushrooms and sunflower shoots

 

house smoked wild king salmon

with vidalia onions, salmon roe, yogurt-cucumber soup and croutons

 

summer market lettuces

with brad’s goat cheese-apricot roulade, spiced pecans and champagne vinaigrette

 

second course

 

chicken fried bobwhite quail

with rosemary biscuit, country ham and morel mushroom gravy

 

point judith calamari

stuffed with oyster sausage, avocado, tomato and periwinkle vinaigrette

 

coddled path valley farm duck egg

with red corn polenta, crisp sweetbreads and pickled tongue vinaigrette

 

goat cheese and beet ravioli

with pickled bull’s blood beets, marigold tarragon and red vein sorrel

 

third course

 

maine diver scallops

with surry sausage crust, chow chow, rice beans and bouillabaisse emulsion

 

tasmanian sea trout roulade

with warm cauliflower panna cotta, curry-golden raison purée and smoked trout roe

 

wild head-on gulf shrimp

with creamy anson mills grits, heirloom onions and tasso ham ravigote

 

vidalia onion bread pudding

with heirloom carrots, sweet onion purée and ginger-carrot emulsion

 

fourth course

 

slow roasted shenandoah baby goat

with sweet garlic confit, cucumber-yogurt riata , zucchini and flat bread

 

corned japanese kuroge beef brisket

with yellowfin potato pavé, king trumpet mushrooms and ginger beer reduction

 

braised pipe dream farm pork belly

with sugar snap peas, virginia peanuts, rye berries and ham hock bouillon

 

yellowfin potato pavé

with chanterelle mushrooms, camembert fondue and summer truffle emulsion


 

signature sides

 

baked macaroni with goat cheese, amish cheddar and smoked ham  8.50

ragout of heirloom onions with braised market apples and wild thyme  7.25

eastern shore succotash with applewood bacon and lump crab  9.50



 Vidalia Restaurant Week Lunch Menu, August 2008

three course tasting menu…20.08

sales tax, gratuity, beverages and adds are not included

 

first course

 

thinly sliced raw hamachi

with cucumber, tart fuji apples, lime basil and smoked scallop essence…add 3.00

 

mercer farm rabbit mortadella

with pickled cipollini onions, chanterelle mushrooms and sunflower shoots

 

house smoked wild king salmon

with vidalia onions, salmon roe, yogurt-cucumber soup and croutons

 

summer market lettuces

with brad’s goat cheese-apricot roulade, spiced pecans and champagne vinaigrette

 

chicken fried bobwhite quail

with rosemary biscuit, country ham and morel mushroom gravy…add 3.00

 

point judith calamari

stuffed with oyster sausage, avocado, tomato and periwinkle vinaigrette

 

coddled path valley farm duck egg

with red corn polenta, crisp sweetbreads and pickled tongue vinaigrette…add 3.00

 

goat cheese and beet ravioli

with pickled bull’s blood beets, marigold tarragon and red vein sorrel

 

second course

 

maine diver scallops

with surry sausage crust, chow chow, rice beans and bouillabaisse emulsion…add 4.00

 

tasmanian sea trout roulade

with warm cauliflower panna cotta, curry-golden raison purée and smoked trout roe

 

wild head on gulf shrimp

with creamy anson mills grits, heirloom onions and tasso ham ravigote

 

vidalia onion bread pudding

with heirloom carrots, sweet onion purée and ginger-carrot emulsion

 

slow roasted shenandoah baby goat

with sweet garlic confit, cucumber-yogurt riata , zucchini and flat bread…add 4.00

 

corned japanese kuroge beef brisket

with yellowfin potato pavé, king trumpet mushrooms and ginger beer reduction…add 4.00

 

braised pipe dream farm pork belly

with sugar snap peas, virginia peanuts, rye berries and ham hock bouillon

 

yellowfin potato pavé

with chanterelle mushrooms, camembert fondue and summer truffle emulsion

 

signature sides

 

baked macaroni with goat cheese, amish cheddar and smoked ham  8.50

ragout of heirloom onions with braised market apples and wild thyme  7.25

eastern shore succotash with applewood bacon and lump crab  9.50



 Vidalia Restaurant Week Dessert Menu, August 2008

 

peanut butter and jelly

peanut butter and milk chocolate crunch bar with

champagne grape gelée and sweet milk froth

 

 pipe dream farm goat cheese bavarian
with blueberry compote and black olive madeleines

 

 “whopper”
baked meringues with malted milk chocolate
mousse with condensed milk emulsion

 

 vidalia's lemon chess pie
rich lemon custard in a buttery crust
with berry compote and chantilly cream

 

  georgia pecan tart

served warm with bourbon

caramel sauce and vanilla ice cream
 

 seasonal sorbet terrine
with toasted ginger sable and summer fruit soup

 

 vidalia's artisanal cheese course
a selection of three from our cart with seasonal accompaniments...5.00