Vidalia Dinner

choose à la carte or
five course tasting menu. . . $78.00 per person
five course vegetarian tasting menu…$68.00 per person
(tasting menus only available for entire table)

first course
soused shrimp
smoked trout roe, fingerling potato, saffron,
celery, fried green tomato, buttermilk 14.75

seared hudson valley foie gras torchon
grilled sweet potato cake, red sorrel, pecan
butter, peach-bourbon gastrique 19.75

shady lane salad
bibb, radish, apricots, candied pecan, goat cheese,
vidalia onion-poppy seed vinaigrette 12.75

* heirloom beet salad
roasted beets, puffed farro,
bleu cheese, grilled figs 14.25

second course
savory cavatelli
spicy lamb sausage, cherry
tomato, rapini, parmesan 14.75

low country she-crab soup
lump crab, celery relish, crab roe,
old bay brioche, aged sherry 15.50

sweetbread & waffle
chicken fried veal sweetbread, lemon,
asparagus, caper, bacon fondue 14.50

* tokyo turnips
johnny corn cake, pickled green
beans, peach barbecue sauce 13.50

third course
jurgielewicz farm duck breast
crisp leg, minnesota dirty wild rice,
santa rosa plum butter, honey vinegar 34.50

elysian fields farm lamb loin
baby heirloom carrot, cipollini onion,
dinosaur kale pesto, fennel jus 38.50

seared sea scallops
fennel, creamed okra, broccolini, pear
marmalade, brown butter emulsion 34.50

* heirloom carrots
tokyo turnip, greens, sweet
potato purée, fried sage 24.00

fourth course
jurgielewicz farm duck breast
maple glaze, duck confit, cornbread pudding,
turnip, kale, crackling, spiced pecan jus 33.50

shenandoah co-op lamb loin
merguez sausage, eggplant purée, vidalia
onion, oyster mushroom, vadouvan jus 36.50

braised new frontier farm bison short rib
marble potatoes, pearl onions, asparagus,
wild mushrooms, coriander-citrus jus 33.50

* vadouvan spiced cauliflower
porcini fondue, lemon confit, olive,
pickled ramp vinaigrette 24.50

third course
jumbo lump crab cake
celeri root slaw, green tomato jam, pickled
peppers &garlic scape 18.75 / 38.50 entrée

vidalia’s shrimp and grits
anson mills grits, benton’s bacon, okra, scallion,
beech mushroom, spicy shrimp butter 29.75

fourth course
berkshire pork rib chop
baked beans, benton’s bacon, okra, hush puppies 34.50
(tasting menu . . . 12.00 supplement)

24 oz. dry aged creekstone rib eye
creamed spinach, trumpets, peppercorn sauce 64.00
(tasting menu . . . 22.00 supplement)

(for the table – serves two)
vidalia’s baked macaroni
amish cheddar, goat cheese, smoked ham 9.50 anson mills cheese grits

country ham, red eye gravy 8.75

low country collards
benton’s bacon, chili flake 8.50

fingerling sweet potato
bourbon, honey, pecan meringue 8.75