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RATCLIFFE
Dining & Wine Room | BEGINNINGS
Four Season Farm chilled carrot and ginger bisque
Fresh Four Season Farm orange and white carrots and fresh ginger pureed with fresh cream served chilled and finished with Linwood Gardens mint
Six Dollars
Greg's Eight Piece Quail Bucket
Eight pieces Manchester Farms Quail dredged in buttermilk and seasoned flour and lightly fried served with Linwood Gardens rosemary gravy and two mini buttermilk biscuits
Twelve Dollars
North Carolina Cheese Plate
Assorted farmstead cheeses from a varies farms in Western North Carolina such as Spinning Spider Goat Dairy, Bosky Acres Goat Dairy and Yellow Branch Dairy served with traditional accompaniments
Fifteen Dollars
Per person
Seared Foie Gras
Hudson Valley duck foie gras served with a McMurry Farm green heirloom tomato jam and toasted Carolina pecans topped with Tega Hills micro greens
Seventeen Dollars
Grateful Growers Pork Belly
Braised all natural Grateful Growers pastured pork belly served with Anson Mills black truffle grits topped with a sunny side up quail egg
Fifteen Dollars
Ashley Farms Chicken lollipops
Ashley Farms Poulet Rouge chicken ground with Ratcliffe on The Green house smoked bacon, shallots and Linwood Gardens sage topped with a Carolina molasses butter served with dressed Tega hills micro greens
Twelve Dollars
Classic Steak Tartar
Fresh ground grass fed Spangler Farm beef lightly seasoned and served with the traditional accompaniments of hard boiled egg yolk, egg white, capers, shallots and parsley served with toast rounds and water crackers
Eighteen Dollars
Poplar Ridge Carolina Farmhouse Salad
Poplar Ridge Farm Mixed Greens, Ratcliffe on The Green smoked bacon,
Toasted Carolina pecans and balsamic vinaigrette
Nine Dollars
Bosky Acres Goat Cheese and New Town Farm Beet Salad
Fresh New Town Farms beets layered with Bosky Acres chèvre goat cheese drizzled with basil vinaigrette
Eleven Dollars
Main Course
Pan-Seared Ribeye
A prime 14 ounce Spangler Farm North Carolina Ribeye served with
New Town Farms roasted root vegetables and Poplar Ridge Farm fingerling potatoes finished with a black truffle and foie gras reduction
Forty Five Dollars
Sautéed Carolina Crab Cakes
Fresh Frog Island jumbo lump crab meat tossed with celery, onion and Grateful Growers Farm eggs and served with an Earthwise Farm fennel slaw and Cottle Tip Top Farm French filet beans
Thirty Four Dollars
Poulet Rouge Fermier au Piedmont
An all natural free range Ashley Farms (Red Farm Chicken) breast stuffed with brunoise vegetables served over an Anson Mills organic grit cake and Cottle Tip Top Farm French filet beans finished with a wild mushroom velouté
Twenty Five Dollars
Grilled Pork Chop
Grateful Growers Farm pastured bone in Heritage Breed Tamworth frenched pork chop accompanied with Nise's Herbs baby squash and Fisher Farms au gratin potatoes made with
Yellow Branch Dairy farmstead cheddar finished with a Cottle Nursery organic blueberry reduction
Thirty Eight Dollars
North Carolina Mountain Trout
Grilled North Carolina Red Rainbow Trout served over McMurry farms heirloom tomato and basil risotto
Twenty Six Dollars
Rabbit 3 Ways
Fresh T&B Farm rabbit saddle stuffed with Whistle Pig acres Shiitake mushroom and roasted red pepper duxelles and wrapped with Ratcliffe on The Green smoked bacon served with rabbit confit and a classic rabbit terrine served with a roasted shallot, morel and chanterelle mushroom sauce
Thirty One Dollars
Seared Carolina Trigger Fish
Sautéed trigger fish served with sautéed Nise's Herbs baby squash and wilted Poplar Ridge Farm mustard greens finished with a classic sauce beurre blanc
Thirty Four Dollars
Sautéed Kona Kampachi
(Yes we know it is not local. But it is sustainable and very good)
Fresh sautéed Kona Kampachi yellow tail served with Nise's Herbs baby squash and Linwood Gardens organic fava beans finished with spinach beurre blanc
Thirty Six Dollars
Sautéed Nise's Farm baby squash • Heirloom tomato basil risotto • French filet beans
Six DollarsSeven DollarsFive Dollars
Dinner
Mid Summer 2008
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