Midlothian Chef's Kitchen

Thyme Scented Potato Gratin, Carrot Ginger Black Garlic Jus Chefs Pairing:Double Canyon, Cabernet Sauvignon/14

Scented with Truffle Pickled Red Onion, Cauliflower-Brown Butter Puree, Truffle Breadcrumbs Chefs Pairing: Chateau de Parenchere, Bordeaux [12

Caramelized Shallots, Smoked Chicken Tortellini, Sweet Corn Creme Chefs Pairing: Saleya, Rose [12

Castelvetrano Olive, Braised Apricot, Mushroom Duxcelles, Preserved Lemon, Tzatziki, Mint Chefs Pairing: Inscription, Pinot Noir |14

Crusted with Horseradish Crushed Fingerling Potatoes, Cucumber-Creme Fraiche, Dill Jus Chefs Pairing: 1870, Viognier |13

Carolina Gold Rice, Toasted Coriander, SnowPeas, Lobster Cream Chefs Pairing: Chamisal, Chardonnay |12

Spring Vegetables, Ramp Puree, Morel Mushrooms, Parmesan, Garlic Chips Chefs Pairing: Villa Maria, Sauvignon Blanc |12

Red Onion, Cauliflower-Brown Butter Puree, Truffle Breadcrumbs Chefs Pairing: Chateau de Parenchere, Bordeaux |12

Cornbread Gnocchi, Baked Beans, Cumin Honey, Sherry, Mustard Greens Chefs Pairing: Inscription, Pinot Noir \14

Crushed Fingerling Potatoes, Cucumber-Creme Fraiche, Dill Jus Chefs Pairing: 1870, Viognier \13

Macerated Strawberries, Basil Glaze, Chantilli Cream

Vanilla Orange Marmalade, Candied Brioche

Brown Butter Streusel

Charred Scallions, Shiitake Mushrooms, Roasted Pork Broth

Mustards, Pickles, Toasted Baguette

Goat Cheese Coated with Smoked Pumpkin Seeds, Dried and Fresh Blueberries, Lemon-Lavender Vinaigrette

Tomatoes, Lemon Basil, Croutons, Blueberry-Ginger Vinaigrette

Variations of Broccoli, Brown Butter

Wakame, Avocado, Crispy Chips

Shaved Fannel Root Mousse Navel Orange