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The Starks House Menu

Hosts: Craig Blakely and Karan Chavis

MENU

This table offers two options for dine​rs.

Plate 1- Lobster tail and Beef filet

OR

Plate 2- Root Cellar Treasure (Vegan)

We will serve a Grand Menu (Seven course) Meal

Plate 1 - Lobster and Beef Filet

First Course - Appetizer- Melon and Dry Coppa Ham with date, beet and bacon confetti

WINE PAIRING: Trefethen Dry Riesling

Second Course - Carolina Salad with house made citrus vinaigrette dressing (arugula, ripe cheese, corn and supremed grapefruit)

WINE PAIRING: Trefethen Sauvignon blanc

Third Course- Five Mushroom soup ( a vegetable broth based soup made with beech, royal trumpet, maitake, shiitake, and white button mushrooms finished with a wood ear mushroom garnish)

WINE PAIRING: Trefethen Mature Chardonnay

Fourth Course- Pear Sorbet

Fifth Course - Lobster tail in a cream bourbon sauce

WINE PAIRING: Trefethen Mature Chardonnay

Sixth Course - Beef filet cooked sous vide with an au poivre pan char finish. Brussels sprouts, and cast iron pan baked fingerling potatoes

WINE PAIRING: Trefethen Cabernet

Seventh Course - Humbolt fog Cheese served on a warmed plate garnished with shredded arugula, pine nuts and roasted beets

WINE PAIRING: Trefethen Late Harvest Riesling

Eighth Course- Salted carmel, raspberry and pistachio Pots de Creme with a house made orange essence edible spoon

Hawaiian Kona Coffee or Tea

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Plate 2- Root Cellar Treasure (Vegan)

First Course - Melted Tomato ( hot and smokey from the grill)

WINE PAIRING: Trefethen Dry Riesling

Second Course - Five Mushroom soup ( a vegetable broth based soup make of straw, portobello, shiitake, wood ear, and white mushrooms)

WINE PAIRING: Trefethen Sauvignon blanc

Third Course - Modified Carolina Salad- ( arugula, corn and supremed grapefruit served with a house made citrus vinaigrette dressing)

WINE PAIRING: Trefethen Mature Chardonnay

Fourth Course - Pear Sorbet

Fifth Course - Root Cellar Treasure (a layered ratatouille framed in roasted beats and carrots) Brussels sprouts, and cast iron pan baked fingerling potatoes

WINE PAIRING: Trefethen Mature Chardonnay

Sixth Course- Marinated egg plant curls

Seventh Course - Wilted then Chilled Fruit in an orange essence crust basket

WINE PAIRING: Trefethen Late Harvest Riesling


Wines By

Trefethen Winery, Napa California paired by Trefethen Assistant Winemaker Dan Blakely

who will be present to discuss each course selection

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