Restaurant Tallent

Late Winter Menu

First Courses:

Great Lakes Walleye – $13

Crushed New Potatoes, Spring Vegetable Salad, Herb Vinaigrette

Mixed Greens Salad - $10

Baby Beet & Blue Cheese Terrine, Spiced Nuts, Banyuls Vinaigrette

Foie Gras – $18

Chef’s Daily Preparation

New Potato and Leek Soup – $9

Garlic Chips, Rabbit Bacon Crema

Sweet Pea Agnolotti – $15

Morels, Ramps, Spring Peas, Parmesan

Asparagus Salad – $12

Capriole's Julianna, Newsome's Ham, Truffled Egg, 25 Year Balsamic

Shrimp and Grits – $16

White Cheddar Grits, Red Eye Gravy

Mussels; $14

Fines Herbes Frites, Madras Curry Sauce

Entrees:

Gulf Grouper – $26

Shrimp and Tasso Jambalaya Risotto, Salsa Verde

Fischer Farms Ribeye – $34

Caramelized Onion Roesti, Ramps, Asparagus, Bearnaise

Indiana Duck Breast – $24

Vanilla Sweet Potatoes, Crispy Confit, Swiss Chard, Rhubarb Compote

Flora Farms Pork Loin – $26

Seared Cornbread Salad, Sweet and Sour Greens, Bourbon Jus

Alaskan Halibut – $28

Baby Carrots, Baby Bok Choy, Caramelized Fennel Broth

Sea Scallops – $27

Flageolets, Braised Pork Belly, Spring Peas, Preserved Lemon Emulsion

Long Farms Elk Loin – $35

Ramp Butter Polenta, Wild Mushrooms, Spinach, Truffle Jus

Vegetable Orzo – $21

Spring Vegetables, Herbed Goat Cheese, Roasted Red Pepper Marmalade