Biltmore Room, The
Restaurant Menu
F I R S T C O U R S E
“Tataki” of Alaskan King Salmon
tomato horseradish sorbet with minted cucumber salad, shaved beets and baby ‘cress
Giant Prawns in Sarong
red beets in honey ginger vinaigrette, avocado tomato salad, and mango mint salsa
Plum Sake Poached Torchon of Foie Gras
apricot golden raisin chutney with warm brioche, toasted walnuts and fennel-fig "salad"($5 supplement)
Marjoram Scented Grilled Quail
risotto of spring peas with braised morels, grilled merguez and reggiano parmesan
Champagne Poached Lobster Salad
ruby grapefruit with Thai basil, pickled hearts of palm, young ginger – yuzu vinaigrette($5 Supplemental)
Crisp Squash Blossom
Maryland crab with mango chili dipping sauce and sweet corn avocado salad
Roasted Beet and Arugula Salad
baby golden and chioga beets with spiced pecans, shaved roncal and aged sherry vinegar
S E C O N D C O U R S E
Hazelnut Crusted Roast Atlantic Halibut
truffle scented artichokes with ginger papaya salsa, leeks, fennel and yuzu lobster butter
Indian Spiced Wild King Salmon
red lentils with steamed spinach, spicy carrot butter and watermelon pickle
Coriander Anise Crusted Seared Big Eye Tuna
golden zucchini with summer beans and braised tomatoes, fennel leek agnolotti and green olive tapenade
Rosemary Scented Roast Organic Chicken
ricotta gnocchi with spring peas, braised morels and pickled ramps
Cumin Scented Roast Organic Berkshire Pork
soft polenta with black summer truffles, garden beans, roasted chanterelles
Algerian Spiced Roast Rack of Lamb
dried fig cous-cous with ginger glazed carrots, braised butter beans,and tomato eggplant chutney($5 Supplement)
Seasonal Additions $8 each
Sugar Snap Peas virgin olive oil and shaved parmesan Steamed Asparagus served warm with mustard vinaigrette Fava Beans and Pearl Onions braised with shaved pecorino romanoCreamy Polenta pine nuts and gorgonzola dolce
Third Course – Dessert Card
Prix Fixe $65
PLEASE NOTE: All menu items and prices are subject to change.