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Source URL: www.agricolaeatery.com

• Asia
• Mediterranean cuisine
• Middle Eastern cuisine
• Duck confit
• French cuisine
• Pomegranate
• Cider
• Top Chef
• Cuisine
• Food and drink

VALENTINE’S DAY DINNER MENU[removed]Starters Lobster Risotto Butter Poached Lobster, Braised Leeks Or

Source URL: www.theheldrich.com

• Vinaigrette
• Salad
• Duck confit
• Food and drink
• Top Chef
• Sauce

2014 New Year’s Eve Menu Please order by noon on Monday, December 29th HORS D’OEUVRES Coffee Poached Pears; Chèvre; Candied Walnut; Orange on Seed Crackers (V, GF) Mini Perogie with Braised Shortrib and Cheese Curds

Source URL: www.thymeandagain.ca

• Duck
• Confit
• Biscotti
• Everyday Gourmet with Justine Schofield
• Food and drink
• Top Chef
• Cooking

NEW YEAR’S EVE 2014 MIDNIGHT IN THE GARDEN OF GOOD & EVIL Wednesday, December 31 charleston she-crab soup with collard greens & oyster crackers ***

Source URL: www.tavernla.com

• Brassica
• Collard greens
• Soul food
• Confit
• Food and drink
• Top Chef
• Cooking

– Reception – CANAPÉS (CHOOSE 5) Poached Carolina Shrimp with Mango Salsa and Lime Aioli Shenandoah Duck Confit Spring Rolls with Curry Aioli

Source URL: www.keswick.com

• Top Chef
• Sandwiches
• American cuisine
• Salads
• Finnish cuisine
• Open sandwich
• Potato salad
• Top Chef: Masters
• Food and drink
• European cuisine
• Cuisine

Soup of the Day | 7 Gazpacho Verde | 9 chilled cantaloupe, avocado, cucumber, cilantro, greek yogurt, mint Windflower Farm Fresh Salad | 13 seasonal lettuces and vegetables from Windflower Farms, paired with the appropri

Source URL: pronghorn.aubergeresorts.com

• Crostini
• Italian cuisine
• Confit
• Truffle
• Salad
• Food and drink
• Garde manger
• Appetizers

Tudor_Farmhouse_A4version_Jan10.indd

Source URL: www.tudorfarmhousehotel.co.uk

• Charcuterie
• Garde manger
• Condiments
• Remoulade
• Sausage
• Confit
• Food and drink
• French cuisine
• Occitan cuisine

The Morgan Dining Room Lunch I. Autumn Soup 8.50 Warm Duck Confit Salad

Source URL: www.themorgan.org

• Spices
• Leaf vegetables
• Garde manger
• Salad
• Mustard
• Vinaigrette
• Brassica juncea
• Celery
• Tarte Tatin
• Food and drink
• Top Chef
• Condiments

Valentine’s Dinner 2015 Amuse Duck Confit Croquette chèvre, red pepper jam Choice of First Course

Source URL: www.boardwalkplaza.com

FALL FLAVOR A Historic Dining Experience at Tryon Palace 1st Course (Choose 1) Sweet Pea Puree topped with Smoked Bacon Lardons Duck Confit over Charred Toast and topped with a Blueberry Preserve Pinecone Smoked NC Shrim

Source URL: www.tryonpalace.org