Below are a few new summer dishes The Ocean Room at The Sanctuary has added to their late summer tasting menu for the month of August in addition to the very popular Salmon Sashimi and 130 Degrees Filet Mignon (from July Tasting Menu).
Chilled Corn Soup– Calico Scallop Ceviche, Sweet Peppers, Charred Kernels
Our soup is made with fresh corn and Vidalia onions, seasoned with sea salt, bay leaf, thyme and black peppercorns. There is no dairy product. The marinade for the scallops is a combination of orange juice, lemon juice, jalapenos, and shallots. The corn kernels are seasoned with some espelette pepper.
“The Last Word”– Foie Gras Terrine, Gin and Lime Infused Cherries, Green Chartreuse
This dish is inspired from the classic cocktail “The Last Word” made with equal parts green chartreuse, maraschino liquor, lime juice, and gin. We have made the chartreuse into a gelee and infused the cherries with lime juice and gin. Also on the plate will be a reduction of the gin, cherry juice, and lime juice. There will be toast points served on the side.
Pan Fried Sweetbreads “BLT”– Pork Belly Confit, Smoked Tomato Sauce, Bibb Lettuce
By popular demand we will offer sweetbreads as our 4th course this menu. Modeled after a BLT sandwich there will be pork belly confit lardons, petite bibb lettuce leaves, a smooth, smoked tomato sauce, and cornmeal crusted, pan fried sweet breads. Pickled red onions will garnish.
Garrotxa– Johns Island Figs and Honey, Micro Arugula, Fried Marcona Almonds
Garrotxa Cheese is a traditional Catalonia goat’s milk cheese. This semi-soft cheese is known for having a very earthy flavor to pair well with the figs. Rosebank Farms is producing beautiful figs and we have paired them with honey that is harvested just down the road. The honey itself is very floral and compliments the figs perfectly. The fruit will be seasoned lightly with fleur de sel, black pepper and olive oil.
Banana Split- Banana and Strawberry Ice-Creams, Brandied Cherries, Milk Chocolate Chantilly
The base of the dessert is a thin slice of banana bread. On top of this is three quenelles Milk Chocolate Chantilly, Banana Ice-Cream, and Strawberry Ice-cream. This is served along with bruleed bananas, brandied cherries, candied pecan pieces, and vanilla bean marshmallows. With a tableside pouring of warm caramel sauce.