Capital Dining with Chef Jeffrey Buben

Please note that these menus are subject to change without notice.

vidalia dinner

choose à la carte or
six course tasting menu . . . $78.00 per person
vegetarian six course tasting menu . . . $68.00 per person
(tasting menus available for entire table only)
 

appetizers
first course
SHADY LANE SALAD
bibb, radish, apricots, candied pecan, goat
cheese, vidalia onion-poppy seed vinaigrette  12.75

HEIRLOOM BEET SALAD
roasted spring valley beets, orange gelée, curried
walnuts, feta cheese, fennel pollen vinaigrette  14.50

SEARED HUDSON VALLEY FOIE GRAS
three springs farm apple tart, dark
rum gastrique, spiced walnut  19.50

second course
LOW COUNTRY SHE CRAB SOUP
jumbo lump crab, apple butter, celery
marmalade, old bay croutons  13.75

SWEETBREAD & WAFFLE
chicken fried veal sweetbread, butternut
squash, sage butter, bacon fondue  14.50

MARYLAND JUMBO LUMP CRAB CAKE
southern style super greens slaw, preserved
apricot, creole mustard, 18.75 / 38.50 entrée

entrées
third course
HERB CRUSTED HALIBUT
maryland jumbo lump crab, blue bay mussels, carolina
gold rice grits, maine lobster nage, spicy rouille  36.00

SEARED NEW BEDFORD SCALLOPS
ben’s pancetta, hen o’ woods mushroom, celeri root
purée, pear marmalade, brown butter emulsion  34.00

VIDALIA’S SHRIMP AND GRITS
anson mills grits, benton’s bacon, okra, scallion,
beech mushroom, spicy shrimp butter  29.75

fourth course
LAVENDER ROASTED ALINA DUCK BREAST
red quinoa, duck leg pave, tokyo turnip,
black currant, honey vinegar thyme jus  33.00

BRAISED BERKSHIRE PORK SHANK
brunswick stewed vegetables, stiver mills white
corn grits, smoked ham hock, rye whiskey  31.00

NEW FRONTIER BISON SHORT RIB
poached bartlett pear, glazed parsnips, lollipop
kale, butternut squash purée, root beer jus  32.50

classics
VIDALIA’S VEGETABLE BLUE PLATE
daily selection of four locally sourced and
seasonally inspired vegetarian dishes  28.50

MARTIN’S FARM DRY AGED RIB EYE
garlic roasted kale, hen o’ wood mushroom, delmonico
potatoes, cognac-green peppercorn sauce  58.00
(tasting menu . . . 26.00 supplement)

signature sides
(for the table - serves two)
VIDALIA’S BAKED MACARONI
amish cheddar, goat cheese, smoked ham  9.50
SPRING VALLEY FARM COLLARD GREENS
sorghum, chile vinegar, streak o’ lean  8.00
ROASTED BRUSSELS SPROUTS
bentons bacon, apricot, fried sage, lemon zest  8.75
VIDALIA ONION RINGS
alabama white bbq sauce, chives  8.50

Beginning  11-5-2016