Capital Dining with Chef Jeffrey Buben

Please note that these menus are subject to change depending on availability of ingredients.

vidalia
summer restaurant week dinner

appetizer, entrée and dessert for $35.14 not including
applicable supplements, beverages, sales tax or gratuity

appetizers

citrus cured salmon
horseradish cream, pickled blueberries,
watercress, smoked roe-dill vinaigrette

heirloom tomatoes
  seasonal greens, clemson blue cheese,
house cured bacon, pickled vidalia onions

shenandoah steak tartare
parmesan fondue, pickled peppers and
onions, truffle mustard, potato chips

shady lane salad
bibb, radish, grilled peach, pecans, goat
cheese, vidalia onion-poppy seed vinaigrette

berkshire pork posole
hominy, peppers, cabbage,
cilantro, lime, cracklings  

carolina peach gazpacho
jumbo lump crab, pickled watermelon rind,
cucumber, basil, bell pepper…add 3.00

heritage pork fritter
marble potato salad, vidalia onions,
peach butter, bacon-mustard vinaigrette

fried green tomatoes
crawfish pimento cheese, smoked
bacon, pickled peppers…add 3.00

vidalia’s crab cake
jumbo lump crab, tasso ham, english peas, apricots, sweet peppers
appetizer…add 5.00
entrée…add 10.00
 

entrées

seared hatteras swordfish
crayfish, andouille sausage, arborio rice,
tomato, cilantro, spicy shellfish-gumbo sauce

chicken fried manchester farms quail
butterbean-corn succotash, tomatoes
okra, scallions, sweet pepper relish 

shrimp and grits
anson mill’s grits, vidalia onion, spinach,
tasso ham, shellfish emulsion…add 5.00

braised barbecue beef short ribs
braised collards, cornbread
purée, peach barbecue sauce

spiced crusted duck breast
creamy carolina gold rice, spinach,
blackberries, lavender jus...add 8.00

sorghum-spiced pork chop
crawfish, braised black eyed peas,
apricot butter, whiskey reduction

atlantic salmon
pearl pasta, clams, asparagus, goat cheese,
heirloom tomato fondue, fennel marmalade

new york strip steak
marble potatoes, caramelized onion, smoked  
marrow marmalade, vidalia’s steak sauce…add 10.00

vidalia’s blue plate
four composed market
inspired vegetable creations

 
sides

roasted vidalia bulb onions  8.25
low country greens, benton’s bacon, spicy vinegar  7.50
baked macaroni, smoked ham, amish cheddar cheese  8.50
summer squash casserole  8.75


dessert

black bottom cake
dark chocolate flourless cake,
raspberry mousse, chocolate cremeux

country peach crisp
cinnamon-bourbon baked peaches,
almond and oatmeal streusel, vanilla cream

lemon chess pie
lemon custard, berry compote, chantilly cream 

peanut butter s’more
chocolate cream, sponge cake, milk
chocolate feuilletine, cocoa marshmallow  

georgia pecan pie
bourbon caramel sauce, vanilla ice cream

citrus panna cotta
white balsamic honey, candied poppy seeds,
grapefruit, orange, cardamom short bread

vidalia’s artisanal cheese course
a selection of three with summer compotes...add 5.00

fresh seasonal berries
mixed sweet berries, chantilly cream…add 5.00