Rathbun's Special's December 30, 2008

SMALL PLATES

Scottish Salmon with Onion Salad & Orange Dashi - 9.25

RAW PLATE

Mixed Field Greens with Pistachio & Drunken Goat Cheese, Shaved Red Onions & Roasted Fennel Vinaigrette - 8.95

Fuji Apple with Pecorino & Sourwood Honey - 8.75

BIG PLATE

Pan Roasted Mahi Mahi, Goat Cheese Risotto, Broccolini & Mushroom Broth - 23.50

Pan Seared Snapper with Creamy Mash , Mustard Greens & Butternut Squash Bisque - 24.50

SECOND MORTGAGE

Venison Chop with Butternut Squash, Arugula & Cherry Butter - 44.00

6 oz Petit Filet with Sweet Potato Fingerlings, Grilled Asparagus & Bleu Cheese Fondue - 28.50

DESSERTS

Dark Chocolate Panna Cotta, Sweetened Whip Cream, Crushed Heath Bars

Warm Raspberry Cobbler, Crumb Topping, Toasted Almond Gelato

Key Lime Tart, Sweetened Whipped Cream, Raspberries

BUTTERNUT SQUASH-GRUYERE CHEESE TART WITH ENGLISH THYME

Here is another great Thanksgiving recipe from Chef Kevin Rathbun


Yields 8 portions
1 cup yellow onion (small diced)3 cups butternut squash (large, grated)2 cups heavy whipping cream3 each large whole eggs1 cup gruyere cheese (grated)2 Tbsp thyme (chopped)2 tsp kosher salt½ tsp black pepper ground1 each par baked 10-inch pie shell
Procedure:Grate squash on a grater mix with diced onion, cream, eggs, cheese, thyme, salt and pepper. Place in a par-baked pie shell and place in a preheated 300-degree oven for 30 minutes or until filling is golden brown. Take out and let cool before cutting.