Spring 2008
First Course
House Mixed Greens Salad
Cranberries, Red Onions, Toasted Cashews, Blue Cheese, White Balsamic Vinaigrette
7
Braised Beef Short Rib
Braised Red Cabbage, Crispy Salsify, Caraway Jus
8
3L Farms Bibb Salad
Blood Orange Pinwheels, Arugula, Radishes, Spiced Pecan Vinaigrette
8
Vanilla Scented Cream of Turnip Soup
Tasso Ham Croutons, Caramelized Gala Apples, Toasted Paprika Oil
8
Seared Sea Scallops
Parsnip Puree, Pancetta, Pomegranate Syrup
11
Oysters on the Half Shell Two Ways
Raw with Mignonette, Grilled with Fennel Citrus Butter
11
Chef’s Artisan Cheese Selection
Served with Accompaniments
12
Pasta
Ricotta Agnolotti
Caremelized Pears, Braised Belgian Endive, Tomato Jam, Ricotta Salata
9, 16
Herbed Yukon Gnocchi
Duck Confit, Sunchokes, Napa Cabbage, Local Goat Cheese, Sauce Noisette
9, 16
Fish, Meat & Fowl
Crispy Wild Striped Bass
Yukon Gold Brandade, Bell Pepper Ragout
24
Pan Roasted Atlantic Salmon
Spaghetti Squash, Beluga Lentils, Burgundy Poached Honshimejis, Pequillo Pepper Pureee
19
Seared Tuna
Toasted Pearl Pasta, Melted Leeks, Grapefruit, Maitake, Herbed Buerre Monte
24
Roasted Duck Breast
Flageolet and Cannolini Beans, Duck Sausage, Balsamic Glazed Cipollini, Sour Cherry Jus
23
Grilled Hanger Steak
French Horn Mushrooms, Maytag Blue and Sweet Potato Gratin, Truffled Red Wine Reduction
24
Organic Cliff’s Market Chicken
Cauliflower & Bacon Mornay, Brussels Leaves, Curry Chicken Jus
17
Bacon Wrapped Pork Tenderloin
Braised Pork Belly, Anson Mills Organic White Polenta, Local Turnips, Apple Cider Gastrique
23
Chef’s Tasting Menu
The chef’s tasting menu is available by reservation. Wine pairings with each course are available on request.
Please call at least 48 hours in advance to arrange a tasting.
50
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Online Reservations
For your convenience, you may make your
reservations online. Click here. |
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Our Tasting Menu
Frazier's also offers a unique dining option commonly found in Manhattan, but not often found here in the triangle. We call our version "The tasting menu". Opting for the tasting menu encourages one to sit back, relax, and dine without having to make even the smallest of decisions. All is taken care of by our professional staff. The "menu" is prepared off the cuff by the chef, the wine is paired with the kitchen's food and the service staff tends to your needs. The ingredients used in the tasting are often unique/adventurous and the wines poured are often special selections held closely by John, our managing partner and wine director. The tasting menu is available in three or five course options.
Please call us with questions and assistance with reservations. |
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Desserts
Peanut Butter & Baby Banana "Croustillant"
Valrhona Chocolate Sorbet
7
Meyer Lemon Cream Pie
Wild berry Maralade
7
Single-origin Colombian Chocolate Mousse
Fleur-de-Sel Palmier
7
Ruby Red Grapefruit Sorbet
Pineapple Soup, Lime Oil
7
Cheese
Variety of Cheeses and Accompaniments
12
Port & Dessert Wines
Clos de St. Catherine, Chenin Blanc, Loire, France 2002
12
Bruno Franco, Brachetto, Birbet, Piedmont, Italy
5
Lustau, Solera Superior, Cream Sherry, Jerez, Spain
7
Marenco “Scrapona” Moscato d’ Asti, Piedmont, Italy 2005
7
Weingut Klaus Knobloch, Siegerrebe Beerenauslese, Rheinhessen, Germany 2005
6
Maury, 1928 Solera, France NV
9
Chateau Bastor-Lamontagne, Sauternes, France 2001
9
Chateau Bastor-Lamontagne, Sauternes, France 2001
9
Oremus, Late Harvest Tokaji, Hungary 2002
10
Porto Rocha 10 Year Tawny, Portugal
10
Porto Rocha Colheita Tawny, Portugal 1995
12
Porto Rocha Colheita Tawny, Portugal 1983
24
Porto Rocha Colheita Tawny, Portugal 1975
35
Dessert Martinis
Carmel Apple Martini
Vanilla Vodka, Sour Apple Liqueur, Buttershots, Lime Juice
7.50
Amarula Chocolate Martini
Amarula, Vanilla Vodka, Crème de Cacao
7.50
Chocolate Mint Martini
Skyy Vodka, Chocolate Liqueur, Crème de Menthe, Bailey’s
7.50 |
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