{"id":13442,"date":"2013-02-04T12:49:04","date_gmt":"2013-02-04T18:49:04","guid":{"rendered":"http:\/\/www.paulryburn.com\/blog\/?p=13442"},"modified":"2013-02-04T12:49:04","modified_gmt":"2013-02-04T18:49:04","slug":"valentines-day-menu-at-eighty3","status":"publish","type":"post","link":"http:\/\/www.paulryburn.com\/blog\/2013\/02\/04\/valentines-day-menu-at-eighty3\/","title":{"rendered":"Valentine&#8217;s Day menu at eighty3"},"content":{"rendered":"<p>I normally don&#8217;t post Valentine&#8217;s Day menus because I&#8217;m not a fan of the holiday, but a friend asked so I&#8217;m making an exception. 10-course menu, $75 per person plus tax and grat at eighty3 restaurant in the Madison Hotel. More info <a href=\"http:\/\/www.eighty3memphis.com\/events2.php?feature_id=22\">here<\/a>.<\/p>\n<p style=\"text-align: center;\">Assorted Artisan Breads with Herb and Chili Infused Dipping Oils<\/p>\n<p style=\"text-align: center;\">********************************************<\/p>\n<p style=\"text-align: center;\">Artisan Cheeses<\/p>\n<p style=\"text-align: center;\">********************************************<\/p>\n<p style=\"text-align: center;\">Warm Lobster Sald<br \/>\nharicot verts, tomato tartare with chive-sweet potato agnolotti, sage cream, brown butter, prosciutto<\/p>\n<p style=\"text-align: center;\">********************************************<\/p>\n<p style=\"text-align: center;\">White Bean Chowder<br \/>\nroasted garlic croutons and pomegranate cr\u00e8me fraiche<br \/>\nand<br \/>\nChilled Strawberry Soup<br \/>\nwhite chocolate essence and sweet blackberry compote<\/p>\n<p style=\"text-align: center;\">********************************************<\/p>\n<p style=\"text-align: center;\">Sweet Tea-Glazed Prawns<br \/>\ncitrus coulis and relish of avocado\/mango\/grilled pineapple<br \/>\nand<br \/>\nCornmeal Encrusted Oysters<br \/>\nmango vinaigrette and red chili horseradish<\/p>\n<p style=\"text-align: center;\">********************************************<\/p>\n<p style=\"text-align: center;\">Herbed Chicken and Sweet Potato Tamale<br \/>\nroasted corn macque chou and pickled okra<br \/>\nand<br \/>\nCider-Braised and Pan-Seared Chicken<br \/>\napple-celeriac puree, cider mustarda, and apple-bacon bread pudding<\/p>\n<p style=\"text-align: center;\">********************************************<\/p>\n<p style=\"text-align: center;\">Mixed Grill<br \/>\nandouille sausage, creole crawfish, cajun ribeye, sweet potato gratin<br \/>\nand<br \/>\nGallantine of Roasted Quail<br \/>\nwith blue-corn\/fried okra dressing, and blackberry-chipotle compote<\/p>\n<p style=\"text-align: center;\">********************************************<\/p>\n<p style=\"text-align: center;\">Sweet Potato Timbale<br \/>\ngreen chili buerre blanc, rustic potato gratin, roasted beet butter<br \/>\nand<br \/>\nHerbed Gnocchi<br \/>\nbrown butter-sage sauce<\/p>\n<p style=\"text-align: center;\">********************************************<\/p>\n<p style=\"text-align: center;\">Char-Grilled Tenderloin of Dry Aged Beef<br \/>\nbone-marrow butter, chive-potato croquette, and mandarin demi glace<br \/>\nand<br \/>\nPecan Encrusted Lamb<br \/>\noven roasted, glazed with peppercorn-maple vinegar, herb roasted sweet potatoes, braised lacinato kale, maple demi glace<br \/>\nand<br \/>\nSea Bass<br \/>\nbraised with citrus infused chardonnay, fennel, fresh herbs, caramelized onion, green apple confit,<br \/>\nroasted and spiced pecan grits, citrus buerre blanc<\/p>\n<p style=\"text-align: center;\">********************************************<\/p>\n<p style=\"text-align: center;\">Godiva Chocolate Cr\u00e8me Brulee<br \/>\nand<br \/>\nStuffed Chocolate-Strawberries<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I normally don&#8217;t post Valentine&#8217;s Day menus because I&#8217;m not a fan of the holiday, but a friend asked so I&#8217;m making an exception. 10-course menu, $75 per person plus tax and grat at eighty3 restaurant in the Madison Hotel. More info here. Assorted Artisan Breads with Herb and Chili Infused Dipping Oils ******************************************** Artisan &hellip; <a href=\"http:\/\/www.paulryburn.com\/blog\/2013\/02\/04\/valentines-day-menu-at-eighty3\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Valentine&#8217;s Day menu at eighty3&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/posts\/13442"}],"collection":[{"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/comments?post=13442"}],"version-history":[{"count":1,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/posts\/13442\/revisions"}],"predecessor-version":[{"id":13443,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/posts\/13442\/revisions\/13443"}],"wp:attachment":[{"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/media?parent=13442"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/categories?post=13442"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/tags?post=13442"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<!-- WP Super Cache is installed but broken. 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