Jasmine Porch’s Valentine Menu

Ryley McGillis, Jasmine Porch’s Chef de Cuisine, has managed various aspects of the restaurant for three years running. Now at the helm of The Sanctuary’s signature dining experience, Chef Ryley passionately “revisits” Jasmine’s original concept roots; The traditions of the Lowcountry.  His Valentine menu is not different.

Chef Ryley trained and graduated from both Le Cordon Bleu Academy and Florida State University. Raised and educated in sunny Florida, Chef Ryley’s exposure to food and dining diversity helped develop his natural appreciation and ability towards cooking and entertaining. To this day his favorite cooked items are simple, timeless, whole food dishes. This approach has enriched the food and service ways of Jasmine Porch’s award-winning southern style offerings.

Here’s what’s on the Menu for Valentine’s Day:

 Valentine’s Day-

Tuesday, February 14th

 

Let Chef Ryley McGills and Sous Chef Franke Jones explain how they have been inspired through the art of culinary romance. This year treat your special someone to Valentine’s Day at Jasmine Porch, featuring the region’s freshest ingredients.

*Specialty menus available throughout the weekend of February 10th-12th,

in addition to February 14th.

First Course

Crimson Lentil and Tasso Soup

Roasted Oyster & Scallion

N/V Lamarca Prosecco

On our first course we are using local oysters that pair nicely with the crimson lentil and Tasso soup.   The oyster will provide a great contrast to the soup while igniting the flavors of a South Carolina Oyster.  The Tasso ham is made in house and has been a staple in Jasmine Porch since the beginning.  While the recipe has improved over the years, it has been a favorite of all and featured at our Champagne Brunch.

~

Second Course

Baby Arugula Salad

Petite Fennel, Toasted Almonds, Split Creek Chevre

Smoked Fleur De Sel, Blood Orange Gastrique

2008 Philippe Portier, Quincy, France

Our Second course highlights the local arugula that we receive from Johns Island.  Joe Field’s Farm is responsible for this southern treasure.  Split Creek, a local cheese producer, provides us with a goat’s milk chevre that we use on our signature Beet Salad.  Blood Oranges are coming into season a little earlier than expected with the warm winter we are having.  The gastrique will provide a nice balance between citrus and sugar.  With this combination, the local arugula will round out all the flavors.

~

Third Course

Pan Seared Filet Mignon

Truffled Rutabaga Purée, Sweet Potato Croquette

Charred Brussels Sprouts, Foie Gras Butter

2008  Chateau Ollieux Romanis “Cuvée Classique,” Corbières, France

For the Entrée course, we are using natural grass fed beef.  The sweet potatoes provide a sweet, crunchy delight to the savory dish.  The rutabagas and the Brussels will be from our region as well and will show off what South Carolina has to offer during the cooler months.  With the addition of the Black Perigod Truffels and the Foie Gras, this southern dish took a French turn to bring out the best of what we have to offer.

~

Fourth Course

Black Forest Cake

Chocolate Cake, Bing Cherry Sauce, Chocolate Shake

N/V Jonesy Port, Australia

As for dessert…. Chocolate, cherries, and chocolate.  The matching port has hints of these flavors as well to push this meal over the top!

Tasting Menu $60

With Sommelier’s Pairing $90

*Unable to join us for Valentine’s Day? Join us for our continued famous Sunday Brunch celebration with full buffet offerings and bottomless mimosas!

Governor’s Club Members received 30% now until Easter Sunday.

To make reservations please call Leisure Services at 843-768-6253!

Categories:
Dining, Packages & Special Events
Tags:
, , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

25,620 Spam Comments Blocked so far by Spam Free Wordpress

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>