Dear Friends,
Just a quick note to let you know what we have cooking at Lantern this week - a good part of a whole (1100 pound!) dry-aged Jersey steer who was born just a few miles away at Chapel Hill Creamery and raised there on pasture for the last 2 years. While Jerseys are most often thought of as dairy cows, their meat is considered among the most flavorful and tender in the world. Because they are relatively small and slow-growing, they are quite expensive to raise and so not often seen on menus. We also just got a big box of foraged chicken-of-the-woods mushrooms in the mail from Alan Muskat in Asheville, which we will be pairing with the braised short ribs and shanks in a rich broth. Our thanks to Portia, Flo and Alan for the rare treats! Also, Monica just added a late summer favorite to the dessert menu: local fig sundae with creme fraiche ice cream, red wine caramel and pistachios.
We hope to see you soon!
Here are the specials for the next few days:(as quantities are limited, please call for nightly availability)
Pot on fire soup with Chapel Hill Creamery beef - dumplings, chicken-of-the-woods mushrooms, consomme and fresh wasabi
Flash fried shishito peppers with sea salt
Warm beef tenderloin with toasted pine nuts and roasted black sesame and korean chile sauce
Japanese-style steak tartare with local onions, foraged purple shiso and a farm egg
Sake and tea-cured Cold Mountain red trout bento box with house pickled ginger and red cabbage, wasabi, miso-mayonnaise, sticky rice and nori
Salt grilled ribeye steak with roasted local shiitake mushrooms, marinated sesame-spinach, azuki bean miso mayonnaise and warm green tea sushi rice
