Fall menus are arriving. Bluegrass Tavern executive chef Ray Kumm rolled out his fall menu on Sept. 9.
Debuting at Bluegrass-- elk tartare, with violet mustard dressing, marinated corn and fried quail egg. Foie gras is back, with crispy pork belly, nectarines and cherry bourbon pudding. Cockles are on the light fare menu, steamed with four kinds of onions.
Rabbit is on the menu, and butter poached sturgeon, but what caught my eye was this entree.
Pan seared red drum -- tasso ham tortelli, cockles, chayote, tomato broth.
Red drum, new to me, is a bottom-feeding game fish, which appears to enjoy special popularity in the Carolinas. There's a Red Drum restaurant in Charleston, S.C.
I want to try it, but I'm wondering how many times the wait staff will have to hear customers imitate the "Red Rum" scene from "The Shining."
Seen a new fall menu? Tell us about it in the Comments, or send info to richard.gorelick@baltsun.com