Because we work so closely with our local farmers, we often have to make last-minute menu changes based on what is available. Please call ahead if you have questions about exactly what we'll be serving: 540-206-2610.

may 2011


starts

spinach salad
port, spiced walnuts, curtin’s goat cheese
7

carrot soup
brown butter, sesame
7

spring greens
pickled carrot, marinated feta, sherry vinaigrette
7

textures of beets
hibiscus, walnuts, lemon-thyme vinaigrette
8

roasted day boat scallops
orange, cucumber, leek, garlic
13

bang island mussels
benton’s bacon, jalapeño, rye whiskey
12

 

mains

border springs lamb pappardelle
snap peas, fennel, mint, pecorino
23

spring risotto
crimini mushrooms, pea shoots,
slow cooked egg
17

fried chicken from nc
salsify, asparagus, kennebec potato, red-eye gravy
21

big pine trout
heirloom peas & rice, shiitake mushroom,
burgundy asparagus, apple cider
26

bramble hollow pork trio
polenta, mushroom, snow peas,
mustard-anise pork jus
25

ancient white park beef sirloin
potato and beet terrine, carrot, chard “ketchup,”
smoked-bourbon peppercorn espuma
27

day boat scallops
guilford mill grits, benton’s bacon,
pickled ramp, snow peas
28

 

 

Reservations Encouraged. 540-206-2610opentable-cta      tripadvisor-cta