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.

june 2011


starts

butter crunch salad
yogurt vinaigrette, benton's bacon
curtin's goat cheese, red onion
7

carrot soup
leek, horseradish whip
7

spring greens
pickled carrot, feta, sherry vinaigrette
7

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

roasted day boat scallops
eucalyptus broth, radish, cucumber,
mulberry, celery
13

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

 

mains

bang island mussels
carolina gold rice, wild onion, tomato, lemon
24

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

ancient white park beef bolognese
pomodoro, spaghetti, parsley, pecorino
17

heritage chicken from bramble hollow
roasted in the wood oven, leek, asparagus,
kennebec potato, onion-bbq
26

big pine trout for two
country mash, asparagus, bacon vinaigrette
40

ancient white park beef sirloin
guilford mill grits, charred tomato-walnut pesto,
onion gravy
27

breast of border springs lamb
basmati rice, black garlic, ricotta powder, pickles
26

 

market menu
a three course dinner directly from the market
35

I
butter crunch salad
yogurt vinaigrette, benton’s bacon,
curtin’s goat cheese, red onion

II
big pine trout
potato fondant, pickled red onion, goosefoot greens, cacao-bacon

III
cornbread
thyme ice cream, lemon curd, almond

chef’s tasting menu
available for entire table only
3 course savory…45
5 course…60
wine pairings available upon request

 

 

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