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.

july 2011


starts

cucumber soup
peppermint honey, harissa
7

spring greens
pickled carrot, feta, sherry vinaigrette
7

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

roasted day boat scallops
corn nage, nectarine, tarragon, ginger, tomato
13

bang island mussels
LR andouille, za'atar, corn, kale
12

 

mains

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


heritage chicken from bramble hollow
roasted in the wood oven, red potatoes, corn succotash, sweet tea glaze
26

fried whole trout
country mash, slaw, blue lakes amandine, brown butter
42

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

breast of border springs lamb
israeli cous cous, cucumber, yogurt, lemon
26

big pine trout
cabbage chartreuse, beet, apple, mizuna
26

duo of broccoli
basmati, eggplant, young carrots, kohl-rabi
17

 

sides
7

wood oven roasted pattypan squash

blue lakes bean amandine

market menu
a three course dinner directly from the market
35

I
green leaf salad
yogurt vinaigrette, benton’s bacon, red onion

II
heritage chicken confit of leg
summer ratatouille, goat cheese, roasted chicken broth

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