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.

august 2011


starts

gazpacho soup
celery, sherry, grains of paradise
7

mesclun greens
pickled carrot, curtin's feta, sherry vinaigrette
7

textures of beets
hibiscus, curtin's goat cheese, walnuts, raspberry vinaigrette
8

LR flatbread
LR garden tomato, upland cress, bacon, chipotle
8

beer battered pickles
hot sauce, LR slaw, honey
6

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

prince edward island mussels
LR chorizo, za'atar, corn, kale
12

 

mains

pasta pomodoro
LR herb linguini, parsley, zucchini, LR ricotta
19


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

big pine trout
country mash, rambo apple, okra, bacon, brown butter
26

broadview ranch beef sirloin
confit fingerlings, eggplant, beets, blackberry bbq
29

breast of lamb
israeli cous cous, cucumber, yogurt, lemon
28

trio of squash
pattypan, zephyr, eggplant, zucchini, basil
17

pink snapper from nc
heirloom carrots, benton's country ham, burnt peach, sea island pea salad
27

 

sides
7

wood oven roasted pattypan squash

grilled corn with pecorino-garlic butter

market menu
a three course dinner, inspired by the south
35


gazpacho
celery, mascarpone


big pine trout
wood fired potatoes, kale, golden oyster mushrooms, brown butter


cornbread
lemon thyme, 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