________________________________________DINNER FALL 2009

Starters

Hudson Valley Camembert “Grilled cheese,” Northern Neck Cameo Apple butter and pistachios
9

Roasted gold and red beets, hazelnut pesto and mascarpone and mache
7

Winter greens and reds, daikon radish, glazed cranberries and cinnamon-red wine vinaigrette
6

“Wedge” of Butter lettuce, with an anchovy-lemon jam dressing, aged sheep milk cheese
7

Prince Edward Island mussels in a Madras curry broth, lime jelly and cilantro
8

Bitter greens and frissee with organic air dried beef and coriander vinaigrette
8

Butternut squash with sumac whipped crème fraiche and pumpkin seed
6

North Atlantic tuna tartare, poblano, red onion, cucumber and spiced chips
10

Mains

Root vegetable and cornmeal cake with tomato, forest mushrooms and pickled peppers
18

Elvis burger topped with pimento cheese and all the trimmings with french fries
10

Crispy Hudson Valley duck leg and sausage with turnips and mandarin oranges
23

Berkshire pork pot roast casserole with capers, sun-dried tomato and herb dumplings
20

Sourwood honey and garlic chicken with creamy barley and brussels sprouts
18

Seared North Atlantic swordfish with shrimp butter and nappa cabbage
21

Lardo wrapped sea scallops, braised sweet potato, smoky paprika and pickled pepper
22

Pineland Farms ribeye, rainbow chard, cubanelle pepper rings and aged balsamic
25

Daily Market Fish

Sides
5

Nora Mills grits cheddar
Yukon gold mashed potato
Brussels sprouts and bacon
Malted fries and smoked tomato ketchup