Maybe April is the tastiest month

April 2011 -- What's on the menu

(We change our menus daily to incorporate the freshest, seasonal, local products available.)

BAR MENU
(4pm to 6pm)

Basque Olives 3

Roasted Medjool Dates & Smoked Virginia Bacon 9
local watercress, toasted walnuts, blue cheese, truffle honey

Selection of Four Artisan Cheeses with House Made Lavash
North American Selection 14
European Selection 14

14 Month Aged, Virginia Peanut Fed, Smoked ‘Surryano’ Ham 12
reggiano cheese, fresh pear, cracked pepper

Artisan & House Made Charcuterie 16
house pickled vegetables, grilled flatbread

Porchetta di Testa 8
capers, preserved lemon, local baby kale, spicy poached rhubarb

House Made Pâté de Campagne 8
pickled shallot, parsley, mustard, grilled flatbread

Grilled Local Asparagus 9
house cured lambchetta, honey cured ‘Red Hen’ egg yolk, fennel yogurt

Soft Boiled Local Quail Eggs & Smoked ‘Surryano’ Ham 6
mustard, chives


DINNER MENU
(5:30pm to 9pm)

STARTERS
Stone Soup 7
celery root, rutabaga, leek, white beans, ham hock, local kale

‘Stonehouse Farm’ Spring Lettuce Salad 8
herbed goat cheese, spiced pecans, coriander vinaigrette

14 Month Aged, Virginia Peanut Fed, Smoked ‘Surryano’ Ham 12
reggiano cheese, fresh pear, cracked pepper, arugula flowers

Roasted Medjool Dates & Smoked Virginia Bacon 9
local watercress, toasted walnuts, blue cheese, truffle honey

Artisan & House Made Charcuterie 16
house pickled vegetables, grilled flatbread

Selection of Four Artisan Cheeses with House Made Lavash
North American Selection 14 European Selection 14


MAINS

House Made Spaetzle & Poached ‘Red Hen’ Egg 20
peas, spring garlic, oyster mushrooms, scallion, lemon ricotta, chervil

‘Maple Leaf Farm’ Duck Breast 24
braised french lentils, local radish, blood orange, local radish greens, candied squash seeds

Roasted ‘Broadview Ranch’ Pork Jowl 23
wade’s mill stone ground grits, creamy leeks, peas, local asparagus, local morel mushrooms

Pan Seared Carolina Shrimp 24
leeks, sweet potatoes, house made potato gnocchi, pea tendrils, tarragon-white wine broth

Grilled ‘Buffalo Creek Beef’ Flat Iron Steak 26
buttermilk mashed potatoes, ‘stonehouse farm’ turnips, turnip greens, preserved lemon, herbs


DESSERTS

Lemon Tart 8
shortbread, orange caramel, fresh citrus, whipped cream

Rose Geranium Crème Brûlée 8
made with our ‘Red Hen’ eggs & fresh rose geranium

Belgian Chocolate Bete Noire 8
fresh strawberries, chocolate ganache, whipped cream

Bread and Butter Pudding 8
salted caramel, whipped cream, toasted pecans, apples

Selection of Four Artisan Cheeses with House Made Lavash
North American Selection 14
European Selection 14