Nom Nom

What's For Dinner at The Red Hen
4.09.11

STARTERS

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

Local Butter Leaf Lettuce Salad 8
herbed goat cheese, spiced pecans, coriander vinaigrette

Maple Glazed Pork Belly 10
pickled quail egg, baby kale, arugula flowers

14 Month Aged, Virginia Peanut Fed, Smoked ‘Surryano’ Ham 12
reggiano cheese, fresh apple, 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 Potato Gnocchi 18
peas, spring garlic, oyster mushrooms, scallion, lemon ricotta, chervil

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

Roasted Rockbridge County Pork Loin 24
wade’s mill stone ground grits, creamy leeks, peas, smoked bacon, oyster mushrooms

Braised ‘Buffalo Creek’ Short Rib Ragu 24
buttermilk mashed potatoes, parsnips, mizuna bolts, preserved lemon, herbs

Pan Seared Rainbow Trout 23
leeks, sweet potatoes, rye & country ham dumplings, pea tendrils, tarragon-white wine broth

Grilled Local ‘Buffalo Creek’ Beef Flat Iron Steak 26
buttermilk mashed potatoes, mizuna bolts, fresh ricotta, carrots, radishes