By Chef Tom, on January 31st, 2012
first
chipotle vodka shrimp ceviche, cilantro, grapefruit, and avocado
second
baby greens, dried figs, Virginia made baby swiss cheese, walnuts, and raspberry vinaigrette
entrée [choice of one]
French cut chicken breast, pheasant mousseline, mushroom brandy cream, and crispy leek tops
Slow cooked spicy sirloin, house brown sugar bacon and bell pepper white beans, roasted plantains, and crispy sweet pototo garnish
finish
crème brulee, homestead creamery black raspberry ice cream, blackberry coulis
$32
[no substitutions please, a la carte price available on request]
By admin, on January 25th, 2012
chef’s market menu 1.25 – 1.28
first
lightly fried chicken leg, fresh greens, barbeque sauce, and house jalapeno bacon.
second
baby greens, candied pecans, dill havarti cheese and apple vinaigrette.
entrée [choice of one]
pan seared grouper fillet, sweet corn, bacon, apple vinaigrette, fingerling potatoes, and shallot-black pepper demi glace.
braised beef shortribs, tomato curry barbeque sauce, creamy leeks, and fingerling potatoes.
finish
homestead creamery butter pecan ice cream, pecan wafer, apple caramel and apple fritters.
$32
[no substitutions please, a la carte price available on request]
