(Serves 2+)

Daily Cheese Board $10   Chef’s trio of gourmet cheeses served with bread slices, balsamic honey, and seasonal fruit and nuts.

Charcuterie $10   Sliced Genoa salami, Italian sausage, and chefs choice meats, sliced asiago cheese, marinated olives, whole  grain mustard, pickled blueberries and sliced baguette.

Spinach Artichoke Dip $8   Creamy spinach and artichoke dip served with toasted baguette slices.

Potato Rounds $8   Thick cut potatoes smothered in gorgonzola, green onion and bacon with onion dip.

Corn Salsa $5   Our house salsa with fresh tortilla crisps, avocado, jalapeno cream and cilantro.

(Serves 1)                                                                                                                               

Tofu $5   Crisp sundried tomato and basil flavored tofu, black bean puree, smoked peach salsa.

Risotto $5   Creamy bell pepper risotto cake over sweet onion puree with mushroom ragout.

Soft Shell $8   Tempura fried jumbo soft shell crab, avocado mousse, jalapeno cream, and smoked peach salsa.

Soup $5   Cream of celery soup garnish with fresh crumbled bleu cheese and celery leaves.

Side Salad $4   Local greens, cherry tomatoes, cucumber, yellow pepper, mushroom, and red onion.

Entrées

622 House $9   Sliced avocado, bacon, corn salsa, sliced tomato and tender grilled chicken.

Orchard $9   Granny Smith apples, sliced grapes, dried apricots, chopped walnuts, and bacon.

Steak $9   Grilled steak strips, gorgonzola, tomato and cucumber with crispy onion strips.

Ranch, Bleu Cheese, Balsamic Vinaigrette, Lime-Cilantro Vinaigrette, Raspberry . . . → Read More: Graduation Menu]]> Starters

(Serves 2+)

Daily Cheese Board $10   Chef’s trio of gourmet cheeses served with bread slices, balsamic honey, and seasonal fruit and nuts.

Charcuterie $10   Sliced Genoa salami, Italian sausage, and chefs choice meats, sliced asiago cheese, marinated olives, whole  grain mustard, pickled blueberries and sliced baguette.

Spinach Artichoke Dip $8   Creamy spinach and artichoke dip served with toasted baguette slices.

Potato Rounds $8   Thick cut potatoes smothered in gorgonzola, green onion and bacon with onion dip.

Corn Salsa $5   Our house salsa with fresh tortilla crisps, avocado, jalapeno cream and cilantro.

(Serves 1)                                                                                                                               

Tofu $5   Crisp sundried tomato and basil flavored tofu, black bean puree, smoked peach salsa.

Risotto $5   Creamy bell pepper risotto cake over sweet onion puree with mushroom ragout.

Soft Shell $8   Tempura fried jumbo soft shell crab, avocado mousse, jalapeno cream, and smoked peach salsa.

Soup $5   Cream of celery soup garnish with fresh crumbled bleu cheese and celery leaves.

Side Salad $4   Local greens, cherry tomatoes, cucumber, yellow pepper, mushroom, and red onion.

Entrées

622 House $9   Sliced avocado, bacon, corn salsa, sliced tomato and tender grilled chicken.

Orchard $9   Granny Smith apples, sliced grapes, dried apricots, chopped walnuts, and bacon.

Steak $9   Grilled steak strips, gorgonzola, tomato and cucumber with crispy onion strips.

Ranch, Bleu Cheese, Balsamic Vinaigrette, Lime-Cilantro Vinaigrette, Raspberry Vinaigrette

*American Classic $9  Ground angus burger with smoked gouda, crispy onions, lettuce, tomato and pickle on toasted brioche.

Cuban $8⁵⁰   Sliced turkey, our house jerk pork, gruyere cheese, whole grain mustard, pickles, tomato and chipotle aioli on a pressed artisan Cuban loaf.

*Rib Eye $21   Twelve ounce grilled choice ribeye topped with fresh crumbled blue cheese and herb grilled tomatoes, served with seasoned French fries.  (gf)

Short Ribs $20    Five hour braised beef short ribs, tomato curry barbeque sauce, creamy leeks, smoked gouda polenta, crispy onions and fresh local micro greens.

Chicken Confit $18   French cut chicken breast slow cooked in its own juices and pan seared for a crispy skin. Served with local collard greens, mashed potatoes, and smoked peach salsa. (gf)

King Salmon $22   Fresh salmon fillet pan seared medium, served with mashed potatoes, grilled asparagus, local cherry tomatoes, lemon dill butter and local micro greens.

Pork Chop $18   Grilled bone-in pork chop with mustard and fresh thyme crust, mashed potatoes, local mustard greens, whole grain mustard aioli and pickled blueberries.

Risotto Cakes $15   Three crisp on the outside, creamy on the inside bell pepper risotto cakes over sweet onion puree, topped with a robust tomato and mushroom ragout and baby spinach. (gf)

Roasted Pepper Pasta $15   Fire roasted red peppers, cherry tomatoes, garlic, herbs, fresh mozzarella and linguine noodles finished with grilled asparagus. 

(substitute rice noodles-gf, polenta-gf,vf, or sundried tomato and basil tofu-gf,vf  –$2)

(Add Shrimp, Steak, or Chicken-$4)

Dessert

Boule de Neige $8   Locally baked flourless chocolate cake with light whipped topping and fresh raspberries. (gf)

Lemon Cake $7   Italian style lemon layer cake with lemon mousse and blueberry mint syrup.

Crème Brulee Cheesecake $8   Served with toasted almonds and dark chocolate caramel sauce.

Berry “Cobbler” $7   Roasted blueberries, blackberries, and raspberries topped with brown sugar and banana nut granola and black raspberry ice cream.

 Salad of local spinach, toasted almonds, goat cheese, golden raisins and orange mint vinaigrette

 2nd Course

 Grilled New York Strip medallion, smoked Gouda duchess potatoes, grilled asparagus, and red wine shallot and black raspberry reduction

 -or-

 Pan seared Mahi Mahi fillet, lemon curry steamed mussels, citrus creamed rice, roasted strawberries and fresh cilantro

 3rd Course

 Apple pie, apple butter caramel sauce, butter pecan ice cream and . . . → Read More: Specials April 25th-29th]]> 1^st Course

 Salad of local spinach, toasted almonds, goat cheese, golden raisins and orange mint vinaigrette

 2^nd Course

 Grilled New York Strip medallion, smoked Gouda duchess potatoes, grilled asparagus, and red wine shallot and black raspberry reduction

 -or-

 Pan seared Mahi Mahi fillet, lemon curry steamed mussels, citrus creamed rice, roasted strawberries and fresh cilantro

 3^rd Course

 Apple pie, apple butter caramel sauce, butter pecan ice cream and golden raisins

$28

 Salad of local spinach, whole toasted almonds, strawberries, and feta cheese dressed with balsamic reduction and olive oil

2nd Course

Grilled bone-in pork chop, asiago cheese crust, local mustard greens, herbed fingerling potatoes and cider vinaigrette

-or-

Pan seared atlantic salmon, braised collards and broccolini, blue cheese, cranberry apple chutney and mashed Yukon potatoes

3rd Course

 Hazelnut and ricotta cheesecake, strawberries, whipped cream, and dark chocolate . . . → Read More: April 3rd-April 7th]]> 1^st Course

 Salad of local spinach, whole toasted almonds, strawberries, and feta cheese dressed with balsamic reduction and olive oil

2^nd Course

Grilled bone-in pork chop, asiago cheese crust, local mustard greens, herbed fingerling potatoes and cider vinaigrette

-or-

Pan seared atlantic salmon, braised collards and broccolini, blue cheese, cranberry apple chutney and mashed Yukon potatoes

3^rd Course

 Hazelnut and ricotta cheesecake, strawberries, whipped cream, and dark chocolate balsamic vinegar

 $28

 Salad of local baby lettuces, toasted pecan crusted goat cheese “crouton,” blood orange segments, local mint, grapefruit vinaigrette

 2nd Course

 Grilled filet medallions, polenta “fries,” sweet yellow pepper and basil relish, asiago cheese, harissa sauce, and local micro greens

 -or-

 Pan seared grouper fillet, lump crab and potato hash, crisp green beans, local micro greens, and warm pancetta and red onion vinaigrette

 3rd Course

 Italian lemon cake, pecan dust, blueberry mint . . . → Read More: March 27th-March 31st]]>  1^st Course

 Salad of local baby lettuces, toasted pecan crusted goat cheese “crouton,” blood orange segments, local mint, grapefruit vinaigrette

 2^nd Course

 Grilled filet medallions, polenta “fries,” sweet yellow pepper and basil relish, asiago cheese, harissa sauce, and local micro greens

 -or-

 Pan seared grouper fillet, lump crab and potato hash, crisp green beans, local micro greens, and warm pancetta and red onion vinaigrette

 3^rd Course

 Italian lemon cake, pecan dust, blueberry mint maple syrup

$28

 Baby spinach, cilantro, mint, citrus marinated cherry tomatoes and pesto vinaigrette

 2nd Course

 Char grilled filet, English stilton macaroni and cheese, and cucumber-horseradish sour cream served with crisp green beans

 -or-

 Sauteed lobster and flounder pieces, creamy risotto, mushrooms, asparagus, lemon, dill havarti cheese and crispy spinach tortilla strips

 3rd Course

 Butter croissant bread pudding, homestead creamery peach ice cream, peach syrup, caramel and . . . → Read More: Market Menu March 20th-24th]]> 1^st Course

 Baby spinach, cilantro, mint, citrus marinated cherry tomatoes and pesto vinaigrette

 2^nd Course

 Char grilled filet, English stilton macaroni and cheese, and cucumber-horseradish sour cream served with crisp green beans

 -or-

 Sauteed lobster and flounder pieces, creamy risotto, mushrooms, asparagus, lemon, dill havarti cheese and crispy spinach tortilla strips

 3^rd Course

 Butter croissant bread pudding, homestead creamery peach ice cream, peach syrup, caramel and powdered sugar

 $28

Sesame seared ahi tuna skewer, cucumber wasabi, grilled grapefruit, green onion

2nd Course

Baby spinach, goat cheese, lemon zest, green onion, blueberry vinaigrette

3th Course

 Prosciutto wrapped chicken breast, spinach and green onion couscous, sun dried tomato beurre blanc, fried artichokes, fresh basil

 Lobster stuffed flounder, Cajun seasoning, asparagus, lemon cream sauce, mashed Yukon potatoes

 4th Course

 Italian lemon cream cake, toasted almonds, . . . → Read More: February 28th-March 3rd]]> 1^st Course

Sesame seared ahi tuna skewer, cucumber wasabi, grilled grapefruit, green onion

2^nd Course

Baby spinach, goat cheese, lemon zest, green onion, blueberry vinaigrette

3th Course

 Prosciutto wrapped chicken breast, spinach and green onion couscous, sun dried tomato beurre blanc, fried artichokes, fresh basil

 Lobster stuffed flounder, Cajun seasoning, asparagus, lemon cream sauce, mashed Yukon potatoes

 4^th Course

 Italian lemon cream cake, toasted almonds, blueberry mousse

First course-

Flounder roulade with spinach and artichoke finished with a sundried tomato jus asiago and balsamic reduction

Second course-

Baby greens with raspberries, toasted almonds, caramelized shallots, and vanilla vinaigrette

Entrees-

Duck stuffed with Virginia Gouda cheese, our house made honey ginger bacon and shallots, with sundried tomato jus, artisan romaine lettuce, and roasted potatoes

Ahi Tuna blackened and breaded served over couscous with char grilled roma tomatoes and carbonara sauce.

Fourth Course-

White chocolate mousse with fresh raspberries, shaved dark chocolate, and served with a home made chocolate . . . → Read More: Market Menu – Feb 21st – 26th]]> Market Menu

First course-

Flounder roulade with spinach and artichoke finished with a sundried tomato jus asiago and balsamic reduction

Second course-

Baby greens with raspberries, toasted almonds, caramelized shallots, and vanilla vinaigrette

Entrees-

Duck stuffed with Virginia Gouda cheese, our house made honey ginger bacon and shallots, with sundried tomato jus, artisan romaine lettuce, and roasted potatoes

Ahi Tuna blackened and breaded served over couscous with char grilled roma tomatoes and carbonara sauce.

Fourth Course-

White chocolate mousse with fresh raspberries, shaved dark chocolate, and served with a home made chocolate chip cookie.

 Goat cheese and roasted red pepper empanada, pesto, lemon zest, capers

 2nd Course

 Baby greens, gouda cheese, roasted granny smith apples, house cured brown sugar bacon, cabernet vinaigrette

 3rd Course

 Lemon garlic rubbed Hawaiian swordfish, Israeli couscous roasted bell peppers, caper butter sauce

 Medium rare pan seared duck breast, braised cabbage, pancetta, spiced apple “gravy,” candied walnuts

 4th Course

Italian lemon cream cake, Disaronno mousse, . . . → Read More: Specials February 17th/18th]]> 1^st Course

 Goat cheese and roasted red pepper empanada, pesto, lemon zest, capers

 2^nd Course

 Baby greens, gouda cheese, roasted granny smith apples, house cured brown sugar bacon, cabernet vinaigrette

 3rd Course

 Lemon garlic rubbed Hawaiian swordfish, Israeli couscous roasted bell peppers, caper butter sauce

 Medium rare pan seared duck breast, braised cabbage, pancetta, spiced apple “gravy,” candied walnuts

 4^th Course

Italian lemon cream cake, Disaronno mousse, almond cookie

 $32

Cover $5

Roanoke band Funk Punch will be performing in Frank’s Bar Friday, February 17th from 10pm – 2am.   . . . → Read More: Comedy Club & Music]]> Blacksburg’s Comedy Club has moved to Frank’s Bar at 622 North.  Our first Comedy Club with Anthony Quinn Robinson and friends is tonight, Wednesday, February 15th.  9:30pm – 11:30pm.  Remember Frank’s is now non-smoking!

Cover $5

Roanoke band Funk Punch will be performing in Frank’s Bar Friday, February 17th from 10pm – 2am.   $3 Cover.