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.

FEBRUARY 10TH,11TH,12TH

1st Course

Fresh Virginia oysters on the half shell, champagne vinegar, lemon zest, fresh grated horseradish, sea salt

2nd Course

Bibb lettuce, sweet onion, grapefruit, fresh mint, champagne-blood orange vinaigrette

3rd Course – Choice of one

Pan seared opah fillet, roast tomatoes, kalamata olives, lemon, champagne chive butter sauce, Israeli cous-cous

Grilled ribeye medallions, jumbo grilled shrimp, lobster butter, crispy leeks, mashed Yukon potatoes

Sundried tomato and ricotta cheese raviolis, shiitake mushrooms, asparagus, kahlua candied walnuts, fresh basil and garlic aioli toasted bread

4th Course – Choice of one

Flourless chocolate torte, raspberry mousse, fresh raspberries, toasted almonds

Dulce de leche cheesecake, amaretto whipped cream, fresh strawberries

White chocolate mousse, almond cookie, fresh blueberries, blood . . . → Read More: February 10th, 11th & 12th]]> VALENTINES MARKET MENU

FEBRUARY 10^TH,11^TH,12^TH

1^st Course

Fresh Virginia oysters on the half shell, champagne vinegar, lemon zest, fresh grated horseradish, sea salt

2^nd Course

Bibb lettuce, sweet onion, grapefruit, fresh mint, champagne-blood orange vinaigrette

3^rd Course – Choice of one

Pan seared opah fillet, roast tomatoes, kalamata olives, lemon, champagne chive butter sauce, Israeli cous-cous

Grilled ribeye medallions, jumbo grilled shrimp, lobster butter, crispy leeks, mashed Yukon potatoes

Sundried tomato and ricotta cheese raviolis, shiitake mushrooms, asparagus, kahlua candied walnuts, fresh basil and garlic aioli toasted bread

4^th Course – Choice of one

Flourless chocolate torte, raspberry mousse, fresh raspberries, toasted almonds

Dulce de leche cheesecake, amaretto whipped cream, fresh strawberries

White chocolate mousse, almond cookie, fresh blueberries, blood orange sauce

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 . . . → Read More: jan 31st-feb 4th]]> 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]

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 . . . → Read More: Market Menu 1.25 – 1.28]]> 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]

 First

Fried Brussels sprouts, garlic aioli, house cured jalapeno bacon

 Second vegetable consommé, sundried tomato and ricotta ravioli, shiitake mushrooms and green onion

 Entrée

(choice of one)

Pan seared grouper fillet, herb artichoke puree, bell pepper relish, local arugula and lemon butter

 Red wine marinated sirloin, shiitake mushrooms, roasted tomatoes, balsamic reduction, and fresh Brussels sprouts

 Finish

Vanilla panna cotta, fresh mango chutney, . . . → Read More: Market Menu Jan 17th-21st]]> Chef’s Market Menu

 First

Fried Brussels sprouts, garlic aioli, house cured jalapeno bacon

 Second
vegetable consommé, sundried tomato and ricotta ravioli, shiitake mushrooms and green onion

 Entrée

(choice of one)

Pan seared grouper fillet, herb artichoke puree, bell pepper relish, local arugula and lemon butter

 Red wine marinated sirloin, shiitake mushrooms, roasted tomatoes, balsamic reduction, and fresh Brussels sprouts

 Finish

Vanilla panna cotta, fresh mango chutney, raspberry sauce

 $32

Honey smoked salmon cake, Dijon cream, green onion, and lemon zest

 Second local butterhead lettuce, dried figs, shallot, jarlsberg cheese and pomegranate vinaigrette

 Entrée

(choice of one)

Roast chicken breast and leg, local turnip, baby carrot and zucchini ‘hash,’ whipped Yukon potatoes and cabernet butter sauce

 Grilled filet wrapped with house-cured honey ginger bacon, Asian marinated shrimp, local arugula, crispy sweet potato ribbons and spicy Thai barbeque sauce

 Finish

Warm walnut pie, vanilla bean ice cream, and dark . . . → Read More: Market Menu Jan 10th-14th]]> First

Honey smoked salmon cake, Dijon cream, green onion, and lemon zest

 Second
local butterhead lettuce, dried figs, shallot, jarlsberg cheese and pomegranate vinaigrette

 Entrée

(choice of one)

Roast chicken breast and leg, local turnip, baby carrot and zucchini ‘hash,’ whipped Yukon potatoes and cabernet butter sauce

 Grilled filet wrapped with house-cured honey ginger bacon, Asian marinated shrimp, local arugula, crispy sweet potato ribbons and spicy Thai barbeque sauce

 Finish

Warm walnut pie, vanilla bean ice cream, and dark chocolate balsamic

 $32

Honey smoked salmon cake, Dijon cream, green onion, and lemon zest

Second local butterhead lettuce, dried figs, shallot, jarlsberg cheese and pomegranate vinaigrette

Entrée    (choice of one)

Roast chicken breast and leg, local turnip, baby carrot and zucchini ‘hash,’ whipped Yukon potatoes and cabernet butter sauce

Grilled filet wrapped with house-cured honey ginger bacon, Asian marinated shrimp, local arugula, crispy sweet potato ribbons and spicy Thai barbeque sauce

Finish

Warm walnut pie, vanilla bean ice cream, and dark . . . → Read More: Chef’s Market Menu Jan. 10 – Jan. 14]]> First

Honey smoked salmon cake, Dijon cream, green onion, and lemon zest

Second
local butterhead lettuce, dried figs, shallot, jarlsberg cheese and pomegranate vinaigrette

Entrée    (choice of one)

Roast chicken breast and leg, local turnip, baby carrot and zucchini ‘hash,’ whipped Yukon potatoes and cabernet butter sauce

Grilled filet wrapped with house-cured honey ginger bacon, Asian marinated shrimp, local arugula, crispy sweet potato ribbons and spicy Thai barbeque sauce

Finish

Warm walnut pie, vanilla bean ice cream, and dark chocolate balsamic

 $32