June 16th, 2011

Grilled Cheese of the Week:  Sourdough bread with smoked gouda and caramelized apples, served with your choice of soup.  $6.22

Chef’s Table Menu

First Course

 Stuffed Mushroom-$4

Roasted button mushrooms filled with leeks, spinach, and sage derby cheese served with merlot jelly. 

 Fresh Raspberry-$4

Local raspberries in almond paste with crushed almond, raspberry vinegar, mint oil, fresh mint, orange zest, and white chocolate shavings.

 Second Course

 Beet Salad- $5

Local crisphead lettuce with roasted Virginia beets, goat cheese, and shaved radishes dressed with tarragon, lemon and honey vinaigrette.

 Carrot Soup- $5

Creamy puree of carrots, parsnips, ginger and vegetable broth.

 Main Course

 Blue Marlin – $21

Grilled Hawaiian blue marlin, roasted sweet potatoes, fresh banana and chili cream sauce and fried plantains served with steamed broccoli.

 Shrimp Pasta – $20

Chipotle battered shrimp on top of linguine pasta tossed with roasted red peppers, leeks and andouille cream sauce.

 Roasted Quail – $22

A pair of herb roasted whole quail stuffed with corn, tomatoes, and bacon served on wild rice with sautéed shiitake mushrooms and arugula served with Tabasco butter sauce.

 Dessert

 Peach Pie- $6

Sliced peaches, brown sugar and cinnamon baked in pastry crust served with raspberry sauce and local fresh raspberries.

 Orange Sorbet- $6

Refreshing Orange Sorbet served in an orange shell.

 Carrot Cake-$6

Moist carrot cake with diced pineapple frosted with cream cheese icing and crushed walnut.

Three Course – $28                                           Four Course – $34