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July 5th-July 7th, 2011

By Chef Tom, on July 5th, 2011

Tuesday July 5th, Peel’n’eat Shrimp Special:  1/2 pound of jumbo shrimp steamed in Lagunitas’ lil sumpin’ sumpin’ ale, served with cocktail and infused drawn butter.  $9.00

Grilled cheese of the week, July 5th-July 10th:  Grilled sourdough bread with queso fresco and sliced avocado served with your choice of house soups.  $6.22

 

Chef’s Table Menu

 First Course

 Pulled Pork-$4

Tender roasted pork rolled in crisp cucumber served with fried sweet potato and “Thai” ketchup.

 Grilled Pineapple-$4

Grilled pineapple slices with mango coulis, fresh mint, walnut dust, and crystallized ginger.

 Second Course

 Spinach Salad- $5

Baby spinach topped with fresh blueberries, blue cheese crumbles, sliced almonds and an orange poppy seed vinaigrette.

 Zucchini Soup- $5

Light puree of Virginia grown zucchini with onion, dill and sour cream.

 Main Course

 Roast Quail – $19

Bacon wrapped quail halves topped with crisp apple fennel slaw, walnut dust and Crispin cider butter, served with roasted potato medley and vegetable du jour.

 Baked Flounder-17

Prosciutto wrapped flounder fillet pan seared then finished in the oven, served with lemon dill and tomato butter sauce, whipped Yukon potatoes and vegetable du jour.

 Fettucine Pasta – $16

Fettucine noodles tossed with heirloom cherry tomatoes, capicolla ham, artichoke hearts and lemon-basil in a light cream sauce finished with caramelized red onion.

 Dessert

 Fried Pound Cake- $6

Rich pound cake fried in a brown sugar and cinnamon batter served with Homestead Creamery peach ice cream and crystallized ginger.

 Panna Cotta – $6

Vanilla panna cotta, raspberry syrup, fresh blueberries, homemade caramel, crushed almond cookie, and whipped cream.

 *Ask your server about our other seasonal desserts*

 Three Course – $27                                           Four Course – $33

 

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