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Jan 5th-Jan 8th Market Menu will resume January 10th First Course Fresh local greens with strawberries, parmigiano reggiano, and champagne vinaigrette 5 Entrees Eight ounce grilled beef filet, green onion grit cakes, lemon-butter asparagus, and roasted red pepper aioli 20 Roasted pheasant breast, shiitake cider butter sauce, roasted local baby carrots, and mashed potatoes garnished with sautéed foie gras 22 winter is a season of holidays, warmth, home-style cuisine, and good company. i think of roasted meats, fresh shellfish, slow cooked vegetables, fresh baked pies, dried fruits, and warming spices such as mustard, cinnamon, nutmeg and even horseradish. this week’s menu showcases local greens and sweet potatoes, fresh scallops and tender lamb, homemade baked beans and cornbread, and sweet toasted nuts with rich pastries. First baked puff pastry purse filled with brie cheese and pecans, served with herb honey and bacon crumbles. Second salad of mixed local mustard greens and arugula, porcini mushrooms, granny smith apples and pomegranate vinaigrette. Main [choice of one] medium-rare grilled rack of lamb, pomegranate molasses baked beans, dijon-herb cornbread, local arugula and dried figs. jumbo herb breaded pan seared scallops, light cinnamon chestnut apple sauce, fried porcini chips, and jalapeno accented wild rice. Dessert homemade brown sugar ice cream with candied bacon served over warm sweet potato pie with toasted pecans. $31 |
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