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Chef’s Market Menu october 18th-23rd

By admin, on October 18th, 2011%

Chef’s Market Menu october 18th-23rd

autumn is a season for earthy flavors, root vegetables, squashes, tree fruits, wild game, and hearty, warming meals. this week’s seasonal menu features fresh oysters from the chesapeake bay, venison at the height of fall hunting season, fresh atlantic salmon, earthy parsnips and wild mushrooms, fresh plums and stonecrop farms’ amazing fresh sage, garlic chives, and organic kale. please, enjoy!

First

hand breaded virginia oysters with a hint of tabasco topped with local kale, wild mushrooms and paper thin granny smith apple slices.

Second

fresh baby greens, green leaf lettuce, chopped walnuts, dried cherries, and crispy parsnip straws dressed with an apple and sage vinaigrette.

Main [choice of one]

slow roasted venison osso bucco, white chocolate parsnip puree, wild mushrooms and a fresh plum-juniper berry sauce served with roasted yukon potato wedges.

fresh pan seared atlantic salmon fillet over homemade oyster-cornbread stuffing with a tabasco-tomato juice and chive butter sauce and crisp sautéed green beans.

Dessert

homemade cinnamon-sage ice cream served on warm roasted plums with caramel sauce and walnut dust.

$31 [no substitutions, please. items available a la carte upon request.]

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Oct. 7th-9th, 2011

By Chef Tom, on October 7th, 2011%

Grilled Cheese of the Week: Marble rye with fontina cheese and pancetta, served with your choice of soup. $6.22

Chef’s Table Menu

First Course

Parsnip Fries – $4

Lightly floured deep fried parsnips served with walnut-parsley pesto.

Stuffed Mushrooms – $4

Baked button mushrooms filled with lump crab in a bacon gouda cream sauce.

Second Course

Blueberry Salad – $5

Baby greens, fresh blueberries, shaved fennel, cucumber, and feta dressed with olive oil and golden balsamic vinegar.

Butternut Squash Soup – $5

A rich chicken and herb broth with onion, celery, butternut squash and sausage.

Main Course

Grilled Pork Chop – $19

Cinnamon and herb spiced bone-in pork chop served over parsnip puree with slow cooked wild mushrooms, walnut-parsley pesto, and mashed Yukon potatoes.

Sommelier recommendation: Wine – Raymond Cabernet Sauvignon Beer – Humboldt Brown Ale

Autumn Risotto – $17

Creamy Arborio rice cooked in cranberry and orange juices with pumpkin puree, dried cherries, butternut squash and fontina cheese, garnished with a rosemary-thyme torta.

Sommelier recommendation: Wine – Angeline Chardonnay Beer – Sierra Nevada Pale Ale

Brown . . . → Read More: Oct. 7th-9th, 2011

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