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 . . . → Read More: June 16th, 2011