One Block West Restaurant -- A Sample April Menu

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An April Menu

April is such a tease. We can see the daffodils and crocuses in bloom. We can feel the warmth in the air. Where then are the baby lettuces and asparagus? They’re coming around the corner in May. April sees a much wider variety of seafood on the menu and a subconscious lightening of presentations in response to the weather. Our chives and mint are up and running at the restaurant, but we can’t plant our tender, annual herbs until mid-May. Mâche and mesclun are still coming out of local greenhouses, but that’s all about to change in May. But, April has one great thing going for it: abundant shad roe! You often won’t see it on our menus because we presell almost all that we get to regular customers. April sees our very brief ramp season and also, in years with good weather, mid-April brings the start of the local morels.

Saturday, April 5, 2008

Paella Cake $7

Vegetarian Rice Cake Flavored Like Paella; Pimentón-Flavored Goat Cheese Mousse; Crispy Chorizo (optional)

Steamed Mussels à la Marinière $8

Prince Edward Island Mussels Steamed Classically in White Wine, Garlic, and Fresh Herbs

Mini Thai-Inspired Crab Cakes $9

Thai-Spiced Lump Crab Cakes with Sweet and Spicy Dipping Sauce

Rabbit and Asparagus $9

Rabbit and Asparagus in Thyme Cream with Wide Egg Noodles

Veal Sweetbreads $8

Sautéed with Pancetta and Veal Demiglace

Grilled Surry Sausage and Dried Cherries $8

Sliced Grilled Smoked Pork Sausage, Dried Cherries, and Cherry Honey; Gorgonzola Apple

Spinach Salad $7

Dried Cranberries, Walnuts & Apple Cider Dressing

Mâche Salad $7

Local Mâche, Dried Cherries, Crushed Hazelnuts, Local Piedmont Sheep’s Cheese & Pomegranate Vinaigrette

Wild Mushrooms Baked under Brie Cheese $10

Wild Hedgehog and Yellowfoot Chanterelles Sautéed with Local Blushing Golden Apples, Baked under Brie

Seared Foie Gras* $15

Moulard Duck Foie; Smoked Salt; Date Purée; Microgreens; Sherry Vinegar & Honey Gastrique

Second Courses

Jumbo Lump Crab Cakes $25 (Try VA’s own Linden Seyval Blanc)

Farmers Market Slaw (from what we found at the market)

Grilled Yellowfin Tuna* $23 (Try the La Slina Gavi)

Served Rare to Medium Rare; Roasted Tomato, Fennel & Garlic Salad

Whole Roasted Branzino* $28 (Try the Feffiñanes Albariño)

Fresh from Greece, Mediterranean Bass Roasted on the Bone; Baby Arugula

Blackened Mahi-Mahi $22 (Try VA’s own White Hall Viognier)

Panzanella; Smoky Tomato Vinaigrette; Microgreens

Braised Rabbit in Pinot Noir $26 (Try the West Brook Pinot Noir)

Coq au Vin-Style Rabbit Braised in Pinot Noir with Pancetta, Onions & Porcini Mushrooms; Brussels Sprouts

Grilled Virginia Lamb Loin Chops* $25 (Try the Alain Jaume Vaqueyras)

Heirloom Stueben Yellow Eye Beans; Sautéed Spinach

Soy-Marinated, Grilled Veal Skirt Steak with Chimichurri* $22 (Try VA’s own Fabbioli Chambourcin)

Free Range Veal; Green Bean & Yukon Gold Potato Salad

Buffalo Flat-Iron Steak* $24 (Try VA’s own White Hall Petit Verdot)

Roasted Garlic Bashed Potatoes; Broccolini; Chipotle Sour Cream

Roasted Moulard Duck Breast* $26 (Try VA’s own Fabbioli Chambourcin)

Asparagus; Wild Rice Pilaf with Cranberries & Pecans; Golden Raisin Demiglace

Grilled Grass-Fed Filet Mignon with Marsala-Mushroom Cream* $36 (Try VA’s own Linden Claret)

Anson Mills Grits; Roasted French Green Beans

* Served raw or undercooked or may be ordered undercooked. The Virginia Department of Health warns you that raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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