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Chef Ed’s Blog

An August Menu

 

August means two things: tomatoes, glorious tomatoes, and sweet, sweet corn. These two things along with mounds of fresh basil are our reward for suffering through the ridiculous heat and worse humidity of August. You’ll see lots of tomatoes, eggplants, peppers, corn, cucumbers, green beans, wax beans, shell beans, butter beans, and the dessert menu takes advantage of the bounty of local fruits. To combat the heat, we focus a lot more on salads and seafood. It’s not unusual in August to have 5 or 6 different seafood entrées.

 

Saturday, August 4, 2007

 

First Courses

Mini Thai-Inspired Crab Cakes $9

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

Grilled Eggplant with Spicy Hummus and Harissa $6

 Baby Graffiti Eggplants from the Farmer’s Market; Harissa is a Spicy Red Chile Sauce

Baby Beet, Goat Cheese, and Walnut Salad $7

 Arugula; Balsamic Vinaigrette

Tomato, Cucumber, and Fresh Mozzarella Salad $8

 All the Best of Summer on a Single Plate—Featuring Local Pruden’s Purple Heirloom Tomatoes

Surry Sausages with Fresh Figs and Pimentón Sauce on Puff Pastry $8

Famous Smoked Pork Sausage from Surry, VA; Smoky Sausage and Sweet Figs—a Great Contrast!

Moules Marinière $8

 Sweet and Plump Prince Edward Island Mussels Steamed with White Wine, Garlic & Herbs

Poached Shrimp Wontons on Sautéed Nappa Cabbage with Chinese Sausage $8

 Classic Chinese Dim Sum Flavors; Nappa Sautéed with Ginger, Garlic, and Sesame Oil

Golden Chanterelle Mushrooms Baked under Local Gouda Cheese $9

Sautéed Wild Chanterelle Mushrooms Baked under a Layer of Oak Spring Dairy (Upperville, VA) Gouda

Fried Green Tomatoes with Mango Salsa $6

 Fresh from the Farmer’s Market This Morning

 

Second Courses

Jumbo Lump Crab Cakes $25 (Try the Jacques Simonin St. Véran)

Sautéed Local Yellow and Green Summer Squash with Basil Pesto; Fresh Local Butter Beans

Rockfish and Red Drum Ed’s Style $24 (Try VA’s own Veritas Chardonnay)

Two Similar Atlantic Fish—You Decide Which is Better; Sauce of Tomatoes, Garlic, Artichokes, Basil & Capers

Grilled Rainbow Trout $20 (Try VA’s own Linden Seyval Blanc)

Wild Rice, Pecan & Cranberry Pilaf; Fresh String Beans

Caramelized Sea Scallops $22 (Try VA’s own Linden Seyval Blanc)

Fresh Tomatoes; Fresh Cucumber Pickle; Tomato-Basil Beurre Blanc

Vegetarian Lasagne $20 (Try VA’s own Veritas Cabernet Franc)

Layers of Grilled Local Squash and Eggplant with House-Made Marinara and Béchamel

Grilled Virginia Lamb Rib Chops $28 (Try the Alain Jaume Vaqueyras)

Southwestern Corn and Poblano Chile Flan; Sautéed Spinach

Ossobuco of Veal $32 (Try the Linden Chardonnay or a good bottle of red Burgundy)

Slow-Cooked Sinfully Tender Veal Shank; Poblano-Corn Polenta

Duck Wellington $36 (Try the Poppiano Syrah)

Moulard Duck Breast Topped with Foie Gras and Baked in Puff Pastry (Served Medium Rare); Grilled Romaine; Cream Sherry-Fresh Fig Sauce

Grilled Filet Mignon $36 (Try VA’s own Linden Claret)

Grilled Red Onion; Roasted Wax Beans; Blackberry-Green Peppercorn Demiglace

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