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A February Menu

February’s a tough month. It sees not only the worst weather of the year, but generally a gap in both wild mushrooms and lambs. Our lamb supplier works very hard to keep us in lambs year round, but the dead of winter is tough. Storage apple quality is declining by this point too. We always seem to get great flatfish—flounder, fluke, and sole—in February, however. And, February brings both Mardi Gras which injects a Cajun/Creole flavor into the menu, and Lent, which sees our customers return to ordering seafood again after a couple month hiatus.

Wednesday, February 6, 2008

First Courses

Wild Boar and Rabbit Terrine $9

A Pâté of Wild Boar and Whole Rabbit Loins, Flavored with Port, Pancetta, Pistachios, and Black Truffles

Mini Thai-Inspired Crab Cakes $9

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

Moules Marinière—Steamed Prince Edward Island Mussels $8

Steamed with Herbs, Garlic & White Wine

Baby Green Salad with Tomatoes & Blue Cheese $7

Warm Bacon Dressing

Grilled Alligator Sausage $7

Sauce Piquante—Spicy Creole Tomato Sauce

Seared Foie Gras* $15

Grilled Blood Orange; Blackberry-Muscatel Vinegar Gastrique

Wild Hedgehog Mushrooms Baked Under Brie $10

Straight from our Forager in Portland

Duck and Andouille Sausage Gumbo $7

White Rice

Second Courses

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

Farmer’s Market Slaw (from what we found at the market)

Flounder on Puff Pastry $23 (Try the Feffiñanes Albariño)

Grilled Asparagus; Crayfish Sauce

Skate with Brown Butter $22 (Try the Crochet Sancerre)

(Do Not Be Afraid of This—Skate is Among the Best Fish There Is); White Bean Purée; Broccolini

Rabbit in Mustard Sauce $28 (Try VA’s own Linden Chardonnay)

Baby Vegetables

Grilled Elk New York Strip* $34 (Try VA’s own White Hall Petit Verdot)

Elk is the Tastiest of Venison; Sweet Potato Hash; Broccolini; Truffled Demiglace

Pork Grillades and Grits $20 (Try VA’s own Fabbioli Cabernet France)

Slow-Cooked, Fork-Tender Pork Loin Steaks; Creole Gravy; Coarse Yellow Grits; Broccolini

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

Roasted Leeks, Tomatoes & Shiitakes

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

Haricots Verts; Baby Carrots

Grilled Australian Ostrich with Black Trumpet Mushrooms* $26 (Try the Shotfire Shiraz)

Black Currant Demiglace; Grilled Asparagus

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