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A July Menu

We may be starting to hate the hot, sticky weather in July, but this weather signals the start of the summer produce season. Asparagus is but a distant memory, but the market is full of those fruits and vegetables that we dream about all winter: cucumbers, squash, peppers of all shapes and colors, eggplants, green beans, melons, peaches, plums, apricots, raspberries, blackberries, and blueberries. Sadly, the weather’s getting too hot and salad green quality suffers. Summer fish such as Wahoo and Cobia appear regularly on the menu, along with local crab (both hardshell and softshell) and the red Salmon (Sockeye and Coho). And for about ten days, we get the glorious doughnut-shaped Saturn peaches. But the best news of all is that by the end of the month, fresh heirloom tomatoes and heirloom Corno di Toro peppers have started to trickle in.

Friday, July 18, 2008

First Courses

Wild Boar Terrine $9

Wild Boar Seasoned with Pancetta, Pecans, Dried Cranberries, Red Wine, and Herbs & Spices

Smoked Alaskan Albacore Tuna $9

Savory Summer Salad of Tomatoes, Poblanos, Capers & Blackberries

Beet, Walnut, and Goat Cheese Salad $8

Balsamic Vinaigrette

Spinach Salad with Blue Cheese, Virginia Bacon, and Cajun-Spiced Pecans $8

Tangy Lemon Dressing

Arugula Salad with Feta and Tomatoes $7

Smoked Tomato Dressing

Mini Thai-Inspired Crab Cakes $9

Thai-Spiced Lump Crab Cakes (contains peanuts) with Sweet and Spicy Dipping Sauce

Bruschetta of Sun-Dried Tomatoes $7

Sun-Dried Tomatoes, Feta, Basil & Balsamic Vinegar

Cajun Eggplant Cake $7

Grilled Eggplant with Cajun Seasonings; Rémoulade Sauce

Prince Edward Island Mussels $8

Steamed with White Wine, Garlic & Herbs

Second Courses

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

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

Pan-Seared Sockeye Salmon* $22 (Try VA’s own Linden Chardonnay)

Creamy Zucchini; Fresh Tomato-Corn-Cucumber Vinaigrette

Grilled Rainbow Trout Stuffed with Crab Salad $21 (Try VA’s own White Hall Pinot Gris)

Local Microgreens

Morels $25 (Try VA’s own Rockbridge Pinot Noir)

Wild Oregon Morels in Cream with Spinach and Wide Egg Noodles; Surry Sausage optional

Roulade of Veal Breast $20 (Try the Tres Ojos Garnacha)

Veal Breast Stuffed with Spinach and Goat Cheese; Slow Cooked in Marinara; Gemelli Pasta

Moroccan-Style Chicken Tagine $20 (Try VA’s own White Hall Cabernet Franc)

Chicken Marinated in Moroccan Spices, Slow-Cooked with Olives & Preserved Lemons; Couscous Flavored with Almonds, Golden Raisins, Mint, Lemon & Rose Petals

Grilled Bone-In New York Strip of Kurobuta Pork* $26 (Try VA’s own Fabbioli Chambourcin)

Sauté of Bok Choy, Tomatoes & White Asparagus; Local White Peach Chutney

Virginia Lamb Shank $27 (Try the La Bastide Châteauneuf-du-Pape)

Local Lamb Braised until Fork Tender in Marinara with Chickpeas

Mixed Grill—Kobe Beef, Quail, Shrimp* $27 (Try VA’s own White Hall Petit Verdot)

Kobe Beef Medallion; Montana Quail; Marinated Shrimp; Grilled Asparagus

Grilled Grass-Fed Filet Mignon with Port-Porcini Sauce & Blue Cheese* $36 (Try VA’s own Linden Claret)

Roasted Fingerling Potatoes; 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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