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A June Menu

Early June is a fun time to be at the farmer’s market. Strawberries, raspberries, cherries, and asparagus abound early in the month. We also see some early broccoli, Shanghai bok choy, Chinese cabbage and other green vegetables. Seafood-wise, the water in the Bay has warmed up enough that we get soft shell crabs on the full moon. And, the salmon are running in Alaska. We only serve salmon in the summer as they are migrating. If we’re lucky, the first currants of the year are in just at the end of the month.

Friday, June 13, 2008

First Courses

Jerked Quail $9

Semi-Boneless Quail Rubbed in Jamaican Spices and Grilled; Rice & Peas

Hawaiian King Prawn and Surry Sausage with Apple Salsa $8

Grilled Super Sweet King Prawn and Famous Smoked Pork Sausages from Surry, VA

Grilled Chicken-Cranberry Sausage $7

Pea Shoot Salad; Balsamic Vinaigrette; Dried Cranberries

Local Baby Green Salad with Local Strawberries and Marcona Almonds $7

Champagne Dressing; Shaved Pecorino Romano

Arugula Salad with Feta Cheese and Pine Nuts $8

Tomato-Sour Cream Dressing

Baby Beet, Walnut & Goat Cheese Salad $9

Multi-Colored Sweet Baby Beets

Mini Thai-Inspired Crab Cakes $9

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

Coconut Mussels $8

Prince Edward Island Mussels Steamed with Coconut Milk, Thai Basil, Kaffir Lime, etc.

Queso Frito with Tomato Salsa $7

Firm White Mexican Cheese Sautéed to Golden Brown; Topped with Fresh Salsa

Watermelon Gazpacho $7

Traditional Gazpacho Brightened with Red Watermelon

Second Courses

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

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

Japanese Sea Bass* $25 (Try VA’s own Linden Chardonnay)

Grilled Sea Bass (very similar to Chilean Sea Bass); Baby Squash and Carrots in Beurre Blanc

King Salmon* $23 (Try VA’s own White Hall Pinot Gris)

Served Medium Rare; Beluga Lentils; Fennel Salad

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

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

Haskins Family Farm Pastured Chicken $20 (Try the Wolfberger Pinot Blanc)

Local Free Range Chicken Slow Cooked in White Wine; Baby Vegetables in Cream Sauce

Oxtail and Polenta $20 (Try the Maipe Malbec)

Slow-Cooked Oxtail; Creamy Polenta; Sautéed Spinach

Kurobuta Pork-Stuffed Saddle of Rabbit $26 (Try the West Brook Pinot Noir)

Boneless Loin of Rabbit Stuffed with Heirloom Berkshire Pork Sausage; Snow & English Peas

Mixed Grill—Bison, Duck, Prawn* $24 (Try VA’s own Fabbioli Cabernet Franc)

Chipotle-Bison Sausage; Moulard Duck Breast; Hawaiian King Prawn; Roasted French Beans

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

Roasted Fingerling Potatoes; Purple Asparagus

* 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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