|
sensational
seasonal cuisine™ Reservations • Directions
• Menus •
Wine List |
|
A March Menu
March is
a month of transition—the weather at the beginning of the month is pretty ugly
still while at the end, we definitely know that spring is on the way. This is
reflected in our menus in that we react instinctively to the weather—heavier
dishes at the beginning of the month, lighter at the end. Lambs are still
iffy in March, but greens in the greenhouse are starting to come on. Shad roe
is just starting up mid-month. Wild mushrooms are much more plentiful than
February and we start to see a wider variety of fish on the market. But on
balance, March is a month of using the remaining storage vegetables and
fruits from last fall, while dreaming about the new ingredients coming in
April. Saturday, March 1, 2008 First Courses Grilled Surry
Sausage $7 Famous Smoked Pork Sausages from Black and Tan Wild
Mushrooms and Brie $9 Sautéed Wild Black Trumpet and Hedgehog Mushrooms Topped with Brie and Baked Moules Marinière—Steamed Steamed with Herbs, Garlic & White Wine Vietnamese Chicken $7 Ground Chicken with Vietnamese Seasonings; Lettuce; Cucumber; Green Onion; Nuoc Cham Dipping Sauce Portabella Mushroom Bruschetta $7 Portabellas Sautéed with Red Onion, Tomatoes & Balsamic Vinegar on Grilled Bread Mini Thai-Inspired Crab Cakes $9 Thai-Spiced Lump Crab Cakes with Sweet and Spicy Dipping Sauce Winter Salad $7 Mixed Greens; Dried Cranberries; Toasted Walnuts; Pomegranate Vinaigrette Red-Cooked
Pulled Pork Wontons in Ham Hock Broth $7 Collards Chiffonade; Diced Ham Hock 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) Pan-Roasted
Amberjack $21 (Try
the La Slina Gavi) Panzanella—Bread, Cucumber, and Tomato Salad Grilled #1 Grade
Yellowfin Tuna* $24 (Try VA’s own Rockbridge Pinot Noir) Edamame, Pickled Ginger, & Seaweed Salad Mixed
Grill—Shrimp, Lamb, Quail* $23 (Try the West Brook Pinot Noir) Shrimp; Merguez Lamb Sausage; Marinated Quail; Mixed Baby Greens Grilled Venison
Medallions* $26 (Try VA’s own White Hall Petit Verdot) Sweet Potato Hash; Broccolini; Demiglace Wild Boar Chop* $26 (Try
VA’s own White Hall Merlot) Tuscan White Bean Purée; Sugar Snaps; Sweet & Sour Cipollini Onion Sauce Braised Virginia
Lamb Shank $26 (Try
the Alain Jaume Vaqueyras) Flageolet Beans with Pesto Roasted Moulard
Duck Breast with Blackberry Sauce* $26 (Try VA’s own Fabbioli Chambourcin) Wild Rice Pilaf; Brussels Sprouts Grilled
Grass-Fed Filet Mignon* $36 (Try VA’s own Linden
Claret) Asparagus;
Roasted Parsnips |
|
Copyright © 2003-2008
Shenandoah Food and Beverage Holdings LLC. All Rights Reserved sensational
seasonal cuisine and the W
logo are trademarks of Shenandoah Food and Beverage Holdings, LLC. |
