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A November Menu
November
is a great month in that we have generally had a couple weeks of frost going into
the month. Frost is key for good greens, parsnips, and apples. All the
interesting apples are picked late and we have the widest variety of the year
during November. If the weather hasn’t been too harsh, we can still get baby
beets in early November. Winter squash and apple cider make their appearance.
And the sweet potatoes have just finished curing and are ready to eat.
November sees our weekly ossobuco (veal, pork, lamb, wild boar, venison) and
braised dishes return to the menu for their run through March. While we have
wild mushrooms on the menu almost every day, we really start pushing them in
November as the prices moderate. New crop blood oranges start to trickle in
after Thanksgiving. Thursday, November 15, 2007 First Courses Mini Thai-Inspired Crab Cakes $9 Thai-Spiced Lump Crab Cakes with Sweet and Spicy Dipping Sauce Fall Salad $7 Baby Greens, Apples, Walnuts & Apple Cider Dressing on Butternut Squash Portuguese-Style
Mussels $8 Red Beans and
Rice $7 Red Beans Cooked with Ham Hocks in
the Traditional House-Cured
Gravlax* $8 Salmon Cured with Salt, Sugar & Thai Basil; Capers; Red Onions; Microgreens Wild Mushroom
and Local Wild Mushrooms and Oak Spring Dairy
(Upperville) Grilled Surry
Sausages $7 Famous Smoked Pork Sausages from Black Bean Soup
with Lemon Dice, Chorizo & Cilantro $7 A Silky Smooth Bean Soup; (Chorizo optional) Lamb Short Ribs $9 Local Lamb Ribs Braised with Soy, Green Onions & Star Anise; Chinese Barbeque Sauce Ravioli of
House-Cured Duck Confit and Ricotta $9 Ed’s Tomato Sauce Second Courses Jumbo Lump Crab
Cakes $25 (Try VA’s own Linden
Seyval Blanc) Panzanella Monkfish
Medallions $21 (Try
VA’s own White Hall Pinot Gris) Spaghetti Squash; Paella Cream; Crispy Chorizo & Breadcrumbs Napoleon of
Grilled Rainbow Trout $20 (Try the Feffiñanes Albariño) Layers of Trout & Sautéed Spinach; Dirty Rice; Cajun Cream Sauce Cassoulet $21 (Try
VA’s own White Hall Merlot) Casserole of House-Cured Confit of Moulard Duck, Garlic Sausage & White Beans; Sautéed Spinach Jamaican Curried
Chicken $20 (Try
the Tres Ojos Garnacha) Chicken Slow-Cooked in a Spicy Curry Gravy; Rice & Peas Shepherd’s Pie $20 (Try
the Alain Jaume Vaqueyras) Ground Local Lamb and Vegetables under a Mashed Parsnip Crust; Sautéed Local Arugula Beef Steaks in
Sour Cream-Paprika Sauce $20 (Try VA’s own Fabbioli Chambourcin) Slow-Cooked Beef Steaks; Wide Egg Noodles; Sour Cream-Paprika Sauce with Onions & Bacon Grilled Pork
Tenderloin Medallions $21 (Try the West Brook Pinot Noir) Asian Pear Demiglace; Broccolini; Butternut Squash Flan Grilled Filet
Mignon* $36 (Try
VA’s own Linden Claret) Matsutake Mushrooms; Roasted Haricots Verts Breast of
Moulard Duck with Cranberry Chutney* $26 (Try the Shotfire Ridge Roasted to Order; Mashed Parsnips; Broccolini |
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