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An October Menu

October’s a great month and one of the busiest with all the tourists coming to see the beautiful Shenandoah Valley in all its fall glory. The crisp nights get us thinking about all those braised dishes we’ll be rolling out soon, but the warm days remind us that we still have fresh tomatoes, at least for a couple of weeks. Until the first frost, we’re still able to eek out a few tomatoes, a few summer squash, and a few cucumbers, while the cool weather crops such as broccoli and beets are thriving. The imminent threat of frost means glorious green tomatoes and we sell bushels of them in October. We see a few winter squash trickle onto the market and the early apples are in and although better ones are coming next month, who can resist? We’ve waited all year for apples! Local Asian pears are stunning this time of year. Tuna is at the fattest it is going to be after feeding all summer and we see a flush of Red Drum off the Carolina coast. And, late October means pork and apple butter to us. It’s traditional hog butchering season and after feeding light all summer, we’re ready for some great pork. And it’s time to bring on those carbs we’ve been denying ourselves all summer: polenta, grits, hominy, mash, and risotto.

Tuesday, October 16, 2007

First Courses

Mini Thai-Inspired Crab Cakes $9

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

Baby Green Salad with Local Apples, Walnuts & Celery $6

Honey-Lime Vinaigrette

Seared Foie Gras with Poached Pear $15

On a Corn Cake

Marinated Mozzarella and Local Tomato Salad $7

Herb- and Garlic-Marinated Mozzarella; Micro Salad Greens

Baby Beet Salad with Goat Cheese Truffle and Candied Walnuts $7

Baby Beets from the Farmer’s Market; Micro Arugula; Candied Walnuts; Goat Cheese Truffle

Cornmeal-Crusted Fried Green Tomatoes $6

Local Green Tomatoes; Fresh Salsa

Golden Chanterelle Mushrooms Baked under Brie Cheese $9

Wild Mushrooms Sautéed with Shallots and Thyme, Topped with Brie Cheese, and Baked

Ham and Parsley Pâté—Terrine de Jambon Persillé $7

A Classic Burgundian Ham and Parsley Pâté; Grilled Bread; Pinot Noir Mustard; Cornichons

Smoked Sablefish $8

Cucumber Fan; Chive Potato Salad

Second Courses

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

Sauté of Summer Vegetables

Yellowfin Tuna “Seviche” $23 (Try VA’s own Rockbridge Pinot Noir)

Seared Sushi-Grade Tuna; Seviche Salad; Seviche Vinaigrette

Pan-Roasted Red Drum $21 (Try the Feffiñanes Albariño)

White Fish from North Carolina; Panzanella (Bread and Tomato Salad)

Mixed Grill $20 (Try VA’s own Fabbioli Cabernet Franc)

Smoked Bauernwurst Sausage and Rapini; Sea Scallop; Quail & Poached Pear; Risotto Cake

Braised Rabbit in Mustard Sauce $26 (Try the Château Germain Red Burgundy)

Rapini

Grilled Prosciutto-Wrapped Pork Filets Mignons $22 (Try VA’s own North Mountain Chambourcin)

Roasted Local Apples; Sautéed Spinach

Braised Virginia Lamb Shank $30 (Try VA’s own Fabbioli Cab France)

Slow-Cooked, Fork-Tender Local Lamb; Salsa Puttanesca; Polenta

Grilled Filet Mignon $36 (Try VA’s own Linden Claret)

Mashed Butternut Squash; Roasted Green Beans

Roasted Breast of Moulard Duck $26 (Try the Andeluna Malbec Reserve)

Hoisin-Flavored Local Daikon; Rapini

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