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One Block West

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A September Menu

September is just like August, only cooler. We still have fantastic tomatoes, corn, beans, peppers, and eggplants coming out of our ears. We make caponata (sweet and sour eggplant) out of self defense—lest the eggplants take over the kitchen. And, we love to showcase the exquisite Corno di Toro peppers that we have in abundance. Plus, September is prime fig season: some lunches see us serve almost nothing but our prosciutto, grilled fig, goat cheese, and arugula salad. We get one final run of softshell crabs as long as the water stays warm.

Thursday, September 20, 2007

First Courses

Mini Thai-Inspired Crab Cakes $9

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

Baby Green Salad with Orange Segments and Sun-Dried Tomatoes $6

Balsamic Vinaigrette

Insalata Caprese—Tomato and Mozzarella Salad $7

Local Heirloom Tomatoes and Fresh Mozzarella; Pesto; Pine Nuts

Pork, Pistachio, and Pumpkin Seed Terrine $7

Ed’s Kids Fight for This Pure Pork Pâté (contains no liver); Cornichons; Whole Grained Mustard

Caponata Bruschetta $6

A Sweet and Sour Eggplant Relish of Sicilian Origin (contains almonds)

Steamed Mussels $8

Sweet and Plump Prince Edward Island Mussels Steamed with Garlic, Herbs & White Wine

Golden Chanterelle Mushrooms Baked under Mountaineer Cheese $9

Wild Mushrooms Baked under Meadow Creek Dairy (Galax, VA) Mountaineer Cheese

Pork and Ginger Wontons $6

Soy Dipping Sauce

Virginia Lamb Burger with Tzatziki Sauce $7

Seasoned with Feta Cheese, Pine Nuts, Mint, Oregano, Garlic, and Smoked Paprika

Second Courses

Jumbo Lump Crab Cakes $25 (Try VA’s own White Hall Viognier)

Sauté of Summer Vegetables

Pan-Roasted North Carolina Red Drum $23 (Try the Château Mas Neuf Rosé)

Tomato, Cucumber & Corn Salad; Tomato Vinaigrette

Chorizo-Crusted Massachusetts Cod $20 (Try VA’s own Veritas Cabernet Franc)

Sauté of Sweet Heirloom Corno di Toro Peppers; Arugula

Chicken Basque Style $20 (Try the Poppiano Chianti)

Chicken Slow Cooked with Tomatoes, Sweet Peppers, Saffron, Etc; Savoy Cabbage Slaw

Napoleon of Veal $20 (Try the West Brook Sauvignon Blanc)

Layers of Roast Veal, Fresh Tomatoes & Puff Pastry

Grilled Virginia Lamb Chops $26 (Try the Guigal Crozes-Hermitage)

Mustard, Herb & Breadcrumb-Crusted Local Lamb; Sautéed Spinach; Israeli Couscous

Pork Loin Roulade Stuffed with Spinach and Goat Cheese $20 (Try the Poppiano Syrah)

Slow-Cooked in Marinara from Local Roma Tomatoes; Perciatelli Pasta

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

Pommes Anna; Sautéed Spinach

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

Local Bi-Color Corn; Local Broccoli

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