Winter Restaurant Week Dinner Menu 2016
3 Course Dinner $35 3 Course Wine Pairing $20
Appetizer
Butternut Squash Soup
roasted apples, smoked bacon, amaretti
Market Lettuce Salad
artisan mixed greens, shaved fennel, gorgonzola,
pomegranate seeds and molasses
Roasted Beet Salad
baby greens, preserved cherries, caramelized pecans,
pickled onions, goat cheese fondue
Grilled Calamari
Greek yogurt, baby heirloom tomatoes and cucumbers
German Salad
poached pears stuffed with Cambozola, Westphalian ham, arugula and pear vinaigrette
Smoked Trout
wedged in endives, topped with pickled onions, salmon roe, and tarragon vinaigrette
Virginia Oyster Pan Roast
braised leeks, salsify and grilled bread
Entrée
Herb Crusted Pork Tenderloin
Corn polenta, roasted vegetables and stewed cherries
Petite Black Angus Filet of Beef
wild mushroom risotto, turnips, porcini-beef jus
Grilled Wild Game Sausage Duo
elk and pheasant sausage, mushroom dumplings,
grilled radicchio, pickled Royal Trumpets
Chicken Roulade
smoked gouda grits, cedar bacon vinaigrette, brussel sprouts
Grilled Salmon
bakeed white beans, mustard, piquillo pepper sauce
Sweet Potato and Rutabaga Gratin
quinoa, preserved cherries, parsnip puree and roasted root vegetables
Dessert
Chocolate & Peanut butter Praline
Jivara chocolate sauce and ice cream
Fried Banana Cheese Cake
wrapped in pastry served with strawberry
coulis and vanilla cream
Coconut Tres Leches
passion fruit sauce and sorbet
Butternut Squash Soup
roasted apples, smoked bacon, amaretti
Market Lettuce Salad
artisan mixed greens, shaved fennel, gorgonzola,
pomegranate seeds and molasses
Roasted Beet Salad
baby greens, preserved cherries, caramelized pecans,
pickled onions, goat cheese fondue
Grilled Calamari
Greek yogurt, baby heirloom tomatoes and cucumbers
German Salad
poached pears stuffed with Cambozola, Westphalian ham, arugula and pear vinaigrette
Smoked Trout
wedged in endives, topped with pickled onions, salmon roe, and tarragon vinaigrette
Virginia Oyster Pan Roast
braised leeks, salsify and grilled bread
Entrée
Herb Crusted Pork Tenderloin
Corn polenta, roasted vegetables and stewed cherries
Petite Black Angus Filet of Beef
wild mushroom risotto, turnips, porcini-beef jus
Grilled Wild Game Sausage Duo
elk and pheasant sausage, mushroom dumplings,
grilled radicchio, pickled Royal Trumpets
Chicken Roulade
smoked gouda grits, cedar bacon vinaigrette, brussel sprouts
Grilled Salmon
bakeed white beans, mustard, piquillo pepper sauce
Sweet Potato and Rutabaga Gratin
quinoa, preserved cherries, parsnip puree and roasted root vegetables
Dessert
Chocolate & Peanut butter Praline
Jivara chocolate sauce and ice cream
Fried Banana Cheese Cake
wrapped in pastry served with strawberry
coulis and vanilla cream
Coconut Tres Leches
passion fruit sauce and sorbet
