Tonight's Menu

July 19, 2008

cheese
sandy creek with blueberry compote, goat’s milk, nc
fourme d’ambert with prune compote, cow’s milk, france
p’tit basque with toasted hazelnuts, sheep’s milk, franc
one for 4; two for 7; three for 10

charcuterie • 8
housemade country paté with dijon, pickled vegetables & grilled bread
coppa di testa with marinated shallots, dijon & grilled bread

first
chickpea, ham & summer squash minestrone • 6
watermelon & tomato gazpacho with brioche croutons • 6
smoked beef tongue salad with hard boiled egg, red onion, bibb lettuce & dijon vinaigrette • 9
local tomato salad with shallots, sherry vinaigrette, fresh herbs & goat cheese crostini • 10
local cantaloupe salad with prosciutto, arugula & balsamic vinaigrette • 9
braised pork trotter with beluga lentil ragôut & pickled red onion • 10



second
local corn & caramelized onion risotto with mascarpone & thyme • 18
half local chicken with summer squash bacon gratin, pole beans & jus • 19
pan seared nc wahoo with eggplant caponata & pistachio & herb pesto • 24
housemade italian sausage with creamy polenta, peppers, onions, collards & tomato broth • 18
ricotta & roasted garlic ravioli with roasted tomatoes & basil pesto • 17
fresh tagliatelle with local beef meatballs, marinara & parmesan • 18



etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
tomato & shrimp arancini

Wine Dinner!

Next Thursday, July 24th, Piedmont will be hosting a wine dinner featuring lamb from Tiny Farm as well as loads of summer produce from Tiny and many other area farms. The wine is being chosen by the fellas at Wine Authorities. We'll begin at 6:30, and the cost per person is $65 including wine but not gratuity. Space is limited so call soon to make reservations at 683-1213. We hope to see you there.

July 24, 2008
Wine Dinner Featuring Tiny Farm

hors d’oeuvres
sandy creek & new moon with blueberry compote & candied pecans
truffled lamb liver terrine, coppa di testa & pâté with dijon & pickled vegetables

first
local prosciuto with summer melons, cucumber, pea shoots & lemon vinaigrette

second
zucchini & goat cheese agnolotti with cherry tomatoes, tomato broth & parmesan

third
whole roasted lamb with roasted eggplant, red onions, corn, braised kale, green beans & lamb jus

fourth
blueberry brown butter tart with whipped crème fraîche

Tonight's Menu

July 18, 2008

cheese
sandy creek with blueberry compote, goat’s milk, nc
fourme d’ambert with prune compote, cow’s milk, france
grayson with toasted hazelnuts, raw cow’s milk, va
one for 4; two for 7; three for 10

charcuterie • 8
housemade country paté with dijon, pickled vegetables & grilled bread
duck liver mousse with cornichons, grainy dijon & grilled bread
coppa di testa with marinated shallots, dijon & grilled bread

first
chickpea, ham & summer squash minestrone • 6
melon & tomato gazpacho with brioche croutons • 6
smoked beef tongue salad with hard boiled egg, red onion, bibb lettuce & dijon vinaigrette • 9
local tomato salad with shallots, sherry vinaigrette, fresh herbs & goat cheese crostini • 10
spinach & ricotta gnocchi with marinara, olives, pine nuts & parmesan • 9
braised pork belly with field pea ragôut & pickled red onion • 10

second
local corn & caramelized onion risotto with mascarpone & thyme • 18
half local chicken with summer squash bacon gratin, pole beans & jus • 19
pan seared nc wahoo with eggplant caponata & pistachio & herb pesto • 24
housemade italian sausage with creamy polenta, peppers, onions, spinach & tomato broth • 18
ricotta & roasted garlic ravioli with roasted tomatoes & basil pesto • 17
fresh tagliatelle with nc shrimp, chorizo & spicy tomato sauce • 19

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
tomato & shrimp arancini

Tonight's Menu

July 17, 2008

cheese
sandy creek with blueberry compote, goat’s milk, nc
fourme d’ambert with prune compote, cow’s milk, france
grayson with toasted hazelnuts, raw cow’s milk, va
one for 4; two for 7; three for 10

charcuterie • 8
housemade country paté with dijon, pickled vegetables & grilled bread
duck liver mousse with cornichons, grainy dijon & grilled bread
coppa di testa with marinated shallots, dijon & grilled bread

first
chickpea, ham & summer squash minestrone • 6
melon & tomato gazpacho with brioche croutons • 6
smoked beef tongue salad with hard boiled egg, red onion, bibb lettuce & dijon vinaigrette • 9
local tomato salad with shallots, sherry vinaigrette, fresh herbs & goat cheese crostini • 10
spinach & ricotta gnocchi with marinara, olives, pine nuts & parmesan • 9
braised pork belly with field pea ragôut & pickled red onion • 10

second
local corn & caramelized onion risotto with mascarpone & thyme • 18
half local chicken with summer squash bacon gratin, pole beans & jus • 19
pan seared nc wahoo with eggplant caponata & pistachio & herb pesto • 24
housemade duck sausage with creamy polenta, peppers, onions, kale & tomato broth • 18
ricotta & roasted garlic ravioli with roasted tomatoes & basil pesto • 17
fresh pappardelle with pasture raised beef meatballs & parmesan • 18

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
tomato & shrimp arancini

Tonight's Menu

July 16, 2008

cheese
sandy creek with blueberry compote, goat’s milk, nc
fourme d’ambert with prune compote, cow’s milk, france
grayson with toasted hazelnuts, raw cow’s milk, va
one for 4; two for 7; three for 10

charcuterie • 8
housemade country paté with dijon, pickled vegetables & grilled bread
duck liver mousse with cornichons, grainy dijon & grilled bread

first
chick pea, ham & squash minestrone • 6
melon & tomato gazpacho with brioche croutons • 6
smoked beef tongue salad with hard boiled egg, red onion, leaf lettuce & dijon vinaigrette • 9
local tomato salad with shallots, sherry vinaigrette, fresh herbs & goat cheese crostini • 10
spinach & ricotta gnocchi with marinara, olives, pine nuts & parmesan • 9
braised pork belly with field pea ragôut & pickled red onion • 10

second
local corn & caramelized onion risotto with mascarpone & thyme • 18
half local chicken with summer squash bacon gratin, pole beans & jus • 19
pan seared nc wahoo with eggplant caponata & pistachio & herb pesto • 24
housemade duck sausage with creamy polenta, peppers, onions, kale & tomato broth • 18
ricotta & roasted garlic ravioli with roasted tomatoes & basil pesto • 17
fresh pappardelle with pasture raised beef meatballs & parmesan • 18

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
tomato & shrimp arancini

Tonight's Menu

July 14, 2008

cheese
goat camembert with blueberry compote, goat’s milk, nc
new moon with candied lemon peel, cow’s milk, nc
grayson with toasted hazelnuts, raw cow’s milk, va
one for 4; two for 7; three for 10

charcuterie • 8
housemade country paté with dijon, pickled vegetables & grilled bread
duck liver mousse with cornichons, grainy dijon & grilled bread

first
lentil & bacon soup • 6
melon & tomato gazpacho with brioche croutons • 6
bibb salad with fresh herbs, goat cheese, cucumbers & roasted shallot vinaigrette vinaigrette • 8
local tomato salad with red onion, sherry vinaigrette, fresh herbs & goat cheese crostini • 9
braised pork belly with field pea ragôut & pickled red onion • 10
fried salt cod brandade with fennel & lemon salad • 9

second
nc mahi with eggplant caponata & pistachio & herb pesto • 24
local corn & caramelized onion risotto with mascarpone & thyme • 18
half local chicken with summer squash bacon gratin, pole beans & jus • 19
housemade lamb sausage with creamy polenta, peppers, onions, kale & tomato broth • 18
fresh pappardelle with braised oxtail, banana peppers & parmesan • 18
ricotta & roasted garlic ravioli with roasted tomatoes & basil pesto • 17

etceteras • 5
pommes frîtes with aïoli
marinated picholine olive
stomato & shrimp arancini

Tonight's Menu

July 11, 2008

cheese
goat camembert with blueberry compote, goat’s milk, nc
new moon with candied lemon peel, cow’s milk, nc
grayson with toasted hazelnuts, raw cow’s milk, va
one for 4; two for 7; three for 10

charcuterie • 8
housemade country paté with dijon, pickled vegetables & grilled bread
duck liver mousse with cornichons, grainy dijon & grilled bread

first
lentil & fresh tomato soup • 6
melon tomato gazpacho with brioche croutons • 6
bibb salad with fresh herbs, cucumbers & lemon vinaigrette • 8
local tomato salad with red onion, sherry vinaigrette, fresh herbs & goat cheese crostini • 9
braised pork belly with field pea ragôut & pickled red onion • 10
fried salt cod brandade with fennel & lemon salad • 9

second
nc mahi with eggplant caponata & pistachio & herb pesto • 25
local corn & caramelized onion risotto with mascarpone & thyme • 18
half local chicken with summer squash bacon gratin, wax beans & jus • 19
housemade italian sausage with creamy polenta, peppers, onions, kale & tomato broth • 18
fresh tagliatelle with nc shrimp, housemade guanciale & spicy tomato sauce • 20
ricotta & roasted garlic ravioli with roasted tomatoes & basil pesto • 17

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
crostini with tallegio & mostarda