Tonight's Menu

August 30, 2008

cheese
petit agour with honey comb, sheep’s milk, france
new moon with toasted hazelnuts, cow’s milk, nc
goat camembert with cherry compote, goat’s milk, nc
one for 4; two for 7; three for 10

charcuterie • 8
housemade country paté with dijon, pickled vegetables & grilled bread
pork rillette with cornichons, grainy mustard & grilled bread

first
red pepper soup with paprika créme fraîche • 6
housemade beef & pork tortellini in broth with parmesan • 6
bruschetta with heirloom tomatoes, poached farm egg & parmesan • 10
bibb lettuce salad with bleu d’auvergne, fresh herbs dijon vinaigrette • 9
fritto misto with nc shrimp, green tomatoes, zucchini, pickles, okra & lemon aïoli • 11
nc clams steamed with white wine, chorizo & roasted garlic • 10

second
orecchiette with spicy sausage, broccoli raab, marinara & parmesan • 18
risotto with roasted eggplant, cherry tomatoes & fresh mozzarella • 17
local grassfed beef ribeye with pommes frîtes & bèarnaise sauce • 32
ricotta ravioli with sungold tomatoes, basil pesto & parmesan • 17
half local chicken with fingerling potatoes lyonaise, green beans & jus • 19
seared rare tuna with fregola sarda, capers, black olives & fresh tomatoes • 25

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
chicken croquetas

Tonight's Menu

August 29, 2008

cheese
petit agour with honey comb, sheep’s milk, france
green hill with toasted hazelnuts, cow’s milk, ga
goat camembert with cherry compote, goat’s milk, nc
one for 4; two for 7; three for 10

charcuterie • 8
housemade country paté with dijon, pickled vegetables & grilled bread
pork rillette with cornichons, grainy mustard & grilled bread

first
red pepper soup with paprika créme fraîche • 6
housemade beef & pork tortellini in broth with parmesan • 6
bruschetta with heirloom tomatoes, poached farm egg & parmesan • 10
bibb lettuce salad with crispy melon, local goat cheese & lemon vinaigrette • 9
fritto misto with nc shrimp, green tomatoes, zucchini, pickles & lemon aïoli • 11
crispy leg of duck confit with field pea ragôut & pickled red onions • 12

second
orecchiette with spicy sausage, broccoli raab, marinara & parmesan • 18
risotto with roasted eggplant, cherry tomatoes & fresh mozzarella • 17
local grassfed beef ribeye with pommes frîtes & bèarnaise sauce • 32
ricotta & zucchini ravioli with preserved lemon, basil butter sauce & parmesan • 17
half local chicken with fingerling potatoes lyonaise, green beans & jus • 19
seared rare tuna with fregola sarda, capers, black olives & fresh tomatoes • 25

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
chicken croquetas

Tonight's Menu

August 28, 2008

cheese
petit agour with honey comb, sheep’s milk, france
green hill with toasted hazelnuts, cow’s milk, ga
sandy creek with cherry compote, goat’s milk, nc
one for 4; two for 7; three for 10

charcuterie • 8
housemade country paté with dijon, pickled vegetables & grilled bread
pork rillette with cornichons, grainy mustard & grilled bread

first
borlotti bean & red pepper soup • 6
housemade beef & pork tortellini in broth with parmesan • 6
bruschetta with heirloom tomatoes, poached farm egg & parmesan • 10
bibb lettuce salad with crispy melon, local goat cheese & lemon vinaigrette • 9
fritto misto with nc shrimp, green tomatoes, zucchini, pickles & lemon aïoli • 11
crispy leg of duck confit with field pea ragôut & pickled red onions • 12

second
orecchiette with spicy sausage, broccoli raab, marinara & parmesan • 18
risotto with roasted eggplant, cherry tomatoes & fresh mozzarella • 17
local grassfed flank steak with pommes frîtes bèarnaise sauce • 26
ricotta & zucchini ravioli with preserved lemon, basil butter sauce & parmesan • 17
half local chicken with fingerling potatoes lyonaise, green beans & jus • 19
seared rare tuna with fregola sarda, capers, black olives & fresh tomatoes • 25

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
chicken croquetas

Tonight's Menu

August 27, 2008

cheese
petit agour with honey comb, sheep’s milk, france
green hill with toasted hazelnuts, cow’s milk, ga
sandy creek with cherry compote, goat’s milk, nc
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 mustard & grilled bread

first
summer vegetable chickpea soup with parmesan • 6
housemade beef & pork tortellini in broth with parmesan • 6
bibb lettuce salad with crispy melon, local goat cheese & lemon vinaigrette • 9
bruschetta with roasted peppers, marinated borlotti beans & shaved pecorino • 10
fritto misto with nc shrimp, green tomatoes, okra, zucchini, pickles & lemon aïoli • 11
crispy leg of duck confit with field pea ragôut & pickled red onions • 12

second
bucatini with nc shrimp, guanciale & spicy tomato sauce • 18
risotto with roasted eggplant, cherry tomatoes & fresh mozzarella • 17
housemade italian sausage with peppers & onions, swiss chard & creamy polenta • 19
ricotta & zucchini ravioli with preserved lemon, basil butter sauce & parmesan • 17
half local chicken with fingerling potatoes lyonaise, green beans & jus • 19
seared rare tuna with bread & tomato salad & olive tapenade • 25

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
chicken croquetas

Tonight's Menu

August 23, 2008

cheese
le lingot with honey comb, goat’s milk, france
grayson with toasted hazelnuts, raw cow’s milk, va
bleu de basque with cherry compote, sheep’s milk, france
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 mustard & grilled bread

first
chicken, corn & pepper soup • 6
summer vegetable chickpea soup with parmesan • 6
bibb lettuce salad with crispy melon, local feta & balsamic vinaigrette • 9
bruschetta with roasted peppers, marinated borlotti beans & shaved pecorino • 10
fritto misto with nc shrimp, green tomatoes, okra, zucchini, pickles & lemon aïoli • 11
lamb’s kidneys with creamy polenta & spicy balsamic onions • 10

second
risotto with roasted eggplant, tomato confit & fresh mozzarella • 18
local grassfed sirloin with marinated tomatoes & parmesan polenta fries • 26
spaghetti carbonara with guanciale, butter beans, fresh farm egg, black pepper & parmesan • 17
ricotta & zucchini ravioli with preserved lemon, basil butter sauce & parmesan • 17
crispy leg of duck confit with fingerling potatoes lyonaise, green beans & jus • 19
seared rare tuna with corn & field pea succatash & tomato herb butter • 25

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
chicken croquetas

Tonight's Menu

August 22, 2008

cheese
le lingot with honey comb, goat’s milk, france
grayson with toasted hazelnuts, raw cow’s milk, va
bleu de basque with cherry compote, sheep’s milk, france
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 mustard & grilled bread

first
chicken, corn & pepper soup • 6
summer vegetable minestrone with chickpeas & parmesan • 6
bibb lettuce salad with crispy melon, local feta & balsamic vinaigrette • 9
bruschetta with roasted peppers, marinated borlotti beans & shaved pecorino • 10
fritto misto with nc shrimp, okra, zucchini, pickles & lemon aïoli • 11
nc clams steamed with white wine, chorizo & roasted garlic • 10

second
risotto with roasted eggplant, cherry tomatoes & fresh mozzarella • 18
local grassfed ribeye steak with marinated tomatoes & blue cheese polenta fries • 32
spaghetti carbonara with guanciale, butter beans, fresh farm egg, black pepper & parmesan • 17
ricotta & zucchini ravioli with preserved lemon, basil butter sauce & parmesan • 17
pan roasted duck breast with fingerling potatoes lyonaise, green beans & jus • 19
seared rare tuna with tomato & bread salad & olive tapenade • 25

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
chicken croquetas

Tonight's Menu

August 20, 2008

cheese
le lingot with honey comb, goat’s milk, france
grayson with toasted hazelnuts, raw cow’s milk, va
bleu de basque with cherry compote, sheep’s milk, france
one for 4; two for 7; three for 10

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

first
corn, chorizo & clam chowder • 6
melon & tomato gazpacho with brioche croutons • 6
bibb lettuce salad with fresh figs, bleu d’auvergne & walnut vinaigrette • 9
bruschetta with roasted peppers, marinated borlotti beans & shaved pecorino • 10
fritto misto with nc shrimp, okra, zucchini, pickles & lemon aïoli • 11
braised pork belly with field pea ragôut & pickled red onion • 10

second
risotto with roasted eggplant, tomato confit & fresh mozzarella • 18
spaghetti carbonara with guanciale, fresh farm egg, black pepper & parmesan • 17
housemade italian sausage with creamy polenta, peppers, onions & chard • 18
ricotta & zucchini ravioli with preserved lemon, basil butter sauce & parmesan • 17
half local chicken with fingerling potatoes lyonaise, green beans & jus • 19
seared rare tuna with tomato & bread salad & olive tapenade • 25

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
chicken croquetas

Tonight's Menu

August 16, 2008

cheese
la tur with fig compote, cow, sheep & goat’s milk, italy
grayson with toasted hazelnuts, raw cow’s milk, va
bleu de basque with candied pecans, sheep’s milk, france
one for 4; two for 7; three for 10

charcuterie • 8
housemade country paté with dijon, pickled vegetables & grilled bread
local prosciutto with fennel-tomato salad & grilled bread

first
corn, chorizo & clam chowder • 7
melon & tomato gazpacho with brioche croutons • 6
local arugula with fresh figs, goat cheese & balsamic vinaigrette • 9
bruschetta with roasted peppers, marinated borlotti beans & shaved pecorino • 10
fritto misto with nc shrimp, okra, zucchini, pickles & lemon aïoli • 11
braised pork belly with field pea ragôut & pickled red onion • 10

second
risotto with roasted eggplant, tomato confit & fresh mozzarella • 18
fresh tagliatelle with butter beans, prosciutto, truffle butter & parmesan • 18
housemade italian sausage with creamy polenta, peppers, onions & chard • 18
ricotta & zucchini ravioli with preserved lemon, basil butter sauce & parmesan • 17
half local chicken with new potato lyonaise, green beans & jus • 19
seared rare tuna with tomato & bread salad & olive tapenade • 24

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
chicken croquetas

Tonight's Menu

August 14, 2008

cheese
sandy creek with fig compote, goat’s milk, nc
grayson with toasted hazelnuts, raw cow’s milk, va
bleu de basque with candied pecans, sheep’s milk, france
one for 4; two for 7; three for 10

charcuterie • 8
housemade country paté with dijon, pickled vegetables & grilled bread
local prosciutto with fennel-tomato salad & grilled bread

first
corn, chorizo & clam chowder • 7
melon & tomato gazpacho with brioche croutons • 6
bibb lettuce & arugula, local goat cheese, cucumbers & lemon vinaigrette • 9
bruschetta with roasted peppers, marinated borlotti beans & shaved pecorino • 10
fritto misto with nc shrimp, okra, zucchini, pickles & lemon aïoli • 11
braised pork belly with field pea ragôut & pickled red onion • 10

second
risotto with roasted eggplant, tomato confit & fresh mozzarella • 18
potato gnocchi with pork ragú, housemade peperoncini & parmesan • 18
housemade italian sausage with creamy polenta, peppers, onions & chard • 18
ricotta & zucchini ravioli with preserved lemon, basil butter sauce & parmesan • 17
half local chicken with new potato lyonaise, green beans & jus • 19
seared rare tuna with tomato & bread salad & olive tapenade • 24

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
chicken croquetas

Tonight's Menu

August 13, 2008

cheese
sandy creek with fig compote, goat’s milk, nc
grayson with toasted hazelnuts, raw cow’s milk, va
new moon with candied pecans, cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie • 8
housemade country paté with dijon, pickled vegetables & grilled bread
local prosciutto with fennel-tomato salad & grilled bread

first
corn & bacon chowder melon & tomato gazpacho with brioche croutons • 6
bibb lettuce, local feta cheese, cucumbers & lemon vinaigrette • 9
bruschetta with roasted peppers, marinated borlotti beans & shaved pecorino • 10
fritto misto with nc shrimp, okra, zucchini, pickles & lemon aïoli • 11
braised pork belly with field pea ragôut & pickled red onion • 10

second
risotto with roasted eggplant, tomato confit & fresh mozzarella • 18
potato gnocchi with pork ragú, housemade peperoncini & parmesan • 18
housemade italian sausage with creamy polenta, peppers, onions & spinach • 18
ricotta & zucchini ravioli with preserved lemon, basil butter sauce & parmesan • 17
half local chicken with new potato lyonaise, green beans & jus • 19
seared rare tuna with tomato & bread salad & olive tapenade • 24

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
red pepper & chorizo arancini

We will be closed for Summer Vacation/ Renovation from Tuesday August 5 to Tuesday August 12. We will reopen on Wednesday August 13. Sorry for any inconvenience.

Tonight's Menu

August 4, 2008

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

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

first
chicken, corn & red pepper soup • 6
melon & tomato gazpacho with brioche croutons • 6
bibb lettuce, local feta cheese, cucumbers & lemon vinaigrette • 9
bruschetta with poached nc shrimp, marinated red peppers, roasted garlic herb salad • 10
fresh tagliatelle with butter beans, prosciutto, truffle butter & parmesan • 11
prosciutto with local canteloupe, basil & balsamic vinaigrette • 10

second
local corn & caramelized onion risotto with créme fraîche & thyme • 18
potato gnocchi with pork ragú, housemade peperoncini & parmesan • 18
half local chicken with summer squash bacon gratin, green beans & jus • 19
housemade italian sausage with creamy polenta, peppers, onions & spinach • 18
pan seared nc grouper with eggplant caponata & pistachio & herb pesto • 24
ricotta & roasted garlic ravioli with roasted tomatoes & basil pesto • 17

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

Tonight's Menu

August 3, 2008

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

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

first
chicken, corn & red pepper soup • 6
melon & tomato gazpacho with brioche croutons • 6
farmer’s lettuce, local feta cheese, cucumbers & lemon vinaigrette • 9
local tomato salad with red onion, sherry vinaigrette, fresh herbs & fried mozzarella • 10
potato gnocchi with pork ragú, housemade peperoncini & parmesan • 11
prosciutto with local canteloupe, basil & balsamic vinaigrette • 10

second
local corn & caramelized onion risotto with créme fraîche & thyme • 18
half local chicken with summer squash bacon gratin, green beans & jus • 19
fresh tagliatelle with butter beans, prosciutto, truffle butter & parmesan • 19
housemade italian sausage with creamy polenta, peppers, onions & spinach • 18
pan seared nc wahoo with eggplant caponata & pistachio & herb pesto • 24
ricotta & roasted garlic ravioli with roasted tomatoes & basil pesto • 17

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

Tonight's Menu

August 2, 2008
cheese
sandy creek with blueberry compote, goat’s milk, nc
grayson with toasted hazelnuts, raw cow’s milk, va
new moon with candied pecans, cow’s milk, nc
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
chicken, corn & red pepper soup • 6
melon & tomato gazpacho with brioche croutons • 6
farmer’s lettuce, local feta cheese, cucumbers & lemon vinaigrette • 9
local tomato salad with red onion, sherry vinaigrette, fresh herbs & ricotta crostini • 10
prosciutto with local canteloupe, pea shoots & balsamic vinaigrette • 10
potato gnocchi with local lamb ragú, olives & parmesan • 11

second
local corn & caramelized onion risotto with créme fraîche & thyme • 18
half local chicken with summer squash bacon gratin, green beans & jus • 19
fresh tagliatelle with butter beans, prosciutto, truffle butter & parmesan • 19
housemade italian sausage with creamy polenta, peppers, onions & chard • 18
pan seared nc wahoo with eggplant caponata & pistachio & herb pesto • 24
ricotta & roasted garlic ravioli with roasted tomatoes & basil pesto • 17

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