June 2009

cheese
julian with strawberry preserves, goat’s milk, nc
asher blue with candied walnuts, raw cow’s milk, ga
hickory grove with toasted hazelnuts, raw cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie 8
housemade country pâté with dijon, pickled vegetables & grilled bread
lamb liver terrine with pistachios, pickled spring vegetables, dijon & grilled bread

first
chicken, beet green & white bean soup 6
summer vegetable minestrone with parmesan 6
local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 8
local arugula with roasted beets, goat cheese, walnuts & walnut vinaigrette 9
bruschetta with roquefort, local tomato, radicchio & extra virgin olive oil 11
virginia clams steamed with salami, braised fennel, white wine & tomato 10

second
spaghetti carbonara with house cured guanciale, pepper, farm egg & parmesan 19
pan seared nc grouper with summer squash ragôut & black olive vinaigrette 24
zucchini & ricotta ravioli with herb butter sauce, pine nuts & parmesan 18
braised leg of poulet rouge over potato gnocchi with
house cured ham, yellow wax beans & jus 19
housemade italian sausage with creamy polenta, broccoli raab & tomato broth  18
risotto with baby fennel, tomato & goat cheese 17

etceteras 5
pommes frîtes with aïoli
marinated picholine olives
saffron, chorizo & tomato arancini
fried smelts with caper aioli & lemon