We will be launching our new Winter Pairings Menu on Wednesday, January 15th. Chef is excited to focus on the lighter side of winter with a menu featuring a wide array of this season’s produce. Our Winter menu will offer bold and bright flavors and a balanced selection of rich and hearty with light and fresh.
Other exciting changes coming hand in hand with the new Winter menu are the full pairings menu available 7 days a week, and the Reserve Menu now being offered beginning at 5pm every Friday and Saturday. Our Reserve Menu will now feature more Chef driven specials such as the Daily House-made Pasta and a Chef’s Daily that will be more entree focused. We hope to offer the community more variety with some heartier options at “dinner-time” on the weekends.
New menu items that we are most excited about (and think you will be too!)
-Roasted Squash
Locally sourced acorn squash roasted and served on a base of creamy Greek yogurt. Topped with a house-made spicy green sauce of cilantro, chiles, warm spices, garlic, and lemon) and garnished with walnuts, fresh pomegranate and pomegranate molasses.
This small plate is not only gorgeous but is bursting with flavor. The nuttiness of the squash and walnuts balances the brightness of the pomegranate and heat from the green sauce. All rounded out with the rich creaminess and tang of the Greek yogurt.
-Shaved Brussels Salad
Everyone’s favorite, Shaved Brussels Sprouts is back, but this time with a clean and simple variation. Shaved brussels sprouts are simply dressed with fresh lemon juice, olive oil, and chopped anchovy. Topped with toasted hazelnuts and Italian Ricotta Salata cheese. Think a light and fresh variation on classic Caesar flavors.
-Balsamic Beets
Some of you may have gotten to preview this new dish when we featured it as a special last month during r&d for the new menu. Our Balsamic Beets small place looks simple but is full of complex flavor and creative cooking.
Bulls blood beets that have been poached in balsamic vinegar offer a rich and earthy flavor balanced with the vinegar’s tang. Chardonnay poached local quince and fresh blood orange segments provide a bright sweetness and acidity. All dressed with walnut and chive vinaigrette that is bursting with flavor and served on a bed of ricotta cheese for richness. This plate is as delicious as it is gorgeous.
-Roasted Mushroom Grilled Cheese
Those of you who have missed our grilled cheeses need wish no more; it’s back with Chef’s latest variation. Sauteed local mushrooms (shiitake, oyster, and crimini) are layered on VA Sourdough from MarieBette with roasted onions, mushroom duxelle, and fontina cheese. The mushrooms duxelle, onions, and cheese all melt together to create a rich and luscious sandwich, oozing with earthy flavor.
-New Version of our Mount Ida Cheeseburger
This season’s cheeseburger will have rich and sweet shallot confit (shallots that are cooked in butter and beer until they reach a soft, jam-like consistency), creamy and decadent Italian Robiola cheese, and our house-made Ruth’s mustard (sweet and spicy with the perfect tang). Served as always on our favorite Challah roll from MarieBette. Enjoy with a beer or glass of red by the fire; who could ask for more on a chilly winter day?
-Puttanesca Pizza
Calling all flavor lovers, this pizza is bursting. Our house-made sauce Puttanesca has San Marzano tomatoes, onion, garlic, anchovies, capers, and castelvetrano olives; a perfect balance of sweet, spice, and salty. Topped with mozzarella and parmesan cheeses and a simple sprinkle of fresh parsley; you’ll never be able to accuse this pizza of being boring!