May 10th 2013
Snacks
Egg on Toast – Slow Cooked Egg, Esmontonian on Fried Bread 6
“Buffalo” Pig Tail – Ranch 8
Grilled Smoked Surry Sausages – Honey Mustard 10
Duck Sammy – Escarole, Spicy Mayo on Baguette 11
Pork Belly Sammy – Frisee and Dukes 11
Meat Plate – Headcheese, Rillette, Duck Liver Mousse, Mustard and Pickled Ramp 15
First
Asparagus Soup 10
Grilled Romaine – Lemon Aioli, Lardon and Esmontonian 11
Spring Lettuces – Red Wine Vinaigrette and Red Row 11
Slow Cooked Egg – Tasso Grits, Maple Syrup and Red Row 12
Grilled Asparagus – Scrambled Eggs and Ham 12
Fried Pig Ear Salad – Fried Egg, Pepper Sauce and Frisee 12
Second
House Made Fettuccini – Ramps Bulbs, Ramp Greens and Gouda 20
Braised Lamb Neck and Shank – Grits and Micro Arugula 22
Duck Confit – Polenta, Pickled Maitake, Duck Jus and Asparagus 24
Roast Chicken – Shiitake, Scallion and Asparagus Ragu and Fried Egg 25
Roasted Duck Breast – Creamed Beet Greens, Grits and Duck Jus 26
Grilled 12 oz Ribeye – Maitre d’ Butter, Frisee and Pickled Ramps 32
Desserts
Baked to Order Cookie 2
Chocolate Chip* or Bacon Chocolate Chip
Mexican Coke* Float 6 (Add shot of Whiskey for 5)
Vanilla* Ice Cream or Bacon Ice Cream
Wine Pairings - 5 per course and/or Beer Pairings - 3 per course
Chef Choice 5 Course Tasting Menu 55