Comfort; 2014 Fall Restaurant Week

Menu and contact information for the 2014 Fall Restaurant Week.

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Course one

Chose one

  • North Carolina candy roaster squash soup — With spicy VA apple and chestnut relish
  • Pimento cheese deviled eggs — With fried green tomato croutons
  • Fried clam strips — With VA apple and mint remoulade
  • Savory tomato cobbler — With herbs and cornmeal crust

Course two

Choose one

  • Venison pot roast — With wood ash roasted root vegetables, herb puree, and hot water cornbread
  • BBQ’d chicken thighs — With whippoorwill pea hop’n john, braised collards, and appalachian tomato gravy
  • Fall succotash — With winter squash, anson mills farro antico, Cherokee White Eagle hominy, sage, poached egg, and tomato molasses
  • Pan-roasted trout — With appalachian sour corn, brown butter potatoes, and surry sausage

Course three

Choose one

  • Rye buttermilk pie
  • Chocolate chess pie
  • VA apple pie — With chestnut meal crust and sorghum molasses
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