Comfort; 2014 Spring Restaurant Week

Menu and contact information for the 2014 Spring Restaurant Week.

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Course one

Chose one

  • Deviled eggs — Pickled with house-made beet vinegar, pork rind, and green chile hot sauce
  • Virginia peanut soup — With tomato/chile relish
  • Warm beets — With sour buttermilk, sorrel, lacto fermented carrots, dill, and candied pecan
  • Fried green tomatoes — With pimento cheese ranch dressing

Course two

Choose one

  • Chicken fried rabbit leg — With cheddar popcorn grits, hot sorghum, and stewed okra
  • Spring succotash — With peas, corn tomatoes, squash, zucchini, faro, and herbs
  • Hickory smoked deckle steak — With turnips, house-made turnip vinegar, asparagus and onion soubise
  • Smoked Alabama barbecued chicken breast — With charred sweet potatoes and collard greens

Course three

Choose one

  • Cheerwine vinegar pie — With corn cobb jelly whipped cream
  • Appalachian apple stack cake — With warm sorghum
  • Banana pudding crème brulee
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