Wine Down Thursday Is Here……Finally!

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It’s our favorite night of the week, and we have some more delicious dishes for you enjoy with some tasty wine offerings. Come join the fun.

White Wine Pairings:

Vegetable Spring Rolls – local cabbage, carrots, ginger-berry sauce
paired with Chateau de Valmer, France

Pan Seared Sea Bass – roasted beet hash
Paired with Taburno, falanghina, Italy

Butternut Squash Spaghetti – cream, asiago, spinach
Paired with Parasio, chardonnay, California

Red Wine Pairings:

Fried Eggplant – tomato sauce, Kalamata olives
Paired with Laone, Tuscan red blend, Italy

Southern Sheppard’s Pie – pork tenderloin, sweet potatoes, corn
Paired with Tournon, Shiraz, Australia

Lamb Spare Ribs – minted heirloom tomato salad, chimichurri
Paired with Sophenia, reserve malbec, Argentina

Farm to Fork

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Join us this weekend for a special evening showcasing the best of the best in local products. Chef Ed will be preparing the dishes step by step as you sip on Carroll County’s finest cider from Foggy Ridge!

http://blueridgefarmexperience.com/farm-2-fork/

Features for Friday and Saturday

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Steak Risotto – parsnips, mushrooms, spinach – $15
Seared Scallops and Snapper – basmati rice, local green beans, mango sauce $25
NY Strip – herbed potato cake, grilled vegetables, demi-glace $27
Angus Sirloin – mushroom bordelaise, potato hash, asparagus – $21
Seafood Pasta – red or white sauce, salmon, shrimp, cod, trout, scallops – $19
Pork Tenderloin – whipped sweet potatoes, cherry demi-glace, grilled veg – $19
Strawberry Shortcake $5

Wine Down Thursday 9-19-13

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White Wine Menu:

Marinated Green Lip Mussels – basil, tomato, chives

Paired with Seresin, Sauvignon Blanc, New Zealand

Seared Scottish Salmon – herbed potato cake, Florentine sauce

Paired with Pazo De Arribi, Godello, Spain

Local Collards – braised pork belly and natural reduction

A to Z, Chardonnay, Oregon

 

Red Wine Menu:

Sesame Tuna Tartare – wasabi mayo, herb crackers

Paired with Courolo, VDP Vancluse, France

Steak Risotto – asiago, spinach, mushrooms

Paired with Coriole, Sangiovese-Shiraz, Australia

Charcuterie Selections – proscuito, chorizo, soprassata, Serrano

Paired with Warre’s, LBV Porto, Portugal

 

Wine Down Thursday September 5

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White Wine Menu:

Virginia Oysters – hibiscus infused vinaigrette, horseradish
Paired with Dibon, Cava, Spain

Blue Cornmeal Dusted Shrimp – agave, herbs, local corn
Paired with Santa Julia, Pinot Grigio, Argentina

Potato Crusted Cod – local beans, almond, butter
Paired with Annabella, Chardonnay, California

Red Wine Menu:

House Made Pasta – heirloom tomatoes, olive oil, local mushrooms, garlic
Paired with Saint Comse, Cotes-du-Rhone, France

Black-n-Blue Pork – tenderloin medallions, gorgonzola, potato hash
Paired with Agriverde, Montepulciano, Italy

Truffled Steak Purses – demi-glace, shallots, thyme
Paired with Reds, Zinfandel, California