a) pecorino con ruccola ~ italy ~ sheep’s milk, accentuated with arugula; semi soft, aromatic, salty, and pleasantly sharp

b) cahill porter ~ireland ~ cow’s milk, cheddar cheese with veins of irish porter

c) beemster ~ holland ~ goat’s milk, smooth texture, clean, sweet, full flavored

d) blue stilton ~ england ~ cow’s milk, semi soft, rich, intensely flavored

1 cheese $9       2 cheeses $14       3 cheeses $18         4 cheeses $21

appetizer

crispy chesapeake bay softshell crab, with haas avocado puree, thai basil, shaved locally grown heirloom radishes, baby frisee, and ginger vinaigrette      13.

wine ~ pinot noir ~ steele, santa barbara ‘07      11⁰⁰

entrees

orrechiette pasta with smoked chicken, portabello mushrooms, rainbow chard, grape tomatoes, greek oregano, shaved pecorino,

and extra virgin olive oil         21.

wine ~ verdelho ~ enotropa, alta mesa, california ’09       8⁰⁰ char grilled local grouper, with a fernandina rock shrimp and english pea risotto, masago caviar, meyer lemon vinaigrette, and twinn bridges micro greens    28.

wine  ~ chardonnay ~ steele, california ’09  10⁵⁰

pan seared local pink snapper, with confit fingerling potatoes, marinated artichokes, caramelized pearl onions, baby spinach, and smoked tomato broth    27.

wine ~ fume blanc ~ grgich, estate grown, napa ‘09       10⁰⁰

char grilled cervena venison, with seared rosemary polenta, locally grown baby spring vegetables, toasted hazelnuts and blackberry bordelaise    43.

wine ~ cabernet ~ la posada “ gran reserva”, colchagua chile ’07           7⁵⁰

thai barbeque glazed pork tenderloin with mandarin orzo “fried rice”, candied walnuts and napa cabbage apple salad   24.

wine ~ pinot noir ~ hartford court, russian river valley ‘10                    12⁵⁰

slow roasted all natural ½ chicken with a sweet potato corn cake, tasso ham braised collard greens, crispy ”tobacco” onions, and roasted garlic jus  22.

wine ~ aligote ~ shooting star, washington state ’08   7⁰⁰

braveheart certified black angus filet of beef with bacon shallot potato gratin, asparagus, housemade boursin cheese, red onion marmalade, toasted hazelnuts, and sauce bordelaise   32.

wine ~ cabernet ~ magness, napa ’09  9⁵⁰

May 15, 2012