Arugula

Roasted beets, goat cheese, spiced pecans and dijon vinaigrette

Baby Lettuce

Red onion,‏ cucumber, grape tomatoes and herb vinaigrette

Noodles

Tofu, mushrooms, peppers, daikon, peanuts and soy ginger broth

Summer Onion Soup

Crispy leeks, blue cheese, and pancetta

Broccoli Rabe

Grilled leeks and romesco

Fresh Mozzarella

Roasted roma‏ tomatoes, kalamata olives and basil

Mediterranean Dish

Baba ghanoush, hummus, olives, feta and pita

Bruschetta

Crab, asparagus, tomatoes, fennel and lemon vinaigrette

Little Neck Clams

Jalepeno, cilantro,‏ stewed tomato and mexican chorizo

Mussels

Roasted with green curry and coconut milk

Fritto Misto

Calamari, shrimp, scallops, green onion and lemon caper aioli

Mexican Tamales

Slow roasted pork and ancho chili sauce, salsa verde

Meatballs

Traditional italian‏ with tomato sauce

Thai Beef

Napa cabbage, red peppers, red onions and thai dressing

Southern Fried Quail

Maytag blue and granny smith apples

Jerk Chicken

Grilled, caramelized plantain, mango ginger sauce

Spring Rolls

Duck confit and napa cabbage, orange chili sauce

Mozzarella Lynchburg, Va

Hand made by our chefeveryday, sweet, milky nutty and buttery

Grayson Galax, Va

Punent and‏ semi - soft, silky and golden yellow mildly sweet

Morbier Franche-Compte, France

Two layers separated by flavorless ash, flavor of nuts and fruit

Cabot Cheddar ”Cabot, Vt

Vintage”white cheddar, seriously sharp, opulent and complex

Epoisses Burgundy, France

One ofthe great burgundian cheeses.Smelly, huge and rich

Maytag Blue Newton, Ia

Maytag blue‏ made by hand since 1940.age creates teal green mold, peppery flavor &f ondant ike texture

Pecorino Romano Pecorino Romano Lazio, Italy

“ King”of italian sheep’s milk cheese, peppery& sharp-as-the devil

Idiazabal Idiazabal Navarra, Spain

Firm yet supple, rich, buttery and nutty flavor with overtones of smoke and balsam

Caprino Caprino Lombardy, Italy

Snow white,‏ soft texture, tart with sweet cream flavor

Humboldt Fog Mckinleyville, Ca

Cypress grove dairy’ sflaky and firm, moist and mouthwatering“ middle aged” goat cheese.Layered with vegetable ash

Esmontonian Esmontonian Esmont, Va

Aged 4 months at caramont farms semi - hard, pleasant and nutty

“Farmstead Feta” “Farmstead Feta” Esmont, Va

Caramont farms, rich and creamy, with a distinctive goat finish

Camembert Camembert Hudson Valley, Ny

Sheep -‏ cow blend old chatham sheephearding co.’s american camembert is award winning bestin class and best cheesein america lush and buttery

Cabrales Cabrales Asturias, Spain

Goat - sheep - cow blend layers of flavor blackberries and currants bitter sweet chocolate, grass and hay, leather and wood smoke, and beef.

Choose Three

Four

Five

All Fourteen