May 18, 2013 ORIGINS
Amuse Bouche
Asparagus Hollandaise
shad roettarga, piment d’espelette
or
Choptank Sweet Oyster Gratin
preserved garlic butter, wilted mizuna lettuce, chive blossoms
or
Faith Like a Mustard Seed Pork Shoulder
honey mustard, fried potatoes, sour cabbage
or
Royal Hawaiian Prawns
grilled ramps, puffed saffron rice, chili mayo
Entrée
Quileute River Salmon
sorrel, crimini mushrooms, english peas, fish broth
or
VA Soft-Shell Crab
crab broth, braised greens, toasted barley, malt vinegar
or
Roasted Leg of Lamb
english peas, mirepoix vegetables, barley stewed in natural lamb jus, nepitella
or
Hedgeapple Farm Beef Rib Eye
potato puree, ossobucco jus, beech mushrooms
or
Spring Vegetable Medley
a variety of seasonal vegetables and accompaniments
Dessert
Lemon Meringue
popcorn sorbet, cilantro coulis, lemon marmalade, rice crispies
or
Mint Chocolate Bavarois
chocolate sucree, mint syrup, chocolate bark
or
Rhubarb a la Mode
aspic of rhubarb, ice cream duo, condensed vanilla cream
or
Cheese Plate
chef’s selection of domestic cheeses and accompaniments
Friandise
Executive Chef, Christopher Edwards
Prix Fixe $65.00
*Consuming raw or undercooked food may increase your risk of foodborne illness
We are happy to accommodate dietary restrictions.
A vegetarian menu is always available
________________________________________________________________
May 23, 2013 THURSDAY MENU
Grilled Pork Belly 16
fried potatoes, sour cabbage, pickled mustard seeds
Chesapeake Bay Jumbo Lump Crab Beignet 16
tartare sauce, icicle radish, chive blossom
Grilled Asparagus Hollandaise 12
shad roettarga and piment d’espelette
Patowmack Farm Spring Blend 14
a variety of our own garden grown greens, leaves, lettuces and herbs
Choptank Sweet Oyster Roast 16
wilted mizuna lettuce, preserved garlic butter, whiskey barrel aged jalapeno
Entrée
English Pea Risotto 28
aged carnaroli rice, porcini mushrooms, rosemary nectar
VA Soft-Shell Crab 22
wilted greens, delmarva crab spice, malt vinegar, puffed barley
Colorado Lamb Leg 25
stewed barley, asparagus, nepitella
Eberly Farm’s Chicken Paillard 24
sea island red peas, hambone soup, spinach
Spring Vegetable Medley 24
a variety of spring vegetables and accompaniments
Dessert
Our Strawberries 15
vanilla shortcake, frozen yogurt, sage blossom extract, sweetened quinoa
Lemon Meringue 15
rosemary popcorn sorbet, cilantro coulis, caramelized rice puffs and marmalade
Rhubarb Upside Down Cake 15
vanilla cream reduction, rhubarb sorbet, lace tuile, rhubarb jam
Cheese Plate 16
chef’s selection of domestic cheeses and accompaniments
Executive Chef, Christopher Edwards
You may design your own 4-course prix fixe for $60.00
*Consuming raw or undercooked food may increase your risk of foodborne illness
Drinks, Tax & Gratuity additional. 20% gratuity on parties of 6 or more
The Restaurant at Patowmack Farm | 540 822-9017 | www.patowmackfarm.com