supper brunch vines fermented & distilled
supper
winter 2010
{ please note, our menu does change according to the day’s harvest, more frequently than we can update our website, and therefore the actual evening’s menu is subject to change. }
tastes
organic georgia boiled peanuts 3
housemade pickle plate 5
smoked marcona almonds 3
mixed olives 4
firsts
polenta & mushrooms
Tim & Alice's Red Mule polenta, shiitake mushrooms, brodo, grana padano
8
crostini 5 for one / 9 for two
boquerones....our chorizo, white bean purée, pickled banana peppers
chicken paté...grilled chicken heart, balsamico, parsley
poutine
chicken gravy, Beecher’s flagship cheddar, fries 7
orrecchiette
p.e.i. mussels, kale, chorizo,cannellini beans 9
cast-iron raclette
cornichons, roasted potatoes, toast 10
charcuterie
housemade from the animals we raise on our farm...
galantine
our guinea hens, apricot mustard, housemade pickles, toast
8
link
our housemade pork sausage, sauerkraut, dijon, toasts 10
salads
grilled romaine salad
fried capers, anchovy vinaigrette 7
shaved butternut squash salad
our squash & chard, pickled red onions, grana padano,smoked marcona almonds 7
seconds
harvest plate
the day's best vegetables from the field...see the board
15
Darien shrimp & grits
TIm & Alice's Red Mule grits, lacinato kale, egg mimosa
17
pasture-raised chicken
our pasture-raised chicken, celery root, parsnips, carrots, kale, gremolata 17
the burger
grassfed beef, Tillamook cheddar, our house-cured bacon, shiitake mushrooms,
roasted garlic aioli, fries 13
sides
rosemary fries 3
Red Mule cheddar grits
4
the stimulus package
ONLY $6, all the time
housemade sausage, with a yuengling lager...{because times are rough}
lasts...
maple crème
brûlée
gingersnap cookie 6
chocolate marquis
sable cookie & brown sugar anglaise
6
cinammon toast rice pudding
sautéed apples & warm apple butter
6
persimmon cobbler
lemon sabayon
6
1000 faces coffee
locally roasted, direct trade, shade grown coffee...resist bad coffee!
finca herbazú
medium bodied, citrus & floral notes, honey & meyer lemon (Costa Rica, Central America)
kenya gaturri
medium-dark roast, full-bodied peabberry, caramel nose & berry notes (Kenya, Africa)
finca el injerto
dark full-bodied roaste, hints of dark chocolate & ripe plums (Guatemala, Central America)
french press for one
3
french press for two
4
french press for three 5
french press for the table 9
{ our head chefs are matt palmerlee & eddie rusell, our cooks are mike walker, miguel uriostegui, ken sloan, ashley scott, gaston, jessica hyatt, gus d. & jake o. francis }