Charlottesville Restaurant Week

Posted in: Events- Jan 07, 2013 7 Comments

Farm to Table Three Course Dinner
Tuesday, January 22nd – Sunday, January 27th 2013
Chef’s Locally Sourced Farm to Table Three Course Dinner
Featuring organic and local sustainable farm products

First Course:
Kale Salad • Pecorino • Pine nut • Dried Cranberry • Lemon Champagne Emulsion
Roasted Root Vegetable Soup • Parsnip • Butternut • Carrot • Candy Onion • Celery Root
Sharondale Mushroom • Byrds Mill Grit Cake • Caromont Chevre • Arugula • Roast Beet

Second Course:
Ragged Mountain Trout • Butternut Squash • beluga Lentil • Spinach • Red Pepper • Sage
Timbercreek Braised Chicken Thigh • Navy Bean • Cottechino Sausage • House Bacon • Herbs • Confit Tomato • Haricot Vert
RockBarn Pork Loin • Parmesean Risotto • Brussel Sprout • Fig • Sharondale Mushrooms

Third Course:
Henley Orchards • Apple Tarte Tatin • Housemade Honey Thyme Ice Cream|
Local Cheeseboard|Housemade Accompiments • Housemade Brioche • House Charcuterie

$36 per person

7 Responses to “Charlottesville Restaurant Week”

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    Do you have a way to make reservations for Restaurant week online?

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