Thursday, February 23rd at 6pm

Scallop Carpaccio, LOCAL honey and pear salsa, crispy LOCAL tortilla, caramelized grapefruit and Virginia green apple jus

BLANC DE BLANCS This Brut is made via Méthode Champenoise with our best Chardonnay grapes.  Picking at night by hand in small baskets and gentle, core-only pressing ensure that this wine retains all of its best qualities. The long and creamy, finely-beaded mouth feel is perfectly balanced with crisp acidity.

Housemade Salmon Gravlax, Shenandoah Growers herbs, salmon roe, strawberry basil preserve, toasted brioche and fresh watercress

SPARKLING ROSE Beyond the particular purist requirements of Méthode Champenoise, this blend of 95% Chardonnay and 5% Pinot Noir gains complexity with partial barrel fermentation and aging on the lees for 21 months.  A beautiful salmon hue, the nose of this Brut is of rose, raspberries and light toast.  The crisp acidity and minerality are balanced well with the wild strawberry and pastry found on the palate.

Grilled Cantaloupe ‘Steak’, LOCAL lavender and mango puree, fresh arugula and lemon, Sauvignon Blanc braised artichoke hearts

SAUVIGNON BLANC The vines, planted in 2006, provide a balanced production, with the grapes giving the expression and aromatic potential seen in Sauvignon Blanc.  The refreshing acidity of the mouth feel is well-balanced with ample structure from aging on the lees and the addition of 13% Semillon.

Olive Dusted Wild Boar Loin, grilled LOCAL white yams, Simply Red pickled green beans and a blackberry beurre rouge

SIMPLY RED This Bordeaux-style blend of 31% Cabernet Sauvignon, 38% Merlot, 24% Cabernet Franc, 5% Petit Verdot and 0.2% Malbec has a balanced, silky palate.  Low temperatures during fermentation preserve fruitiness, while partial aging in French oak adds complexity.

Virginia Apple and Sourdough Bread Pudding, bourbon caramel, toasted almond ice cream and candied orange

CRU Unique to Trump Winery, Cru is created by blending freshly pressed Chardonnay with brandy at an early stage, preserving the fruity aromas of the Chardonnay grapes.  The distinct aging process – aged for over a year in American bourbon barrels – results in complex and spicy aromas that are truly all-American.

Five course LOCAL Wine Dinner is $65 per person.  With winemaker Gregory Brun and Patricia Kluge, founder of Kluge Estate.  Limited seats available, call 540-801-0505 to reserve.

Eat Fresh • Eat LOCAL • Drink LOCAL

Local Chop and Grill House LOCAL Beer Dinner with Devils Backbone Brewing Company on Thursday, January 19^th at 6pm.  Six-course dinner is $65 per person.  Limited seats, call 540-801-0505 for reservations.

1^st course with Wintergreen Weiss This 2010 Great American Beer Festival Bronze medal winner is a traditional Bavarian-style wheat beer. Hazy gold in color, with a lively fruity finish that has hints of clove and banana. This is the beer that started the odyssey that led to the creation of Devils Backbone Brewing Company. During a ski trip to the Alps, DBBC founder Steve Crandall discovered and fell in love with Hefeweizen. Now we bring Hefeweizen to the Blue Ridge. 4.7% ABV

Rappahannock River Oysters on the half shell, aromatic salt, LOCAL honey-LOCAL malt vinegar mignonette, clove scented raspberries and lemongrass foam

2^nd course with Kollaborator Dopplebock This strong, dark brown lager is based on a collaboration recipe involving local Virginia brewers.  Rich, bready notes and bold flavors with lager smoothness. 7.8%

LOCAL apple and scallop Boudin blanc, Dopplebock caramelized leek linguine, LOCAL cider braised endive and a pickled habanero mustard

3^rd course with Eight Point IPA Our American style IPA is brewed in the style of the “west coast” with robust hop character coming from American grown varieties of hops. This pale bronze beer is medium in body with intense hop flavor and aroma. 5.9% ABV

LOCAL rosemary Jamaican jerked LOCAL boer bok goat loin, wasabi LOCAL sweet potato puree, coriander and LOCAL sunchoke slaw with curried LOCAL canola oil

4^th course with Smokehouse Rauchbier An aromatic amber lager with a slight hazy appearance. Caramel and smoke flavors come from the use of beech wood smoked malt from Bamberg. 5.3% ABV

duck fat fried LOCAL Pork Belly, bacon and sage salad, LOCAL turnip, fennel and parsnip fricassee with smoked pig’s ear jus

5^th course with Vienna Lager This 2009 Great American Beer Festival Silver Medal winner is an amber colored lager, medium in body with a finish that has hints of caramel and toasted nuts. This beer is brewed with four different malts resulting in its smooth malty flavor. 4.9% ABV

LOCAL cheddar, preserved lemon and Vienna Lager poached and candied pecans

6^th course with Black Rock Milk Stout Fifty pounds of milk sugar was added to this black beer to create mild sweetness and a fuller body, with hints of malted milk chocolate goodness.  5.6 % ABV

Chocolate buttermilk Milk Stout cake, salted caramel ice cream with a vanilla and LOCAL espresso crème anglaise

Eat Fresh, Eat LOCAL, Drink LOCAL

Four-course dinner menu from Chef Ryan Zale is $110 per couple, available with wine pairings for $150 per couple.  Limited reservations available, call 540-801-0505 for reservations.

APPETIZERS

Composed Cheese Plate LOCAL Mountian View Farm cheddar and swiss, LOCAL Green Haven Farm chevre and Maytag Bleu with grilled focaccia bread, LOCAL honey spiced walnuts, and a LOCAL seasonal fruit compote

Arancini de Riso LOCAL butternut squash and LOCAL sage risotto balls with lemon confit and white truffle oil

Crispy Calamari ginger dusted and fried, served over a salad of shredded LOCAL cabbage, LOCAL cilantro, lime, pickled LOCAL chilies and drizzled with sweet chile ponzu

Rappahannock River Oysters blue cornmeal fried  with local cauliflower puree, roasted fennel remoulade, and a smoked pepper oil

LOCAL Buffalo Creek Skirt Steak Nachos LOCAL mint mojito marinated steak with a LOCAL herb chimichurri, charred onion and black bean relish and shredded LOCAL cheddar on crispy LOCAL tortilla chips

SALADS OR SOUP

Pear Salad mixed greens, sliced Asian pear, shaved LOCAL Turner Country Ham, LOCAL radishes and a LOCAL Honey, dijon and Virginia Vinegar Works vinaigrette

LOCAL Spinach Salad LOCAL spinach, crisp LOCAL beets, crumbled LOCAL goat cheese, cucumbers and a mulled LOCAL cider and Virginia Vinegar Works vinaigrette

LOCAL Apple Salad mixed greens, sliced LOCAL apples, LOCAL honey spiced walnuts, shaved LOCAL cheddar and a Virginia maple syrup and Virginia Vinegar Works vinaigrette

Seasonal Soup LOCAL apple and tarragon bisque with butter poached lobster, frissee and curried LOCAL canola oil

CHOP HOUSE ENTREES All of our Entrées are hand cut and prepared from fresh prime cuts, served with choice of 2 Chop House Sides and a dipping sauce on the side

Venison Loin juniper dusted and grilled

Filet basted with LOCAL brown butter and grilled

Ribeye seasoned with housemade green onion salt and grilled

Duck breast pan seared topped with garden rub of  parsley, oregano, rosemary, sage and lemon zest

Scallops pan seared with lemon scented sea salt

Yellow fin tuna marinated in sweet soy and grilled

DIPPING SAUCES

Steak Sauce – an A1 style housemade sauce

LOCAL Chimichurri – LOCAL herb and vinegar pesto

Sweet Soy – tangy and sweet, soy and rice wine vinegar

Housemade Sriracha –chilies, tomatoes and garlic

LOCAL Whiskey cider jus – with fresh thyme & butter

Parsnip cream- cream sauce, sautéed garlic & shallots

Duck demi – a classic style “demi glace”, made with duck stock, red wine, tomatoes and peppercorns

Horseradish crème fraiche – housemade crème fraiche with fresh horseradish, garlic and lemon zest

CHOP HOUSE SIDES Choice of 2

LOCAL Chevre Mac N Cheese

LOCAL Roasted Pumpkin Risotto

LOCAL Sauerkraut with Bacon and LOCAL apples

Roasted Asparagus with LOCAL brown butter and basil

Yukon Gold Potatoes with LOCAL brown butter, LOCAL chives and sour cream

DESSERTS

Crème Brulee

Gingerbread Torte LOCAL honey gelato and caramelized pears

Eggnog Mousse Profiteroles pate a choux pastry filled with LOCAL eggnog mousse drizzled with dark chocolate, served with pistachio creme anglaise

LOCAL Espresso Mousse Cake creamy milk chocolate espresso mousse with a dulche de leche center and a spiced orange sauce

We serve LOCAL coffee from Grains of Sense

Eat Fresh Eat LOCAL

Join us on Thursday, October 27th at 6pm for the last LOCAL Food Flight of 2011.  Share the table with our LOCAL partners from North Mountain Produce in Timberville, Green Haven Farm in Woodstock and CrossKeys Vineyards in Mt. Crawford.

1st course Trio

“beet caviar” with mulled beet jus and crispy spinach

sea salt potato chips with chive goat cheese mousse

apple salad with crumbled dill and garlic cheese

2nd course

grilled boer bok goat loin, onion molasses jam, sweet potato puree, ale and malt braised winter greens and a jalapeno cheddar cream sauce

3rd course Trio

feta with sautéed rhubarb

horseradish cheddar and pickled radish

herb rolled chevre with gooseberry compote

Tasting menu of LOCAL flavors from Chef Ryan Zale is $25 per person, available with Beer or Wine pairing for $35 per person.  Limited seats, please call 540-801-0505 for reservations.

Patrick Ryan is the 8^th generation Ryan to farm at Ryan’s Orchards, a 40-acre farm that has operated since the Revolutionary War.

Autumn Olive Farms “started in 2008 with a dual mission: first, to create a business model that provides a chemical-free solution for invasive plant species that disrupt nature’s balance in the Shenandoah Valley of Virginia. Secondly, to raise healthy (boer bok goat) meat that provides clean nutrition for our family, neighbors, and friends.”

1^st course Trio

roasted peppers stuffed with boer bok goat sausage, malted pepper sauce

slow braised boer bok goat shank with a peach and autumn olive berry bbq

butternut squash, pear, feta and candied pecan salad

2nd course

grilled boer bok goat loin, apple and potato ‘rissotto’, roasted tomato gratin and an autumn olive berry beurre rouge

3rd course

apple cider glazed fried apple doughnut, apple sorbet and autumn olive berry caramel

Save the date for our next LOCAL Food Flight on October 27th

Eat Fresh Eat LOCAL

Join us for a five-course LOCAL Beer Dinner with JMU Alumni and founder of Port City Brewing Company, Bill Butcher.  The historic port city of Alexandria, VA has a proud tradition of brewing beer for the region that dates back to the 19th century.  Port City Brewing Company is reviving this rich brewing history in a modern artisanal brewery right outside of our nation’s capital.

1st course with Port City Essential Pale Ale

Chef’s garden hops and butter poached scallop, Essential Pale Ale braised LOCAL artichokes, LOCAL honey caramelized grapefruit and Chef’s garden crunchy collards

Port City Essential Pale Ale is a deep golden color with hop aroma reminiscent of fresh fruit. The pleasing bitter taste from American hops (Columbus, Chinook and Amarillo hops) is balanced with English and German malts, and offers a complex full flavored character that is smooth and refreshing. 5.5% ABV

2nd course with Port City Oktoberfest

‘Twelve-hour’ Oktoberfest LOCAL pork belly,crispy LOCAL brussel sprouts and a toffee-pork jowl-hop jus. Oktoberfest and thyme clam sous vide with LOCAL leek and carrot linguine

Port City’s first seasonal release is their Oktoberfest, a German Marzen.  All of the malt is of German origin. In order of predominance: Vienna, Pils, Munich and some Caramunich for color. This will be on the hoppy end of the style with German Magnum in the boil and Hersbrucker for flavor and aroma.  Available on draft only, unfiltered in the “Keller” or “Zwickel” style.

3rd course with Port City Monumental IPA

Monumental IPA battered LOCAL chicken livers, LOCAL cauliflower puree, bacon mustard hollandaise and sautéed LOCAL greens

Port City Monumental IPA is a rich copper color, and is intensely hoppy.  A special blend of American hops (Magnum, Centennial Amarillo and Liberty hops) is added throughout the brewing and fermentation process to create a complex combination of aroma and flavor. This ale exhibits floral notes, flavors of citrus and resin, combined with delicious caramel background notes. The balanced style will keep the palate fresh and invite the drinker back into the glass. 6.3% ABV

4th course with Port City Porter

Coco dusted LOCAL Buffalo Creek Beef strip steak, LOCAL apple and LOCAL sweet potato hash, smoked LOCAL raspberries and LOCAL oxtail mole

Port City Porter shows bittersweet flavors of coffee and dark chocolate. Brewed with Magnum and Fuggles hops.  It has very complex malt character enhanced by yeast fruitiness. 7.5% ABV

5th course with Port City Optimal Wit

LOCAL pear brioche bread pudding, baked in a chai custard with bruleed bananas and a Wit butter sauce

Port City Optimal Wit is brewed in the Belgian Wit Bier tradition. It is brewed with raw wheat and oats, and steeped with coriander, orange peel and grains of paradise. This ale is a pale golden color with a bit of cloudy haze from bottle conditioning. This unfiltered ale offers layers of complex, nuanced flavors that evolve in the glass. Brewed with a special Belgian yeast that imparts a plumy aroma.  5% ABV

Five course LOCAL Beer Dinner is $55 per person.  Limited seats available, call 540-801-0505 for reservations.

Eat Fresh Eat LOCAL

Share the table with our friends from Glen Eco Farm in Singer’s Glen, Buffalo Creek Beef in Lexington and Grains of Sense in Staunton.  Tasting menu of LOCAL flavors from Chef Ryan Zale.

1^st course Trio

tomato, tomatillo and pepper panzanella

egg yolk ravioli stuffed with artichoke and sage butter

beef sausage with sautéed swiss chard

2nd course

Sumatra coffee and brown sugar crusted sirloin, potato puree with roasted peppers, green bean casserole and oxtail demi glace

3rd course

Fair Trade locally roasted coffee, espresso ice cream and mocha short bread cookie

Tasting menu is $25 per person, available with beer or wine pairing for $35 per person. Limited seats available, call 540-801-0505 to make your reservation.

Save the date for our next LOCAL Food Flight on Thursday, September 22^nd

Eat Fresh Eat LOCAL

Virginia Wine Dinner with Michael Shaps on Thursday, August 11th at 6pm, $65 per person, limited reservations

LOCAL goat cheese stuffed LOCAL cherries with housemade pancetta

2008 WINEWORKS ROSE A dry Rose’ created from Cabernet Franc grapes. This is a classic dry rose’ with great color and fresh acidity with hints of strawberry and cherries. A  refreshing wine on hot summer days.

Oysters Two Ways: On the half shell, Viognier and LOCAL watermelon mignonette, LOCAL fennel fronds  &  Blue cornmeal fried, charred LOCAL peach and LOCAL tomatillo salsa, LOCAL basil creme

2008 MICHAEL SHAPS VIOGNIER The latest release is from the fantastic 2008 vintage.  As in previous vintages that have won national acclaim, this wine expresses classic peach, apricot, and floral notes. The mouthfeel is layered with citrus, anise and has great length.

smoked LOCAL apple carpaccio, crispy LOCAL collards, vanilla caramelized LOCAL carrots and frozen Chardonnay butter

2008 MICHAEL SHAPS CHARDONNAY With special care and attention to details, this wine shows that Virginia can make an elegant Chardonnay with a lot of character.  Produced from grapes grown at the Wild Meadow Vineyard in Hillsboro, Virginia. The native yeast fermentation has produced a complexity of aromas that are held together with the richness of 50% new French oak.  The “sur lies” aging gives the wine weight and complexity that integrates well with the acidity and fruit structure.

LOCAL raspberry mustard crusted LOCAL pork tenderloin, Virginia Vinegar Works malt vinegar and LOCAL ale braised LOCAL greens, Cabernet Franc pickled LOCAL beets and LOCAL rosemary chimmi churri

2007 MICHAEL SHAPS CABERNET FRANC Made in a traditional old world style with rich dark fruit aromas and a hint of spice. The tannin extraction is evident, but does not overwhelm the wine.  The concentration of fruit, balanced by oak provides for a lengthy finish.

LOCAL spring onion salt dusted strip, juniper-oregano- LOCAL onion jam, butter poached LOCAL red skin potatoes and Petite Verdot red-eye gravy

2008 MICHAEL SHAPS PETIT VERDOT Becoming one of Virginia’s rising stars, Petit Verdot is well suited for the Virginia climate and soil.  A small lot production of a very dark aromatic red, this wine has wonderful spice and floral notes.  Aged in French oak for eighteen months, the wine is rich, with bold tannins, a lot of structure and depth.

duck liver pate, Raison gastrique, LOCAL coffee cured oranges and housemade baguettes with fig butter

2008 MICHAEL SHAPS “Raisin d’Etre” Late Harvest Cabernet Sauvignon/Cabernet Franc.  This is made by the “Ripasso” method of drying grapes prior to fermentation. We selected a mix of both Petit Verdot and Cabernet Franc to air dry on racks for two months. The small yield allows us to make just one barrel of this wine. The result is a dessert style wine with delightful notes of raisins and prunes. The flavors express warm spice box notes and rich raisins.

Eat Fresh Eat LOCAL

Share the table with Daniel Salatin of Polyface Farms and Dave & Lee O’Neill of Radical Roots Community Farm .  Tasting menu of LOCAL flavors from Chef Ryan Zale.

1st course Trio

edible flower lettuce wrap with beets, carrots and cucumbers and Virginia Vinegar Works Petite Verdot and chive vinaigrette

spinach pesto Arancini de riso with roasted purple peppers

sorrel salt seasoned heirloom tomatoes and fresh mozzarella, crispy green basil and red basil oil

2nd course

chicken fried chicken and brown butter carrot puree with moussaka of squash, zucchini and turnips with cumin lusk, crispy swiss chard and caramelized onion gravy

3rd course

black raspberry frozen yogurt and peach fritter

Tasting menu is $25 per person, with beer or wine pairing for $35 per person.  Limited seats available, call 540-801-0505 to make a reservation.  Save the date for our next LOCAL Food Flight on August 25th.

Eat Fresh Eat LOCAL

Chateaux La Coudraie Blanc 2010 60% Sauvignon Blanc, 20% Semillon, 20% Muscadelle.  Fruity and floral bouquet with flavors of honeysuckle and citrus fruit.  Fresh and aromatic, a lovely balanced wine which makes it perfect with or without food.

avocado and grapefruit “sashimi” with LOCAL lavender yogurt

Chateau Roustaing 2009 Our featured wine is made from 45% Cabernet Franc, 35% Cabernet Sauvignon, and 20% Merlot. It is aged in stainless steel vats for up to five months before release.  The result is a Cabernet-driven wine with big fruit flavors. Ripe and concentrated, well-balanced with aromas of black currant fruit, this is a wine made for immediate consumption.  Chateau Roustaing Vieilles Vignes is a “go-to” Bordeaux that leaves a fresh feel on the palate.

smoked Maytag bleu cheese, LOCAL arugula and fennel fronds

Chateau du Pin 2009 Du Pin is located in the Entre Deux Mers region of Bordeaux and Merlot forms the dominant variety in terms of percentage of the blend. The 2009 blend of 80% Merlot and 20% Cabernet is easily the best wine they have yet produced. The aromatics of sweet cherries, black currants, subtle herbs, cedar, and spice box combined with a long, rich attack and mid-palate result in an impressive, supple-textured Grand Vin de Bordeaux to drink over the next 1-2 years.

crispy duck breast, fig puree and LOCAL Virginia Vinegar Works Merlot jus

Chateaux Vieux Duche LaLande de Pomerol  2009 The 2009 Vieux Duché displays aromas of black fruits, smoked meats, coffee and mocha characteristics with a medium full palate impression and lengthy, superb finish. Tannins are subdued and round, evident upon opening, but dissipate with a short time in the glass.  This is a complex wine with rustic and plush taste and a good balance between fruit and acidity.

cocoa and LOCAL espresso dusted strip steak with a LOCAL rhubarb demi glace