COOKING DEMO AT HARRISONBUG'S FARMER'S MARKET
Apr
26
10:30 am10:30

COOKING DEMO AT HARRISONBUG'S FARMER'S MARKET

Our head chef Jakob Napotnik will be teaming up with Brian Bogan, the head chef from the Joshua Wilton House for a cooking demo held at Harrisonburg's Farmer's Market. The chef's will prepare two dishes, for each dish we will pass out an ingredient list as well as instructions on how to prepare the dish so that they may be recreated at home. The cooking demo starts at 10:30am on Tuesday, April 26.

BITES AND FLIGHTS AT BROTHERS BREWING
Apr
20
6:00 pm18:00

BITES AND FLIGHTS AT BROTHERS BREWING

  • Brothers Craft Brewing

Join us for Bites and Flights at Brothers Craft Brewing with Joshua Wilton House and Local Chop and Grill. Featuring 6 beers paired with the perfect bite by executive chefs Jakob Napotnik and Brian Bogan and the brewing team at Brothers Craft Brewing, you'll hear about the beer, the dishes and why they work so well together. Follow the link below for tickets. Cheers!

 

Mar
27
11:00 am11:00

EASTER BRUNCH

ENTREES
-----------------

SMOKED SALMON HASH
confit potatoes/watercress/chive creme fraiche
14

AOF PULLED PORK
johnny cake/blackberry bbq/duck cracklings
8

BISCUITS AND GRAVY
pork gravy/lardo biscuits/potato hash
12

BUCKWHEAT PANCAKES
choice of plain, blueberry ricotta or strawberry basil                                                      maple syrup/butter/creme fraiche                                                                                            9

VEGGIE BURRITO
mushrooms/peppers/eggs/pico de gallo/potato hash
9

STEAK AND EGGS
skirt steak/chimichurri/scrambled eggs/potato hash
15

SANDWICHES
--------------------

BRUNCH BURGER
ragged mountain farms ground chuck/fried egg/bacon/house made mayo/potato chips
13

LBLT
house made bacon/lettuce/tomato/mayo/potato chips
11

TOFU CLUB
brined tofu/coconut bacon/avocado/sweet potato chips
12

 

Feb
14
5:00 pm17:00

Valentine's Day

 

APPETIZERS

Calamari

peperoncini aioli*/smoked lemon/mustard greens

Anson Mills Fritter

pimento cheese*/arugula/pickle relish

BBQ Pork*

cider reduction*/anson mills cornbread*/duck cracklings*  

Caesar Salad

sheep’s milk parmesan*/garlic croutons/Caesar dressing*

Chowder

crab/corn/potatoes*/chives

ENTREES

All of our Entrées are hand cut and prepared from fresh prime cuts 

6oz Petite Filet Mignon

                      10oz Ribeye

                        8oz Sirloin

                    12oz Pork Chop*

                   8oz Duck Breast

              Polyface Chicken Breast*

                    U10 Scallops

               Cauliflower “Steak”*

SAUCES

Sweet and Tart

Whiskey Cider Jus – local cider, whiskey, shallots and thyme

Cognac Peppercorn Cream – shallots, cognac, and peppercorns simmered in cream 

Savory 

Duck Demi - a classic style “demi glace”, of duck stock, sherry and tomatoes 

Mushroom Bordelaise

Am fog mushrooms, shallots, butter and red wine

Hot and Spicy

House made Sriracha -

 fire roasted chilies, tomatoes, garlic  

Horseradish Crème Fraiche - house made crème fraiche with fresh horseradish, garlic and lemon zest

Sides Choice of 2

smashed potatoes with brown butter and crème fraiche

grits with tasso ham

 chevre mac n cheese*

roasted asparagus with garlic oil andsea salt

braised collard greens with country ham

DESSERTS

double chocolate cream cheese brownie

polenta crepes with raspberry cream and lemon curd

sticky toffee pudding with salted caramel and vanilla ice cream

Old Hill Cider Dinner
Jan
21
6:00 pm18:00

Old Hill Cider Dinner

OLD HILL CIDER DINNER

1st Course ---------------------------------------

Yesteryear Cider: Aromas of ripe pair, apple and strawberry with soft hints of perfume. Creamy undertones open up to subtle clove, toffee, green leaf and pineapple notes.

paired with

House made charcuterie plate featuring lardo, sopressata, and pork terrine accompanied by gherkin pickle, mustard and apple butter.

2nd Course-----------------------------------------

Betwixt Cider: Aromas of strawberry and apple with notes of hard strawberry candy and sweet apple.

paired with

Spiced pork belly with a cider bbq reduction served with pickled apple, shaved fennel and orange supremes.

3rd Course----------------------------------------------

Cidermaker's Barrel: Natural yeast fermentation lends layers of rich flavor including vanilla and fruit sweetness. A tannic, charred oak finish enhancesthis traditional Shenandoah Valley Farmhouse style cider.

paired with

Pan seared rockfish with smoked ham grits, sunchoke slaw and veloute sauce. 

4th Course---------------------------------------------

Season's Finish: A round and viscous ice style dessert cider. It's long, silky, smooth mouth feel has flavors of apple, pineapple, red cherry and toast.

paired with

Citrus almond cake with whipped chevre, apples and toasted almonds.

 

Dec
31
5:00 pm17:00

NEW YEAR'S EVE

1st COURSE

Calamari

bourbon honey/scallions/mustard greens

U10 Scallop

tomato jam/cornbread/crispy country ham

Chicken Liver Pate

toasted baguette/sorghum bacon/blanched pear

Pork Belly

duck fat fried/pimento cheese grits/bread and butter pickles 

Beet Carpaccio

crumbled egg/radish/arugula/buttermilk dressing

2nd COURSE

Caesar Salad

croutons/pecorino romano/classic caesar dressing

Mesculin Salad

bleu cheese/apple/pecan brittle/brown butter vinaigrette

Seafood Bisque

shrimp/crab/roasted corn/saffron

3rd COURSE

 

6oz Filet

10oz Local Ribeye

12oz Local Pork Chop

8oz Duck Breast

8oz Tuna Steak

u10 Scallops

Cauliflower Steak with Chimichurri

CHOP HOUSE SIDES

Choice of 2

smashed potatoes with rosemary and crème fraiche

 grits with pimento cheese

chevre mac n cheese* with lobster and chives

roasted asparagus with truffle oil andsea salt

sweet potato casserole with house made marshmallows

braised collard greens with ham hock and cayenne

 

Jun
24
6:00 pm18:00

Craft Cocktail Pairing Dinner

LOCAL Chop & Grill House

 

Cocktail Dinner

Wednesday, June 24th at 6pm

Welcoming Aperitif – House Vermouth and Soda

house blended and aged tinctures with white wine

1st Course – Peach Nectar Mezcal

mezcal, juiced peach, capeletti aperitivo americano, house orange cardamom bitters

VA Fresh Water Prawn Ceviche

cold smoked/mescal avocado mousse/lardo wrapped grilled peaches/ fire roasted chilis/lime air

2nd Course – Sorrel Martini

vodka, vermouth,  juiced sorell, whipped pork fat oil

Curried AOF Farms Croquets

olive raisen puree/vendalu pickled lemons/sorrel pistou

3rd Course – Earl Grey and Saffron Gin and Tonic

earl grey infused gin, saffron infused tonic

Pasture and the Pacific

juniper sous vide lamb carpaccio/fennel and orange pho octopus/tomato tonic butter/almond tea dust

4th Course – Barrel Aged Bramble

house blackberry liquor, rittenhouse rye, lemon

Duck Two Ways

peppered whiskey cured duck breast/confit duck leg with blackberry bbq/smoked bacon jam

5th Course - French Quarter

 rye whiskey, pineau des charentes, ramazzotti, lemon

Nut’n Honey

pistachio and olive oil cake/burnt honey/buttermilk ice cream/ pistachio tuil 

Mignardises - Deconstructed Negroni Sphere

gin, aperol, vermouth de torino, house orange shrub

Eat Fresh • Eat LOCAL • Drink LOCAL 

P 100% post consumer recycled paper

Jun
21
11:00 am11:00

FATHER'S DAY BRUNCH 2015

 

 LOCAL Chop & Grill House

Father's Day Brunch 2015

Sunday, June 21st

 

Steak n’ Eggs

grilled 6oz sirloin*/ eggs*/ duck-fat potato hash/ red eye gravy

$18

Chop House Benedict

 63 degree soft poached eggs/ toasted english muffin/ country ham*/  

choron hollandaise/ asparagus

$14 

Breakfast Quesadilla

tofu sausage*/fried egg*/cheddar*/salsa criolla/

cumin sour cream/grilled limes

$13

Stuffed French Toast

vanilla bourbon* batter/texas toast/strawberry cream cheese/

candied pecans/hickory syrup*

$12

Croque Madam

brown butter texas toast/smoked ham*/gruyere/

fried egg*/mustard bechamel/ duck fat potato hash

$14

Biscuits and Gravy

 house cured lardo* biscuits/pork* sausage gravy/sage*/

duck fat potato hash

 

 Chop House Continental Breakfast

house made cottage cheese/granola/cereal milk/basil* tossed berries/

bacon* fig muffin/ whipped honey* butter

$12

Mediterranean Frittata

eggs*/kalamata olives/preserved lemon/blistered cherry tomatoes/

chevre*/ asparagus

$14

sides

Two LOCAL Eggs    $4

Two Smoked Bacon Strips    $3    

J & L Green Farm Pork Sausage Links    $4

Texas Toast with LOCAL Honey Butter    $3

Duck fat Potato Hash    $4

We serve LOCAL Coffee from Grains of Sense

Eat Fresh Eat LOCAL