Dinner

Focused on using local, organic, and seasonal ingredients.

Dinner

Antipasto*
19

artisan meats, parmesan reggiano, seasonal vegetables

Herb Roasted Chicken
21

citrus coconut broth, Brussels Sprouts, butternut squash gratin

Steelhead Trout Oscar
20

sweet potato croquet, wilted kale

Fennel Wellington over Curried Vegetables
22
Oysters Bienville
MP
Truffle Mousse Pate`
14
Chef’s Soup
6
Buffalo Cauliflower over Celery Bisque
12

served with blue cheese yogurt

Warm Brussels Sprouts and Butternut Squash Salad with Lingonbery Vinaigrette
12
Chopped Winter Greens with Lemon Thyme Vinaigrette
9
Meatloaf Sausage over Biscuits and Gravy
13

Served with Pomme Frittes

Hazel dell Mushrooms and Dumplings
19
Hangar Steak au Poive
23

Whipped Potatoes and Braised Celery

Bone in Pork Chop
27

pear butter, braised collards, grits

The Village Cork focuses on using Organic and Local Ingredients