Brandywine Valley’s Restaurant Week
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6105
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BRANDYWINE VALLEY’S RESTAURANT WEEK

September 9th – 14th

LUNCH 

2 – Course for $15
1st Course
  • Sorghum Roasted Rainbow Carrots
    Garlic Chips, Whipped Feta Cheese, Carrot Top Pesto
  • Thai Watermelon Gazpacho
    Pickled Watermelon Rind, Thai Basil, Scallion Bulbs
  • Field Salad
    Mixed Greens, Scallions, Pickled Strawberries, Toasted Almonds, Cornbread Croutons, Kumquats, Feta Cheese, Green Goddess
  • Cuban Press
    Smoked VA Ham, Cappacola Ham, Pulled Pork, Havarti Dill Cheese, Pickle Mustard, Chives, Chips
2nd Course
  • Seared Salmon
    Brie – Cauliflower Puree, Oven Roasted Tomatoes, Grilled Asparagus, Candied Tarragon Lemon
  • Chicken & Peach Risotto
    Pulled Chicken Legs, Spinach, Charred Peaches, Goat Cheese, Rosemary Honey
  • Lamb Patty Melt
    Pulled lamb, carmelized onion, roasted tomatoes, aioli, fries

DINNER

3 – Course for $35
1st Course
  • Thai Watermelon Gazpacho
    Pickled Watermelon Rind, Thai Basil, Scallion Bulbs
  • Salmon Belly Crudo
    Cucumber, Chili, Lemon Balm, Shallot, Black Garlic Squid Ink Aioli, Lemon
  • Field Salad
    Dandelion Greens, Scallions, Pickled Strawberries, Toasted Almonds, Cornbread Croutons, Kumquats, Feta Cheese, Green Goddess
  • Cuban Press
    smoked virginia ham, capicola ham, pulled pork, havarti dill cheese, pickle mustard, chives, chips
2nd Course
  • Chicken & Peach Risotto
    Pulled Chicken Legs, Swiss Chard, Charred Peaches, Goat Cheese, Rosemary Honey
  • Marinated & Grilled Flat Iron Steak
    Sunchoke & Local Mushroom Hash, Frisee Salad, Pickled Onion, Caesar Aioli
  • House Pumpkin Pappardelle Pasta
    Local Mushrooms, Hazelnut Dust, Brown Butter, Fried Sage
  • Seared Salmon
    brie-cauliflower puree, oven roasted tomatoes, grilled asparagus, candied tarragon lemon
3rd Course
  • Tiramisu Ice Cream
  • Apple Cobbler
  • Carmel Popcorn Crème Brûlée