Starters
- Soup: Gabe's Traditional Borscht $4.00
- Salad: Sweat Baby Kale, Pickled Grapes + Shallots $7.00
  
  With sweet baby kale, smoked tomato, vanilla vinaigrette and ricotta salata
- Charcuterie & Cheese Plate $11.00
  
  With dijon mustard, pickled stuff and a jam! Pickled cauliflower, hot capicola, sweet capicola, sausicon
- Manteca Colorada $7.00
  
  Andalusian lard and bits of pork with garlic, smoked pimenton on grilled crusty bread-served with capers and grapes

Sides
- Seared Confitted Pork $7.00
  
  With brussel sprouts & finished w/ maple sherry vinegar sauce
- Sauteed Beets w/ Shallots, Rosemary & Apricots $6.00
- Famous Mac & Cheese $6.00

Dessert
- Coconut Cake $6.00
- Bourbon Walnut Pie $6.00
- Chocolate Mousse Cake $6.00
- Chocolate Peanut Butter Cake $6.00

Plates
- Winston's World Class Meatloaf Redux $8.00+
  
  With smoked gouda mashed potatoes and slow-cooked greens
- Duck Brigade $23.00
  
  Seared duck breast with roasted potatoes, buttons and brussel sprouts topped with Clementine sauce
- Everglade's Rod & Gun Club $15.00
  
  Catfish roasted w/ bell peppers & onions topped with melted cheese over mash + sauteed veg
- Moroccan Pasta $14.00
  
  with spiced pumpkin, tomato sauce and veggies
- N.Y. Strip $25.00
  
  with A-Win Sauce, sauteed polebeans and smoked gouda mashed
- Rumbledethumps $14.00
  
  Smoked and seared boneless chop over sauteed cabbage and mashed potatoes topped with apple jam
- Chicken Pot Pie $14.00
- Korean Tofu Pot Pie $13.00
  
  Sticky Rice, wild mushroom and sugar snapped peas baked and topped with sesame Korean hot sauce and hoisin
- Duck Hash with Two Poached Eggs $13.00
  
  with rosemary chile cream

Drinks
- Mint Infused Ice Tea $2.00
- Zeke's Fair Trade Organic Coffee $2.00
- Hot Tea Assortment $2.00

Yogurt Bar

not yogurt bar
- Trickling Springs Creamery Whole Milk Yogurt and South Mountain Creamery 2% Yogurt

Fixins'
- Marshmiller & Son's
  
  soon to be famous walnut granola
- Cybee Honey
- Apple Ginger Compote
- Pear Compote
- S & S Maple Camp Maple Syrup
- Sesame and Honey Toasted Pecans
- Autumn Apple and Pear Salad
  
  with lemon mint and honey dressing, dried cranberries and almonds

Breads, Muffin and Scones
- Apple Bran Muffins
- Zucchini Bread
- Banana Bread with Dark Chocolate
- Carrot Bread with Walnuts
- Apple Cheddar and Bacon Scones
- Herb and Cedar Hill Meadow Cheese Scone

Lunchy Lunch

All will be served with jasmine rice, condiments and Stuff
- Thai Green Curry
  
  with beef and mushroom, broccoli and thai basil (stew-like)
- Indian Butternut and Hubbard Squash Curry
  
  with baby parsnips, kale and chickpeas (stewlike)
- Chipotle Roasted Chicken Tacos
  
  with pickled garlic scapes (mild garlic tops), salsa pepito (roasted tomato and pumkin seed salsa)

Salad
- Mixed Greens Salad
  
  with watermelon radishes, apple vinaigrette and Everona Piedmont (sharp sheeps milk cheese from Southern Virginia)

Lunchy Lunch Dessert
- Almond Macaroons
- Coconut Macaroons Dipped In Dark Chocolate

Cocktail Time!
- Deviled Eggs with House Cured Ham and Mustard
- Deviled Eggs with Garam Masala
- Chesapeake Boudin with Cocktail Sauce
- Chicken Pate with Sour Cherries and Boordy Port
- Roasted Veggie Caponata on Crostini

Starters
- Classic Hummus
- Black Bean Hummus
  
  with roasted poblano and tomato
- Sweet Pea Hummus with Mint
- Tabbouleh
- Falafel
- Muhamarra
  
  roasted red pepper dip with garlic, walnuts, pomegranate molasses, cumin and mint

Mains
- Shakshuka
  
  Andy's eggs and heirloom tomato frittata
- Chickpea Salad
  
  with baby rocket, roasted garlic tahini dressing and easter egg radishes
- Roasted Beet Salad
  
  with labne, parsley, olive oil and local honey
- Heirloom Tomato and Pita Salad
  
  with za'tar vinaigrette
- Chapel Hill Cheddar
  
  with, roasted sweetcorn, and heirloom tomatoes
- Mozzarella, Basil and Tomato
- Great Hill Blue Cheese
  
  balsamic braised red cabbage and caramelized onions

Afters
- Dessert Platters
  
  with lemon bars, brownies, and fruit bars

Bigger Stuff
- Belle Vale Farms Persian Beef Kabobs on Pita
  
  w/ Raita & Pickled Sumac Onions
- Duck Confit Bbq Sandwiches
  
  w/ Landmark Reserve Cabernet Franc "Barbecue Jus"
- Warm Chicken Salad
  
  w/ currants & almonds in a country captain sauce
- House Smoked & Cured Kasseler
  
  (a German-style smoked & cured pork loin) w/ whole grain mustard
- Hummingbird Farms Green House Tomatoes
  
  with basil tapanade and pecorino
- Tuscarora Farms Radish Butter
  
  with lemon curd and radish sprouts
- Chesapeake Boudin
  
  Our version of the classic Louisiana spicy seafood & rice sausage w/ roasted red pepper Remoulade, made with Maryland Crab & Shrimp
- Roasted Asparagus w/ Olive Oil
- Sea Salt, Olive Oil & Rosemary Roasted Fingerling Potatoes
- Winston's Mom's World Class Brownies
  
  w/ Fresh whipped Cream & Berries Macerated in Jazzberry wine

Assorted Charcuterie

all house made & cured:
- Saucisson Sec
  
  an air cured French-style sausage
- Duck Prosciutto
  
  w/ Local Honey mustard
- Rumbleway Farms Chicken Liver Pâté
  
  w/ Boordy fruit wine & house made apple jam

Fixin's & Sides
- Artisanal Breads From Hamilton Bakery
  
  Cucumbers, Tomatoes & lettuce

Cocktail Course
- Assorted Charcuterie

First Course
- Chesapeake Oyster Spoons
  
  w/ Yuzu, Serrano Chiles & Nam Pla
- Beef Tartare
  
  w/ Miso, Quail egg, Soy & Chilies
- Pan Seared Dry Pack Scallops
  
  over Duck Confit Hash

Second Course
- Beet, Yellow Baby Carrot & Arugula Salad
  
  w/ Roaring 40's Blue & bacon rosemary vinaigrette

Third Course
- Whole Roasted Prime Rib
  
  w/ Fresh Grated Horseradish & Port wine & Cherry Smoked Black Pepper Demi Glace
- Roasted Wild Caught Rock Fish
  
  w/ Seafood "Ragu" (Sautéed Shrimp, Crab, Crawfish & Oysters w/ Roasted Tomato butter Saffron jus
- Cold Smoked Slow Roasted Goose
  
  w/ Forestiere (Wild Mushroom Sauce) w/ curry Crème Fraiche

Fourth Course
- Maple Pie
- Coconut Cake
- Dark Chocolate
  
  w/ Cream Cheese Vanilla Frosting
- Coffees

Menu for Clementine provided by Allmenus.com

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