To Start Salads Entrees to Share Lola's Favorites Dinner Specials

to Start entrees lola’s favorites OLIVES RAVIOLI PRINCE EDWARD ISLAND MUSSELS citrus, herbs 8 goat cheese, spicy carrot, cauliflower, pine nuts, genepy, white wine, herbs 23 parsley 25 PICKLED MUSSELS NEW ORLEANS BBQ SHRIMP fennel, garlic aioli, focaccia bread 9 CAVATELLI grits, pickled carrots, herbs & spices 25 chopped lobster, clams & shrimp, hon shimeji mushroom, roasted tomato, basil, lemon 28 COUNTRY PATE CLASSIC BURGER house mustard, cornichons, toast 15 FETTUCINI prime beef, bibb lettuce, spicy pickles, grilled onions, grocery sauce, fries 15 HARBISON CHEESE bacon, farm egg yolk, bourbon barrel black pepper, cow’s milk, local honey, toast 35 parmigiano-reggiano, fines herbes 20 BUTCHERBLOCK FRENCH ONION SOUP RUBY RED TROUT ciabatta, cured meats, fried eggs, arugula, hashbrowns, gruyere cheese, baguette, fines herbes 16 grain sorghum & farro salad, roasted raddish, manchego, chive aioli 16 olives, dill yogurt 28 GNOCCHI mushroom, parmigiano-reggiano, CATELLI BROS. LAMB RACK dinner Specials fines herbes 20 arugula, pickled candy-striped beets, 25-year aged balsamic, carm olive oil 49 AVAILABLE AFTER 4PM BASIL-FED ESCARGOT ROTISSERIE CHICKEN MONDAY FISCHER FARMS PORK CHOP herb butter, gruyere, baguette 18 bourbon barrel smoked grits, roasted carrots, butternut squash puree, apple walnut chutney, black truffle, chicken jus 28 CHESAPEAKE BAY OYSTERS apple gastrique 32 bourbon mignonette, barrel smoked black pepper 18 STEAK FRITES TUESDAY SHORT RIBS CREEKSTONE HANGER 27 soft polenta, roasted carrots, braised pearl onion 49 TUNA TARTARE 55-DAY DRY-AGED PRIME RIBEYE 75 cornichons, capers, farm egg yolk, herbs, lemon, choice of black truffle bearnaise or chimichurri WEDNESDAY BOUILLABAISSE dill pollen 25 shrimp, lobster, mussels, fennel, tomato, saffron broth 33 to share THURSDAY SOUTHERN BURGER Salads TRUFFLE FRIES prime beef, pimento cheese, brussels sprout slaw, SHAVED BRUSSELS SPROUTS black truffle, parmigiano-reggiano 9 bacon jam, fries 19 cherries, granny smith apple, toasted hazelnut, pecorino romano 14 CHARRED BROCCOLINI FRIDAY ARCTIC CHAR sunflower seeds, ricotta salata, pickled fresno chiles, fregula tabbouleh, charred mushrooms, avocado crema 32 apple cider vinaigrette 18 KALE & BEETS SATURDAY BROADLEAF ELK RACK black currants, parmigiano-reggiano, CAULIFLOWER pine nuts, citrus 13 olives, pine nuts, spicy carrot hummus, golden raisins, brussels sprouts, fingerling potatoes, saffron, calabrese chile, local honey 19 cherry chipotle jus 65 PECAN & PEARS mixed greens, jalapeno bleu cheese ice cream, BRUSSELS SPROUTS SUNDAY ORECCHIETTE candied pecans, pear-praline vinaigrette 12 bacon, pine nuts, saba, black truffle butter 18 spicy pork, chopped broccolini, ricotta, tomato, lemon 17 SAMPLE MENU- PLEASE CONTACT FOR MOST UP-TO-DATE MENU.

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From the Land &
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6 8 7 11 13 15 14 French Baguette BURRATA TOAST, Grana Padano, Arugula, Tomato Jam POTATO STRATA, Fontina, Roasted Bell Peppers
french baguette BURRATA TOAST, grana padano, arugula, tomato jam 6 POTATO STRATA, fontina, roasted bell peppers, caper berries, fines herbes 8 confit SAN MARZANO TOMATO, house made lemon ricotta, basil, focaccia 7 charred OCTOPUS, fregola, peperonata, garlic chip, radish, frisee 11 house made MEATBALLS, herbed tomatoes, asiago, ciabatta croutons 13 yellowtail CRUDO*, red onion, tobiko, limoncello vinaigrette, olive oil 15 ASPARAGUS herb garlic gremolata, corto olive oil, parmesan 14 smoked pork cheeks, YUKON GOLD GNOCCHI, mache, giardiniera 16 BUTTER LETTUCE, fennel, baby carrot, radish, candied walnuts, 6 champagne vinaigrette ciabattaPANZANELLA , artichoke hearts, olives, sun dried tomatoes, 10 pickled red onion, basil, endive, oregano vinaigrette HEIRLOOM TOMATOES, buratta, cucumber, kalamata olive, honey, 11 aged balsamic, croutons, arugula grilled RADICCHIO, little gem lettuce, parmesan reggiano, 8 gremolata, white anchovy, garlic dressing* TODAY’S SOUP 7 FORMAGGIO, tomato conserva, mozzarella, fontina, provolone, pecorino 13 MARGHERITA, tomato conserva, stracciatella di bufala, basil, extra virgin olive oil. 12 BIANCO VERDE, lemon ricotta, mozzarella di bufala, romesco caulifower, leeks, 15 radicchio, kale, agrumato ELK PEPPERONI, tomato conserva, asiago, mozzarella, roasted red peppers, herbs 16 cultivated FUNGHI, white wine cream sauce, fontina, garlic chili oil, herbs 17 shaved PROSCIUTTO DI PARMA, mascarpone, pecorino romano, arugula, 18 cured egg yolk house made fennel SALSICCIA, tomato, bell peppers, onions, mozzarella, basil
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Copyrighted Material
CONTENTS Preface v Acknowledgments ix All About Seasonings for the Global Kitchen 1 HERBS AND SPICES 19 Ajwain ■ Allspice ■ Amchoor ■ Angelica ■ Anise, Brown ■ Anise, Black ■ Annatto ■ Arrowroot ■ Asafetida ■ Avocado Leaf ■ Barberry ■ Basil ■ Bay Leaf, Turkish ■ Bay Leaf, Californian ■ Bay Leaf, Indian ■ Bay Leaf, Indonesian ■ Black Lemon ■ Black Salt ■ Boldina Leaf ■ Borage ■ Bread Clover ■ Bush Tomato ■ Candlenut ■ Caraway ■ Cardamom, Green and White ■ Cardamom, Thai ■ Cardamom, Black ■ Catnip ■ Celery ■ Chervil ■ Chicory ■ Chiles ■ Aji and Rocoto Chiles ■ Aleppo Pepper (Near East Pepper) ■ Ancho Chile ■ Cayenne Pepper ■ Guajillo Chile ■ Habanero Chile ■ Piments d’Espelette ■ Smoked Chiles ■ Thai and other Asian Chiles ■ Chives ■ Cicely ■ Cilantro ■ Cinnamons and Cassias ■ True Cinnamon ■ Cassia-Cinnamon, Indonesian and Chinese ■ Cinnamon, White ■ Cloves ■ Coriander, European ■ Coriander, Indian ■ Coriander, Vietnamese ■ Cream of Tartar ■ Cubeb ■ Culantro ■ Cumin, Brown ■ Cumin, Black ■ Curry Leaf ■ Dill ■ Epazote ■ Fennel ■ Fenugreek ■ Finger Root ■ Galangal, Greater ■ Galangal, Lesser ■ Gale ■ Garlic ■ Ginger ■ Golpar ■ Grains of Paradise ■ Horseradish ■ Hyssop ■ Hyssop, Anise ■ Juniper ■ Kafﬁr Lime ■ Kencur ■ Kokum ■ Lavender ■ Lemon Myrtle ■ Lemon Verbena ■ Lemongrass ■ Licorice ■ Mace ■ Mahleb ■ Marjoram ■ Mints ■ Mitsuba ■ Mountain Pepper ■ Mugwort ■ Mustard Seeds ■ Nigella ■ Nutmeg ■ Oregano, Mediterranean ■ Oregano, Mexican ■ Paprika ■ Parsley ■ Peppercorns, Black, Green, White, and True Red ■ Pepper, Long ■ Pepper, Negro ■
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