tag:blogger.com,1999:blog-17969847792460303942009-11-12T13:50:43.754-08:00Piedmonthttp://www.blogger.com/profile/11172837873621759076noreply@blogger.comBlogger277125tag:blogger.com,1999:blog-1796984779246030394.post-48998933604577676172009-11-12T13:50:00.001-08:002009-11-12T13:50:43.761-08:00<div>November 2009</div><div><br /></div><div>cheese</div><div>new moon with scuppernong jelly, cow’s milk, nc</div><div>silk hope with hazelnuts, goat’s milk, nc</div><div>asher blue with fruit compote, cow’s milk, ga</div><div>one for 4, two for 7, three for 10</div><div><br /></div><div>charcuterie 8</div><div>housemade country pâté with dijon, pickled vegetables &amp; grilled bread</div><div>smoked beef tongue with hard boiled egg, cornichons, grainy dijon &amp; grilled bread</div><div><br /></div><div>first</div><div>white sweet potato soup with brown butter 6</div><div>chicken &amp; white bean minestrone with parmesan 6</div><div>local farmer’s lettuce with fresh herbs &amp; roasted shallot vinaigrette 9 </div><div>curly endive salad with bacon, poached egg, parmesan &amp; bacon vinaigrette 9</div><div>bruschetta with white bean purée, smoked pork tenderloin &amp; kalamata olives  11</div><div>sneed’s ferry clams with chorizo, white wine &amp; tomato broth 10</div><div><br /></div><div>second</div><div>fresh tagliatelle with ragù bolognese &amp; parmesan 18</div><div>braised leg of poulet rouge with sweet potato &amp; prosciutto hash, </div><div>braised collards &amp; red wine jus 18</div><div>choucroute garnie: housemade sauerkraut, potatoes, boudin blanc, </div><div>pork belly, smoked pork loin &amp; mustard jus 22</div><div>roasted grouper with creamy polenta &amp; sweet &amp; sour onion relish 22</div><div>butternut squash &amp; ricotta ravioli with sage brown butter sauce &amp; parmesan 18</div><div>risotto with pumpkin, pea shoots, parmesan </div><div>&amp; toasted pumpkin seeds 17</div><div><br /></div><div>etceteras 5</div><div>pommes frîtes with aïoli</div><div>marinated picholine olives</div><div>salami, fennel &amp; mozzarella arancini</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1796984779246030394-4899893360457767617?l=www.piedmontrestaurant.com'/></div>Piedmonthttp://www.blogger.com/profile/11172837873621759076noreply@blogger.com0tag:blogger.com,1999:blog-1796984779246030394.post-63312644483269340962009-11-07T13:48:00.000-08:002009-11-07T13:49:03.136-08:00<div>November 2009</div><div><br /></div><div>cheese</div><div>new moon with scuppernong jelly, cow’s milk, nc</div><div>sandy creek with hazelnuts, goat’s milk, nc</div><div>asher blue with fruit compote, cow’s milk, ga</div><div>one for 4, two for 7, three for 10</div><div><br /></div><div>charcuterie 8</div><div>housemade country pâté with dijon, pickled vegetables &amp; grilled bread</div><div>smoked beef tongue with hard boiled egg, cornichons, grainy dijon &amp; grilled bread</div><div><br /></div><div>first</div><div>sweet potato soup with spiced crème fraîche 6</div><div>beef &amp; white bean minestrone with parmesan 6</div><div>local farmer’s lettuce with fresh herbs &amp; roasted shallot vinaigrette 9 </div><div>arugula salad with goat cheese, apples, candied walnuts &amp; walnut vinaigrette 9</div><div>bruschetta with smoked halibut, poached shrimp, herb salad &amp; sunchoke chips  11</div><div>sneed’s ferry clams with chorizo, white wine &amp; tomato broth 10</div><div><br /></div><div>second</div><div>fresh tagliatelle with ragù bolognese &amp; parmesan 18</div><div>roasted breast of poulet rouge with sweet potato hash, </div><div>bacon, braised collards &amp; red wine jus 18</div><div>choucroute garnie: housemade sauerkraut with potatoes, smoked pork loin, </div><div>briased pork belly &amp; boudin blanc sausage with white wine mustard sauce 20</div><div>roasted grouper with creamy polenta &amp; sweet &amp; sour onion relish 22</div><div>butternut squash &amp; ricotta ravioli with brown butter sauce &amp; parmesan 18</div><div>risotto with pumpkin, pea shoots, parmesan </div><div>&amp; toasted pumpkin seeds 17</div><div><br /></div><div>etceteras 5</div><div>pommes frîtes with aïoli</div><div>marinated picholine olives</div><div>salami, fennel &amp; mozzarella arancini</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1796984779246030394-6331264448326934096?l=www.piedmontrestaurant.com'/></div>Piedmonthttp://www.blogger.com/profile/11172837873621759076noreply@blogger.com0tag:blogger.com,1999:blog-1796984779246030394.post-84840233804758575532009-11-05T08:17:00.000-08:002009-11-05T08:18:00.450-08:00<div>November 2009</div><div><br /></div><div><br /></div><div>charcuterie 8</div><div>housemade country pâté with dijon, pickled vegetables &amp; grilled bread</div><div>local chicken liver mousse with apple butter, grainy dijon &amp; grilled bread</div><div><br /></div><div>first</div><div>white bean &amp; chicken soup 6</div><div>local sweet potato soup with spiced crème fraîche 6</div><div>local farmer’s lettuce with fresh herbs &amp; roasted shallot vinaigrette 9 </div><div>arugula salad with asher blue cheese, apples, candied walnuts &amp; walnut vinaigrette 9</div><div>potato gnocchi with prosciutto, sautéed leeks &amp; parmesan 10</div><div>cotecchino with warm lentil salad &amp; balsamic glaze 10</div><div><br /></div><div>second</div><div>roasted breast of poulet rouge with sweet potato gnocchi, </div><div>bacon, braised collards &amp; red wine jus 18</div><div>italian sausage with braised greens, tomato broth &amp; creamy polenta 18</div><div>spaghetti with sneed’s ferry clams, tomato, red chili &amp; white wine 18</div><div>roasted grouper with potato purée &amp; sweet &amp; sour onion relish 22</div><div>butternut squash &amp; ricotta ravioli with brown butter, sage &amp; parmesan 18</div><div>risotto with wax beans, hazelnut-arugula pesto &amp; goat cheese 17</div><div><br /></div><div>etceteras 5</div><div>pommes frîtes with aïoli</div><div>marinated picholine olives</div><div>salami, fennel &amp; mozzarella arancini</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1796984779246030394-8484023380475857553?l=www.piedmontrestaurant.com'/></div>Piedmonthttp://www.blogger.com/profile/11172837873621759076noreply@blogger.com0tag:blogger.com,1999:blog-1796984779246030394.post-48108186411653425202009-11-04T08:59:00.001-08:002009-11-04T08:59:27.194-08:00<div>November 2009</div><div><br /></div><div><br /></div><div>charcuterie 8</div><div>housemade country pâté with dijon, pickled vegetables &amp; grilled bread</div><div>local chicken liver mousse with apple butter, grainy dijon &amp; grilled bread</div><div><br /></div><div>first</div><div>white bean &amp; chicken soup 6</div><div>local sweet potato soup with spiced crème fraîche 6</div><div>local farmer’s lettuce with fresh herbs &amp; roasted shallot vinaigrette 9 </div><div>arugula salad with asher blue cheese, apples, candied walnuts &amp; walnut vinaigrette 9</div><div>sneed’s ferry clams with chorizo, tomato &amp; white wine broth 10</div><div>cotecchino with warm lentil salad &amp; balsamic glaze 10</div><div><br /></div><div>second</div><div>crispy leg of duck confit with potato lyonaise, </div><div>braised collards &amp; red wine jus 18</div><div>italian sausage with braised greens, tomato broth &amp; creamy polenta 18</div><div>potato gnocchi with spicy pork ragú &amp; parmesan 18</div><div>roasted halibut with potato purée &amp; sweet &amp; sour onion relish 22</div><div>butternut squash &amp; ricotta ravioli with sage cream sauce &amp; parmesan 18</div><div>risotto with wax beans, hazelnut-arugula pesto &amp; goat cheese 17</div><div><br /></div><div>etceteras 5</div><div>pommes frîtes with aïoli</div><div>marinated picholine olives</div><div>salami, fennel &amp; mozzarella arancini</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1796984779246030394-4810818641165342520?l=www.piedmontrestaurant.com'/></div>Piedmonthttp://www.blogger.com/profile/11172837873621759076noreply@blogger.com0tag:blogger.com,1999:blog-1796984779246030394.post-27920786143806497552009-11-02T09:06:00.001-08:002009-11-02T09:06:59.830-08:00<div>November 2009</div><div><br /></div><div>cheese</div><div>new moon with scuppernong jelly, cow’s milk, nc</div><div>sandy creek with fruit compote, goat’s milk, nc</div><div>asher blue with candied walnuts, raw cow’s milk, va</div><div>one for 4, two for 7, three for 10</div><div><br /></div><div>charcuterie 8</div><div>housemade country pâté with dijon, pickled vegetables &amp; grilled bread</div><div>local chicken liver mousse with apple butter, grainy dijon &amp; grilled bread</div><div><br /></div><div>first</div><div>white bean &amp; sausage soup with fresh oregano 6</div><div>local sweet potato soup with spiced crème fraîche 6</div><div>local farmer’s lettuce with fresh herbs &amp; roasted shallot vinaigrette 9 </div><div>arugula salad with brioche croutons, a poached egg &amp; pancetta vinaigrette 9</div><div>sneed’s ferry clams with chorizo, tomato &amp; white wine broth 10</div><div>cotecchino with warm lentil salad &amp; balsamic glaze 10</div><div><br /></div><div>second</div><div>crispy leg of duck confit with potato lyonaise, </div><div>braised collards &amp; red wine jus 18</div><div>italian sausage with braised greens, tomato broth &amp; creamy polenta 18</div><div>potato gnocchi with spicy pork ragú &amp; parmesan 18</div><div>trout stuffed with herb bread crumbs with local green beans &amp; beurre blanc 20</div><div>butternut squash &amp; ricotta ravioli with sage cream sauce &amp; parmesan 18</div><div>risotto with leeks, roasted sweet potatoes &amp; goat cheese 17</div><div><br /></div><div>etceteras 5</div><div>pommes frîtes with aïoli</div><div>marinated picholine olives</div><div>salami, fennel &amp; mozzarella arancini</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1796984779246030394-2792078614380649755?l=www.piedmontrestaurant.com'/></div>Piedmonthttp://www.blogger.com/profile/11172837873621759076noreply@blogger.com0tag:blogger.com,1999:blog-1796984779246030394.post-84213413726516770832009-10-30T08:32:00.001-07:002009-10-30T08:32:33.712-07:00<div>October 2009</div><div><br /></div><div>cheese</div><div>new moon with scuppernong jelly, cow’s milk, nc</div><div>sandy creek with candied walnuts, goat’s milk, nc</div><div>thomasville tomme with fruit compote, raw cow’s milk, va</div><div>one for 4, two for 7, three for 10</div><div><br /></div><div>charcuterie 8</div><div>housemade country pâté with dijon, pickled vegetables &amp; grilled bread</div><div>duck liver mousse with apple butter, grainy dijon &amp; grilled bread</div><div><br /></div><div>first</div><div>white bean &amp; sausage soup with fresh oregano 6</div><div>local sweet potato soup with spiced crème fraîche 6</div><div>local farmer’s lettuce with fresh herbs and roasted shallot vinaigrette 9 </div><div>arugula salad with brioche croutons, a poached egg &amp; pancetta vinaigrette 9</div><div>sneed’s ferry clams with chorizo, tomato &amp; white wine broth 10</div><div>cotecchino with warm lentil salad &amp; balsamic glaze 10</div><div><br /></div><div>second</div><div>roasted duck breast with fingerling potato lyonaise, </div><div>green beans &amp; red wine jus 18</div><div>italian sausage with braised greens, tomato broth &amp; creamy polenta 18</div><div>black pepper tagliatelle with parsnips, pancetta, </div><div>caramelized onions &amp; parmesan 18</div><div>trout stuffed with herb bread crumbs with local green beans &amp; beurre blanc 20</div><div>butternut squash &amp; ricotta ravioli with sage cream sauce &amp; parmesan 18</div><div>risotto with leeks, roasted sweet potatoes &amp; goat cheese 17</div><div><br /></div><div>etceteras 5</div><div>pommes frîtes with aïoli</div><div>marinated picholine olives</div><div>salami, fennel &amp; mozzarella arancini</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1796984779246030394-8421341372651677083?l=www.piedmontrestaurant.com'/></div>Piedmonthttp://www.blogger.com/profile/11172837873621759076noreply@blogger.com0tag:blogger.com,1999:blog-1796984779246030394.post-61550915633317230452009-10-29T10:51:00.001-07:002009-10-29T10:51:42.914-07:00<div>October 2009</div><div>Sausagefest!</div><div><br /></div><div>cheese</div><div>new moon with scuppernong jelly, cow’s milk, nc</div><div>sandy creek with candied walnuts, goat’s milk, nc</div><div>thomasville tomme with fruit compote, raw cow’s milk, va</div><div>one for 4, two for 7, three for 10</div><div><br /></div><div>charcuterie 8</div><div>housemade country pâté with dijon, pickled vegetables &amp; grilled bread</div><div>duck liver mousse with apple butter, grainy dijon &amp; grilled bread</div><div><br /></div><div>first</div><div>chicken, white bean &amp; prosciutto soup 6</div><div>local sweet potato soup with spiced crème fraîche 6</div><div>belgian endive salad with candied walnuts, apples, goat cheese &amp; walnut vinaigrette 8</div><div>arugula salad with brioche croutons, a poached egg &amp; pancetta vinaigrette 9</div><div>sneed’s ferry clams with chorizo, tomato &amp; white wine broth 10</div><div>cotecchino with warm lentil salad &amp; balsamic glaze 10</div><div><br /></div><div>second</div><div>roasted duck breast with fingerling potato lyonaise, </div><div>green beans &amp; red wine jus 18</div><div>italian sausage with braised greens, tomato broth &amp; creamy polenta 18</div><div>boudin blanc with potato purée, roasted apples &amp; brown butter sauce 18</div><div>trout stuffed with herb bread crumbs with local green beans &amp; beurre blanc 20</div><div>butternut squash &amp; ricotta ravioli with sage cream sauce &amp; parmesan 18</div><div>risotto with leeks, roasted sweet potatoes &amp; goat cheese 17</div><div><br /></div><div>etceteras 5</div><div>pommes frîtes with aïoli</div><div>marinated picholine olives</div><div>salami, fennel &amp; mozzarella arancini</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1796984779246030394-6155091563331723045?l=www.piedmontrestaurant.com'/></div>Piedmonthttp://www.blogger.com/profile/11172837873621759076noreply@blogger.com0tag:blogger.com,1999:blog-1796984779246030394.post-21463478802489744772009-10-26T14:12:00.001-07:002009-10-26T14:12:56.692-07:00<div>cheese</div><div>new moon with scuppernong jelly, cow’s milk, nc</div><div>sandy creek with candied walnuts, goat’s milk, nc</div><div>thomasville tomme with fruit compote, raw cow’s milk, va</div><div>one for 4, two for 7, three for 10</div><div><br /></div><div>charcuterie 8</div><div>housemade country pâté with dijon, pickled vegetables &amp; grilled bread</div><div>duck liver mousse with apple butter, grainy dijon &amp; grilled bread</div><div><br /></div><div>first</div><div>chicken, white bean &amp; prosciutto soup 6</div><div>local sweet potato soup with spiced crème fraîche 6</div><div>local farmer’s lettuce salad with fresh herbs &amp; roasted shallot vinaigrette 8</div><div>bruschetta with poached shrimp, herb salad, white beans &amp; shallots 10</div><div>potato gnocchi with guanciale, caramelized onions, a poached egg &amp; parmesan 9</div><div>cotecchino with warm lentil salad &amp; balsamic glaze 10</div><div><br /></div><div>second</div><div>italian sausage with braised greens, tomato broth &amp; creamy polenta 18</div><div>boudin blanc with potato purée, roasted apples &amp; brown butter sauce 18</div><div>smoked duck sausage with roasted potatoes, </div><div>housemade sauerkraut &amp; dijon jus 18</div><div>trout stuffed with herb bread crumbs with local green beans &amp; beurre blanc 20</div><div>butternut squash &amp; ricotta ravioli with sage cream sauce &amp; parmesan 18</div><div>risotto with leeks, roasted sweet potatoes &amp; goat cheese 17</div><div><br /></div><div>etceteras 5</div><div>pommes frîtes with aïoli</div><div>marinated picholine olives</div><div>salami, fennel &amp; mozzarella arancini</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1796984779246030394-2146347880248974477?l=www.piedmontrestaurant.com'/></div>Piedmonthttp://www.blogger.com/profile/11172837873621759076noreply@blogger.com0tag:blogger.com,1999:blog-1796984779246030394.post-77201041494675184382009-10-14T08:58:00.001-07:002009-10-14T08:58:41.062-07:00<div>October 2009</div><div><br /></div><div>cheese</div><div>new moon with apple jelly, cow’s milk, nc</div><div>sandy creek with candied hazelnuts, goat’s milk, nc</div><div>bleu d’auvergne with golden raisin compote, cow’s milk, france</div><div>one for 4, two for 7, three for 10</div><div><br /></div><div>charcuterie 8</div><div>housemade country pâté with dijon, pickled vegetables &amp; grilled bread</div><div>duck liver mousse with persimmon butter, grainy dijon &amp; grilled bread</div><div><br /></div><div>first</div><div>local sweet potato soup with spiced crème fraîche 6</div><div>white bean &amp; prosciutto soup with parmesan frico 6</div><div>local romaine salad with hard boiled egg, brioche croutons, </div><div>parmesan, bacon &amp; anchovy vinaigrette 9</div><div>sneed’s ferry clams steamed with chorizo, fennel &amp; white wine 10</div><div>local arugula with toasted hazelnuts, fresh goat cheese &amp; persimmon vinaigrette 9</div><div>cotecchino with warm lentil salad &amp; balsamic glaze 10</div><div><br /></div><div>second</div><div>herbed bread crumb stuffed trout with wax beans &amp; beurre blanc 20</div><div>smoked duck sausage with braised cabbage, roasted potatoes &amp; mustard jus 18</div><div>boudin blanc with potato purée, roasted apples &amp; brown butter sauce 18</div><div>italian sausage with brocoli raab, tomato broth &amp; creamy polenta 18</div><div>ricotta &amp; sweet potato ravioli with sage cream &amp; parmesan 18</div><div>risotto with leeks, roasted apples, walnuts &amp; goat cheese 17</div><div><br /></div><div>etceteras 5</div><div>pommes frîtes with aïoli</div><div>marinated picholine olives</div><div>salami, fennel &amp; mozzarella arancini</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1796984779246030394-7720104149467518438?l=www.piedmontrestaurant.com'/></div>Piedmonthttp://www.blogger.com/profile/11172837873621759076noreply@blogger.com0tag:blogger.com,1999:blog-1796984779246030394.post-89428951825729780842009-10-09T09:16:00.000-07:002009-10-09T09:18:09.844-07:00For the rest of the month of October we will be matching wine, and in one case a beer, with the four sausages that we are serving. If you get the pairing the beverage is half off.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1796984779246030394-8942895182572978084?l=www.piedmontrestaurant.com'/></div>Piedmonthttp://www.blogger.com/profile/11172837873621759076noreply@blogger.com0tag:blogger.com,1999:blog-1796984779246030394.post-74651371608795671462009-10-07T06:51:00.001-07:002009-10-07T06:51:59.703-07:00<div>October 2009</div><div><br /></div><div>cheese</div><div>new moon with apple jelly, cow’s milk, nc</div><div>sandy creek with candied hazelnuts, goat’s milk, nc</div><div>thomasville tomme with golden raisin compote, raw cow’s milk, va</div><div>one for 4, two for 7, three for 10</div><div><br /></div><div>charcuterie 8</div><div>housemade country pâté with dijon, pickled vegetables &amp; grilled bread</div><div>duck liver mousse with persimmon butter, grainy dijon &amp; grilled bread</div><div><br /></div><div>first</div><div>red cabbage &amp; pork soup 6</div><div>local sweet potato soup with spiced crème fraîche 6</div><div>local arugula with hard boiled egg, brioche croutons &amp; bacon vinaigrette 9</div><div>smoked nc wahoo with potato &amp; radish salad &amp; lemon-caper vinaigrette 8</div><div>sneed’s ferry clams steamed with with chorizo, roasted garlic &amp; white wine 10</div><div>cotecchino with warm lentil salad &amp; balsamic glaze 10</div><div><br /></div><div>second</div><div>herbed bread crumb stuffed trout with wax beans &amp; beurre blanc 20</div><div>smoked duck sausage with sauerkraut, roasted potatoes &amp; mustard jus 18</div><div>boudin blanc with potato purée, roasted apples &amp; brown butter sauce 18</div><div>italian sausage with brocoli raab, tomato broth &amp; creamy polenta 18</div><div>ricotta ravioli with braised fennel, pine nuts, orange butter sauce &amp; parmesan 18</div><div>risotto with autumn squash, green apples &amp; parmesan 17</div><div><br /></div><div>etceteras 5</div><div>pommes frîtes with aïoli</div><div>marinated picholine olives</div><div>salami, fennel &amp; mozzarella arancini</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1796984779246030394-7465137160879567146?l=www.piedmontrestaurant.com'/></div>Piedmonthttp://www.blogger.com/profile/11172837873621759076noreply@blogger.com0tag:blogger.com,1999:blog-1796984779246030394.post-28486448793110827552009-10-06T13:12:00.000-07:002009-10-06T13:18:50.953-07:00Bellow is the menu for the beer dinner that we will be doing later in the month with Highland Brewing Company. It will be on Wednesday October 28th beginning at 6:30 and the cost will be $65 (this already includes tax &amp; gratuity). Call or email soon for reservations! Also, we'll will be at Wine Authorities this Saturday, the 10th for a tasting of sausages and wine. Hope to see you there.<div><br /></div><div><div>October 28, 2009</div><div>Dinner with the Highland Brewing Company</div><div><br /></div><div><br /></div><div>hors d’oeuvres</div><div>assorted housemade charcuterie and local cheeses</div><div>st. terese’s pale ale</div><div><br /></div><div>first</div><div>smoked nc trout &amp; belgian endive salad with </div><div>fingerling potatoes, lemon-caper vinaigrette &amp; trout roe</div><div>kashmir IPA</div><div><br /></div><div>second</div><div>braised &amp; glazed cane creek pork belly with split peas &amp; pickled shallots</div><div>smoked porter</div><div><br /></div><div>third</div><div>housemade boudin blanc with parsnip purée, roasted apples &amp; brown butter</div><div>oatmeal porter</div><div><br /></div><div>fourth</div><div>corned braeburn farms brisket with housemade sauerkraut &amp; dijon</div><div>gaelic ale</div><div><br /></div><div>fifth</div><div>chocolate stout cake with hazelnut </div><div>mousse &amp; salted caramel sauce</div><div>black mocha stout</div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1796984779246030394-2848644879311082755?l=www.piedmontrestaurant.com'/></div>Piedmonthttp://www.blogger.com/profile/11172837873621759076noreply@blogger.com0tag:blogger.com,1999:blog-1796984779246030394.post-16561823968759149542009-10-01T07:04:00.000-07:002009-10-01T07:10:01.333-07:00<div>We're starting it off kind of slowly tonight. We will be adding more sausage inspired dishes as the month goes on. To celebrate the first day of Sausagefest we'll be offering half-priced draft beer. Also don't forget that we're having a dance party tomorrow night! We should be kicking that off around 10:30. Don't miss it.</div><div> </div><div><br /></div><div>October 2009</div><div><br /></div><div>cheese</div><div>new moon with apple jelly, cow’s milk, nc</div><div>sandy creek with candied hazelnuts, goat’s milk, ca</div><div>thomasville tomme with golden raisin compote, raw cow’s milk, va</div><div>one for 4, two for 7, three for 10</div><div><br /></div><div>charcuterie 8</div><div>housemade country pâté with dijon, pickled vegetables &amp; grilled bread</div><div>smoked beef tongue with housemade peperoncini, grainy dijon &amp; grilled bread</div><div><br /></div><div>first</div><div>chicken soup with hand cut noodles 6</div><div>butternut squash soup with spiced crème fraîche 6</div><div>local arugula with pistachios, goat cheese, grapefruit segments &amp; citrus vinaigrette 9</div><div>local farmer’s lettuce salad with fresh herbs &amp; roasted shallot vinaigrette 8</div><div>local tomato salad with red onion, fried okra &amp; buttermilk dressing 10</div><div>cotecchino with warm lentil salad &amp; balsamic glaze 10</div><div><br /></div><div>second</div><div>herbed bread crumb stuffed trout with wax beans &amp; beurre blanc 20</div><div>smoked duck sausage with sauerkraut, roasted potatoes &amp; mustard jus 18</div><div>boudin blanc with potato purée, roasted apples &amp; brown butter sauce 18</div><div>italian sausage with braised rapini, tomato broth &amp; creamy polenta 18</div><div>ricotta ravioli with braised fennel, pine nuts, orange butter sauce &amp; parmesan 18</div><div>risotto with autumn squash, green apples &amp; goat cheese 17</div><div><br /></div><div>etceteras 5</div><div>pommes frîtes with aïoli</div><div>marinated picholine olives</div><div>mortadella, mozzarella &amp; peperoncini arancini</div><div><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1796984779246030394-1656182396875914954?l=www.piedmontrestaurant.com'/></div>Piedmonthttp://www.blogger.com/profile/11172837873621759076noreply@blogger.com0tag:blogger.com,1999:blog-1796984779246030394.post-17394915480129813352009-09-23T09:58:00.001-07:002009-09-23T09:58:59.547-07:00<div>September 2009</div><div><br /></div><div>cheese</div><div>new moon with peach jam, cow’s milk, nc</div><div>humboldt fog with candied hazelnuts, goat’s milk, ca</div><div>asher blue with golden raisin compote, raw cow’s milk, va</div><div>one for 4, two for 7, three for 10</div><div><br /></div><div>charcuterie 8</div><div>housemade country pâté with dijon, pickled vegetables &amp; grilled bread</div><div>pork rillette with housemade peperoncini, grainy dijon &amp; grilled bread</div><div><br /></div><div>first</div><div>tomato, shrimp &amp; mussel soup with garlic toast 6</div><div>fennel &amp; white bean minestrone with wilted greens &amp; parmesan 6</div><div>local arugula with hard-boiled egg, parmesan, croutons &amp; anchovie vinaigrette 9</div><div>seared scallops with beluga lentil ragôut &amp; red wine sauce 12</div><div>potato gnocchi with house smoked ham, caramelized </div><div>onions, parmesan cream &amp; a poaced egg 10</div><div>house smoked beef tongue &amp; green bean salad with </div><div>pickled shallots &amp; dijon vinaigrette 9</div><div><br /></div><div>second</div><div>spinach papardelle with braised beef ragù &amp; parmesan 19</div><div>pan seared nc wahoo with sambuca braised fennel &amp; putanesca sauce 22</div><div>braised leg of poulet rouge with field pea ragôut, roma beans &amp; jus 19</div><div>housemade italian sausage with braised rapini, tomato broth &amp; creamy polenta 18</div><div>arugula &amp; ricotta ravioli with lemon butter, pine nuts &amp; parmesan 18</div><div>risotto with local autumn squash, green apples &amp; goat cheese 17</div><div><br /></div><div>etceteras 5</div><div>pommes frîtes with aïoli</div><div>marinated picholine olives</div><div>chicken croquetas</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1796984779246030394-1739491548012981335?l=www.piedmontrestaurant.com'/></div>Piedmonthttp://www.blogger.com/profile/11172837873621759076noreply@blogger.com0tag:blogger.com,1999:blog-1796984779246030394.post-81697134947459397502009-09-17T09:03:00.001-07:002009-09-17T09:03:23.840-07:00<div>September 2009</div><div><br /></div><div>cheese</div><div>new moon with peach jam, cow’s milk, nc</div><div>silk hope with candied hazelnuts, goat’s milk, nc</div><div>asher blue with golden raisin compote, raw cow’s milk, va</div><div>one for 4, two for 7, three for 10</div><div><br /></div><div>charcuterie 8</div><div>housemade country pâté with dijon, pickled vegetables &amp; grilled bread</div><div>chicken liver mousse with cornichons, grainy dijon &amp; grilled bread</div><div><br /></div><div>first</div><div>red pepper bisque with poached shrimp 6</div><div>fennel &amp; white bean minestrone with wilted greens 6</div><div>local arugula with hard-boiled egg, parmesan, shallots, croutons &amp; olive vinaigrette 9</div><div>local farmer’s lettuce salad with fresh herbs &amp; roasted shallot vinaigrette 8</div><div>nc wahoo crudo with fennel &amp; cherry tomato salad &amp; grilled bread 11</div><div>potato gnocchi with local shiitake mushrooms, pancetta &amp; a poached egg 10</div><div><br /></div><div>second</div><div>spinach tagliatelle with braised beef ragù &amp; parmesan 19</div><div>pan seared nc wahoo with okra &amp; tomato stew &amp; herb salad 22</div><div>roasted breast of poulet rouge with field pea ragôut, roma beans &amp; jus 19</div><div>housemade italian sausage with broccoli raab, tomato broth &amp; creamy polenta 18</div><div>arugula &amp; ricotta ravioli with shallot &amp; black pepper cream sauce &amp; parmesan 18</div><div>risotto with cherry tomatoes, fresh basil, goat cheese &amp; black olives 17</div><div><br /></div><div>etceteras 5</div><div>pommes frîtes with aïoli</div><div>marinated picholine olives</div><div>chicken croquetas</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1796984779246030394-8169713494745939750?l=www.piedmontrestaurant.com'/></div>Piedmonthttp://www.blogger.com/profile/11172837873621759076noreply@blogger.com0tag:blogger.com,1999:blog-1796984779246030394.post-36769655039671273912009-09-02T08:13:00.001-07:002009-09-02T08:13:38.602-07:00<div>August 2009</div><div><br /></div><div>cheese</div><div>sandy creek with golden raisin compote, goat’s milk, nc</div><div>asher blue with candied hazelnuts, cow’s milk, ga</div><div>carolina moon with red wine poached figs, cow’s milk, nc</div><div>one for 4; two for 7; three for 10</div><div><br /></div><div>charcuterie 8</div><div>housemade country pâté with dijon, pickled vegetables &amp; grilled bread</div><div>chicken liver mousse with pickled cherry tomatoes, grainy dijon &amp; grilled bread</div><div><br /></div><div>first</div><div>chicken, okra &amp; tomato soup 6</div><div>yellow squash soup with green olive relish 6</div><div>bruschetta with seared local sirloin, bloe cheese, tomatoes &amp; arugula pesto 10</div><div>fritto misto: nc shrimp, yellow squash, eggplant, onion rings &amp; lemon aïoli 11 </div><div>local arugula salad with peaches, goat cheese, </div><div>toasted hazelnuts &amp; balsamic vinaigrette 9</div><div>local heirloom tomato salad with red onion, cornbread croutons, </div><div>roasted corn &amp; basil vinaigrette 10</div><div><br /></div><div>second</div><div>braised beef ravioli with red wine-tomato sauce &amp; parmesan 18</div><div>seared rare yellow fin tuna with eggplant caponata &amp; herb salad 22</div><div>braised leg of poulet rouge with field pea ragôut, collards &amp; jus 19</div><div>housemade italian sausage with broccoli raab, tomato broth &amp; creamy polenta 18</div><div>ricotta gnocchi with roasted tomatoes, basil pesto &amp; parmesan  17</div><div>fresh tagliatelle with white beans, roasted garlic, </div><div>summer vegetables &amp; parmesan broth 18</div><div><br /></div><div>etceteras 5</div><div>pommes frîtes with aïoli</div><div>marinated picholine olives</div><div>saffron, chorizo &amp; tomato arancini</div><div><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1796984779246030394-3676965503967127391?l=www.piedmontrestaurant.com'/></div>Piedmonthttp://www.blogger.com/profile/11172837873621759076noreply@blogger.com0tag:blogger.com,1999:blog-1796984779246030394.post-29134601574059194242009-08-31T11:39:00.001-07:002009-08-31T11:39:41.791-07:00<div>August 2009</div><div><br /></div><div>cheese</div><div>sandy creek with golden raisin compote, goat’s milk, nc</div><div>asher blue with candied hazelnuts, cow’s milk, ga</div><div>carolina moon with red wine poached figs, cow’s milk, nc</div><div>one for 4; two for 7; three for 10</div><div><br /></div><div>charcuterie 8</div><div>housemade country pâté with dijon, pickled vegetables &amp; grilled bread</div><div>chicken liver mousse with pickled cherry tomatoes, grainy dijon &amp; grilled bread</div><div><br /></div><div>first</div><div>chicken, okra &amp; tomato soup 6</div><div>summer squash soup with green olive relish 6</div><div>bruschetta with local figs, goat cheese &amp; honey 9</div><div>local arugula salad with parmesan, sourdough croutons &amp; yellow tomato vinaigrette 9</div><div>fritto misto: nc shrimp, yellow squash, eggplant, onion rings &amp; lemon aïoli 11 </div><div>local heirloom tomato salad with shallots, fresh mozzarella, </div><div>basil &amp; balsamic vinaigrette 10</div><div><br /></div><div>second</div><div>braised beef ravioli with red wine-tomato sauce &amp; parmesan 18</div><div>pan roasted nc grouper with eggplant caponata &amp; herb salad 22</div><div>braised leg of poulet rouge with field pea ragôut, collards &amp; jus 19</div><div>housemade italian sausage with broccoli raab, tomato broth &amp; creamy polenta 18</div><div>ricotta gnocchi with roasted tomatoes, basil pesto &amp; parmesan  17</div><div>fresh tagliatelle with white beans, roasted garlic, </div><div>summer vegetables &amp; parmesan broth 18</div><div><br /></div><div>etceteras 5</div><div>pommes frîtes with aïoli</div><div>marinated picholine olives</div><div>saffron, chorizo &amp; tomato arancini</div><div><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1796984779246030394-2913460157405919424?l=www.piedmontrestaurant.com'/></div>Piedmonthttp://www.blogger.com/profile/11172837873621759076noreply@blogger.com0tag:blogger.com,1999:blog-1796984779246030394.post-70876328083957670002009-08-29T10:03:00.001-07:002009-08-29T10:03:47.422-07:00<div>August 2009</div><div><br /></div><div>cheese</div><div>sandy creek with golden raisin compote, goat’s milk, nc</div><div>asher blue with candied hazelnuts, cow’s milk, ga</div><div>carolina moon with apricot mostarda, cow’s milk, nc</div><div>one for 4; two for 7; three for 10</div><div><br /></div><div>charcuterie 8</div><div>housemade country pâté with dijon, pickled vegetables &amp; grilled bread</div><div>chicken liver mousse with pickled green tomatoes, grainy dijon &amp; grilled bread</div><div><br /></div><div>first</div><div>chicken, okra &amp; tomato soup 6</div><div>summer squash soup with green olive relish 6</div><div>bruschetta with local figs, goat cheese &amp; honey 9</div><div>pasture raised sirloin with peperonata, fresh herbs &amp; olive oil 12 </div><div>local arugula with fresh parmesan, croutons &amp; yellow tomato vinaigrette 9</div><div>local heirloom tomato salad with shallots, fresh mozzarella, </div><div>brioche, basil &amp; balsamic vinaigrette 10 </div><div><br /></div><div>second</div><div>braised beef ravioli with red wine-tomato sauce &amp; parmesan 18</div><div>pan roasted nc grouper with eggplant caponata &amp; herb salad 22</div><div>braised leg of poulet rouge with field pea ragôut, briased collards &amp; jus 19</div><div>housemade italian sausage with broccoli raab, tomato broth &amp; creamy polenta 18</div><div>ricotta gnocchi with roasted tomatoes, basil pesto &amp; parmesan  17</div><div>fresh tagliatelle with white beans, roasted garlic, </div><div>summer vegetables &amp; parmesan broth 18</div><div><br /></div><div>etceteras 5</div><div>pommes frîtes with aïoli</div><div>marinated picholine olives</div><div>saffron, chorizo &amp; tomato arancini</div><div><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1796984779246030394-7087632808395767000?l=www.piedmontrestaurant.com'/></div>Piedmonthttp://www.blogger.com/profile/11172837873621759076noreply@blogger.com0tag:blogger.com,1999:blog-1796984779246030394.post-89359426088862188122009-08-28T09:28:00.001-07:002009-08-28T09:28:14.842-07:00<div>August 2009</div><div><br /></div><div>cheese</div><div>sandy creek with candied hazelnuts, goat’s milk, nc</div><div>fourme d’ambert with golden raisin compote, cow’s milk, france</div><div>carolina moon with apricot mostarda, cow’s milk, nc</div><div>one for 4; two for 7; three for 10</div><div><br /></div><div>charcuterie 8</div><div>housemade country pâté with dijon, pickled vegetables &amp; grilled bread</div><div>chicken liver mousse with pickled green tomatoes, grainy dijon &amp; grilled bread</div><div><br /></div><div>first</div><div>beef and white bean minestrone 6</div><div>summer squash soup with green olive relish 6</div><div>local farmer’s lettuce with fresh herbs &amp; roasted shallot vinaigrette 9</div><div>seared scallops with braised fennel &amp; sungold tomato &amp; caper vinaigrette 12 </div><div>local baby arugula with blue cheese, figs, pine nuts &amp; balsamic vinaigrette 9</div><div>local heirloom tomato salad with brioche croutons, </div><div>poached egg &amp; bacon vinaigrette 10 </div><div><br /></div><div>second</div><div>braised beef ravioli with red wine-tomato sauce &amp; parmesan 18</div><div>pan roasted nc grouper with eggplant caponata &amp; herb salad 22</div><div>braised leg of poulet rouge with field pea ragôut &amp; briased collards 19</div><div>housemade italian sausage with broccoli raab, tomato broth &amp; creamy polenta 18</div><div>ricotta gnocchi with roasted tomatoes, basil pesto &amp; parmesan  17</div><div>fresh tagliatelle with white beans, roasted garlic, </div><div>summer vegetables &amp; parmesan broth 18</div><div><br /></div><div>etceteras 5</div><div>pommes frîtes with aïoli</div><div>marinated picholine olives</div><div>saffron, chorizo &amp; tomato arancini</div><div><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1796984779246030394-8935942608886218812?l=www.piedmontrestaurant.com'/></div>Piedmonthttp://www.blogger.com/profile/11172837873621759076noreply@blogger.com0tag:blogger.com,1999:blog-1796984779246030394.post-49777436635627947042009-08-26T07:52:00.000-07:002009-08-26T07:53:07.647-07:00<div>August 2009</div><div><br /></div><div>cheese</div><div>silk hope with candied hazelnuts, goat’s milk, nc</div><div>form d’ambert with golden raisin compote, cow’s milk, france</div><div>carolina moon with apricot mostarda, cow’s milk, nc</div><div>one for 4; two for 7; three for 10</div><div><br /></div><div>charcuterie 8</div><div>housemade country pâté with dijon, pickled vegetables &amp; grilled bread</div><div>chicken liver mousse with pickled green tomatoes, grainy dijon &amp; grilled bread</div><div><br /></div><div>first</div><div>beef and white bean minestrone 6</div><div>summer squash soup with green olive relish 6</div><div>local farmer’s lettuce with fresh herbs &amp; roasted shallot vinaigrette 9</div><div>seared scallops with braised fennel &amp; sungold tomato &amp; caper vinaigrette 12 </div><div>crispy pork belly with field pea ragôut, pickled red onions &amp; jus 10</div><div>local heirloom tomato salad with brioche croutons, </div><div>poached egg &amp; bacon vinaigrette 10 </div><div><br /></div><div>second</div><div>braised beef ravioli with red wine-tomato sauce &amp; parmesan 18</div><div>pan seared nc grouper with eggplant caponata &amp; herb salad 22</div><div>braised leg of poulet rouge with new potatoes lyonnaise </div><div>&amp; a corn, red pepper &amp; shiitake mushroom ragôut &amp; jus 19</div><div>housemade italian sausage with broccoli raab, tomato broth &amp; creamy polenta 18</div><div>ricotta gnocchi with roasted tomatoes, basil pesto &amp; parmesan  17</div><div>fresh papardelle with white beans, roasted garlic, </div><div>summer vegetables &amp; parmesan broth 18</div><div><br /></div><div>etceteras 5</div><div>pommes frîtes with aïoli</div><div>marinated picholine olives</div><div>saffron, chorizo &amp; tomato arancini</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1796984779246030394-4977743663562794704?l=www.piedmontrestaurant.com'/></div>Piedmonthttp://www.blogger.com/profile/11172837873621759076noreply@blogger.com0tag:blogger.com,1999:blog-1796984779246030394.post-61030456308407576982009-08-22T13:12:00.001-07:002009-08-22T13:12:57.398-07:00<div>August 2009</div><div><br /></div><div>cheese</div><div>humboldt fog with red wine poached figs, goat’s milk, ca</div><div>fourme d’ambert with golden raisin compote, cow’s milk, france</div><div>hickory grove with toasted hazelnuts, cow’s milk, nc</div><div>one for 4; two for 7; three for 10</div><div><br /></div><div>charcuterie 8</div><div>housemade country pâté with dijon, pickled vegetables &amp; grilled bread</div><div>house smoked beef tongue with pickled green tomatoes, </div><div>grainy mustard, hard boiled egg &amp; grilled bread</div><div><br /></div><div>first</div><div>chicken &amp; fennel soup 6</div><div>summer squash soup with green olive relish 6</div><div>local farmer’s lettuce with fresh herbs &amp; roasted shallot vinaigrette 9</div><div>local heirloom tomato salad with fried okra, herbs, shallots &amp; buttermilk dressing 10 </div><div>crispy pork belly with field pea ragôut, pickled red onions &amp; jus 10</div><div>nc shrimp &amp; clams with salami, fennel, white wine &amp; tomato broth 12 </div><div> </div><div>second</div><div>tagliatelle with ragù bolognese &amp; parmesan 18</div><div>pan seared nc grouper with eggplant caponata &amp; herb salad 22</div><div>braised leg of poulet rouge with new potatoes lyonnaise </div><div>&amp; a corn, red pepper &amp; shiitake mushroom ragôut &amp; jus 19</div><div>housemade italian sausage with broccoli raab, tomato broth &amp; creamy polenta 18</div><div>ricotta gnocchi with roasted tomatoes, basil pesto &amp; parmesan  17</div><div>fresh papardelle with white beans, roasted garlic, </div><div>summer vegetables &amp; parmesan broth 18</div><div><br /></div><div>etceteras 5</div><div>pommes frîtes with aïoli</div><div>marinated picholine olives</div><div>tomato, basil &amp; fresh mozzarella arancini</div><div><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1796984779246030394-6103045630840757698?l=www.piedmontrestaurant.com'/></div>Piedmonthttp://www.blogger.com/profile/11172837873621759076noreply@blogger.com0tag:blogger.com,1999:blog-1796984779246030394.post-70569896820325916352009-08-17T12:12:00.001-07:002009-08-17T12:12:38.601-07:00<div>August 2009</div><div><br /></div><div>cheese</div><div>humboldt fog with strawberry jam, goat’s milk, ca</div><div>fourme d’ambert with toasted hazelnuts, cow’s milk, france</div><div>p’tit basque with golden raisin compote, sheep’s milk, france</div><div>one for 4; two for 7; three for 10</div><div><br /></div><div>charcuterie 8</div><div>housemade country pâté with dijon, pickled vegetables &amp; grilled bread</div><div>house smoked beef tongue with pickled green tomatoes, </div><div>grainy mustard, hard boiled egg &amp; grilled bread</div><div><br /></div><div>first</div><div>chicken &amp; fennel soup 6</div><div>summer squash soup with green olive relish 6</div><div>local farmer’s lettuce with fresh herbs &amp; roasted shallot vinaigrette 9</div><div>local heirloom tomato salad with fried okra, shallots &amp; buttermilk dressing 9</div><div>crispy pork belly with field pea ragôut, pickled red onions &amp; jus 10</div><div>virgina clams steamed with white wine, tomato, peperoncini &amp; braised fennel 10 </div><div> </div><div>second</div><div>spghetti with ragù bolognese &amp; parmesan 18</div><div>braised leg of poulet rouge with new potatoes lyonnaise, succotash &amp; jus 18</div><div>nc shrimp &amp; crab risotto with cherry tomatoes, pancetta, basil &amp; goat cheese 20</div><div>housemade italian sausage with broccoli raab, tomato broth &amp; creamy polenta 18</div><div>ricotta gnocchi with roasted tomatoes, basil pesto &amp; parmesan  17</div><div>fresh papardelle with white beans, roasted garlic, </div><div>summer vegetables &amp; parmesan broth 18</div><div><br /></div><div>etceteras 5</div><div>pommes frîtes with aïoli</div><div>marinated picholine olives</div><div>tomato, basil &amp; fresh mozzarella arancini</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1796984779246030394-7056989682032591635?l=www.piedmontrestaurant.com'/></div>Piedmonthttp://www.blogger.com/profile/11172837873621759076noreply@blogger.com0tag:blogger.com,1999:blog-1796984779246030394.post-20605943849191990052009-08-15T12:52:00.000-07:002009-08-15T12:53:07.527-07:00<div>August 2009</div><div><br /></div><div>cheese</div><div>humboldt fog with strawberry jam, goat’s milk, ca</div><div>hickory grove with toasted hazelnuts, raw cow’s milk, nc</div><div>p’tit basque with golden raisin compote, sheep’s milk, france</div><div>one for 4; two for 7; three for 10</div><div><br /></div><div>charcuterie 8</div><div>housemade country pâté with dijon, pickled vegetables &amp; grilled bread</div><div>house smoked beef tongue with pickled green tomatoes, </div><div>grainy mustard, hard boiled egg &amp; grilled bread</div><div><br /></div><div>first</div><div>chicken &amp; fennel soup 6</div><div>squash soup with green olive relish 6</div><div>local farmer’s lettuce with fresh herbs &amp; roasted shallot vinaigrette 9</div><div>nc clams steamed with white wine, roasted garlic, salami &amp; peperoncini 10</div><div>local heirloom tomato salad with fried okra, shallots &amp; buttermilk dressing 9</div><div>crispy pork belly with field pea ragôut, pickled red onions &amp; jus 10</div><div> </div><div>second</div><div>chicken liver ravioli with onion, fig, pine nut &amp; balsamic sauce 18</div><div>braised leg of poulet rouge with new potatoes lyonnaise, succotash &amp; jus 18</div><div>nc shrimp &amp; crab risotto with cherry tomatoes, pancetta, basil &amp; goat cheese 20</div><div>housemade italian sausage with broccoli raab, tomato broth &amp; creamy polenta 18</div><div>ricotta gnocchi with roasted tomatoes, basil pesto &amp; parmesan  17</div><div>fresh papardelle with white beans, roasted garlic, </div><div>summer vegetables &amp; parmesan broth 18</div><div><br /></div><div>etceteras 5</div><div>pommes frîtes with aïoli</div><div>marinated picholine olives</div><div>tomato, basil &amp; fresh mozzarella arancini</div><div><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1796984779246030394-2060594384919199005?l=www.piedmontrestaurant.com'/></div>Piedmonthttp://www.blogger.com/profile/11172837873621759076noreply@blogger.com0tag:blogger.com,1999:blog-1796984779246030394.post-46502687248002611792009-08-13T07:44:00.000-07:002009-08-13T07:51:41.373-07:00<div>August 2009</div><div><br /></div><div>cheese</div><div>new moon with strawberry jam, cow’s milk, nc</div><div>hickory grove with candied walnuts, raw cow’s milk, nc</div><div>sandy creek with toasted hazelnuts, goat’s milk, nc</div><div>one for 4; two for 7; three for 10</div><div><br /></div><div>charcuterie 8</div><div>housemade country pâté with dijon, pickled vegetables &amp; grilled bread</div><div>house smoked beef tongue with pickled green tomatoes, </div><div>grainy mustard, hard boiled egg &amp; grilled bread</div><div><br /></div><div>first</div><div>chicken &amp; fennel soup 6</div><div>zucchini soup with green olive relish 6</div><div>local farmer’s lettuce with fresh herbs &amp; roasted shallot vinaigrette 9</div><div>virginia clams steamed with white wine, roasted garlic, salami &amp; peperoncini 10</div><div>local heirloom tomato &amp; melon salad with feta, shallots &amp; balsamic vinaigrete 9</div><div>fried okra, green tomatoes &amp; poached egg with spicy red pepper aïoli 10</div><div> </div><div>second</div><div>roasted breast of poulet rouge with new potatoes lyonnaise, succotash &amp; jus 18</div><div>chicken liver ravioli with fig, pine nut &amp; balsamic sauce 18</div><div>nc shrimp risotto with cherry tomatoes, bacon, basil &amp; mascarpone 19</div><div>housemade italian sausage with broccoli raab, tomato broth &amp; creamy polenta 18</div><div>fresh papardelle with white beans, roasted garlic, </div><div>summer vegetables &amp; parmesan broth 18</div><div>local eggplant parmesan with fresh mozzarella, </div><div>roasted tomatoes &amp; marinara 17</div><div><br /></div><div>etceteras 5</div><div>pommes frîtes with aïoli</div><div>marinated picholine olives</div><div>tomato, basil &amp; fresh mozzarella arancini</div><div><br /></div><div>18% gratuity will be added to checks for parties of 6 or more.</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1796984779246030394-4650268724800261179?l=www.piedmontrestaurant.com'/></div>Piedmonthttp://www.blogger.com/profile/11172837873621759076noreply@blogger.com0tag:blogger.com,1999:blog-1796984779246030394.post-66931343272730849532009-08-12T06:55:00.000-07:002009-08-12T06:56:12.798-07:00<div>August 2009</div><div><br /></div><div>cheese</div><div>new moon with strawberry jam, cow’s milk, nc</div><div>hickory grove with candied walnuts, raw cow’s milk, nc</div><div>sandy creek with toasted hazelnuts, goat’s milk, nc</div><div>one for 4; two for 7; three for 10</div><div><br /></div><div>charcuterie 8</div><div>housemade country pâté with dijon, pickled vegetables &amp; grilled bread</div><div><br /></div><div>first</div><div>zucchini soup with green olive relish 6</div><div>local pasture raised beef minestrone with parmesan 6</div><div>local farmer’s lettuce with fresh herbs &amp; roasted shallot vinaigrette 9</div><div>bruschetta with roasted local red peppers, prosciutto, basil &amp; shaved parmesan 10</div><div>virginia clams steamed with white wine, roasted garlic, salami &amp; peperoncini 10</div><div>local heirloom tomato &amp; melon salad with feta, shallots &amp; balsamic vinaigrete 9</div><div><br /></div><div>second</div><div>roasted breast of poulet rouge with new potatoes lyonaise, succatash &amp; jus 18</div><div>chicken liver ravioli with onion, pine nut, raisin &amp; balsamic sauce 18</div><div>nc shrimp risotto with cherry tomatoes, bacon, basil &amp; mascarpone 19</div><div>housemade italian sausage with broccoli raab, tomato broth &amp; creamy polenta 18</div><div>freah papardelle with white beans, roasted garlic, </div><div>summer vegetables &amp; parmesan broth 18</div><div>local eggplant parmesan with fresh mozzarella, </div><div>roasted tomatoes &amp; marinara 17</div><div><br /></div><div>etceteras 5</div><div>pommes frîtes with aïoli</div><div>marinated picholine olives</div><div>tomato, basil &amp; fresh mozzarella arancini</div><div><br /></div><div>18% gratuity will be added to checks for parties of 6 or more</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1796984779246030394-6693134327273084953?l=www.piedmontrestaurant.com'/></div>Piedmonthttp://www.blogger.com/profile/11172837873621759076noreply@blogger.com0