Updated February 8, 2010

Starters

Cauliflower Veloute, green apple, coco nib  4

Napoleon Ridge Slow Poached Egg, roast bacon, candied walnut, frisee  6

Winter Baby Beet Collection, blood orange, pomegranate sorghum, Carriage House baby greens  6

Duck Fat Fries  5

Mussels, Oregon truffle nage, mixed herbs  8

Yukon Gnocchi, baby limas, cepes, bay leaf butter  8

Market Cheese  8

Entrees

Kentucky Bison Burger, seasonal accompaniments, aged cheddar, duck fat fries  15

Wild Boar, apple bacon, bosc pear, mustard greens  24

Meyer Ranch Natural Beef, caramelized brussel sprouts, seven woods smoked salt  25

Scottish Durat Salmon, roullie style navy beans, pickled fennel, kumquat sauce  22

Quinoa “Risotto”, Sheltowee seasonal mushrooms, winter squash & sauterne emulsion  15

Tanglewood Farms Poulet Rouge, potatoes aligot, glazed turnip, natural jus  20

Sides

Brussel Sprouts  4

Sauteed Mustard Greens  4

Mac & Cheese  4

Potatoes Aligot  4

Thank you for dining with us this evening
VEGETARIAN OPTIONS ARE AVAILABLE
A 20% gratuity will be automatically placed on parties of 6 or more
A $4 charge will be assessed for split plates

Chalk Food + Wine is proud to support local farmers and thanks:
Luke from EcoGarden, Sheltowee Farms, Walnut Ridge Acres, Carriage House Farm
and others for keeping as much of our menu as local as possible.
ALL ARTWORK IS FOR SALE