Jane Vobes’s Light Fare
On This page
light fare and libations
Menu
Mrs. Vobe's is welcoming guests between lunch and dinner service for a light fare and libations.
Peanut Soupe 9.5(C) 12.5(B)
Take clear butter, onions, and shred fine carrots & celery; stew them with
your peanuts when they are enough to pass through a sieve and send to take
with cream whipped to stand, having pepper and nutmeg beat fine…
Soup Du Jour 9.5(C) 12.5(B)
A savory fusion of tomatoes and aromatic vegetables with the slightest
whisper of crushed red pepper heat, blended until smooth and finished with
cream…
King’s Arms Sallet 13
Are commonly made of lettuces of any sort pick’d and wash’d; some
candied nuts and pippins as you please. These are eaten with Spanish
vinegar dressing poured over & is very good with cheese
Salmagundi 19
A popular eighteenth century “supper” dish is known as a chef ’s salad in
America today.
Garden greens, VA ham, chicken breast, cheese, eggs and fresh vegetables
A Tasting of Ham 18
Rub with sugar & let it lie till night…then rub salt pepper beat fine a pound
of common salt & lie three weeks…dry with wood smoke….Sent to table with
cheese, good chutney & bread toasted on the grid iron
