142 Photos
Menu
Dinner 2018 3Valentines Day 4
Dinner 2018
Starters and Salads
6.00
Locally Sourced
Caesar Salad
10.00
Shaved Parmesan / White Anchovy / House Made Dressing / Croutons
Mixed Greens
10.00
Shaved Vegetables / Rogue Bleu / Bosc Pear / Blanched Garlic & Honey Vinaigrette
Cheese Board
15.00
Chefs Selection of Artisanal Cheeses Pickles / Mostarda / Grilled Baguette
Fried Oysters
14.00
Rappahannock River Oysters / Tabasco Remoulade
Seasonal Tomato Salad
10.00
Garden Tomato / Pimento Cheese / Basil Prosciutto Crisp / Aged Balsamic / Olive Oil
Spinach Artichoke Dip
10.00
Cream Cheese / Herbs / Grilled Flatbread. Add Blue Crab (Market Price)
Flat Bread
Made with our signature slow-rise dough, inspired by seasonal and unique ingredients from Virginia and around the world
Margherita
14.00
House-made Tomato Sauce / Fresh Mozzarella / Basil Tomato / Olive Oil
Spicy Sausage
14.00
House-made Tomato Sauce / Chevre / VA Artisanal Pork Sausages
Summer Darwish
14.00
Olive Oil / Zaatar / Labneh / Basil / Tomato / Cucumber / Mozzarella
Mains
Crab Cake
Fire Roasted Corn / Sausage / Pickled Green Tomato / Bacon Aioli
Shrimp & Grits
18.00
North Carolina Shrimp / Beurre Monte / Cured Tomato / Edwards Sausage / Byrd Mill Grits / Scallions / Cheddar
Scallops Mornay
32.00
Maine Sea Scallops / House-made Bucatini / Lemongrass Prosciutto / Coconut Cream
Falafel*
22.00
Chickpeas / Lemon Cardamom Aioli / Mixed Greens
Grilled Rack of Lamb
40.00
Domestic Lamb / Chefs Choice of Sauce and Seasonal Accompaniments
Beyond Bratwurst*
18.00
Plant Based Bratwurst / Grilled Onions / Papas Bravas / Slaw
Filet Mignon
38.00
Center Cut Choice Filet / Maître D'hôtel Butter / Seasonal Accompaniments
Brasstown Strip Loin
32.00
Bordelaise / Seasonal Accompaniments
Grilled Salmon
24.00
Wild-caught Salmon / Seasonal Accompaniments / Dill Buerre Blanc
Local Fresh Caught Fish
Rotating Selection from VA Local Waters
Grilled Chicken
20.00
Locally Sourced Chicken Breast / Chefs Choice of Sauce and Seasonal Accompaniments
Pasta Chitarra*
18.00
House made Chitarra / Marinara / Beyond Meatballs
Valentines Day
Four Course Valentine Menu
1St Course
Butternut Squash Bisque
Pomegranate reduction and Fennel Pollen
2Nd Course
Mixed Greens of Radicchio
Fresh Herbs, Chervil, Nasturtium leaves and Pea Shoots Citrus Vinaigrette
3Rd Course
Choice of
Long Roasted Petite
Tenderloin of Beef, Caramelized Shitake Mushrooms, Green Peppercorn and Cognac Cream Sauce, Whipped Yukon Gold Potatoes
Roasted Chicken Breast
Sage Brown Butter Jus and Surryano Ham, Snow Peas and House-made Porcini infused Gemelli Pasta, Pecorino
Seared Halibut Filet
Lobster Cream, White Asparagus and Leeks, Crispy Potatoes
4Th Course
Chocolate Strawberry Bomb
Strawberry Gelee and Milk Crisp
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