| (VA) Oysters - Raw |
$15.00 |
Cocktail sauce, mignonette, crackers and lemon |
| (VA) Oysters - Fried |
$14.00 |
Zesty & crisp bloody mary dip and remoulade |
| (VA) Oysters - Baked |
$15.00 |
With oyster cream, spinach, leeks and country ham |
| Cheese Board |
$10.00 |
Assorted local cheeses and seasonal fruit |
| Grilled Quail |
$10.00 |
Filled with tomato basil goat cheese |
| Lobster and Crawfish Risotto Cake |
$13.00 |
Creamy leeks |
| Roasted Beet Salad |
$9.00 |
Roasted shallots and garlic, apples and goat cheese |
| Wedge Salad |
$9.00 |
With bacon, blue cheese, tomatoes and pickled onions |
| House Salad |
$8.00 |
Changes with each farm fresh delivery |
| Red Pepper Brule |
$8.00 |
Roasted portabellas and mascarpone |
| Goat Egg Roll |
$9.00 |
Crisp fried with cilantro cream, roasted corn and bean relish |
| Crispy Pork Belly |
$10.00 |
Braised Cabbage and rosemary honey |
| Crispy Sweetbreads |
$12.00 |
Tossed in honey and chili oil |
| Appalachian Shrimp and Grits |
$30.00 |
Stone-ground grits with andouille sausage |
| Pork Tenderloin |
$31.00 |
Pan seared, blackberry chutney, wilted spinach and pecan puree |
| Chicken Pot Pie |
$24.00 |
Creamy chicken veloute topped with puff pastry |
| Wilson's Mills Trout Amandine |
$25.00 |
Boneless filet, sauteed golden brown with lemon herb sauce |
| Livery Filet of Beef |
$39.00 |
Seared, lobster, asparagus, fingerlings and madeira sauce |
| Short Ribs |
$29.00 |
Braised til tender and rich with cheddar potato puree |
| Broiled Rib Eye |
$43.00 |
Bone-in choice center cut, onion rings and beef glaze |
| Cast Iron Catfish |
$22.00 |
Served with jalapeno and goat cheese hush puppies and house slaw |
| Housemade Pasta |
$20.00 |
Fresh pasta and sauce at the chef's discretion |
| Chef's Daily Feature |
|
Selections prepared by chef's choice |
