Dinner Menu
Download .pdf MenuFLATBREADS ~ APPETIZERS ~ ENTREÉS ~ DESSERTS
Entreés
*Seared Day Boat Scallops with Potato Ravioli 29.5
Grilled Shiitake Mushrooms, Ragout of Brussels Sprouts, Bacon & Scallions & Mustard Fumet
Roasted Norwegian Salmon 28.5
Butter Poached Lobster Ravioli, Fava Bean Pesto, White Bean & Lemon Salad, Savory & Lobster Sherry Sauce
Mushroom & Tempeh Cassoulet (V) 22.5
Creamy Turnip Gratin, Buttery Savoy Cabbage, Broccolini & Mushroom Truffle Sauce
Lemon & Thyme Roasted Chicken 26.5
Potato-Tomato Gratin, Salad of Warm Barley, Broccoli & Lemon with Herbs & Chicken Jus
*Crispy Speck Wrapped Yellowfin Tuna 30.5
Tomato & Fennel Broth, Orzo & White Bean Risotto & Zucchini
*Sautéed Atlantic Swordfish 29.5
Risotto of Wheatberries, Barley and Mushrooms with Ragout of Gnocchi and Fava Beans, Fennel Gratinée & Carrot Vinaigrette
*Duo of Moulard Duck 34
Seared Duck Breast, Leg Confit , Celeriac & Parsnip Puree, Creamy Lentils, & Duck Jus
Pepper-Crusted Cast-Iron Seared Steak
Creamy Spinach Tart, Portobello "Fries" and Red Wine-Shallot Sauce
Prime Top Sirloin 25.5
Petite Filet Medallions 29.5
Prime N.Y. Strip Steak (Creekstone Farms) 45.5
Sides (6 Each)
Sautéed Broccolini with Red Pepper Flake and Sweet Garlic
Creamy Potato-Tomato Gratin
Pan Roasted Brussels Sprouts with Bacon
Tempura Fried Portobello Mushroom “Fries”
Spicy Stewed Chick Peas with Braised Cabbage
Creamy French Green Lentils with Pearl Onions & Neuske’s Bacon
(V) Is for vegetarian, but may contain dairy *The Virginia Department of Health requires us to inform you that these items may contain raw or undercooked ingredients and consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness
