Tonight’s Menu – Tuesday, February 21, 2017

Note: We post this menu each day that we are open around 4pm. If the date above is not today’s, we are likely still working on it.

Chef’s Whim Tasting Menu

Seven-Course Menu of the Moment 75 (a 20% service charge will be added to all tastings)
Before 8pm, Let the Chef Surprise You; The Whole Table Must Order Tasting Menu; Optional Wine Pairings 50


Baked Sweet Grass Dairy Brie 12 (Try the Gruet Blanc de Blancs)
Baked with Local York Apples in Phyllo; Blood Orange Marmalade; Baby Greens with Walnut Dressing

Sweet and Sour Brussels Sprouts with Pork Belly 9 (Try the Lone Birch Pinot Gris)
House-Cured Pork Belly; Brussels Sprouts Glazed with White Balsamic Vinegar and Sugar

Bruschetta 9 (Try the St. Innocent Pinot Blanc)
Grilled Bread Topped with Pesto Mousse, Sun-Dried Tomato Pesto, and Arugula

Green Salad 9 (Try the Pannonica Grüner Veltliner)
Local Pea Shoots, Nappa, Asian Pear, Radishes, Roasted Peanuts, Soy-Sesame Dressing, Sesame Crackers

Apple Walnut Salad 9 (Try the Zaca Mesa Viognier)
Baby Greens, Apples, Walnuts, Candied Cranberries, Creamy Dressing

Warm Mushroom Salad 10 (Try the Reverdy Sancerre)
Sautéed Local Oyster Mushrooms, Greens, Local Goat Cheese Mousse, Local Hazelnuts

Pan-Seared Sea Scallops* 12 (Try the Long-Depaquit Chablis)
Parsnip Purée

Smoked Fish Duo* 10 (Try the Lucashof Riesling)
Grilled House-Made Brioche, Smoked Salmon, and Smoked Bluefish Mousse

Cheese and Charcuterie

White Wine Cheese Plate 15 (Try VA’s own Glen Manor Sauvignon Blanc)
Ewephoria Gouda (Holland/Sheep), Manchego (Spain/Sheep), Cherry Glen Monocacy Silver(MD/Goat)

Red Wine Cheese Plate 15 (Try VA’s own Linden Claret)
Shenandoah Peaks Cheddar (VA/Cow), 5-Year Old Gouda (Holland/Cow), Goot Essa Alpen Käse (PA/Cow)

Chef’s Choice Charcuterie 18 (Try the Red Tail Ridge Pinot Noir)
Chef’s Choice of Five House-Cured Meats, Pickles, Mustards, Etc.

Main Courses

Root Vegetable Pavé 20 (Try the Cono Sur Pinot Noir)
Layers of Root Vegetable Set in Custard; Tuscan White Bean Purée (vegetarian)

Gnocchi with Wild Mushrooms 25 (Try the Chilensis Pinot Noir)
Ricotta Gnocchi, Wild Mushrooms, Caramelized Onions, and Tuscan Black Kale (vegetarian)

Jumbo Lump Crab Cakes 29 (Try the Bichot Chardonnay)
Farmers Market Slaw (fresh vegetables from the market with a vinegar and sugar dressing)

Pan-Roasted Atlantic Cod 24 (Try the Long-Depaquit Chablis)
New England Fish Chowder; Arugula; Saffron Aioli

Mediterranean Seafood Stew 25 (Try the Jourdan Roussanne)
Shrimp, Scallops, Clams, and Cod in a Tomato-Saffron Broth

Slow-Cooked Duck 22 (Try the Tormentoso Syrah)
Fork-Tender Duck Leg; Polenta; Arugula; Sangria Syrup

Angus Short Rib 24 (Try the Kiona Cabernet Sauvignon)
Boneless Fork Tender Short Rib; Green Peppercorn-Rosemary Aïoli; Vegetable Batons

Grilled Lamb Chops* 24 (Try the Carr Merlot)
Lentils; Spinach

Local Dry-Aged Prime Angus New York Strip* 36 (Try VA’s own Linden Claret)
Local Beef Dry-Aged 6-8 Weeks; Caramelized Onion-Bacon-Stout Sauce; Spinach; Aïoli

*Served raw or undercooked or may be ordered undercooked. The Virginia Department of Health warns you that raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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