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Tonight’s Menu – Thursday, February 16, 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

Appetizers

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 with Bacon 9 (Try the Zaca Mesa Viognier)
Baby Greens, Apples, Walnuts, Celery, Candied Cranberries, Creamy Dressing, Bacon (optional)

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

Mussels in Green Thai Curry 12 (Try the Red Tail Ridge Riesling)
Huge Cape Cod Mussels Steamed with Coconut Milk and Green Curry Paste

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 Crottin (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 Corvina 24 (Try the Reverdy Sancerre)
Delicious Flaky, White Fish; New England Fish Chowder; Wilted Arugula

Mediterranean Shellfish Stew 25 (Try the Jourdan Roussanne)
Shrimp, Scallops, Clams, and Mussels 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)
Sweet Potato Hash; 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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