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Tonight’s Menu – Saturday, March 25, 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

Sweetbreads Piccata 14 (Try Feffiñanes Albariño)
Pan-Crisped Sweetbreads in Lemon-Caper-Butter Sauce

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

Duck Egg Pasta Carbonara with Pancetta* 9 (Try the DiLenardo Pinot Grigio)
Pasta Tossed with Duck Egg Yolk, House-Cured Pancetta, and Pecorino Romano

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

Warm Mushroom and Fiddlehead Salad 11 (Try the Reverdy Sancerre)
Sautéed Local Oyster Mushrooms, Spring Fiddlehead Ferns, Local Goat Cheese, Toasted Walnuts

Goat Cheese Terrine 10 (Try the St. Innocent Pinot Blanc)
Cherry Glen Chèvre Served with Pickled Figs (from our huge harvest last fall)

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

Smoked Fish Duo* 10 (Try the Red Tail Ridge Riesling)
Grilled Focaccia, Smoked Salmon, and Smoked Bluefish Mousse

Fish Wings 10 (Try the Lucashof Riesling)
Pan-Roasted Pufferfish Tails (“chicken of the sea”) Tossed in Black Pepper Caramel Wing Sauce; Daikon Slaw

Mussels in Miso 12 (Try the Fernlands Sauvignon Blanc)
Huge Cape Cod Mussels Steamed with Miso and Green Onions

Cheese and Charcuterie

White Wine Cheese Plate 15 (Try VA’s own Glen Manor Sauvignon Blanc)
Ewephoria Gouda (Holland/Sheep), Manchego (Spain/Sheep), Le Cabrie Goat Brie(WI/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

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)
Mediterranean-Style Israeli Couscous

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

Dry-Rubbed Pork Shoulder 20 (Try the Tormentoso Syrah)
Fork-Tender Dry-Rubbed Pork Shoulder Glazed with Local Hickory Syrup; Sweet Potato Hash

Mixed Grill* 24 (Try the Ravines Cabernet Franc)
Scallop, Local Beef Skirt or Flatiron, and Alligator Sausage; Spinach Risotto; Balsamic Reduction

Pulled Beef Short Rib Trofie 24 (Try the Carr Cabernet Sauvignon)
Trofie Pasta, Pulled Local Beef Short Rib, Spinach, Pesto, Tomatoes, Cream, Pecorino Romano

Local Dry-Aged Prime Angus New York Strip* 36 (Try VA’s own Linden Claret)
Local Beef Dry-Aged 6-8 Weeks; Onion Jam; Greens; Aïoli

Grilled Elk Ribeye* 36 (Try VA’s own Fabbioli Chambourcin)
Duchesse Potatoes; Fiddleheads; Demiglace (served rare only)

*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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