Tonight’s Menu – Saturday, June 17, 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. Or you need to clear your browser cache to get the most recent version.


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

Pasta Carbonara with Pancetta* 9 (Try the Bichot Chardonnay)
Pasta Tossed with Duck Egg, House-Cured Pancetta, and Pecorino Romano

Beet Salad 9 (Try the Wolfberger Crémant Rosé)
Baby Beets, Asian Pear, Local Goat Cheese, Toasted Sunflower Seeds, Balsamic Vinaigrette

Warm Mushroom Salad 10 (Try the Tormentoso Chenin Blanc)
Sautéed Local Oyster Mushrooms, Local Asparagus, Local Goat Cheese, Toasted Walnuts

Shrimp and Asparagus Risotto 10 (Try the Feffiñanes Albariño)
Creamy Arborio Rice Finished with Shrimp, Asparagus, and Lemon Zest

Pan-Seared Sea Scallops* 13 (Try the Long-Depaquit Chablis)
Celery Root Purée

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

Mussels in Green Thai Curry 12 (Try the Red Tail Ridge Riesling)
Steamed in Coconut Milk with 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 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

Gnocchi with Morels 25 (Try the Cono Sur Pinot Noir)
Ricotta Gnocchi, Wild Morels, Caramelized Onions, and Local Greens (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 Cod 24 (Try the Tormentoso Chenin Blanc)
Lentil Salad; Tomato Vinaigrette

Grilled Maple-Marinated Pork* 21 (Try the Tormentoso Syrah)
Grilled Pork Loin, Asparagus, Black Barley, Mango-Bourbon Salsa

Poblano Relleno 21 (Try the Shotfire Shiraz)
Poblano Chile Stuffed with Sweet and Sour Lamb; Spanish Rice

Orange- and Rosemary-Cured Rabbit Confit 24 (Try the DMZ Chardonnay)
Fork Tender Slow-Cooked Rabbit Leg; Sugar Snaps and Carrots; Asparagus Cream

Grilled Lamb Chops* 24 (Try the Ravines Cabernet Franc)
Red Wine Risotto, Local Broccoli

Pulled Beef Short Rib Trofie 24 (Try the Kiona 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; Crispy Shallots; Wilted Greens; 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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