Tonight’s Menu – Friday, May 19, 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 7:30pm, Let the Chef Surprise You; Entire Table Must Order Tasting Menu; Optional Wine Pairings 50


Crab Gazpacho 9 (Try the Broadbent Vinho Verde)
Chilled Tomato and Vegetable Soup Topped with Marinated Crab

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

Spring Beet Salad 9 (Try the Pannonica Grüner Veltliner)
Local Pea Shoots, Baby Beets, Local Goat Cheese, Toasted Sunflower Seeds, Walnut Vinaigrette

Warm Mushroom Salad 10 (Try the Reverdy Sancerre)
Sautéed Local Oyster Mushrooms, Local Pea Shoots, 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; Daikon Slaw

Mussels in Green Thai Curry 12 (Try the Red Tail Ridge Riesling)
Mussels 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), 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 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)

Jumbo Softshell Crabs 25 (Try the Feffiñanes Albariño)
Two Pan-Roasted Crabs, Asian Salad, Miso Aïoli

Pan-Roasted Minnesota Walleye 24 (Try the Reverdy Sancerre)
Wild Rice Pilaf, Rhubarb

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

Grilled Lamb Chops* 24 (Try the Ravines Cabernet Franc)
Red Wine Risotto, Wilted Greens, Maple-Roasted Sweet Potato

Grilled Breast of Moulard Duck* 25 (Try the Sivas-Sonoma Cabernet Sauvignon)
Polenta, Local Mesclun, Red Wine Syrup

Grilled Bison Skirt Steak 24 (Try the Tahuan Malbec)
Peppers and Onions, Hominy, Pimentón Sauce

Pulled Beef Short Rib Trofie 24 (Try VA’s own Fabbioli Chambourcin)
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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