Tonight’s Menu – Saturday, July 15, 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 Country Ham* 9 (Try the Bichot Chardonnay)
Pasta Tossed with Duck Egg, Country Ham, and Pecorino Romano

Fresh Mozzarella 9 (Try the di Lenardo Pinot Grigio)
House-Made Mozzarella, Local Heirloom Tomatoes, Fresh Basil, Balsamic Vinegar

Warm Mushroom Salad 10 (Try the Dupeuble Beaujolais)
Sautéed Local Oyster Mushrooms, Local Sugar Snaps, Local Goat Cheese, Toasted Walnuts

Fig and Beet Salad 9 (Try the Hugl Rosé)
Arugula, Baby Beets, Summer Figs, Goat Cheese, Spiced Walnuts, Balsamic Vinaigrette

Fried Green Tomatoes 9 (Try the Adami Prosecco)
Smoked Paprika Drizzle

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

Pan-Seared Sea Scallops* 13 (Try the Zaca Mesa Viognier)
Thai Purple Rice Pudding; Pineapple Salsa

Brazilian-Style Mussels 12 (Try the Red Tail Ridge Riesling)
Steamed in Coconut Milk

Cheese and Charcuterie

Cheese Plate 15 (Try VA’s own Linden Claret)
Chef’s Choice of Four Artisanal Cheeses

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

Our Famous Squash Cakes 20 (Try the Pannonica Grüner Veltliner)
Creamy Squash Cakes, Tzatziki Sauce, Arugula (vegetarian)

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 Wild Alaskan Sockeye Salmon* 24 (Try the Cono Sur Pinot Noir)
Panzanella; Tomato Vinaigrette

Chicken Cacciatore 20 (Try the Del Cerro Chianti)
Chicken Slow-Cooked with Tomatoes and Peppers; Polenta

Grilled Hickory-Marinated Pork Loin* 21 (Try the Dupeuble Beaujolais)
Marinated in Local Hickory Syrup; Mediterranean Chopped Salad

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

Mixed Grill* 26 (Try the Tahuan Malbec)
Venison Loin, Quail, Game Sausage; Green Bean Salad, Blueberry Compote

Grilled Lamb Chops* 24 (Try the Ravines Cabernet Franc)
Couscous; Spinach

Grilled Breast of Moulard Duck* 26 (Try the Tormentoso Syrah)
Flageolet Beans; Spinach

Pulled Beef Short Rib Trofie 26 (Try the Sharecropper’s Merlot)
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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