Tonight’s Menu – Thursday, April 20, 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


Mousse of Foie Gras 11 (Try the Villefranche Sauternes)
Crostini, Candied Apples, Marsala Syrup

Mushroom Pâté 9 (Try the Chilensis Pinot Noir)
Crostini, Balsamic Cipollino, Balsamic Reduction

Crab Gazpacho 9 (Try the Feffiñanes Albariño)
Chilled Tomato and Vegetable Soup Topped with Crab Meat

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, 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 Asparagus Salad 10 (Try the Reverdy Sancerre)
Sautéed Local Oyster Mushrooms, Local Pea Shoots, Local Asparagus, Local Goat Cheese, Toasted Walnuts

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

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 Chilensis 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 Walleye 24 (Try the Broadbent Vinho Verde)
Firm White Fish; Local Mesclun; Mango Chutney Drizzle

Grilled Souvlaki-Style Pork Tenderloin* 21 (Try the Tormentoso Syrah)
Grilled Pork Tenderloin, Cucumbers, Orzo Salad, Tzatziki Sauce

Grilled Lamb Chops* 24 (Try the Ravines Cabernet Franc)
Dried Cherry-Toasted Almond Farro Salad

Grilled Bison Skirt Steak 24 (Try VA’s own Fabbioli Chambourcin)
Black Bean Salad; Roasted Poblanos

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

*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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