Starters, Soups & Salads

 Spicy Ahi Tuna Sashimi $18

seaweed salad, micro greens, daikon radish, tobiko & fresh wasabi finished with a wasabi, soy, ginger, sesame & hoisin sauce

 Crab Chesapeake $20

jumbo lump crab finished with sherry, country ham, wild mushrooms & butter served over a puff pastry shell

 Wild Mushroom & Goat Cheese Dumplings $16

pan fried & served with a cucumber, corn and seared bok choy with a

chili soy dipping sauce

 Virginia Oyster Stew $15

Garnished with scallion & ansun mills roasted grit cake

 Crab Bisque $13

finished with sherry & a puff pastry garnish

 Caramelized Vidalia Onion Soup $10

with brandy & apple topped with 3 cheeses & baked in the oven

 Assorted Greens Salad $12

Roasted fennel, dried cranberries, butternut squash, apple & gorgonzola cheese

cheese with ginger & honey vinaigrette

 Caesar Salad $12

baby romaine, parmesan crisp, house made dressing,

cherry tomatoes, croutons

 ***No changes or substitutions to the menu***

***Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness***

***Please inform your server of any food allergies prior to ordering

Entrees

 Honey Mustard Rubbed Rack of Lamb $46

mint gastrique & whipped sweet potatoes

 Beef Tenderloin $43

whipped potatoes, bone marrow butter & cognac demi glaze

 Pumpkin Fettuccine du Jour $42

  seared scallops, shrimp, jumbo lump crabmeat,  

 tomato concassé, roasted pumpkin, kale & a saffron tomato broth finished with butter, parmesan drizzled with pumpkin seed oil

 Pan Fried Fish du Jour $43

topped with jumbo lump crabmeat

with a butternut squash hash over roasted green tomatoes & roasted apple & fennel compound butter

 Seared Jumbo Scallops $40

over roasted polenta finished with wild mushrooms, shallots, garlic, white wine, cream & shaved truffle

 Lemon Caper Chicken Breast $36

herb & egg battered with capers, lemon, white wine,

butter & semolina dumplings 

 Wild Game Mixed Grill $49

Venison chop, Duck Breast & Wild Game Sausage, foie gras, braised kale served with a veal & white bean goulash

topped off with a fried duck egg