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| Dinner Menu |
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| Starters |
Classic Mussels
White Wine, Garlic, Shallots, Parsley |
18 |
Chris Parker's Tomato Gazpacho
Avocado, Croutons |
12 |
Northern Neck Farm Watermelon Salad
Balsamic Shallots, Goat Cheese, Olive Oil |
14 |
Ahi Tuna & Chiogga Beet Tartare
Cilantro Salad, Yuzu Vinaigrette |
16 |
Sweet Corn Soup
Jumbo Lump Crab, Corn Relish |
13 |
Grilled Calamari Escabeche
Avacado, Pickled Shallots |
14 |
Salad Local Heirloom Tomatoes
Balsamic, Olive Oil, Basil |
16 |
Weaving Run Mixed Greens Salad
Raw & Braised Vegetables, Lemon Vinaigrette |
12 |
Grilled Jumbo Shrimp
Three Bean Salad, Shallot Vinaigrette |
16 |
Ceasar Salad
Brioche Croutons, Marinated Anchovies |
12 |
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| Entrees |
Pan Seared Local Rockfish
Ratatouille, Sauteed Spinach, Beurre Blanc |
28 |
Alaskan Stikine River King Salmon
Cucumber, Walnut, Medjool Date Salad, Citrus Emulsion |
30 |
Roasted Breast of Pekin Duck
Confit Leg "Spring Roll", Chili Duck Jus |
28 |
Pan Seared Maine Scallops
Crispy White Polenta, Haircot Vert, Corn, Roasted Mushrooms, Red Wine Reduction |
29 |
Grilled Poconos Rainbow Trout
Puree of Local Broccoli, Confit Tomatoes, Lemon Thyme Vinaigrette |
24 |
Roasted Murry's Amish Chicken
Warm Black-Eyed Pea Salad, Thyme Broth |
26 |
Grilled Lamb Salad "Nicoise"
Olives, Caper Berries, Artichokes, Fingerling Potatoes, Arugala, Mustard Vinaigrette |
29 |
Fell's Point Bistro Filet
Belgian Frites, Roasted Shallot Cabernet Sauce |
28 |
Braised Pork Shank
Northern Neck Baby Bok Choy, Fingerling Potatoes |
27 |
Pan Seared Rib Eye Steak
Pennsylvania Mushrooms, Potato Purée, Bordelaise Sauce |
36 |
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| Sides |
Belgian Frites
Trio of Mayonnaise |
7 |
Fricassee of Irwin's Mushrooms
Sage, Thyme |
9 |
| Sauteed Virginia Sweet Corn |
7 |
Roasted Fingerling Potatoes
Truffle Oil |
7 |
| Ratatouille |
7 |
Peas and Carrots
Parsley, Lemon |
7 |
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