Lunch

First Course Selections

Seasonal Pickles   3

Marinated Olives   4

Butternut Squash Bisque – Spiced Apples, Vanilla Oil    8

MTB Deviled Eggs –Dill, Horseradish, Beet-Cured Salmon  $1/Per

“Liver & Onions” – Chicken Liver Pâté, Red Onion Marmalade, Toast    8

Fall Greens Salad – Beets, Fresh Chèvre, Candied Walnuts, Herb Vinaigrette    9

Salad of Bibb Lettuce – Shaved Red Onion, Bacon, Bleu Cheese, Creamy-Herb Dressing    9

 

Entrée Selection

Mac and Cheese – Deer Creek Creamery’s 3 Year Double A Reserve, Hook’s 3 Year Cheddar, Smoked Ham    12

Butcher’s Sandwich – A Selection of House Charcutiere & House Pickles on Toasted Focaccia    16

Truffled Mushroom Pasta – Pappardelle, Shallots, Fresh Herbs, Parmesan   18

Early Autumn Vegetable Risotto – Pecorino, Preserved Lemon, Olivista Olive Oil   16

Soup & Sandwich – Brie & Apple Grilled Cheese, Butternut Squash Bisque    16

Mushroom Quiche – Aged Cheddar,Petite Greens Salad, Herb Vinaigrette    16

Catfish Sandwich – Bibb Lettuce, House Pickles, Creamy-Herb Mayo, Kettle Chips   14

 

*The Virginia Dept. of Health has asked that we inform you that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food borne illness