Lunch

First Course Selections

Seasonal Pickles   3

Marinated Olives   4

Chipotle Deviled Eggs – Chicharrón, Pickled Red Onion   $1/Per

Pork & White Bean Soup – Fresh Herbs    8

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

Spring 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 Pasta, Spring Mushrooms, Petite Greens, Parmesan  18

Bistro Burger* –Brioche Bun, Bibb Lettuce, House Pickles, Bacon, Cheddar, Bistro Sauce, Kettle Chips   16

Mussel Pasta – Pappardelle Pasta, White Wine Butter Sauce, Fresh Herbs    16

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

Catfish Sandwich* –House Pickles, Brioche Bun, Bibb Lettuce, 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