Lunch

Origin Specific Cuisine

 

 

First Course Selections

Seasonal Pickles  3

Butternut Squash Bisque – Spiced Apples, Vanilla Oil   8

Pimento Chèvre – George’s Mill Chèvre 10

Barbeque Deviled Eggs – Pickled Cabbage   $1/Per

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

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

 

Entrée Selections

MTB Mac and Cheese – Aged Cheddar, Smoked Ham, Petite Salad of Field Greens    12

Butcher’s Sandwich – A Selection of House Charcutiere, House Pickles, Kettle Chips   16

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

Pastrami Sandwich – Gruyere Cheese, Pickled Cabbage, Whole Grain Mustard Mayo   16

Pork Bolognese– Roasted Tomatoes, Rigatoni, Fresh Herbs, Parmesan   15

Tomato & Mozzarella Quiche- Petite Greens Salad   15

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

 

*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