Lunch

*NOTE: NOT ALL ITEMS ARE AVAILABLE TO-GO AT CHEF’S DISCRETION*

 

First Course Selections

Fried Green Tomatoes – Fresh Chevre, 15 Year Old Balsamic   14

Chicken Liver Pâté Red Onion Marmalade, Schmaltz, Toasted Bread   12

Heirloom Tomato Gazpacho – Cucumber, Bell Pepper, Parsley, Olive Oil, Tartine of Preserved Garlic   14

Deviled Eggs – Dijon Mustard, Fresh Herbs, House Bacon, Olive Oil   $2/Per

Salad of Bibb Lettuce – Shaved Onion, Lardon, Bleu Cheese, Creamy Herb Dressing   10

 

Entrée Selection

Mac N’ Cheese – House Ham, Petite Summer Greens Salad   16

Bistro Burger * – House Bacon, Cheddar, Roasted Garlic Aioli, Fries, Petite Summer Greens Salad   20

Croque Madame – House Ham, Bechamel, Gruyere Blend Cheese, Fried Egg, Fries, Petite Salad   18               

Summer Mushrooms – Pappardelle Pasta, Aged Parmesan, Summer Herbs  26

 

 

 

*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