Lunch

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

 

First Course Selections

Shishito Peppers – Garlic Confit, Lime   12

Smoked Salmon Rillettes –
Salmon Roe, Chives, Rye  14

Butternut Squash Bisque – Spiced Apples  14

Kale Caesar Salad – Toasted Focaccia Crouton, Imported Parmesan  12

Mac and Cheese – Aged Cheddar, Mozzarella, House Smoked Ham  10

Entrée Selections

George’s Mill Farm Goat Cheese Gnocchi – Fall Mushrooms, Pumpkin Velouté, Sage  30

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

Open-Faced Croque Madame* – House Ham, Bechamel, Melted Cheese, Fried Egg, Fries, Petite Salad  18               

Fairbrook Farm Pork Bolognese – Roasted Tomato, Basil, Bucatini, Imported Parmesan  24

 

 

*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