Lunch

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

 

First Course Selections

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

Chilled Cucumber & Avocado Soup – Crème Fraîche, Chives, Lemon, Single Origin Olive Oil   14

Deviled Eggs – Dijon Mustard, Fresh Herbs, House Bacon, Olive Oil   $1/Per

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

Salad of Summer Greens – Pickled Beets, Goat Cheese, Walnuts, Tarragon Vinaigrette   11

 

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 Cheese, Fried Egg, Petite Summer Greens Salad    18                

Barbeque Pulled Pork Sandwich – House BBQ Sauce, Fries, Slaw  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