Lunch

First Course Selections

Seasonal Pickles   3

Marinated Olives   4

Wasabi Deviled Eggs – Leek Kimchi   $1/Per

Butternut Squash Bisque – Spiced Apples, Vanilla Oil    8

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

Winter Greens Salad – Beets, Fresh Chèvre, Candied Pecans, 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

Tenderloin Tip Stroganoff – Pappardelle Pasta, Winter Mushrooms, Dijon, Petite Greens, Parmesan  18

PEI Mussel Pasta –White Wine Butter, Shallots, Garlic, Fresh Herbs, Pappardelle Pasta   16

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