Saturday and Sunday Brunch

Snacking and Sharing

Seasonal Pickles   3

Beignets – Apple Butter, Powdered Sugar $1/Per

Lobster Hushpuppies Pickled Fennel, Elderflower Honey $3/Per

Barbeque Deviled Eggs – Pickled Red Onions, Crispy Chicken Skin   $1/Per

Butcher’s Board – Our Selection of House Made Charcuterie Items 18


First Course

Butternut Squash Bisque – Spiced Apples, Vanilla Oil   8

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

Field Greens Salad – Spiced Apples, Pimento Chèvre, Candied Pecans, Herb Vinaigrette   9

Mac and Cheese – Deer Creek Creamery (Sheboygan, WI) 3 Year Double A Reserve, 14 Month Stag, Smoked Ham   10

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


Main Course

Preserved Blueberry-Lemon French Toast – House Bacon 15

Classic Eggs Benedict* – Canadian Bacon, Toast, Poached Eggs, Hollandaise, Potato Hash 16

Ham & Aged Cheddar Quiche – Petite Greens Salad, Herb Vinaigrette    16

Pastrami Sandwich – Sourdough Bread, Pickled Cabbage, Whole Grain Mustard Mayo, Kettle Chips   16

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

Chicken Pot Pie – Winter Mushrooms, Root Vegetables, Petite Greens Salad, Herb Vinaigrette   20

*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