Lunch

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

 

First Course Selections

Shishito Peppers – Garlic Confit, Lime   12

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

Butternut Squash Bisque – Spiced Apples  14

Salad of Bibb Lettuce – Shaved Onion, Lardon, Bleu Cheese, Green Goddess Dressing  10

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

 

Entrée Selection

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

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

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

Fairbrook Farm Chicken – Fall Mushrooms, Pappardelle Pasta, Confit Garlic, Truffle Essence  22

Smoked Pork Barbecue Sandwich – House Slaw, Fries  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