The menu is served in the bar and lounge Tuesdays – Fridays from 4:30pm – close, Saturdays from 12pm – 3pm and from 4:30pm – close and on Sundays from 4:30pm – close.
The dining room menu is also available in the bar and lounge during dinner hours.
Petit Gourmand Menu
for foodies 14 and under
risotto balls & escabeche mayo
Prosciutto, Grapes & Cheese
Horseradish Crusted Organic Salmon
green cauliflower purée . mushroom duxelle stuffed endive & buerre rouge
Build Your Own Sundae
butterscotch sauce . fudge sauce . cap’n crunch . marshmallow . whoppers & rainbow sprinkles
Executive Chef Austin Fausett
*Menu is subject to change
Miniature Smoked Trout Amuse Bouche
apple . horseradish & smoked trout caviar
Trio of Oysters
naked . apple & celery granité & pickled jalapeño
Sophora, Sparkling Cuvee, New Zealand (N.V.)
Pan Roasted Maryland Monkfish
chorizo & clam ragoût . cranberry beans & VA peanut romesco
Roussanne, Domaine La Prade Mari, Conte de Garrigues, Minervois, France (2011)
Virginia Peanut & Foie Gras Soup
quince mostarda . espelette pepper . & hudson valley foie gras
Zinfandel, Scotto Family Cellars, Old Vine Zin, Lodi, California (2011)
Braised Venison Osso Bucco
farro . gremolata . parsnip & apple purée
Nebbiolo, Chatter Creek, Klipsun Vineyard, Red Mountain, Washington (2009)
Hubbard Squash Crème Brulée
Port Poached Pear
hazelnut crunch . port sauce & cara cara orange confi
Lillypilly, Sweet Harvest, Leeton, Australia (N.V.)
Requests Full Table Participation
Our wine cellar has over 4,000 wine bottles and changes regularly. A copy of the list is available upon request by emailing our sommelier, Diana Roderique at firstname.lastname@example.org.
Our Brunch Menu is available Sundays from 11am – 2pm. Please see the link below. Also note that menus are subject to change based on the season and availability.