Snacks & Boards F O R T HE TA B L E C H I P S & C AV I A R 2 8
salt and pepper potato crisps, crème fraîche, baika caviar dollop
M I N I LO B S T E R R O L L S 3 6
butter poached chilled lobster salad with celery and chives, buttered roll, grilled lemon, clarified butter
T E M P U R A C AU L I F LOW E R B I T E S 1 7 tempura battered, tossed in hot honey, served with foie gras aioli
P O R TO B E L LO M U S H R O O M F R I E S 1 8
paprika panko crusted portobello strips, cajun aioli
C L A S S I C B A R S N AC K S 1 8
blue cheese overstuffed olives, herbed Chex mix, spiced gourmet nuts
TA S T E O F T H E P I E D M O N T 2 8
grilled FOA lamb sausage, chapel cheddar cheese, bay blue stilton cheese, sweet heat fried pecans, garlic pickle chips, fruit preserves, wholegrain mustard
GARDEN GRAZING 28
classic garlic and herb hummus, fried artichokes, village cheese works herbed whipped feta, grilled pita, carrot and cucumber crudité, blue cheese stuffed olives
OYS T E R S O N T H E H A L F S H E L L rappahannock oyster company olde salts, classic mignonette, grilled lemon h a l f d oz e n
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