Pub Snacks & Small Plates M E AT & G A M E
Foxtails
C R I S PY D U C K W I N G S 24 plum chutney glaze, radicchio, arugula and fennel salad B R OW N S U G A R P O R K B E L LY B IT E S 2 2 ginger, soy and brown sugar glaze, crispy fried brussels sprouts, sesame seed brittle
HANDCRAFTED
CO U N T RY H A M B I S C U IT S 2 2 shaved virginia country ham, pimento cheese, hot honey and spicy pickle
A S H BY G A P 14 empress gin, yuzu thyme syrup, lemon
B E E F T E N D E R LO I N TI P S 2 9 marinated beef tenderloin tips, horseradish cream and foie gras aioli
THE CARDINAL 14 mt. definance dark rum, lavender lemon syrup, aperol, orange bitters H O U N D & H O R N 16 cabo wabo tequila, cointreau, cherry juice, hot honey, lime OLD DOMINION 16 catoctin creek rye, pear lemon jam, salt & sorghum bitters, lemon T H E FOX T R OT T E R 16 chamomile infused cirrus vodka, lillet, lemon, grapefruit soda B LU E R I D G E P I G 18 bowman brothers bourbon, maple clove syrup, walnut bitters, bacon lardon
ZERO PROOF
CIL ANTRO LIME CHICKEN 26 scallion ginger egg noodle, thai coconut peanut sauce, crushed virginia peanuts, grilled lime
S E A FO O D
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 buttered roll, butter poached chilled lobster salad with celery and chives, grilled lemon, clarified butter CO CO N U T S H R I M P 2 8 coconut panko battered shrimp, sweet chili apricot aioli, arugula and fennel salad
Specialty Boards G A M E B OA R D 2 8 duck prosciutto, lamb sausage, pimento cheese ball, crisps and crackers, whole grain mustard, dill pickle chips and pickled red onion LO C A L C H E E S E B OA R D 2 8 CHAPEL’S COUNTRY CREAMERY · EASTON, MARYLAND
four boutique cow’s milk cheeses from a neighborhood creamery, sweet heat fried pecans, sweet butter and chocolate stuffed dates, apricot jam, seasonal fruit, salted honey, toast points
Royal Caviar Flights P E T R O S S I A N C AV I A R S E RV E D W IT H C R È M E F R A Î C H E , S O R G H U M B U T T E R , P I C K L E D R E D O N I O N S , P OTATO C R I S P S A N D CO C K TA I L B L I N I S
BAIK A
DAURENKI
OSSETR A
Beloved across the world for its smoke and ocean flavors 30G TIN - 115
A complex flavor with unique blend of brine and buttery notes 30G TIN - 125
Savory brine with subtle notes of bold fruit and toasted grains 30G TIN - 145
BELUGA A natural hybrid of butter and brine with a clean finish 30G TIN - 245
Family Style Sides C R E A M Y C H A R R E D CO R N R I S OT TO 1 5 fried prosciutto, bruléed corn, parmesan S U M M E R S U CCOTA S H 1 4 charred corn, edamame and butterbeans, bacon lardons CHARRED GREEN BEANS 14 horseradish buttermilk dressing, dill, fried shallot S W E E T CO R N & L E E K P U R É E 1 4 charred sweet corn, crispy leeks, crumbled feta
FOX FI R E FIZ Z 1 2 seedlip spice cherry juice, hot honey, sparkling lime
CLASSICS
C R I S PY F R I E D B R U S S E L S S P R O U T S 1 3 maple sherry vinaigrette
O R C H A R D B LO O M 1 0 seedlip garden, pear lemon jam, lemon, lavender, soda water
P O R TA B E L LO M U S H R O O M F R I E S 1 8 paprika panko crusted portabello strips, cajun aioli
SAU T É E D M U S H R O O M M E D L E Y 1 5 pernod sautéed mushroom, crème fraîche
T E M P U R A C AU L I F LOW E R B IT E S 17 tempura battered, tossed in hot honey, served with foie gras aioli
F R I E D A R TI C H O K E H E A R T S 1 4 green goddess, crème fraîche, chili breadcrumbs
20% gratuit y added to parties of 5 or more . this menu can be customized to accommodate food allergies and dietary restrictions . consuming raw or undercooked meats , poultry, seafood , shellfish , * or eggs may increase your risk of food borne illness .
H O U S E S W E E T P OTATO F R I E S 1 4 smoked maple aioli
H U N T CO U N T RY H U S H P U P P I E S 1 6 cornmeal and gouda fritter, sorghum butter and cajun remoulade
W H IT E T R U F F L E PA R M E SA N H O U S E F R I E S 1 4 fresh herbs, garlic aioli
C H A R R E D CO R N F L AT B R E A D 2 2 herbed cow cheese spread, pistachio pesto, gouda, fried prosciutto, pickled shallot, fried basil
LO B S T E R M AC & C H E E S E BA K E 3 8 butter poached lobster meat, cavatappi noodles, gruyère and white cheddar cream sauce, herbed panko crust