Small Plates
Pub Fare
Signature Boards
M E AT & GA M E C R I S PY D U C K WI N G S 24 plum chutney glaze, radicchio, arugula and fennel salad
TH E M I D D LE B U RG E R * 3 6 duck fat seared local beef tenderloin and bacon jam smash burger, foie gras and truffle aioli, aged cheddar, arugula, grilled brioche, white truffle parmesan house fries with garlic aioli
C L A S S I C BA R S N AC K S 1 8 blue cheese overstuffed olives, herbed chex mix, spiced gourmet nuts
B ROW N S U GA R P O R K B E LLY B ITE S 2 2 ginger, soy and brown sugar glaze, crispy fried brussels sprouts, sesame seed brittle
R AI N B OW TRO U T 32 succotash of peas, edamame beans, black eyed peas and asparagus with charred leek and dill vinaigrette, chive buerre blanc
CO U NTRY H A M B I SC U IT S 2 2 shaved virginia country ham, pimento cheese, hot honey and spicy pickle B E E F TE N D E R LO I N TI P S 2 9 marinated beef tenderloin tips, horseradish cream and foie gras aioli S E A FO O D C H I P S & C AVIA R 2 8 salt and pepper potato crisps, crème fraîche, baika caviar dollop M I N I LO B S TE R RO LL 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 OYS TE R S O N TH E H A LF S H E LL rappahannock oyster company olde salts, classic mignonette, grilled lemon h a l f d oz e n
- 22 | d o z e n - 36
CLASSICS P O R TO B E LLO M U S H RO O M FR I E S 1 8 paprika panko crusted portobello strips, cajun aioli TE M P U R A C AU LI FLOW E R B ITE S 17 tempura battered, tossed in hot honey, served with foie gras aioli H U NT CO U NTRY H U S H P U P P I E S 1 6 cornmeal and gouda fritter, sorghum butter and cajun remoulade OV E N ROA S TE D FL ATB R E A D 2 0 whipped ricotta, sopresseta salami, parmesean cheese, arugula, hot honey drizzle 20% gratuity 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 .
B L AC K E N E D SA LM O N 2 8 shaved asparagus and pickled red onion, whipped beet and mascarpone risotto, miso honey glaze C R I S PY ROA S TE D C H I C K E N 3 4 juniper berry brined bone in chicken breast, creamy spring onion polenta, brown butter roasted carrots and radish, mustard tarragon cream B U T TE R M I LK FR I E D C H I C K E N TE N D E R S 2 6 sea salt and herb house fries, crinkle cut pickles, honey mustard and white barbecue sauces LO C A L S TE A K FR ITE S * 4 8 grilled 6oz steak, white truffle parmesan house fries, brandy peppercorn cream, garlic aioli STE AK U P G R AD E S * 8 oz FILET MIGNON - 18 | 12 oz NEW YORK STRIP - 14
TA S TE O F TH E P I E D M O NT 2 8 grilled FOA lamb sausage, chapel cheddar cheese, bay blue stilton cheese, sweet heat fried pecans, garlic pickle chips, fruit preserves, wholegrain mustard GA R D E N G R A ZI N G 2 8 classic garlic and herb hummus, fried artichokes, village cheese works herbed whipped feta, grilled pita, carrot and cucumber crudité, blue cheese stuffed olives
Caviar Flights 30G TINS OF PETROSSIAN ROYAL CAVIAR 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 1 1 5 beloved across the world for its smoke and ocean flavors DAURENKI 125 complex flavor with unique blend of brine and buttery notes OSSETR A 145 savory brine with subtle notes of bold fruit and toasted grains
12 oz GRASSFED RIB EYE - 28
BELUGA 245 natural hybrid of butter and brine with a clean finish
Greens & Grains
Family Style Sides $15
H U NT CO U NTRY C A E SA R romaine hearts, red romaine, radicchio, arugula, rustic croutons, parmesan cheese with caesar dressing
BEET & MASCARPONE RISOTTO whipped beet and Mascarpone cheese, charred lemon
s ta r t e r
- 12 |
entrée
- 18
S P R I N G GA R D E N SA L A D loudoun lettuce mix, chopped mint, tarragon, chives and dill, pea shoots, shaved radish, spring peas, toasted sunflower seeds, fresh chèvre with citrus vinaigrette s ta r t e r
- 12 |
entrée
- 18
Q U I N OA & G R E E N S quinoa, shaved asparagus and pickled red onion, cucumber, feta, toasted hazelnuts with sherry vinaigrette s ta r t e r
- 12 |
entrée
- 18
SAL AD AD D I TI O NS * GRILLED CHICKEN BREAST - 12 | FRIED CHICKEN TENDERS - 16 BLACKENED SALMON - 24
| GRILLED LOCAL STEAK - 32
SHRIMP SKEWER - 18 | SCALLOP SKEWER - 29
WHITE TRUFFLE PARMESAN HOUSE FRIES fresh herbs, garlic aioli HOUSE SWEET POTATO FRIES smoked maple aioli CRISPY FRIED BRUSSELS SPROUTS maple sherry vinaigrette ROASTED CARROTS & RADISH fresh cow’s cheese, balsamic drizzle, toasted hazelnuts SPRING SUCCOTASH succotash of peas, edamame beans, black eyed peas and asparagus with charred leek and dill vinaigrette, crumbled goat cheese CRISPY SMASHED POTATOES crumbled blue cheese, crème fraîche, fried country ham FRIED ARTICHOKE HEARTS green goddess, crème fraîche, chili breadcrumbs LOBSTER MAC & CHEESE BAKE - add $23 butter poached lobster meat, cavatappi, mascarpone, herbed white cheddar cream sauce, white cheddar panko crust