Pub Snacks & Small Plates M E AT & G A M E
Pub Fare
Specialty Boards
THE MIDDLEBURGER* 36 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
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
C R I S PY D U C K W I N G S 24 plum chutney glaze, radicchio, arugula and fennel salad
C R I S PY R OA S T E D C H I C K E N 3 4 juniper berry brined bone-in chicken breast, corn and leek purée, sautéed green beans, buttermilk cream sauce
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
B L AC K E N E D SA L M O N B LT 2 8 blackened salmon filet, grilled brioche, heirloom tomato, arugula, thick sliced bacon, garlic aioli
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 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 CIL ANTRO LIME CHICKEN 26 scallion ginger egg noodle, thai coconut peanut sauce, crushed virginia peanuts, grilled lime
S E A FO O D
R A I N B OW T R O U T 32 crispy idaho trout, lemon pearl couscous, zucchini fettuccine with pistachio pesto, tarragon citrus beurre blanc BUTTERMILK FRIED CHICKEN TENDERS 26 sea salt and herb house fries, crinkle cut pickles, honey mustard and white barbecue sauces LO C A L S T E A K F R IT E S * 4 8 grilled 6oz kinloch farm grass fed steak, white truffle parmesan house fries, brandy peppercorn cream, garlic aioli ST E A K UP G RA D E S * 8 oz FILET MIGNON - 18 | 12 oz NEW YORK STRIP - 14 15 oz LOCAL GRASSFED RIB EYE - 28
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
CLASSICS
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 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 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 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
Greens & Grains H U N T CO U N T RY C A E SA R romaine hearts, red romaine, radicchio, arugula, rustic croutons, parmesan cheese, caesar dressing S TA R T E R - 12 | E N T R E E - 18
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
FA R R O & G R E E N S farro, arugula, roasted peaches, blistered tomato, grilled red onion, feta cheese, citrus vinaigrette, fried almond crumble
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
S TA R T E R - 14 | E N T R E E - 20
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
LO C A L G R E E N S SA L A D loudoun lettuce mix, charred corn, cherry tomato, cucumber, country ham, irish cheddar, dill crème fraîche ranch S TA R T E R - 16 | E N T R E E - 22
SA L A D A D D I T I ON S * GRILLED CHICKEN BREAST - 12 | FRIED CHICKEN TENDERS - 16 BLACKENED SALMON - 24
| GRILLED LOCAL STEAK - 32
SHRIMP SKEWER - 18 | SCALLOP SKEWER - 29 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 .
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 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 H O U S E S W E E T P OTATO F R I E S 1 4 smoked maple aioli 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 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