Pub Snacks & Small Plates M E AT & G A M E
Foxtails VIRGINIA MADE
ATO K A FIZ Z 16 pama pomegranate, st. germain elderflower liquer, thibaut-janisson xtra brut, lemon wheel P I N K P O N Y 16 empress gin, grapefruit juice, wildflower honey, lemon juice TI P PY S O U R 16 mt. defiance agave spirit, yuzu and thyme syrup, orange bitters B LU E R I D G E P I G 18 bowman brothers bourbon, maple clove syrup, orange, bacon lardon
C R I S PY D U C K W I N G S 24 plum chutney glaze, radicchio, arugula and fennel salad CO U N T RY H A M S L I D E R S 2 2 grilled brioche, virginia country ham salad with pickled mustard seeds, minced onion, celery and fennel, irish cheddar B E E F T E N D E R LO I N B IT E S 2 9 marinated beef tenderloin bites, horseradish cream and foie gras aioli S E A FO O D
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 C H I P S & C AV I A R 2 8 salt and pepper potato crisps, crème fraîche, baika caviar dollop P E TIT E FI S H C A K E S 2 8 panko crusted halibut and salmon, golden squash and sweet potato fettuccine, lemon tartar
SWEET SIPS
SWEET CHILI FRIED SHRIMP 28 chilled scallion ginger egg noodle, virginia peanuts
E S P R E S S O O L D FA S H I O N E D 18 woodford reserve bourbon, espresso, brown sugar syrup, chocolate bitters, orange peel, cherry
C L A S S I C S H R I M P CO C K TA I L 2 8 old bay poached shrimp, classic cocktail sauce, grilled lemon
B R OW N S U G A R E S P R E S S O M A R TI N I 1 8 tito's vodka, van gogh liqueur, espresso, brown sugar syrup
OYS T E R S O N T H E H A L F S H E L L rappahannock oyster company olde salts, pickled red onions, cocktail sauce H A L F D OZ E N - 2 2 | D OZ E N - 3 6
ZERO PROOF
CLASSICS
Y UZU TI M E 1 2 seedlip herbal, yuzu and thyme syrup, zero bitters A M E R I C A N L A DY 1 0 butterfly tea, grapefruit juice, lemon, wildflower honey
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 .
T E M P U R A C AU L I F LOW E R B IT E S 1 8 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, cajun remoulade S T E A K & A R U G U L A F L AT B R E A D 24 green goddess herbed cheese spread, pulled beef tenderloin, pickled red onion, shaved parmesan, arugula with whole grain mustard and sorghum vinaigrette
Specialty Boards P I M E N TO C H E E S E B OA R D 24 pecan pimento cheese ball, rye crisps, dill pickle chips, celery, carrots, spicy cheddar cheese straws 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, chocolate and butter 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
K ALUGA
A natural hybrid of butter and brine with a clean finish 30G TIN - 245
Clean, mild and buttery with a bright, gushing pop 30G TIN - 275
Family Style Sides G R U Y È R E & W I N T E R S Q UA S H R I S OT TO 1 5 madeira glazed pancetta, parmesan, crispy sage 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 M A P L E A N C H O G L A Z E D PA R S N I P S 1 3 toasted walnut and orange zest gremolata H O U S E S W E E T P OTATO F R I E S 1 4 smoked maple aioli S P I N AC H & C AU L I F LOW E R G R ATI N 1 4 chili breadcrumb, parmesan cheese, rosemary cream sauce 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 S Q UA S H & S W E E T P OTATO F E T T U CC I N E 1 3 spicy honey granola, goat cheese 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 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 CREAM OF GREENS 13 toasted pecan crumble, lemon zest 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