• STARTERS

    • Duck and Onion Tart

      Caramelized Onion, Duck Leg Confit, Virginia Whiskey, Thyme • 13

    • Brussels Sprouts

      Romesco (V • GF) • 9

    • Poached Scallops

      Pickled Rhubarb, Cherries, Tarragon, Radishes, Foie Gras & Uni Sauce • 14

    • Spring Salad

      Petite Greens, Roasted Garlic Dressing, Radishes, Bay Blue (V • GF) • 9

    • Butternut Bisque

      Sour Cream, Fines Herb (V • GF) • 10

    • Mushroom toast

      Oyster Mushroom, Almond Gremolata, Herbs, Sourdough • 14

    • Belgian Endives

      Cooked & Raw, Toasted Walnuts, Parmesan • 9

    • Steak Tartare

      Pepper Jelly, Cured Yolk, Cornichon, VA Grown Wheat Sourdough  • 11

    • ENTRÉES

    • Steak Frites

      Bavette Steak, Bernaise, French Fries, Demi-Glace • 27

    • Lamb Navarin

      Braised Onion, Carrot, Potato, Braising Jus, Preserved Tomato Compound Butter (GF) • 25

    • Rockfish

      Fried Sunchokes, Mushroom Veloute, Castelvetrano Olive Purée • 25

    • Scallops

      Roasted Garlic Sauce, Swiss Chard, Sautéed Vegetables in Wine and Butter (GF) • 26

    • Filet Mignon

      Wilted Spinach, Potato Purée, Trumpet Mushrooms, Foie Gras • 34

    • Taglietelle

      Toasted Walnuts, Allium, Appalachian Cheddar • 25

    • Milk-Braised Pork

      Asparagus Purée, Croquette, Lentils, Grilled Bok Choy  • 24

    • Desserts

    • Pots De Creme

      Earl Grey, Cara Cara Orange Toffee Sauce (V • GF) • 10

    • Millefuille

      Raspberry, Puff Pastry, Creme Anglaise (V) • 10

    • Chocolate Mousse

      Blueberry, Whipped Cream, Cognac (V • GF) • 10