Lunch Menu
Lunch is served Monday – Saturday from 11am - 2pm and on Sunday from 12pm - 2pm
SNACKS
Organic Tomato Hummus / 14
crudité, pita bread
Shrimp Cocktail / 16
cocktail sauce, celery branch
Farmstead Cheese & Charcuterie / 20
pimento cheese, marmalade, pommery mustard, crostini
Crispy Chesapeake Bay Oysters / 18
bread & butter pickles, country ham, house hot sauce, gribiche
SOUPS
Virginia Peanut Soup / 12
madison county ham, spiced grapes
Red Pepper Bisque / 13
appalachian arancini, fresno preserves
SALADS
Little Gem Caesar* / 15
white anchovy, parmigiano-reggiano, sourdough
Manakintowne Farms Lettuces / 15
strawberry, rhubarb, mint, camembert, hazelnut vinaigrette
Quinoa Bowl / 15
arugula, avocado, red onion, tomato, feta cheese
(add to any salad: grilled chicken 8, fried oysters 10, or salmon 15)
ENTRÉES
Three Egg Omelet* / 15
fresh chèvre, chive, local lettuces
Mushroom Casarecce / 18
fava bean, sunflower gremolata, black truffle velouté
Wester Ross Salmon* / 26
spring asparagus, almond, frisee, dill crème fraîche
Caramelized Sea Scallops / 28
smoked sausage & potato hash, sugar snap pea, béarnaise
SANDWICHES
(served with choice of french fries, fruit, coleslaw, or side salad)
Hot Honey BLT / 16
glazed bacon, lettuce, tomato, brie, duke’s mayo, multigrain
Lemaire Burger* / 17
tomato compote, grilled onion, bibb lettuce, raclette, brioche
Crab Cake Sandwich / 24
gribiche, dill pickle, lettuce, tomato, potato bun
Cuban Sandwich / 17
roasted pork, smoked ham, swiss cheese, dijonnaise, pickles
*These items can be prepared raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
Unfortunately, we are not able to provide separate checks for parties of six or more.