The menu is inspired by a farm-to-table philosophy and the rich bounty of the region. With no entrée above $30, the menu offers extraordinary Virginia ingredients in an affordable and delicious format.
virginia grown asian pear and roquefort blue cheese / 13
surryano ham / grilled scallions / frisée lettuce / red sorrel / spicy candied pecans / port reduction
tom and ann gallivan's shooting point oysters on the half shell / 13 * (raw)
"seaside salts" from machipongo inlet… 1/2 dozen of virginia's finest
local shenandoah valley apple and endive salad / 11