| PIMIENTO CHEESE |
7 |
| WHITE CHEDDAR /OLIVES / TOASTED SOURDOUGH |
| SUSHI GRADE AHI TUNA "MARTINI" |
12 |
| CUCUMBERS / AVOCADOES / LOTUS ROOT CHIP / WASABI TOBIKKO / SEAWEED SALAD |
| HEARTS OF ROMAINE |
8 |
| CAESAR DRESSING / PARMESAN / WHITE ANCHOVY |
| ADD GRILLED CHICKEN |
6 |
| ADD SHRIMP, SALMON OR OYSTERS |
8 |
CROWN ORCHARD APPLE AND GOAT'S "R" US GOAT CHEESE
|
11 |
BIB LETTUCE / SWAMP CABBAGE / WILLIS' HUSH PUPPIES /
TRUFFLED SORGHUM MOLASSES
|
ARTISANAL CHEESE PLATE / 4 PER CHEESE
|
4 |
SELECTION OF IMPORTED AND DOMESTIC CHEESES
|
SHOOTING POINT OYSTERS ON THE HALF SHELL*
|
14 |
| "SALT" VARIETY FROM MACHIPONGO INLET... 1/2 DOZEN OF VIRGINIA'S FINEST |
|
BLACK EYED PEA AND HEIRLOOM BENNE SPREAD
| 10
|
CRISPY SESAME FLATBREAD / SMOKED PAPRIKA
|
|
CORNMEAL FRIED KOSHER DILL PICKLES
|
7 |
BUTTERMILK-BASIL BLUE CHEESE DRESSING
|
SEA ISLAND RED PEA BISQUE
|
9 |
SMOKED SURRY SAUSAGE / SPICY ESPELETTE PEPPER OIL / SCALLIONS
|
| LOCAL CHARCUTERIE PLATTER |
12 |
| SAUSAGE CRAFT SAUSAGE / CAPER BERRIES / EDWARD’S “SURRYANO” HAM / GRAFTON CHEDDAR / GREEN TOMATO CHOW-CHOW |
| GRILLED CALAMARI STEAK |
11 |
TENDER ARUGULA / GRILLED GARLIC BREAD /
HOT CHILI AIOLI |
| STEAMED EASTERN SHORE MIDDLE-NECK CLAMS |
14 |
| CITRUS / WHITE WINE / GARLIC / FRESH HERBS |
| SLOW BRAISED “BBQ” PORK QUESADILLA |
9 |
SOUTHERN COLESLAW / CARAMELIZED ONIONS /
HOUSE MADE BBQ SAUCE
|
|
