
Lunch Menu
Lunch is served Monday – Saturday from 11am - 2pm and on Sunday from 12pm - 2pm
SNACKS
Marinated Olives / 10
rosemary, citrus
Shrimp Cocktail / 16
cocktail sauce, celery branch
Pimento Cheese / 13
roasted garlic, cornichons, crostini
Crispy Chesapeake Bay Oysters / 18
bread & butter pickle, country ham, house hot sauce, sauce gribiche
SOUPS
Virginia Peanut Soup / 12
madison county ham, spiced grapes
Wild Mushroom Bisque / 13
spring onion custard, balsamic reduction
SALADS
Little Gem Caesar* / 15
white anchovy, parmigiano-reggiano, sourdough
Manakintowne Farms Lettuces / 15
strawberry, rhubarb, mint, camembert, hazelnut vinaigrette
(add to any salad: grilled chicken 8, fried oysters 10, or salmon 15)
ENTRÉES
Three Egg Omelet* / 15
fresh chèvre, chive, local lettuces
Oyster Mushroom Casarecce / 18
fava bean, sunflower seed gremolata, black truffle velouté
Jumbo Lump Crab Cake / 24
stone ground grits, wilted spinach, béarnaise
Spice Rubbed Salmon* / 28
beluga lentils, spring vegetables, arugula, greek yogurt
SANDWICHES
(served with choice of french fries, fruit, coleslaw, or side salad)
Hot Honey BLT / 16
glazed bacon, lettuce, tomato, brie, duke’s mayonnaise, multigrain
Lemaire Burger* / 17
tomato compote, grilled onion, bibb lettuce, raclette, brioche
Vegan Reuben / 15
sauerkraut, russian dressing, seitan, 'swiss cheese', marble rye
Crab Cake Sandwich / 24
sauce gribiche, dill pickle, lettuce, tomato, potato bun
Braised Chicken Salad / 17
butter lettuce, croissant
*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