
Lunch Menu
SNACKS
Shrimp Cocktail / 15
cocktail sauce, celery branch
Pimento Cheese / 13
cornichons, flatbread crackers
Marinated Olives / 10
rosemary, citrus
Crispy Chesapeake Bay Oysters / 16
bread & butter pickle, country ham, house hot sauce, sauce gribiche
SOUPS
Virginia Peanut Soup / 12
kite's country ham, spiced grapes
Roasted Garlic & Almond Bisque / 13
marinated tomato, brioche crouton
SALADS
Little Gem Caesar* / 14
white anchovy, parmigiano-reggiano, sourdough
Manakintowne Farms Lettuces / 15
strawberry, rhubarb, mint, goat camembert, hazelnut vinaigrette
(add to any salad: grilled chicken 8, fried oysters 10, or salmon 15)
ENTRÉES
Three Egg Omelet* / 14
fresh chèvre, chive, local lettuces
Cracked Black Pepper Fettuccine / 18
broccolini, salt roasted cashews, cauliflower sauce
Jumbo Lump Crab Cake / 22
stone ground grits, wilted spinach, béarnaise
Wester Ross Salmon* / 26
farro verde, watercress salad, citrus supreme, herbed yogurt
SANDWICHES
(served with choice of french fries, fruit, coleslaw, or side salad)
Hot Honey BLT / 14
glazed edward’s bacon, lettuce, tomato, brie, duke’s mayonnaise, multigrain
Lemaire Burger* / 16
tomato compote, grilled onion, bibb lettuce, raclette, brioche
Plant-Based Burger / 19
house made pickles, lettuce, red onion, aquafaba mayo, vegan cheese
Crab Cake Sandwich / 22
sauce gribiche, dill pickle, lettuce, tomato, english muffin
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