| The Grille |
Caesar
Grilled Romaine, Roasted Garlic Dressing, Toasted Brioche Cubes, & Parmesan Crisps * |
10 |
Salade du Marché
Path Valley Greens, Baby Carrots, Cucumber, Radish, Grilled Asparagus, Marinated Grape Tomatoes, Brûleé Goat Cheese and Herb Vinaigrette |
12 |
Rockefeller
Baked Oysters with Traditional Herb Butter Sauce * |
13 |
Salumi
Selection of Cured Meats with Grainy Mustard, Cornichons |
15 |
Crab & Parsnip Dip
Warm Crab Dip with Parsnip Puree and Gruyère Cheese |
12 |
Escargot Gratin
Walnut-Basil Pesto and Garlic Puree |
14 |
Onion Soup
Gratin, Gruyére & Crostini |
11 |
Mussels Frites
PEI Mussels Steamed in White Wine with French Fries |
19 |
Chicken
Roasted Amish Farms ½ Chicken, Roasted Vegetables, Pomme Purée & Brandy Pan Jus * |
23 |
Virginia Burger
On Toasted Brioche, Watercress, Mountaineer Cheese, Virginia Ham, Roasted Shallot, Confit Tomato & Garlic Aioli * |
17 |
Steak Frites
Grilled Flank Steak, Fries & Cashel Blue Cheese Butter *
Rib-eye 29 |
24 |
Trout
Chefs Daily Preparation * |
22 |
Truffled Pomme Frites
With Fleur de Sel |
9 |
Cheese
Selection of Three Cheeses |
11 |
| Chocolate Pot de Créme |
9 |
Profiteroles
Trio of Ice Cream with Warm Chocolate Sauce |
9.5 |
| A 20% Gratuity will be added to parties of six or more. |
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| *Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your risk of foodborne illness, especially if you have certain medical conditions. |
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