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| Appetizers |
Onion Soup
bone marrow crostini, aged comte cheese |
11 |
Pumpkin Soup
onion marmalade, duck confit, pumpkin seed oil |
12 |
Caesar
grilled romaine, brioche croutons, crispy capers, parmesan, roasted garlic dressing |
12 |
Farm Salad
weaving rum farm greens, crispy shallots, roasted beets, pickled vegetables, pipe dreams fromage, sherry vinaigrette |
12 |
Endive and Chicory Salad
cashel blue cheese, heirloom apples, walnuts, creamy banyuls vinaigrette |
12 |
Scottish Salmon Tartare
house made blini, creme fraiche, american caviar |
17 |
Pastured Chicken Liver Parfait
black truffle, madeira gelee, apricot, toasted baguette |
14 |
Foie Gras Pastrami Torchon
rye, choucroute, pickled vegetables, whiskey gastrique |
19 |
Mussel Frites
bouchot mussels, white wine, house cut fries |
19 |
Escargot
herb-garlic butter, toasted baguette |
14 |
Cheese Selection
please see your server for seasonal selections |
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Charcuterie
please see your server for seasonal selections |
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| Main Courses |
Pan Seared Diver Scallops
sweet corn, dauphinoise potatoes, chanterelle mushrooms, winter squash |
31 |
Olive Oil Poached Scottish Salmon
salsify, velvet pioppini mushrooms, red wine consomme |
31 |
Pan Roasted Amish Chicken
breast, thigh, pommes puree, fall vegetables, pan jus |
27 |
Crispy Lacquered Rohan Duck Breast
kabocha squash, matsutake mushrooms, farro, brussel sprouts, tesa, port reduction |
34 |
Pineland Farms Ribeye
yorkshire pudding, haricot vert, cashel blue cheese butter |
34 |
Painted Hill Farms Filet Mignon
seared foie gras, mushroom duxelles, spinach, asparagus frites, sauce au poivre |
39 |
Beef Bourguignon
red wine brasied short rib, fingerling potatoes, root vegetables |
32 |
Virginia Burger
smokehouse bacon, oven roasted tomatoes, red onion marmalade, cheddar, garlic aioli |
19 |
Seven Course Tasting Menu
beverage pairing 40 |
65 |
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| Sides |
| Asparagus Frites |
8 |
| Seasonal Vegetables |
8 |
| Pommes Puree |
8 |
| Pomme Frites |
8 |
| Lyonnaise Potatoes |
8 |
| Creamed Spinach |
8 |
| Brussel Sprouts with Tesa and Chanterelle Mushrooms |
9 |
| consuming raw or undercooked food can increase the risk of food borne illness |
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| a twenty percent gratuity will be added to parties of six or more |
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