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MENU
The mission is simple: serving you the absolute best in what ingredients we can source and grow and bringing our guest flavors that are memorable and unique.

BEGINNINGS
*RAPPAHANNOCK RIVER CO. OYSTERS
check our chalkboard for our featured oyster selections of the day. 3. per
HOT BUTTERMILK HUSHPUPPIES
warm pimento cheese fondue 5
SMOKED MUSCOVY DUCK
heirloom farro, sunchoke puree, maitake mushroom, baby hakurei turnips, maple-sherry gastrique, duck skin cracklins’ powder 15
ROASTED RED & GOLDEN BEETS
housemade yogurt cheese, quinoa, citrus, petite greens, walnut crumb, sorghum vinaigrette 10

 

RISE UPROOTED ARUGULA & RADICCHIO

shaved radicchio, local honeycrisp apples, hazelnut brittle, chevre, mead vinaigrette 10
HICKORY SMOKED PORK CHEEKS
heirloom red corn grits, collard greens, crispy shallot, potlikker 13
SHEPARD’S PIE
sage & tallow croute, fall vegetables, celeriac whipped potatoes, worcestershire gravy, upland cress 13
FRESH HAWAIIAN HEARTS OF PALM
heirloom tomato, thai bird chile, nuoc mam, mint crushed peanuts, thai basil 11
SLOW COOKED OCTOPUS
crispy fingerlings, preserved lemon, castelvatrano olives, salsa verde 16

 

HANDMADE SAGE GNOCCHI

oyster mushrooms, butternut squash, pecorino romano cheese, georgia olive oil 12
HOUSE CHARCUTERIE & ARTISAN CHEESES
crispy pig head, chicken liver mousse, thin shaved mangalitsa, pork & apricot terrine, whipped lardo. house pickles, fruit moustarda, crostini, cheeses: red dragon mustard & ale cheddar, smokey blue 17
CRISPY BARBECUE PORK BELLY
poblano cornbread puree, african white yam barbecue sauce, house chili rub, cilantro, avocado, crushed peanuts 12
CRISPY LOCAL CHICKEN LIVERS
sweet potato & stayman apple pave, whipped dutch cove sorghum, pistachio 11

ENTRÉES

SOWS BUTTERMILK FRIED CHICKEN
tasso ham, mac & cheese, bread crumbs, giblet gravy, chopped egg, pimento peppers, young lettuce 19
PAN ROASTED NORTH CAROLINA STRIPED BASS
fresh nc oyster & foie gras chowder, fall root vegetables, cornbread croutons, h.ave espellette, micro celery 28

 

*BUTCHERS CUT HERITAGE CHESHIRE PORK CHOP

12 oz. butchers cut loin chop, anson mills hominy ragout, goldfinch gardens baby turnips, watercress, mangalitsa ham vinaigrette 27
*HICKORY SMOKED NEW YORK STRIP
10 oz. CAB house cut steak, crushed blue potatoes, oyster mushrooms, charred corn, blistered heirloom peppers, chimichurri 32

 

*BLACK ANGUS BONE IN PORTERHOUSE FOR TWO

40 oz. CAB steak, fall herbs, brown butter baste, wild mushrooms, grilled green beans 60
DESSERT
$7
CHOCOLATE POT DE CREME
Cocoa, Mint, Whipped Cream
$7
AFRICAN YAM HAND PIE
Toasted Sorghum Marshmallow
$6
FRESH HONEYCRISP APPLE PIE BY MAURA NICHOLAS
Chantilly Cream, Bacon Caramel, Mint
$6
LILY DUKE’S BUTTERSCOTCH PUDDING
Blackstrap Molasses, Peanut Butter Fudge, Wild Blueberries, Pig Cookie
WE RESPECTFULLY REQUEST NO SUBSTITUTIONS EXCEPT IN CASES OF DIETARY OR ALLERGY RESTRICTIONS
ALL MENU ITEMS ARE SOURCED SEASONALLY AND LOCALLY. MENU CHANGES WEEKLY.
MENU ITEMS WITH AN *ASTERISK ARE SERVED RAW OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS. THE CONSUMPTION OF RAW OR UNDERCOOKED EGGS, MEAT, POULTRY, SEAFOOD OR SHELLFISH MAY INCREASE YOUR RISK OF FOOD-BORNE