fresh start
APPLE PECAN PARFAIT $8
Toasted pecans, honey, and steel cut oats make up the crunchy
granola that tops this parfait made from Greek yogurt and
candied apple mousse.
MIXED BERRY OATMEAL SOUFFLÉ $8
Bright fruit flavors mix well into this light and airy dish of
baked oats. Salted maple cream and a bruleed plum tops the
soufflé putting it in fine feather.
4th Edition Brunch Menu
showcase
de la mer
PICANHA STEAK FRITES* $20
DRAGON CREEK SWEET COUSINS* $12
A very fresh and clean tasting oyster harvested about 100 miles
down river from Cedar Knoll at Nomini Creek. Our chefs
will soon be harvesting these alongside our local watermen.
Mignonette and lemon are at your service.
RAPPAHANNOCK RIVER* $15
Where the mineral rich waters flowing from the Blue Ridge
Mountains down the Rappahannock River join the waters of
the Chesapeake, you will find this well balanced oyster, which
starts sweet and finishes with a little hint of the sea.
TOM’S COVE CHINCOTEAGUE* $12
A Virginia classic oyster from Chincoteague Bay. Oysters from
its waters pack the full salt wallop of the Atlantic. Minognette
and lemon are at your service.
CURED SALMON CROSTINI* $13
We cure our salmon and back it up with traditional
accoutrement of capers, tomato candy, soft boiled egg, toasted
french bread, and lemon dill creme fraiche.
Flavor-packed top sirloin, from the same cut as a Brazilian
steak, goes with chimmichurri, ruby port compound butter,
and homespun fries. A poached egg gives it a breakfast flair.
THE NEST EGG $15
Cradled in fried potato nests, reminiscent of shredded hash
browns, are two poached eggs topped with chives. To complete
this slant on an all American breakfast, we add peppered maple
bacon and fresh greens to the plate.
ROCKEFELLER BENEDICT $18
Cornmeal dusted fried oysters, country ham, and kale go
along with poached eggs, champagne hollandaise, and English
muffins baked in our kitchen to produce a Virginia spin on this
classic breakfast dish.
DUCK CONFIT HASH $16
TUNA TARTARE NICOISE* $13 Crispy leg of duck confit with a salad of arugula and frisee is
accompanied by a poached egg. Port infused cherry sauce
surounds a mound of sweet potato and yukon gold hash with
leeks and rosemary.
les sandwiches Fresh bread baked in our kitchen is cut into planks and dipped
in a salty, sweet cinnamon egg batter, rolled in breadcrumbs
and fried. Maple pears, chantilly cream, and peppered bacon
enchance the dish.
Sushi grade tuna, the feature of this classic salad from Nice,
mixes up with tarragon, EVOO, and lemon zest. Tender mache,
pickled french beans, peruvian potato chips, soft boiled egg,
cured olives, and tomato vinaigrette snazz it up.
CRAB CAKE SANDWICH $17
A perfect marriage of citrus and herb is achieved when lemon
zest, tarragon, and dill are combined. A buttered brioche bun is
toasted and used as the vessel to transport the crab cake, aioli,
and arugula to their final destination. A side of fresh greens with
a light vinaigrette and our homespun fries accompany.
CURED HAM M c WASHINGTON $15
We take pork tenderloin and cure it like a ham. Once cured,
we slice the ham and pan fry it to place on our house made
English muffin with scrambled egg and white cheddar. A sweet
potato hash brown is topped with creme fraiche and blueberry
gastrique to accompany your sandwich. If George were still
around, he would stop by and grab one on his morning ride.
CHARBURGER LE LAFAYETTE ROYAL $15
Certified angus beef is pressed into thin patties and stacked on
a brioche bun with aged white cheddar cheese. No burger is
complete without our homespun fries, a pickle, and mayo.
FRENCH TOAST STICKS $14
ARTICHOKES AND ASPARAGUS $16
Fried artichokes, champagne hollandaise, grilled asparagus,
poached eggs, & English muffin make this a vegetarian delight.
RISOTTO $15
Acquerello risotto, aka “the ultimate rice,” aged one year and
hailed for it’s superior grain, is the feature of this dish. A
supporting cast of grilled asparagus, oyster mushrooms,
manchego, and poached egg play a role complimenting the star.
CAST IRON FRITATTA $15
Whipped egg is layered with wild mushroom, kale, tomato,
garlic, and onion, and is baked in a cast iron skillet with goat
cheese and fontina. Sweet potato and yukon gold hash is served
alongside it. Add lamb merguez sausage for an additional $3.
SPRING GREEN SALAD WITH CHICKEN $16
All natural, free-range chicken breast is grilled and placed over
a salad of local mixed greens, granny smith apple, walnuts,
manchego, and golden raisins with white balsamic vinaigrette.
eWith love from Andrew, Chris, and Charlie r
*Items marked with an asterisk may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or
eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.