Fall Menu 2017, 3rd Edition
showcase
in the beginning
FRIED OYSTERS ROCKEFELLER $13
RAINBOW TROUT $29
We dust our local oysters in cornmeal, making the result
gluten free. Perched atop an oyster shell, accompanied by
kale and Virginia country ham, the oysters are finished
with a champagne froth. East meets West when our pan seared Carolina trout,
Palau rice, and cilantro mint chutney hit the plate. Fried
Virginia peanuts and applesauce balance the dish.
TWO WAY DUCK* $15 This flavor-packed top sirloin is from the same cut as a
Brazilian steak. To honor it’s origins, we have placed it with
chimichurri, a ruby port compound butter, fried brussels
sprouts, and shoestring yucca fries.
LOBSTER FONDUE $16 Homemade pasta is stuffed with lobster, mascarpone,
lemon zest, and garlic, and placed in a pool of lobster
saffron cream. Roasted oyster mushrooms, peas, crispy
prosciutto, and a parmesan wafer complete the dish.
FRIED ROCK SHRIMP $15 Pan-seared jumbo sea scallops seasoned with lemon zest
and extra virgin olive oil are paired with its friend from the
deep blue. Grilled and butter poached shrimp is perched
atop Acquerello risotto, aka “the ultimate rice,” aged one
year and hailed for its superior grain.
Maple rosemary duck breast is layered with crispy duck
confit, maple pepper bacon, and a sweet potato croquette.
Cherry ginger gastrique and goat cheese mousse stand in
for butter and syrup in this breakfast inspired dish.
Sherried lobster cream is blessed with more body from
melted fontina and parmesan. With a hint of jalapeno, this
dip has some sass. Crostini made from our fresh bread
makes a great companion.
Rock shrimp are dipped in buttermilk, fried, and tossed
in a Singapore sauce that is equally as sweet and tangy as
it is spicy. We serve this over a chilled rice noodle salad.
CORN AND GARLIC BISQUE $8
Sweet white corn and garlic are blended to create this
creamy, yet light summer treat. Did we mention it was
garnished with truffle oil?
ROASTED BEET SALAD $8
Gold and red baby beets are roasted, chilled and paired
with mascarpone and a basil orange blossom vinaigrette.
HOUSE SALAD $8
Mixed greens are layered with golden raisins, pine nuts,
white balsamic vinaigrette, and a parmesan crisp.
DRAGON CREEK SWEET COUSINS* $18
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.
RAPPAHANNOCK RIVER* $18
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* $18
A Virginia classic oyster from Chincoteague Bay. Oysters
from its waters pack the full salt wallop of the Atlantic.
BRESAOLA CURED BEEF SALAD $12
This classic Italian dish is highlighted by thin slices of
cured and air dried beef. A parmesan peppercorn aioli is
the sauce drizzled over a fennel, radish, and caper salad.
^With love from Andrew, Chris, and Charlie
PICANHA STEAK* $36
LOBSTER RAVIOLI $32
SCALLOPS AND SHRIMP RISOTTO $38
SCALLOPINI OF CHICKEN $25
Free range chicken breast is tenderized and dusted with
flour prior to pan frying it and deglazing with white
wine. Brioche is used to make a savory bread pudding
before pan searing and topping with melted brie and a
golden raisin, cranberry and orange compote.
BRAISED PORK $30
Pork shoulder braised with brown sugar, beer, and
spices, tops a cassoulet of cannellini beans and root
vegetables and is surrounded by a broth from the braising
liquid.
JUMBO LUMP CRAB CAKES $32
Citrus and herb is combined with lump and jumbo lump
crab, lemon zest, tarragon, and dill. Whole egg is used
to create a soufflé effect and Japanese bread crumbs are
added to hold it all together. A spiced slaw and apple
turnip puree pair nicely with the bearnaise sauce.
SMOKED ROCKFISH $36
Mesquite grilled Chesapeake rockfish is seasoned with
lemon zest, black pepper, and horseradish. We serve it
with a wheat berry salad, carrot ginger butter, and white
balsamic figs. The figs and wheat berry are from straight
across the river!
WILD MUSHROOM TART $21
We bake the tart shells daily and fill them with stewed
mushrooms and a parsnip custard. A radicchio and arugula
salad with fried cauliflower tops the tart.
*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.