Menu

LUNCH & DINNER

STARTERS

THE TRIO | 16

Homemade Artisanal Style Bread Loaf served with Cultured Butter, Spinach Artichoke Dip, & Charleston Crab Dip

CRAB CAKE | 12 OR 22

One or Two 4oz Lump Crab Cakes served with lightly dressed VA Greens & Dill Remoulade

FRIED MUSHROOMS | 14

Lightly Tempura Battered & Fried Wild Mushrooms topped with Kombu Mayonnaise

LOADED MAC & CHEESE | 12

Tillamook Cheddar, Bacon, Ranch Breadcrumbs, Chives

CAESAR BRUSSELS | 12

Crispy Fried Brussels Sprouts tossed in Caesar Dressing, topped with Grated Parmesan & Croutons

ARANCINI | 14

Hand-breaded & Fried Arborio Rice Ball stuffed with Mozzarella & served with Red Sauce

SAMURAI SHRIMP | 12

Six tempura fried shrimp tossed in a sweet & tangy Harissa Sauce

SANDOS

*all sandwiches come with your choice of side

NASCAR BURGER | 18

Two 3oz Smash Patties on a Brioche Bun topped with American Cheese, “Nascar Sauce,” Caramelized Onions, Lettuce, Tomato, House Made Pickles, & Bacon

*missing the All-American? Just ask for no Nascar sauce!*

MUSHROOM SWISS BURGER | 16

Two 3oz Smash Patties on a Brioche Bun topped with Swiss Cheese, Grilled Wild Mushrooms, Caramelized Onions, & Kombu Mayonnaise

BIRDIE | 14

A 6oz Buttermilk Fried Chicken Breast on a Brioche Bun with House Made Mayonnaise, Lettuce, & House Made Pickles

BATTERED COD SANDO | 18

A 5oz Tempura Battered & Fried Atlantic Cod Loin on a Brioche Bun topped with Dill Remoulade, Crunchy Veggies, & House Made Pickles

“MUFFULETTA” | 20

Genoa Salami, Spicy Capicola, & Prosciutto topped with Fontina cheese, served on House Made Focaccia spread with Olive Tapenade

V = VEGETARIAN GF = GLUTEN FREE

VG = VEGAN DF = DAIRY FREE

Consumer Advisory: some items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, Seafood, shellfish, or eggs may increase your risk of food borne illness.

SALADS

(GF) SOLSTICE SALAD | 16

VA Greens tossed in a Roasted Garlic Honey Mustard Vinaigrette & topped with Candied Bacon, Bosc Pear, Togarashi Walnut Pieces & Goat Cheese

+ add grilled chicken | 6
+ add grilled shrimp | 8

FROM THE CHEF

(GF) STEAK & POTATOES | 34

12oz New York Strip served with Cheesy Crispy

Fingerling Potatoes, Charred Broccolini, Grilled Mushrooms, & our S1 Sauce

Spindle Schnitzel | 20

6oz Chicken Cutlet Lightly Breaded & Fried, served atop Pommes Purée & finished with Lemon Herb Veloute

(GF) Duck | 30

Confit Duck Hindquarter glazed in a reduction of Cherry Molasses, Soy Sauce, & Preserved Summer Fruit with Seared Mushrooms atop Parsnip Purée

(GF, DF) Miso Cod | 26

Oven Roasted Miso Marinated Cod atop Crispy Rice & served with Charred Broccolini, Avocado Mousse, & Pickled Carrots, finished with a Burnt Honey Dashi Reduction & Crispy Garlic

Spaghetti Bolognese | 20

Spaghetti Noodles in a rich Beef & Tomato Ragu, topped with Fontina Cheese, Fried Garlic, & Fine Herbs, then served with House Made Focaccia

(GF, DF) Pork | 38

8oz Duroc Pork Loin rubbed with Chorizo Spices & seared, then served over a Garlic White Bean Purée & topped with a Pickled Apple Micro Salad

(VG, GF) Mushroom Adobo | 16

Mushrooms braised in a Filipino-style Adobo Sauce & served over Jasmine Rice with Crispy Garlic & Pickled Vegetables

SIDES

Hand-Cut Fries
Mac & Cheese
Simple Salad
Root Veg Slaw

BEVERAGES

Coffee, Hot Tea selection
Sweet Tea, Unsweetened Tea
Orange Juice
Coke, Diet Coke, Sprite, Mr. Pibb, Ginger Ale
Lemonade