Menu

LUNCH & DINNER

STARTERS

BRUSCHETTA | 10

Confit Garlic spread over House Made Focaccia, topped with Blistered Cherry Tomatoes, Pomodoro Gel, Micro Basil, & Balsamic Reduction

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

Cheddar, Bacon, 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

CLASSIC DELI SANDO | 20

House Made Focaccia, Genoa Salami, Spicy Capicola, Prosciutto, Pickled Red Onion, Arugula, Basil Aioli, & Fontina

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

CHARRED CABBAGE SALAD | 10

Grilled Green Cabbage Wedge, Kosho Vinaigrette, Crispy Ham, Puffed Amaranth, & Fried Garlic

HARVEST SALAD | 14

VA Mixed Greens, Buttermilk Ranch, Shaved Green Cabbage, Escabeche Peaches, Pickled Red Onion, Charred Corn Salad, Tomato, Cucumber, Carrot, & Radish

*option to add Grilled Chicken, Fried Chicken, Grilled Shrimp, or Fried Shrimp

FROM THE CHEF

Steak & Potatoes | 34

12oz New York Strip, Potato Pave, Charred Broccolini, Grilled Mushrooms, S1 Sauce

Spindle Schnitzel | 20

Lightly Breaded & Fried Chicken Breast, Lemon Herb Veloute, Pommes Purée

Duck | 30

Confit Duck Hindquarter, Red Wine Reduction, Wild Mushrooms, Carrots, Parsnip Purée

Cod | 26

Miso Marinated Cod, Burnt Honey & Dashi Reduction, Escabeche Carrots, Crispy Rice, Charred Broccolini

Spaghetti Bolognese | 20

Beef & Mirepoix Ragu

Served with House Made Focaccia

Pork | 38

14oz “Long Bone Tommy” Pork Chop, Balsamic Glaze, Confit Cherry Tomato, Arugula, Sautéed Summer Salad with Squash, Zucchini, Cannellini Beans

Mushroom Adobo | 16

Mushrooms braised in an 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