| Tapas |
| Cold Roasted Red Pepper Soup | $5.00 |
| Marcona Almonds | $5.00 |
| Picholine Olives | $4.00 |
| Rapini with Garlic and Olive Oil | $5.00 |
| Baby Beet, Walnut, and Goat Cheese Salad | $6.00 |
| Baked Polenta with Herbed Goat Cheese Mousse | $6.00 |
| Sauteed Goat cheese rounds on Arugula | $6.00 |
| Sauteed Fresh Porcini Mushrooms | $9.00 |
| Grilled Crostini Topped with Tuscan White Beans | $5.00 |
| Baby Greens with Blue Cheese and Pecans | $5.00 |
| Grilled Asparagus with Shaved Pecorino Cheese | $6.00 |
| Marinated Grilled Fennel | $5.00 |
| Baby Arugula Salad with tomatoes and Pine Nuts | $5.00 |
| Cornmeal-Crusted Fried Green Tomatoes | $5.00 |
| Guacamole on Grilled Tortilla with Grilled Shrimp | $5.00 |
| Boquerones (Spanish White Anchovies) | $6.00 |
| Grilled Shrimp and Chorizo | $6.00 |
| Roasted Corvina Ed's Style (similar to grouper) | $7.00 |
| Rainbow Trout, Cajun Cream, Cajun-Spiced Pecan | $6.00 |
| Prosciutto-Wrapped Sea Scallops | $10.00 |
| Mini Thai-Inspired Crab Cakes | $9.00 |
| Smoked Trout on cucumber "Crostini" with Lemon-Caper Aioli | $5.00 |
| Steamed Prince Edward Island Mussels | $8.00 |
| Meatballs in Arrabbiata (spicy tomato sauce) | $5.00 |
| Grilled Surry Sausage with Honey Mustard and Roasted Local Apple | $5.00 |
| Grilled Moulard Duck Breast with Wild Blueberry-Shiraz Sauce | $7.00 |
| Pepper Stuffed with Picadillo Dulce (sweet and sour pork) | $5.00 |
| Grilled Virginia Lamb Loin Chop with Pesto Sauce | $11.00 |
| Grilled Marinated Virginia Lamb Kebabs | $8.00 |
| Grilled Merguez (lamb sausage) with Harissa | $5.00 |
| Pork Tenderloin with Honey and Cajun-Spiced Pecan | $5.00 |
| First Courses |
| Mini Thai-Inspired Crab Cakes | $9.00 |
| Thai-Spiced Lump Crab Cakes with Lettuce Wraps and Sweet and Spicy Dipping Sauce |
| Grilled Shrimp and Chorizo Skewer | $7.00 |
| One of the Favorites from our Wednesday Night Tapas Menu |
| Baby Arugula Salad | $6.00 |
| Marinated Tomatoes; Goat Cheese; Pine Nuts; Lemon Dressing |
| Baby Beet, Goat Cheese, and Walnut Salad | $7.00 |
| Baby Greens; Balsamic Vinaigrette |
| Fresh Porcini Mushrooms | $9.00 |
| Wild Porcini Sauteed with Shallots and Thyme |
| Meatballs Arrabbiata | $6.00 |
| Pork Meatballs Cooked in a Spicy Tomato Sauce |
| Cornmeal-Crusted Fried Green Tomatoes | $6.00 |
| Pimenton Sauce; Chipotle-Corn Salsa |
| Shrimp and Lemon Risotto | $8.00 |
| Creamy Arborio Rice; Shrimp & Shrimp Stock; Lemongrass & Lemon Zest; Thai Basil |
| Second Course |
| Jumbo Lump Crab Cakes (Try the Jacques Simonin ST. Veran) | $25.00 |
| Tomato-Cucumber Salad; Asparagus |
| Grilled Cobia with Grilled Pineapple Salsa (Try the Domaine Crochet Sancerre) | $21.00 |
| Wilted Baby Greens; Balsamic Reduction |
| Teriyaki-Glazed Wild Alaskan Copper River Sockeye Salmon (Try VA's own White Hall Pinot Noir) | $24.00 |
| Served Medium Rare; Nappa Cabbage Slaw; Pickled Ginger |
| Grilled Herb-Marinated Pork Loin (Try the Tosco forte Sangiovese) | $20.00 |
| Rapini; Hominy |
| Grilled Veal Porterhouse (Try the Poppiano syrah) | $34.00 |
| Creamed Spinach; Hominy |
| Grilled Filet Mignon (Try VA's own Linden Claret) | $36.00 |
| Portabella Mushrooms in Demiglace; Fingerling Potato Home Fries; Creamed Spinach |
| Grilled Certified Angus Beef Cowboy Steak for Two (Try the La Bastide Chateauneuf-du-Pape) | $50.00 |
| 22-oz Bone-in Rib-Eye; Fingerling Potato Home Fries; Creamed Spinach |
| Roasted Moulard Duck Breast with Wild Blueberry-Shiraz Reduction (Try the Shotfire Ridge Shiraz) | $25.00 |
| Hominy; Rapini |
| Desserts (Recommended dessert drinks follow each dessert) |
| Sorbet of the Day (Linden Late Harvest $9) | $6.00 |
| Local Strawberries with Cream Anglaise (Wolfberger Cremant d'Alsace Rose $10) | $7.00 |
| First of the year! |
| One Block West Bananas Foster (White Hall Soliterre Ice Wine$8) | $7.00 |
| Warm rum-pecan sweet bread topped with vanilla ice cream and rum-flambeed bananas |
| Pineapple One Block West (di Lenardo Late harvest Verduzzo) | $7.00 |
| Our own take on bananas Foster: rum-Flambeed pineapple over coconut sorbet with toasted coconut |
| Seasonal Fruit Tart (Veritas Kenmar $10) | $7.00 |
| A pastry cup filled with lime curd and topped with seasonal fruit; served with coconut sorbet |
| Vanilla Semifreddo with Local Strawberries (Calvados Busnel Vielle reserve $12) | $7.00 |
| A semi-frozen eggless vanilla bean custard with local strawberries |
| New York Style Cheesecake (Chrysalis Petit Manseng $9) | $7.00 |
| With Bailey's Irish Cream chocolate sauce and strawberry coulis |
| Bete Noir (Williamsburg Winery Framboise $8) | |
| Too much chocolate! An incredibly rich flourless dark chocolate cake, served with cappuccino gelato, |
| chocolate-covered griottines (brandied wild cherries), and chocolate sauce | $8.00 |
| Port and Blue Cheese Tasting Plate | $11.00 ; $16.00 with 20-year old Tawny |
| Tawny port with three blue cheeses, apricot chutney, spiced candied pecans, and seasonal fruit |
