First Course

8

Our pickled beets in a bed of field greens and goat cheese, with citron vinaigrette, shaved horseradish, and Creole spiced pecans (v)

8

Baby spinach salad with bacon candy, roasted pumpkin, aged buttermilk bleu cheese, and red onion, topped with buttered cumin seed croutons, Jerez vinaigrette, and crème fraîche  

12
10

1905 Meatballs
Maine ~ lobster in Newburg tomato cream sauce
Virginia ~ beef, lamb, and pork, with lingonberry, shallot, and Monticello wine sauce  

9

Halved avocado dressed with whole grain mustard aÏoli, Kalamata olives, red onion, and Asiago croustade (v) 

11

Tuna Tartare layered with dressed avocado and cucumber, with wasabi whip and taro root chips 

8

Escargots Maître d’Hôtel in garlic and parsley butter, finished with cognac crème 

10

Caponata ~ fire roasted eggplant relish, broiled with smoked mozzarella, with toasted baguette (v) 

12

Fried Chesapeake oysters ~ served with dill-lemongrass tartar and pickapeppa cocktail sauce 

6

Cottage fries ~ hand cut Idaho potato chips with cider vinegar, cracked pepper, and parsley (v) 

8

Norfolk cream of crab soup