in the beginning

BAKED OYSTERS “ROCKEFELLER” $13 Local oysters, cointreau cream, VA country ham, herbed bread crumbs, aromatic salts.

TWO WAY DUCK* $15 Maplerosemary duck breast, duck confit, peppered bacon, sweet potato croquette, goat cheese mousse, cherry ginger gastrique.

FRIED ROCK SHRIMP $15 Buttermilk and flour, sweet n sour Singapore sauce, vermicelli noodles, slaw.

WINTRY MIX BISQUE (gf,v) $8 Butternut and kabocha squashes, apples, pears, sweet potatoes, holiday spice, salted maple cream, candied pecan

WINTER HARVEST SALAD (gf,v) $8 Field greens, pomegranate, apples,candied walnuts, cherries, cider vinaigrette


BRESAOLA CURED BEEF SALAD (gf) $12 Dry cured beef, parmesan peppercorn aioli, caper berries, fennel, radish



SUN HOLLOW Sweet Pacific oysters from Washington State’s Hood Canal featuring a slight brine and flavor reminiscent of a cucumber

RAPPAHANNOCK RIVER Harvested where mineral
rich waters from the Blue Ridge converge with the Chesapeake on the Rappahannock River, creating a clean start with a little brine on the finish

WHITESTONE From Windmill Point, VA, a sweet and briny oyster from the Chesapeake

TOM’S COVE From Chincoteague, VA, this Virginia classic oyster packs the full salt wallop of the Atlantic.


RAINBOW TROUT (gf) $29 Cornmeal dusted Carolina trout, Palau rice with nuts and dried fruit, cilantro mint chutney, fried Virginia peanuts, cherry applesauce.

RIBEYE* (gf) $39 Pan roasted angus, blackberry port sauce, fried Brussels sprouts, and bone marrow potatoes. Add a piece of foie gras for $10.

LOBSTER AND CRAB RAVIOLI $32 Homemade pasta, peas, mascarpone, oyster mushrooms, crispy prosciutto, and a parmesan wafer.

PAN ROASTED CHICKEN (gf) $25 Bone-in, free range, Pennsylvania Amish country half chicken, truffled mushroom acquerello risotto, sauteed kale, and pan gravy.

HAM CURED PORK TENDERLOIN $30 Rosemary, brown sugar cured pork tenderloin, white cheddar and pineapple casserole, blueberry gastrique, and grilled persimmon.

JUMBO LUMP CRAB CAKES $32 Lump and jumbo lump meat, tarragon, dill, lemon zest, bernaise sauce, herb whipped potatoes, sweet n sour slaw.

CHESAPEAKE BOUILLABAISSE (gf) $38 Mesquite smoked Chesapeake rockfish, jumbo scallops and shrimp, tomato, fennel, and saffron broth.

VENISON* $38 Balsamic, rosemary, and chile boneless venison rack, pumpernickel truffle, celeriac gratin, carrot cream, fresh cherries, and pomegranate.

WILD MUSHROOM TART (v) $21 Pie crust, parsnip custard, roasted mushrooms, radicchio, arugula, cauliflower, and truffle oil.

*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.