in the beginning
FRIED OYSTERS “ROCKEFELLER” $10 In our interpretation of this classic, we dust our local oysters in cornmeal, making the result gluten free.
Perched atop an oyster shell, accompanied by kale and Virginia country ham,the oysters are finished with a champagne froth.
FRIED ROCK SHRIMP $10 Rock shrimp are dipped in buttermilk, fried, and tossed in a Singapore sauce that is equally as sweet and tangy as it is spicy. We serve it over chilled rice noodles with slaw.
ROASTED BEET SALAD $8 Gold and red baby beets are roasted and chilled and paired with mascarpone and a basil orange vinaigrette.
FALL FANTASY BISQUE $8 A bisque of butternut and kabocha squashes, apples, pears, sweet potatoes, and pumpkin spice brings everything we love about the autumn months together. Garnished with a salted maple cream and candied pecan.
HOUSE SALAD $8 Mixed greens are layered with golden raisins, white
balsamic vinaigrette, a parmesan crisp, and pine nuts.
LOCAL RAW OYSTERS* $15 (In order from sweet to briny) Dragon Creek Sweet Cousins from Nomini Creek, Rappahannock River, or Tom’s Cove Chincoteague oysters from the Chesapeake Bay.
FRIED TROUT BRIOCHE $15 Buttermilk dipped and cornmeal dusted, this fried trout is placed on a toasted brioche bun with orange aioli and an apple radish slaw. Served with homespun fries.
CRAB CAKE SANDWICH $17 Our citrus and herb crab cake with a tarragon aioli and arugula is placed between two slices of our buttered toast. A side of greens and homespun fries share the plate.
CHARBURGER LE LAFAYETTE ROYAL $15 Certified angus beef is pressed into thin patties and stacked on a brioche bun with aged white cheddar cheese.
No burger is complete without our homespun fries, a pickle, and mayonaisse.
TUNA TARTARE NICOISE* $17 Sushi grade tuna, the feature of this classic salad from Nice, mixes up with tarragon, EVOO, and lemon zest. Mixed greens,
pickled french beans, peruvian potato chips, soft boiled egg, cured olives and tomato vinaigrette snazz it up.
ARUGULA AND ROASTED CHICKEN SALAD $15 Arugula, seasoned with olive oil, black pepper, and lemon is studded with grapes, walnuts, apples, radish, shaved manchego, and a white balsamic vinaigrette.
PICANHA STEAK FRITES* $19 This flavor-packed top sirloin is from the same cut as a Brazilian steak. To honor its origins, we have placed it with chimichurri, a ruby port compound butter, and homespun fries.
WILD MUSHROOM TART $18 We bake the tart shells daily and fill them with stewed mushrooms and a parsnip mousse. A radicchio and arugula salad round out this vegetarian offering.