Dinner Menu

Menu

One Complimentary Bread Basket

 Each Additional Basket | 3

Appetizers

Cream of Chestnut Soup |14

Savoy Cabbage, Brioche Croutons, Bacon Froth

*Smoked Beef Tenderloin Tartare |17
Crispy Onions, Egg Yolk, Smoked Caper Berries,
Black Garlic Aioli, Sourdough

Pork and Shrimp Dumplings |12

Charred Scallions, Shiitake Mushrooms,

Roasted Pork Broth 

*Charcuterie and Artisanal Cheese Plate |17

Mustards, Pickles, Toasted Baguette 

Manakintowne Spinach Salad |9

 Strawberries, Pickled Onion, Goat Cheese, Toasted Almond, Cardamom-Brown Butter Vinaigrette

Roasted Beets and Citrus Salad |12
Coconut Granita, Sorel, Ginger-Lime Vinaigrette

Burrata-Persimmon Tostada |14
VA Ham, Concord Grape, Pickled Red Onion, Arugula

*Crispy Pork Belly |14

Variations of Broccoli, Brown Butter

Entrées

Black Pepper and Scallion Spaghetti “Carbonara” |27
Egg Yolk, Parmesan Cheese, Pork Belly, Pancetta

Chef Pairing: Terra d’Oro, Pinot Grigio |10

Roasted Pumpkin and Charred Cabbage |20
Sumac Yogurt, Smoked Walnuts, Pomegranate
Chef Pairing: Secateurs, Chenin Blanc |11

 

*Butter Poached Filet Mignon |46
Broccoli Variations, Glazed Potatoes, Garlic Jus
Chef Pairing: Tree Fort, Cabernet |9

Miso Glazed Pork Loin |28
Confit Onion, Swiss Chard, Turnips,
Ginger Miso Broth
Chef Pairing: Barboursville, Sauvignon Blanc |12

Smoked Chicken Breast |27
Ricotta Gnocchi, Chanterelle Mushrooms,
Chicken Jus
Chef Pairing: Harvey & Harriet, White Blend, CA |14

Roasted Scottish Salmon |28

Dijon Crust, Smoked Bacon, Savoy Cabbage, Rosemary-Horseradish Cream

Chef Pairing: Barboursville, Sauvignon Blanc, VA |12

*Seared Rockfish |35

Buttered Carolina Gold Rice Scented with Coriander, Snow peas, Lobster Cream 

Chef Pairing: Copain DuPratt, Chardonnay |14