Entrées

25

Sea scallops with caramelized cauliflower, parsnip purée, and locally farmed mushrooms

20

Homemade raviolis stuffed with wild mushrooms, goat cheese, and Romano, in a blush tomato sauce with English peas and fresh basil 

16

18-hour braised Virginia lamb French dip broiled with gruyère, and served with red wine au jus

30

Naturally raised Virginia filet mignon of beef, with red wine demi-glace, gruyère potato gratin, and garlic roasted French beans  

16

Salmagundi Salad ~ Smoked chicken breast and Pennsylvania greens dressed with an English mustard & honey vinaigrette, topped with country bacon, avocado, pickled red onion, hardboiled egg, and croutons

18

1905 Burger ~ pure bred Hereford ground beef blended with locally farmed mushrooms, finished with house smoked brie and red wine sauce

26

Chesapeake crabcakes with blackeye pea succotash, chow-chow relish, and gingered buttermilk slaw