First Course
Byrd Mill Stone-Ground Grits with Butter-Poached Oysters and Tomato Jam 9

Parsnip and Collard Green Fritters with Pickled Peach Aioli 8

Butternut Squash Soup with Cornbread and Vanilla-Poached Figs 7

Baby Red Oak Lettuce with Toasted Walnuts, Pears, Pecorino, and Southern Dressing 6

Burgundy Snails with Wehani Rice and Oyster Mushrooms 10

P.E.I. Mussels with Surry Sausage and Yellow Pepper Cream 9

Second Course
Seared Salmon with Leeks,Fingerling Potatoes and Surry Sausage Butter 19

Cod with Brown Butter, Braised Fennel, Kalamata Olives and Tomato Fumet 21

Apricot-Braised Pork Cheeks with Beluga Lentils and Haricot Vert 20

Seared Scallops with Spiced Pumpkin Puree, Brussels Sprouts and Pepper Bacon 24

Hanger Steak with Sauteed Mustard Greens, Glazed Autumn Vegetables and Beef Jus 21

Chicken with Wehani Rice, Golden Raisins, Virgina Ham and Collard Greens 19

Beet, Onion, and Cabbage Raviolis with Arugula and Parmigiano Cheese 17

Dessert
Chocolate Semifreddo with Raspberries and Cream 8

Apple Spice Cake with Bourbon-Caramel Sauce 7

Tapioca Pudding with Lime, Vanilla and Pickled Watermelon 7

Lemon Trio 7

Selection of Artisanal Cheeses 12

Tea by Serendipitea 4

Coffee by La Colombe 2.5