Gluten-free. Vegetarian. Carrots, cauliflower, coconutand lime, pureed with coconut cream and topped with toasted coconut.

Mesquite-smoked duck breast, duck confit, peppered bacon, sweet potato crepes, goat cheese mousse, apricot chutney, pickled cabbage and pistachio.

Gluten-free. Vegetarian. Field greens, pomegranate, apples, candied walnuts, cherries, cider vinaigrette.

Pineapple, blueberry and beet salad with a horseradish creme fraiche.

Blood orange, honeycomb, arugulaand basil orange vinaigrette.

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.

Sweet Pacific oysters from Washington state's hood canal featuring a slight brine and flavor reminiscent of a cucumber.

Local oysters, cointreau cream, Virginia country ham, herbed bread crumbs, aromatic salts.

From chincoteague, VA, this Virginia classic oyster packs the full salt wallop of the Atlantic.

From Maryland's Eastern shore comes this sweet, buttery oyster with a crisp, clean finish.

Balsamic, rosemaryand Chile boneless venison rack, pumpernickel truffle, celeriac gratin, carrot cream, fresh cherriesand pomegranate.

Spiced elysian fields boneless leg of lamb, charredand braised, cilantro mint chutney, braising juices, polenta, pickled carrots.

Gluten-free. Mesquite smoked chesapeake rockfish, jumbo scallops and shrimp, tomato, fenneland saffron broth.

Confit of duck leg, searedand crispy, with cassoulet of white beans and applewood ham, grilled baby bok choy, foie grasand fig-orange compote.

Pan-seared jumbo scallops, buttered poached lobster, aged aquerello risotto, sauteed kale and orange butter.

Lump and jumbo lump meat, tarragon, dill, lemon zest, bernaise sauce, herb whipped potatoes, sweet 'n sour slaw.

Vegetarian. Short crust, parsnip custard, roasted mushrooms, radicchio, arugula, cauliflowerand truffle essence.

In order from sweetest to briniest) sun hollow (WA), choptank sweets (MD), rappahannock (topping, VA), tom's cove (chincoteague, VA.).

Local oysters, cointreau cream, Virginia country ham, herbed breadcrumbs and aromatic salts.

Blood orange, honeycomb, arugulaand basil-orange vinaigrette.

Gluten-free. Vegetarian. Carrots, cauliflower, coconutand lime, pureed with a coconut cream and topped with toasted coconut.

Steamed mussels in a tomato, fennel, saffronand lobster broth with grilled bread.

Certified Angus Beef, white cheddar, peppered bacon, brioche, homespun fries 'n fixins' on the side.

Citrus and herb crabcake with tarragon aioli and arugula on buttered toast with homespun fries.

Gluten-free. Mesquite smoked duck breast, duck confit, peppered bacon, greens, goat cheese, dried apricots, pickled cabbage, pistachio and plum vinaigrette.

Truffled parsnip custard baked in a short flake crust with roasted mushrooms, arugula and cauliflower.

Gluten-free. Purple chips, baby greens, tomato vinaigrette, soft-boiled eggs, cured olives and pickled green beans.

Certified Angus top sirloin, chimichurri, greens, ruby port butter, homespun fries.

Buttermilk dipped and cornmeal dusted, apple and radish slaw, orange aioli and homespun fries.

Sushi grade tuna, the feature of this classic salad from nice, mixes up with tarragon, EVOO and lemon zest. Tender mache, pickled French beans, Peruvian potato chips, soft boiled egg, cured olivesand tomato vinaigrette snazz it up.

A very fresh and clean tasting oyster harvested about 100 miles down river from cedar knoll at nomini creek. Our chefs will soon be harvesting these alongside our local water men. Mignonette and lemon are at your service.

We cure our salmon and back it up with traditional, accouterments of capers, tomato candy, soft boiled egg, toasted French bread and lemon dill creme fraiche.

Where the mineral rich waters flowing from the blue ridge mountains down the rappahannock river join the waters of the chesapeake, you will find this well balanced oyster, which starts sweet and finishes with a little hint of the sea.

A Virginia classic oyster from chincoteague bay. Oysters from its waters pack the full salt wallop of the Atlantic. Mignonette and lemon are at your service.

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 mayo.

Bright fruit flavors mix well into this light and airy dish of baked oats. Salted maple cream and a bruleed plum tops the souffle putting it in fine feather.

Toasted pecans, honey and steel cut oats make up the crunchy granola that tops this parfait made from Greek yogurt and candied apple mousse.

Fresh bread baked in our kitchen is cut into planks and dipped in a salty, sweet cinnamon egg batter, rolled in breadcrumbs and fried. Maple pears, chantilly cream and peppered bacon enhance the dish.

Cornmeal dusted fried oysters, country hamand kale go along with poached eggs, champagne hollandaiseand English muffins baked in our kitchen to produce a Virginia spin on this classic breakfast dish.

Fried artichokes, champagne hollandaise, grilled asparagus, poached eggs and English muffin make this a vegetarian delight.

Cradled in fried potato nests, reminiscent of shredded hash browns, are 2 poached eggs topped with chives. To complete this slant on an all American breakfast, we peppered maple bacon and fresh greens to the plate.

Acquerello risotto, aka "the ultimate rice, " aged 1 year and hailed for it's superior grain, is the feature of this dish. A supporting cast of grilled asparagus, oyster mushrooms, manchegoand poached egg play a role complimenting the star.

Whipped egg is layered with wild mushroom, kale, tomato, garlicand onion and is baked in a cast iron skillet with goat cheese and fontina. Sweet potato and yukon gold hash is served alongside it.

All natural, free-range chicken breast is grilled and placed over a salad of local mixed greens, granny smith apple, walnuts, manchegoand golden raisins with white balsamic vinaigrette.

Flavor-packed top sirloin, from the same cut as a Brazilian steak, goes with chimichurri, ruby port compound butter and homespun fries. A poached egg gives it a breakfast flair.

Crispy leg of duck confit with a salad of arugula and frisee is accompanied by a poached egg. Port infused cherry sauce surrounds a mound of sweet potato and yukon gold hash with leeks and rosemary.

We achieve a rich chocolate cake without the use of flour making this a gluten-free gift. Espresso chocolate mousse tops the cake.

Pears are poached in maple syrup and port wine and served alongside candied walnuts fresh cherries and fried goat cheese.

Italian for cooked cream, this eggless custard is silky, lightand flavored with butterscotch. We brulee the top and serve it with dossier's shortbread.

A short flake crust holds a passion fruit custard that is topped with a toasted meringue and served with a ginger creme anglais.