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Pop Up Dinner

Winter Table

Saturday, February 1, 2025, 6 – 8:30 p.m. (last seating)

Reservations are requested and space is limited. Please call 540-308-7604 or email us today to make your reservation.

Starters

Spiced Salami and Parmesan Arancini — 9.00
Basil Pesto, Baby Greens

Za’atar Duck Kreatopita — 8.50
Duck Confit, Spinach, Red Onion, Greek Yogurt, Capers, Kalamata Olives

Roasted Root Vegetable Salad — 7.25
Carrot, Rutabaga, Celery Root, Parsnip Celery Greens, Fig-Balsamic Vinaigrette

Butternut Squash Soup (V/GF/DF) — 7.25
Toasted Pecans, Parsley Pistou

Entrées

Rosemary-Garlic Roasted “Foods for Thought” Rib Cap — 26.50
Buttered Mashed Potatoes, Chimichurri

Lemon Dill Mahi-Mahi— 24.00
Herb Butter Penne, Red and Yellow Beet Coulis

Sautéed Skate — 24.00
Jasmine Rice, Grenobloise

Pork Loin Milanese — 23.75
Buttered Mashed Potatoes, Lemon-Butter Vinaigrette

Turmeric-Sumac Cauliflower Steak (V/GF/DF) — 19.75
Toasted Hemp Seeds, Garlic Aioli

Desserts

Chocolate Mousse — 8.00
Strawberries, Cocoa Nibs, Fresh Mint

Cinnamon-Vanilla Bean Bread Pudding — 8.00
Raspberry Coulis, Crème Anglaise

Key Lime Pie — 8.00
Whipped Cream, Fresh Mint

Wine Pairing

Chef Cooper will make wine pairing suggestions for your meal.

Reservations Requested
Last Seating: 8:30 p.m.

Menu subject to change. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.