Dinner Menu

A Taste of the Tidewater

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O Y S T E R S

Grilled 21

Blackened Green Garlic Butter

Parmesan Cheese, Fresh Lemon and Herbs

Matheson Oyster Company, Bonfire Oysters – Hayes, VA

On the Half Shell 21 | GF

Virginia “Soy” Oyster Dressing

Salmon Roe, Chives, Paw Paw Hot Sauce Pipette

Tom’s Cove Aquafarms – Chincoteague, VA

Savor the Bay 49 | GF

Sampling of Chesapeake Bay Oysters

Shrimp Cocktail, Salt Cod Stuffed Clams

Tom’s Cove Aquafarms – Chincoteague, VA

Matheson Oyster Company, Bonfire Oysters – Hayes, VA

Eastern Shore Cheese and Charcuterie 32 | GF

• Chapel Hill Farms Beef Pâté, Terra di Sienna Finocchiona and Lonzino
• Firefly Farm’s Black and Blue, Meadow Creek Appalachian Semi-Soft Cheese
• Our Lady of Angel’s Dutch Style Gouda, Honeycomb, Olive Relish
• Grilled Sourdough Focaccia

Berryville, VA | Amelia Courthouse, VA | Accident, MD | Crozet, VA | Galax, VA

Southern Relish Tray 22 | GF, V

Pumpkin Hummus, Heirloom Tomato Jam, Deviled Eggs, Bleu Cheese Foam

Pickled and Marinated Autumn Vegetables, Hearth Bread, Crackers

Pair-a-Dice Farms – Zuni, VA

Virginia Ham Biscuits 16

Hooks Cheddar and Chive Pretzel Biscuits, Honey Mustard Butter

Granny Smith Apple Chutney, Arugula

Meats of Virginia – Surry, VA

Jumbo Shrimp Cocktail 21 | GF

Poached Shrimp, Fresh Lemon

Bloody Mary Cocktail Sauce, Cîroc Vodka

Salt Cod Stuffed Clams 20

Bacon, Peppers, Leeks, Ritz Crackers

Foraged and Simmered

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The Terrace Caesar 16 | GF

Grilled Baby Gem Lettuce, Bitter Greens, White Anchovy

Focaccia Croutons, Caesar Dressing, Espelette

Baby Iceberg Salad 17 | GF, V

Marinated Tomatoes, Creamy Bleu Cheese, Pickled Red Onion

Bacon Jam, Jammy Egg, Basil Ranch Vinaigrette

Pair-a-Dice Farms – Zuni, VA

Soup of the Day MKT | GF, V

Chef’s Selection of Soup

Crispy Brussels Sprouts 15 | GF, V

Puffed Rice, Chestnut Mushroom Purée

Benne Seed Emulsion, Pickled Shallots, Arugula

Butternut Squash and Apple Bisque 14 | GF, V

Toasted Pumpkin Seeds, Roasted Garlic Oil, Fine Herb Crème Fraîche

Beverage Pairings

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Jadix Picpoul de Pinet | 14

Languedoc-Roussillon, FR

Maximin Grünhaus Riesling | 18

Mosel, DE

Barboursville Vineyards Vermentino Reserve | 21

Charlottesville, VA

Textbook Vineyards Sauvignon Blanc | 23

Napa Valley, CA

Charles de Cazanove, Brut Tête de Cuvée | 29

Reims, FR

Salad Supplements

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Joyce Farms Chicken 15 | GF

Faroe Island Salmon 22 | GF*

Four Ounce Crabcake 25

Cultured Butter Supplements

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Shropshire Blue Cheese 5 | GF

Beurre Noisette and Vin Jaune 6 | GF

Porcini and Truffle 7 | GF

Gathered and Grilled

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TR Signature Burger 30 | GF*

Horseradish Cheddar, Bacon Jam, Shredded Lettuce

Heirloom Tomato, Horseradish Cream, Old Bay and Malt Vinegar Fries

Seven Hills Farm – Lynchburg, VA

Rockefeller Manhattan Cocktail | 21

Copper Fox Rye “Batch 1937”, Carpano Antica, Grand Marnier, Angostura Bitters

Venison Osso Bucco 45 | GF

Barley and Fall Squash, Balsamic and Berry Conserve, Espresso

Red Stage Venison – North Island, New Zealand

Domaine du Pere Caboche, Cotes du Rhone Reserve, FR | 17

Faroe Island Salmon 45 | GF*

Coconut Milk Cous Cous “Risotto”

Carrots, Spinach, Heirloom Tomato Jam

Pair-a-Dice Farms – Zuni, Virginia

Gauthier Vineyards Viognier, Barhamsville, VA | 16

Boursin Mushroom Chicken Crepinette 38 | GF, CN

Sweet Potato Purée, Broccolini, Baby Carrots

Miso “Beer” Blanc, Chicken Skin Dukkah

Devil’s Backbone Vienna Lager – Williamsburg, VA

The Vice, Elise Chardonnay, Napa, CA | 21

Pan Roasted Crabcake 52 | CN

Roasted Sunchoke Purée, Wilted Bitter Green Salad

Benne Seed Crunch, Annatto Seed Oil

Trimbach Dry Riesling, Alsace, FR | 27

Chef’s Cut of the Day MKT*

Boursin Whipped Potatoes, Fall Vegetable Medley, Sauce du Jour

Pair-a-Dice Farms – Zuni, VA

Virginia Rainbow Trout 50 | GF*

Mount Vernon Gristmill Grits, Tomato and Arugula Salad

Pickled Mustard Seed, Okra “Croutons”

Smoke in Chimneys – New Castle, Virginia | George Washington’s Gristmill – Mount Vernon, VA

CW Centennial Helles Lager, VA | 10

Roasted Beet Gnocchi 30 | V

Pickled Beets, Goat Cheese, Juniper, Swiss Chard, Pepitas, Brown Butter, Lemon

Pair-a-Dice Farms – Zuni, VA

Vinum Cellars, Pinot Noir, CA | 16

Roasted Pork Tenderloin 42 | GF

Garlic and Herb Carolina Gold Rice, Collard Greens

Griddle Cornbread, Pimento Purée, Pot Liquor Jus

Kurobuta Pork, Berkridge Farms, IA

Villa Wolf Pfalz Pinot Noir Rose, DE | 16

V = Available vegetarian
GF = Can be prepared gluten-free
N = Contains nuts
🍷 = Wine Pairing

It is our pleasure to accommodate any dietary restrictions by the replacement or removal of ingredients of concern. *Items indicated are cooked to order; consuming raw or undercooked beef, pork, scallops, oysters, tuna, duck, salmon and eggs may lead to foodborne illness, especially if you have certain medical conditions. If you have a food allergy, please notify us.