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Lunch

The document is a menu from a restaurant that changes frequently based on seasonal availability. It provides a selection of appetizers, entrees, and sides that are available for lunch. Dishes include items like rabbit mortadella, heirloom tomato flatbread, salmon belly, and entrees like shrimp and grits, crab pasta, and roasted chicken. Customers can choose individual items a la carte or create a three-course tasting menu for $27.90.

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52 views

Lunch

The document is a menu from a restaurant that changes frequently based on seasonal availability. It provides a selection of appetizers, entrees, and sides that are available for lunch. Dishes include items like rabbit mortadella, heirloom tomato flatbread, salmon belly, and entrees like shrimp and grits, crab pasta, and roasted chicken. Customers can choose individual items a la carte or create a three-course tasting menu for $27.90.

Uploaded by

eatlocalmenus
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Updated 8-25-2008

Please note that our menus change frequently to reflect new market availability
and seasonality. If you would like a copy of today's menu faxed or emailed,
please call 202.659.1990 and we will gladly accommodate your request.

Lunch Menu
choose à la carte
or
create your own three course tasting menu for $27.90

appetizers
mercer farm rabbit mortadella
with pickled cipollini onions, purslane, chanterelle
mushrooms and summer truffle emulsion 11.00

heirloom tomato flat bread


with blue ridge dairy ricotta, caramelized vidalia
onions, cherry tomatoes and arugula 10.00

coho salmon belly


with english cucumber soup, salmon
roe and green apple sorbet 11.00

vidalia’s wedge salad


bibb lettuce with vidalia onions, apples, bacon
and bailey hazen blue cheese dressing 11.75

maryland sweet corn soup


with croquettes of smith island jumbo lump
crab, corn nuts and truffle emulsion 12.00

vidalia’s seasonal lettuce blend


with pipe dream farm goat cheese, hazelnuts, dried
apricots, fines herbes and champagne vinaigrette 11.50

wild mediterranean bonito tartare


with pistachios, tart apples, boquerones and meyer lemon 12.00

wild mushroom ragout


with country ham, chive biscuit and black pepper gravy 12.50

grilled baby romaine


with coddled hen egg, white anchovies, onion
croutons, parmesan and sweet garlic emulsion 12.00
with coddled hen egg, white anchovies, onion
croutons, parmesan and sweet garlic emulsion 12.00

path valley farm heirloom tomatoes


tomato tartar with market bean salad; tomato napoleon with buffalo
mozzarella, virgin olive oil and 25 yr old balsamic vinegar 12.50

entrées
shrimp and grits
wild caught gulf shrimp with creamy grits, arugula, house
made andouille sausage and sweet onion ravigote 18.50

roasted shultz farm pork belly


with ragout of tiger eye beans and
smoked ham hock consommé 15.50

smith island jumbo lump crab


with hand cut spaghetti, chilies, marigold
tarragon and sea urchin-tomato emulsion 17.00

grass fed piedmontese beef sirloin


with heirloom onions, chanterelle mushrooms, arugula,
sweet garlic emulsion and red wine reduction 17.50

braised australian barramundi


with baby fennel, peanut potatoes, rappahannock
river salt clams, olives and shellfish bouillon 18.50

roasted king trumpet mushrooms


with yellowfin potato ravioli, fondue of nancy’s
camembert and summer truffle emulsion 15.50

olive oil poached coho salmon


with pearl pasta, stuffed hungarian peppers, heirloom cherry
tomatoes, lime zest and heirloom tomato bouillon 17.00

shenandoah valley young goat


shoulder meat balls and roasted leg with
riata, sweet garlic, squash and flat bread 18.00

vidalia’s saltine crusted fried oysters


with potato chips, fried lemons and tartar sauce 15.50

roasted path valley farm amish chicken


with roasted farm vegetables and wild thyme jus 17.50
with roasted farm vegetables and wild thyme jus 17.50

vidalia’s hand cut steaks


dry aged, prime selection (à la carte)…priced daily
wagyu selection from japan, minimum of 3 ounces (à la carte)...priced daily

sides
eastern shore succotash with jumbo lump crab meat 10.50
baked macaroni with cave aged cheddar and smoked shoat ham 8.50
chicken fried morel mushrooms with black pepper gravy and chive biscuit 10.00

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