First
from 6 to 15 dollars

Soup of the Day – *v
Arugula and Field Greens Salad with cherry balsamic vinaigrette and parmesan – *v
Leaf Lettuce Salad with fennel, radish, and persimmons in a thyme vinaigrette – *v
Apple and Roasted Beet Salad with hazelnuts, blue cheese and citrus vinaigrette – *v
Bibb Salad of Roasted Butternut Squash with oven dried tomatoes, mozzarella and thyme vinaigrette – *v
Fried Calamari and leeks over arugula and a saffron sherry vinaigrette
Sauteed Brussels Sprouts with honey, whole almonds, black pepper and parmesan – *v
Boot Meatballs (3) with tomato sauce, fresh basil and grated parmesan
Eastern Shore Clams steamed in a tomato pepper broth with grilled bread
Butcher Plate served with pickled vegetable, mustards and crostini
Sopressata Sweet – rich/porky/pepper
Olli Hot Coppa – pleasant spicy finish/tender/aged 3 mos
Olli Speck – hammy/smokey/peppery
Edward’s Surryano Ham – hickory/smokey/aged 400 days
Finocchiona – fennel/salty but sweetish
Boot Cheeses served with hub’s peanuts, fruit, honey and lemon polenta bread – *v
Oak Springs Derby – VA/cow/firm/sharp-ish
Meadowcreek Mountaineer – VA/cow/Alpine/nutty
Meadowcreek Appalachian – VA/cow/Tomme-style
Everona Pride of Bacchus – VA/sheep/fruity – add $2
Hook’s Tilston Point – WI/cow/nutty/blue/grainy

Pasta
from 16 to 21 dollars/less for half orders

Lasagna Bolognese with grass-fed beef and all natural pork
Seared scallops & shrimp over Black Fettucine in thyme citrus butter
Duck Confit and Tagliatelle with butternut squash in browned sage butter
Creste di Gallo with sauteed shrimp and crab in a light tomato parmesan cream sauce
Garganelli and Vegetable Ragu – squash, eggplant, oyster mushrooms with ricotta salata
Linguine Carbonara with pancetta, local eggs, garlic, pepper and pecorino

* vegetarian pasta is easily accommodated, please let your server know

Main
from 16 to 25 dollars

Grilled Ribeye Steak (16 oz) with sweet potato fries and Boot One sauce
Fish O Day – fresh Atlantic cut prepared Boot style – mp
Smoked Brisket with seared greens, soft polenta and adobo chili sauce
Rosemary glazed Chicken Breast over fregola, braised thigh and roasted butternut squash
Vegetable Plate featuring daily offerings from our local farms – *v

Sides
seared greens with olive oil, garlic and chili flakes
sauteed fregola and butternut squash
spaghetti squash with black olives and peppers
sweet potato fries and boot catsup
mixed olives / giardiniera (pickled vegetables) / rosemary chickpea spread

Hot Fudge Sundae with vanilla ice cream, brownie and hub’s peanuts
Vanilla Buttermilk Panna Cotta with Persimmon and Bacon Peanut Brittle
Lemon Polenta Cake with vanilla Gelato and Blackberry Sauce
House Gelato/Sorbetto – ask your server for flavors
Dark Chocolate Torte with hazelnut shortbread
Bread Pudding of the moment
Boot Cookie Plate – best shared and with coffee

Late Nite
We are offer the salads and pastas of our menu from 10pm – 1am
You may also order desserts as well as
selections from our cocktail, wine and beer list.