Selections may change depending on ingredients and availability

First

Oyster Mushroom and Cabbage Soup *v
Arugula and Field Greens Salad with cherry balsamic vinaigrette and parmesan *v
Bibb Salad with fennel, radish, and dried cherries in a lemon vinaigrette *v
Fried Calamari and Leeks over arugula and a saffron sherry vinaigrette
Boot Meatballs (3) with tomato sauce, fresh basil and grated parmesan

Second

Boot Bread Gnocchi with sauteed shrimp in a light tomato cream sauce
Lasagna Bolognese with Gryffon’s Aerie ground beef and sausage
Black Fettuccine with seared scallops and thyme citrus butter
Grilled Venison Chop – 5 oz – with barlotto and butternut squash in a Barolo sauce
Seared Mahi Mahi over sauteed rutabaga and frisee with red pepper coulis
Grilled Flat Iron Steak – 10 oz – with sweet potato fries and Boot One sauce
Chef’s Vegetable Sampler – 4 daily offerings from our local farms – *v

Third

Hazelnut Cake with butterscotch budino
Vanilla Bean & Buttermilk Panna Cotta with roasted pear and thyme honey
Dark Chocolate Torte with hazelnut shortbread
Apple Cinnamon Bread Pudding with vanilla rum cream

We work very hard to source the freshest local ingredients, please understand
that substitutions may be necessary. If you know anyone who is producing a
fine Virginia food product, send them our way.