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Antipasti
Arugula and Field Greens Salad
with Cherry Balsamic Vinaigrette and Parmesan - 6 *v
Summer Tomato Salad with Sweet Balsamic and Basil infused E. V. Olive Oil - 8
with Fresh Mozzarella - 10 *v
Bruschetta Trio - Chick Pea with Pickled Onions, Goat Cheese with Peppers,
and Eggplant with Sundried Tomato - 9 *v
Fried Calamari and Leeks tossed in Sherry Saffron Vinaigrette
served on top of Sliced Tomatoes - 10
Vegetarian Antipasti of Chickpea Spread, Pickled Carrots, Olives, and Nuts - 8 *v
Fried Risotto Stuffed with Fontina Cheese over Tomato Sauce - 8 *v
3 of Our Favorite Virginia Cheeses with Fruit, Honey, Nuts
and my Grandmother’s Zucchini Bread - 10 *v

Pasta
Spaghetti with Raw Tomatoes, Garlic and Extra Virgin Olive Oil - 15/8 *v
Handmade Lasagna Bolognese with Grass-fed Beef and Surry Sausage - 16
Penne alla Norma with Ricotta Salata - Zesty Eggplant and Tomato Ragu - 17/9 *v
Creste di Gallo with Sautéed Shrimp and Crab in Creamy Tomato Sauce - 18/10
Spaghetti with Dave & Dee’s Mushrooms, Sweet Peppers, and Pesto - 17/9 *v
Handmade Black Fettuccine with Seared Sea Scallops - 19

Entrees
Grilled Grass-fed Steak with Sweet Potato Fries and Boot 1 Sauce - 22
Grilled Honey Oregano Chicken Breast with Wild Rice and Grilled Zucchini - 19
Braised Pork Ragu over Polenta Cake with Spicy Summer Slaw - 18
Fish of the Day - the freshest Atlantic cut prepared Boot Style - mp
Chef’s Vegetable Sampler – 5 Daily Offerings from our Local Farms - 17 *v
Entree Salad with Pulled Chicken, Crispy Bacon, Grape Tomatoes, Cucumbers, Romaine, and Sweet Corn Vinaigrette - 18

Sides - 5 *v
Mixed Olives / Sauteed Greens with Olive Oil, Garlic and Chili
Wild Rice / Sliced Edward’s Ham / Spicy Summer Slaw
Sweet Potato Fries with Boot-made Catsup