ENTREES/GRILL

COMPOSED PLATES

PAN SEARED DAY-BOAT SCALLOPS  |  36
crawfish-thyme beurre blanc, swiss chard, garlic whipped potatoes

WOOD GRILLED ALLEN BROTHERS’ BISTRO FILET |  35
carrot purée, spinach, pearl onions, fried pee wee potatoes, cabernet demi -glace

PAN SEARED ORGANIC SALMON  |  33
orzo, asparagus, heirloom cherry tomatoes, artichokes, mascarpone, spring onion pesto

SAFFRON-TOMATO SEAFOOD STEW  |  31
prawns, p.e.i. mussels, calamari, market catch, new potatoes, spinach, chili flake, chive aioli croutons

CAST IRON SEARED BERKSHIRE PORK CHOP  |  37
tomatillo-green chili grits, sautéed spring greens, pickled peppers, chimichurri

PAN ROASTED ROCKFISH  |  38
shrimp consommé, bok choy, carrots, beech mushrooms, shrimp dumplings, broccoli, radish 

BLACK’S “FREE BIRD” ROASTED CHICKEN  |  28
bacon, broccolini, mushroom fricassée, creamy grits, sherry-chicken jus


FROM THE WOOD GRILL

VIRGINIA HEIRLOOM VEAL CHOP  | 3 dollars per ounce

BONE-IN BERKSHIRE PORK CHOP  |  28

WHOLE BRONZINO  |  29

ALLEN BROTHERS’ RIBEYE  |  39

PEKIN DUCK BREAST  |  31

GARLIC & HERB PRAWNS  |  25

TRUE NORTH ATLANTIC SALMON  |  21


SIDES

SAUTEED LACINATO KALE  
garlic, olive oil, toasted seeds

ROASTED BROCCOLINI  
pancetta, walnuts

ADDIE’S CORNBREAD  
honey butter 

MAC ‘N’ CHEESE GRATIN  
smoked gouda, brie

CAULIFLOWER CACIO E PEPE 
black pepper, parmesan, lemon zest

LOCAL ASPARAGUS  
cherry tomatoes, citrus beurre fondue, basil, mint


SAUCES  |  4

LEMON - THYME BEURRE BLANC  

ALMOND & CAPER BROWN BUTTER  

CABERNET DEMI GLACE  

GREEN PEPPERCORN SAUCE

CHIMICHURRI

BLACK GARLIC ROMESCO

BLACK TRUFFLE BUTTER  |  6