FALL 2011 DINNER MENU

APPETIZERS

Bowl of bisque or soup

Crispy fried oysters topped with garlic aioli,
served on a bed of seasonal mixed greens

Pan seared medallion of “A” grade French foie gras, caramelized apples,
bourbon raisins, and a savory maple cream

Elk and pear game sausage, served with fresh pear chutney

Italian spiced wild boar game sausage served with
fire roasted red peppers and grilled onions

SALADS

Mixed greens, toasted walnuts, dried cranberries,
and gorgonzola cheese with house balsamic

Iceberg lettuce wedge topped with bacon and Point Reyes blue cheese

STEAKS

Premium aged center cut 8 ounce filet mignon

Steak Rossini Dudley’s style:
Center cut filet mignon rubbed with porcini mushroom dust,
served on a portobello cap stuffed with garlic spinach
and topped with “A” grade foie gras and a rich demi glace

Steak au poivre: New York strip with a coarse ground black pepper crust,
topped with a green peppercorn, cognac, and demi glace sauce

WILD GAME

Jumbo quail stuffed with a dressing of fresh chives, foie gras,
applewood smoked bacon, and black truffles

Pan seared squab, served on a bed of savory barley and fresh corn,
with a curried carrot puree.
Chef’s advice: Squab is best served medium-rare.

Twin venison chops served with a savory fig and tawny port sauce.
Chef’s advice: Venison is best medium-rare to medium.

Elk loin steak wrapped in Edwards bacon,
served with Surry sausage and a curried carrot puree

Twin wild boar chops, encrusted with mustard, herbs, and Panko breadcrumbs,
served with warm bourbon braised apples, raisins, and walnuts

PORK AND POULTRY

Pan seared Berkshire pork tenderloin medallion,
served with our braised apples

Poulet rouge chicken breast: A heritage breed chicken,
served on a bed of porcini mushrooms and potato gnocchi

SEAFOOD

Twin Maryland lump crabcakes,
served with a roasted red pepper remoulade

Fish of the day

 

The Virginia Department of Health wants you to know that
consuming raw or undercooked meats, seafood, shellfish, poultry, or eggs
may increase your risk of foodborne illness.

 

Shared plate fee: $4.00
A minimum gratuity of 15% for great service will be added to parties of 8 or more.

7816 Richmond Road / Toano, Virginia 23168 / 757-566-1157