FALL 2009 DINNER MENU
APPETIZERS
Caramelized pears, roasted hazelnuts, Maytag blue cheese, and prosciutto di Parma, topped with
a balsamic glaze reduction
$11
Crispy fried oysters, fire roasted corn, caramelized onions and
smoky bacon relish, topped with garlic aioli
$11
Medallion of A-Grade foie gras, caramelized apples, and raisins
topped with a savory maple cream
$16
SALADS
Seasonal mixed greens, spiced pecans, dried cranberries, and shaved Parmesan Reggiano, with
house balsamic vinaigrette
$6.5
Classic wedge of iceberg lettuce,
served with Point Reyes blue cheese dressing and crispy bacon pieces
$6
BEEF
Dudley’s steak au poivre: peppered New York strip steak
served with a green peppercorn and cognac demi glace
$18
Petite filet mignon and crabcake
$24
SEAFOOD
Twin crabcakes with roasted red pepper remoulade
$22
Pan-seared Chilean sea bass, served with crispy fried oysters,
wilted spinach and garlic aioli
$29
LAMB
Char-grilled boneless loin of lamb with a
port wine, goat cheese, and cherry sauce
$24
WILD GAME
Boneless duck breast stuffed with chestnuts and apples,
wrapped in applewood smoked bacon.
Served with celery-root puree and a Calvados sauce.
$22
Twin venison chops, pan-seared in olive oil
infused with lemon, garlic, and fresh rosemary
$34
Pan-seared wild boar chops with a blackberry and port wine sauce
$32
Mixed grill: Char-grilled venison chop, wild boar chop,
and boneless breast of quail
$34
Pan-seared twin quail breast served with a
mustard, cream, white wine, and chive sauce
$19
**Chef advises no more than medium temperature
on wild game selections**
VEGETARIAN
Twin portobello mushroom caps stuffed with goat cheese,
spinach sautéed in garlic, and sundried tomatoes
$18
LIGHTER FARE
Pan-seared black Berkshire pork tenderloin served with a
mustard, cream, white wine, and chive sauce
$14.5
Venison and pear ragu with fresh pappardelle pasta
$14
Boneless breast of chicken stuffed with Portobello mushrooms, spinach, goat cheese, and sundried tomatoes with demi glace
$14
Herb encrusted salmon filet
topped with a red onion, caper, and sherry vinegar relish
$14.5
**Lighter fare entrées not subject to any discounts**
The Virginia Department of Health requires we inform you consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.
7816 Richmond Road / Toano, Virginia 23168 / 757-566-1157
