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