Hamiltons' at First & Main

with bacon and chives

with harissa sauce and crumbled feta

with green goddess dressing and pickled fennel

with a sweet cabbage slaw and Tobasco aioli

with house ginger-soy dressing and pickled fennel

with cornmeal crusted goat cheese, spiced Virginia pecans, sun-dried tomatoes and ancho chili vinaigrette

over mixed greens, with cherry tomatoes, avocado, egg, smoked bacon and a creole ranch dressing

top sirloin over mixed greens with marinated mushrooms, cherry tomatoes, cucumbers, croutons, and blue cheese dressing

shrimp poached in chardonnay and lemon, with Woodson's Mill creamy grits, smoked Roma tomato confit, and fresh arugula

Pan seared Salmon with rutabaga purèe, charred broccoli salad, and a dill-tarragon vinaigrette

over basmati rice with sauteed spinach, and housemade remoulade

on a grilled MarieBette challah bun with greens, tomato, and remoulade, served with gaufrette potatoes

with a tomato and cucumber salad, grilled pita bread, and tzatziki sauce

stuffed pasta with Italian sausage bolognese, and shaved parmesan cheese

Indonesian-style stir fry of shrimp, chicken, pork, and basmati rice with cucumber, peanuts, cilantro and lime

Herradura Reposado tequila, Cointreau, fresh lime juice, and simple syrup

Hendricks gin, Chambord, lime juice and a splash of soda

Albemarle Ciderworks Jupiter's Legacy Cider, Orange Bitters, a Splash of Woodford Reserve Bourbon, with a Raw Sugar Cube and Orange Twist

Bombay Sapphire, Dolin dry vermouth, caper berry and caper brine

House-infused Mt. Gay rum, fresh lime juice and golden cane syrup

Woodford Reserve Bourbon, Carpano Antica Formula, Fee Brothers Black Walnut Bitters

High West Double Rye Whiskey, Cocchi Vermouth di Torrino, Fee Brothers Rhubarb Bitters

Bombay Dry Gin, Courvoisier, Angostura Bitters, Fresh Lime Juice, Ginger Beer

Catoctin Rye Gin, Fee Brothers Orange Bitters, Muddled Fruit, Ginger Beer

Birichino Pet Nat, Saint Germain Elderflower, Lemon and Lavender Bitters, Raw Sugar Cube

Fourth Handle Gin, Barolo Chinato Cocchi, Mazzura, and sumac bitters

sample of three bottled in bond whiskeys: Double Oaked Wheated Bourbon, Signature Bourbon, and Rye Whiskey

--ask your server about today's offering--

with bacon and chives

two buttermilk biscuits with Kite's country ham, pickled apples, arugula and Pommery mustard aioli

with cornmeal-crusted goat cheese, spiced Virginia pecans, sun-dried tomatoes and ancho chili vinaigrette

over mixed greens with cherry tomatoes, avocado, egg, pecan smoked bacon and a creole ranch dressing

shrimp poached in chardonnay and lemon with Woodson's Mill creamy grits, smoked Roma tomato confit, and fresh arugula

on grilled MarieBette Challah bun with greens, tomato, and remoulade, served with home-fried potatoes

Poached eggs on English muffins with avocado purèe, smoked salmon and dill hollandaise, served with home-fried potatoes

with sausage gravy, sunny side up egg, spicy syrup and housemade pickles

with a green salad and house vinaigrette

with chorizo, red onion, green peppers, and queso fresco, served with home-fried potatoes

with housemade strawberry and banana compote, and fresh whipped cream

Greek yogurt with fresh fruit, housemade granola, and a local honey drizzle

--ask your server about today's offering--

with bacon and chives

two buttermilk biscuits with Kite's country ham, pickled apples, arugula and Pommery mustard aioli

with cornmeal-crusted goat cheese, spiced Virginia pecans, sun-dried tomatoes and ancho chili vinaigrette

over mixed greens with cherry tomatoes, avocado, egg, pecan smoked bacon and a creole ranch dressing

shrimp poached in chardonnay and lemon with Woodson's Mill creamy grits, smoked Roma tomato confit, and fresh arugula

on grilled MarieBette Challah bun with greens, tomato, and remoulade, served with home-fried potatoes

Poached eggs on English muffins with avocado purèe, smoked salmon and dill hollandaise, served with home-fried potatoes

with sausage gravy, sunny side up egg, spicy syrup and housemade pickles

with a green salad and house vinaigrette

with chorizo, red onion, green peppers, and queso fresco, served with home-fried potatoes

with housemade strawberry and banana compote, and fresh whipped cream

Greek yogurt with fresh fruit, housemade granola, and a local honey drizzle

ask your server or give us a phone call to find out the soup du jour

with bacon and chives

with a sweet cabbage slaw and Tobasco aioli

with spinach, sun-dried tomatoes, local chèvre, Parmigiano Reggiano and chili oil

steamed mussels in a vermouth broth, served with grilled baguette

heirloom tomatoes, roasted beets, fresh burrata, crushed pistachios and a balsamic glaze

over fried scallion and polenta medallions, with Caromont Farm chèvre, and a peppadew vinaigrette

with house ginger-soy dressing, cucumbers, and tomatoes

with cornmeal-crusted goat cheese, spiced Virginia pecans, sun-dried tomatoes and ancho chili vinaigrette

tossed in a lemon-herb dressing with marinated tomatoes and olives, pickled pepperoncinis, peppadews, and arugula

shrimp poached in chardonnay and lemon with yellow stone-ground creamy grits, smoked Roma tomato confit, and fresh arugula

ask your server for today's special

with an Italian orzo salad, spring pea puree, and a citrus gremolata

over herbed basmati rice with sauteed spinach, and remoulade

stuffed pasta with Italian sausage bolognese and shaved Parmigiano Reggiano

with mushroom arancini, basil pistou, and a roasted red pepper and frisee salad in a lemon-herb vinaigrette

with a Yukon gold potato souffle, roasted rainbow malibu carrots, bleu cheese butter compound, and a merlot reduction

Dijon marinated pork chop with herbed farro, succotash, and a lemon mosto oil

with bacon and chives

with green goddess dressing and pickled fennel

with a sweet cabbage slaw and Tobasco aioli

over fried scallion and polenta medallions, with Caromont Farm chèvre, and a peppadew vinaigrette

with house ginger-soy dressing and pickled fennel

over arugula, with fresh figs, chevre, and maple vinaigrette

with cornmeal crusted goat cheese, spiced Virginia pecans, sun-dried tomatoes and ancho chili vinaigrette

over mixed greens, with cherry tomatoes, avocado, egg, smoked bacon and a creole ranch dressing

Pan seared Salmon over a bed of mixed greens with cherry tomatoes, haricot verts, local hardboiled egg, cucumber, radish, and a housemade buttermilk herb dressing

shrimp poached in chardonnay and lemon, with yellow stone-ground creamy grits, smoked Roma tomato confit, and fresh arugula

changes daily

with an Italian orzo salad, spring pea puree, and a citrus gremolata

over basmati rice with sauteed spinach, and housemade remoulade

stuffed pasta with Italian sausage bolognese, and shaved parmesan cheese

Indonesian-style stir fry of shrimp, chicken, pork, and basmati rice with cucumber, peanuts, cilantro and lime

Polyface pulled chicken in a coconut curry sauce with summer vegetables, israeli couscous and topped with fresh scallions

Herradura Reposado tequila, Cointreau, fresh lime juice, and simple syrup

Hendricks gin, Chambord, lime juice and a splash of soda

Troddenvale Sparling Cider, Orange Bitters, a Splash of Woodford Reserve Bourbon, with a Raw Sugar Cube and Orange Twist

Bombay Sapphire, Dolin dry vermouth, caper berry and caper brine

House-infused Mt. Gay rum, fresh lime juice and golden cane syrup

Woodford Reserve Bourbon, Carpano Antica Formula, Fee Brothers Black Walnut Bitters

High West Double Rye Whiskey, Cocchi Vermouth di Torrino, Fee Brothers Rhubarb Bitters

Birichino Pet Nat, Saint Germain Elderflower, Lemon and Lavender Bitters, Raw Sugar Cube

Fourth Handle Gin, Barolo Chinato Cocchi, Mazzura, and sumac bitters

J. Baumgardener's Bourbon, Poe's Sour Mix, Fee Brothers Orange Bitters, Egg White

sample of three bottled in bond whiskeys: Double Oaked Wheated Bourbon, Signature Bourbon, and Rye Whiskey

--ask your server about today's offering--

with bacon and chives

two buttermilk biscuits with Kite's country ham, pickled apples, arugula and Pommery mustard aioli

fresh fruit with Greek yogurt, housemade granola, and honey drizzle

with cornmeal-crusted goat cheese, spiced Virginia pecans, sun-dried tomatoes and ancho chili vinaigrette

over mixed greens with cherry tomatoes, avocado, egg, applewood smoked bacon, and a creole ranch dressing

shrimp poached in chardonnay and lemon with yellow stone-ground creamy grits, smoked Roma tomato confit, and fresh arugula

over basmati rice with sauteed spinach, and housemade remoulade

Poached local eggs over English muffins with heirloom tomatoes, prosciutto, and basil hollandaise, served with home-fried potatoes

with a green salad and house vinaigrette

with Italian sausage, onion, green bell peppers, and mozzarella cheese, served with home-fried potatoes

over yellow stone-ground creamy grits, with a local sunny-side-up egg, and sliced avocado

with housemade strawberry compote, cream cheese icing and whipped cream

Ketel One, housemade bloody mary mix, smoked Roma tomato puree, celery, bacon, and olives

Herradura Reposado, Mas Guapo rim, housemade bloody mary mix, pickled jalapeño, celery, and olives

Ragged Branch wheated bourbon, Frangelico, Amaretto, Cavalier bourbon cream, fresh nutmeg

Domaine de Canton, peach puree, prosecco, candied ginger

with orange or grapefruit juice

raw sugar cube, Fee Brother's rhubarb bitters, prosecco

--ask your server about today's offering--

with bacon and chives

two buttermilk biscuits with Kite's country ham, pickled apples, arugula and Pommery mustard aioli

with cornmeal-crusted goat cheese, spiced Virginia pecans, sun-dried tomatoes and ancho chili vinaigrette

over mixed greens with cherry tomatoes, avocado, egg, pecan smoked bacon and a creole ranch dressing

shrimp poached in chardonnay and lemon with Woodson's Mill creamy grits, smoked Roma tomato confit, and fresh arugula

on grilled MarieBette Challah bun with greens, tomato, and remoulade, served with home-fried potatoes

Poached eggs on English muffins with avocado purèe, smoked salmon and dill hollandaise, served with home-fried potatoes

with sausage gravy, sunny side up egg, spicy syrup and housemade pickles

with a green salad and house vinaigrette

with chorizo, red onion, green peppers, and queso fresco, served with home-fried potatoes

with housemade strawberry and banana compote, and fresh whipped cream

Greek yogurt with fresh fruit, housemade granola, and a local honey drizzle

ask your server or give us a phone call to find out the soup du jour

with bacon and chives

with a sweet cabbage slaw and Tobasco aioli

with spinach, sun-dried tomatoes, local chèvre, Parmigiano Reggiano and chili oil

steamed mussels in a vermouth broth, served with grilled baguette

heirloom tomatoes, roasted beets, fresh burrata, crushed pistachios and a balsamic glaze

over fried scallion and polenta medallions, with Caromont Farm chèvre, and a peppadew vinaigrette

with house ginger-soy dressing, cucumbers, and tomatoes

with cornmeal-crusted goat cheese, spiced Virginia pecans, sun-dried tomatoes and ancho chili vinaigrette

tossed in a lemon-herb dressing with marinated tomatoes and olives, pickled pepperoncinis, peppadews, and arugula

shrimp poached in chardonnay and lemon with yellow stone-ground creamy grits, smoked Roma tomato confit, and fresh arugula

ask your server for today's special

with an Italian orzo salad, spring pea puree, and a citrus gremolata

over herbed basmati rice with sauteed spinach, and remoulade

stuffed pasta with Italian sausage bolognese and shaved Parmigiano Reggiano

with mushroom arancini, basil pistou, and a roasted red pepper and frisee salad in a lemon-herb vinaigrette

with a Yukon gold potato souffle, roasted rainbow malibu carrots, bleu cheese butter compound, and a merlot reduction

Dijon marinated pork chop with herbed farro, succotash, and a lemon mosto oil

with bacon and chives

with green goddess dressing and pickled fennel

with a sweet cabbage slaw and Tobasco aioli

over fried scallion and polenta medallions, with Caromont Farm chèvre, and a peppadew vinaigrette

with house ginger-soy dressing and pickled fennel

over arugula, with fresh figs, chevre, and maple vinaigrette

with cornmeal crusted goat cheese, spiced Virginia pecans, sun-dried tomatoes and ancho chili vinaigrette

over mixed greens, with cherry tomatoes, avocado, egg, smoked bacon and a creole ranch dressing

Pan seared Salmon over a bed of mixed greens with cherry tomatoes, haricot verts, local hardboiled egg, cucumber, radish, and a housemade buttermilk herb dressing

shrimp poached in chardonnay and lemon, with yellow stone-ground creamy grits, smoked Roma tomato confit, and fresh arugula

changes daily

with an Italian orzo salad, spring pea puree, and a citrus gremolata

over basmati rice with sauteed spinach, and housemade remoulade

stuffed pasta with Italian sausage bolognese, and shaved parmesan cheese

Indonesian-style stir fry of shrimp, chicken, pork, and basmati rice with cucumber, peanuts, cilantro and lime

Polyface pulled chicken in a coconut curry sauce with summer vegetables, israeli couscous and topped with fresh scallions

--ask your server about today's offering--

with bacon and chives

two buttermilk biscuits with Kite's country ham, pickled apples, arugula and Pommery mustard aioli

fresh fruit with Greek yogurt, housemade granola, and honey drizzle

with cornmeal-crusted goat cheese, spiced Virginia pecans, sun-dried tomatoes and ancho chili vinaigrette

over mixed greens with cherry tomatoes, avocado, egg, applewood smoked bacon, and a creole ranch dressing

shrimp poached in chardonnay and lemon with yellow stone-ground creamy grits, smoked Roma tomato confit, and fresh arugula

over basmati rice with sauteed spinach, and housemade remoulade

Poached local eggs over English muffins with heirloom tomatoes, prosciutto, and basil hollandaise, served with home-fried potatoes

with a green salad and house vinaigrette

with Italian sausage, onion, green bell peppers, and mozzarella cheese, served with home-fried potatoes

over yellow stone-ground creamy grits, with a local sunny-side-up egg, and sliced avocado

with housemade strawberry compote, cream cheese icing and whipped cream

Ketel One, housemade bloody mary mix, smoked Roma tomato puree, celery, bacon, and olives

Herradura Reposado, Mas Guapo rim, housemade bloody mary mix, pickled jalapeño, celery, and olives

Ragged Branch wheated bourbon, Frangelico, Amaretto, Cavalier bourbon cream, fresh nutmeg

Domaine de Canton, peach puree, prosecco, candied ginger

with orange or grapefruit juice

raw sugar cube, Fee Brother's rhubarb bitters, prosecco

Herradura Reposado tequila, Cointreau, fresh lime juice, and simple syrup

Hendricks gin, Chambord, lime juice and a splash of soda

Troddenvale Sparling Cider, Orange Bitters, a Splash of Woodford Reserve Bourbon, with a Raw Sugar Cube and Orange Twist

Bombay Sapphire, Dolin dry vermouth, caper berry and caper brine

House-infused Mt. Gay rum, fresh lime juice and golden cane syrup

Woodford Reserve Bourbon, Carpano Antica Formula, Fee Brothers Black Walnut Bitters

High West Double Rye Whiskey, Cocchi Vermouth di Torrino, Fee Brothers Rhubarb Bitters

Birichino Pet Nat, Saint Germain Elderflower, Lemon and Lavender Bitters, Raw Sugar Cube

Fourth Handle Gin, Barolo Chinato Cocchi, Mazzura, and sumac bitters

J. Baumgardener's Bourbon, Poe's Sour Mix, Fee Brothers Orange Bitters, Egg White

sample of three bottled in bond whiskeys: Double Oaked Wheated Bourbon, Signature Bourbon, and Rye Whiskey

--ask your server about today's offering--

with bacon and chives

two buttermilk biscuits with Kite's country ham, pickled apples, arugula and Pommery mustard aioli

with cornmeal-crusted goat cheese, spiced Virginia pecans, sun-dried tomatoes and ancho chili vinaigrette

over mixed greens with cherry tomatoes, avocado, egg, pecan smoked bacon and a creole ranch dressing

shrimp poached in chardonnay and lemon with Woodson's Mill creamy grits, smoked Roma tomato confit, and fresh arugula

on grilled MarieBette Challah bun with greens, tomato, and remoulade, served with home-fried potatoes

Poached eggs on English muffins with avocado purèe, smoked salmon and dill hollandaise, served with home-fried potatoes

with sausage gravy, sunny side up egg, spicy syrup and housemade pickles

with a green salad and house vinaigrette

with chorizo, red onion, green peppers, and queso fresco, served with home-fried potatoes

with housemade strawberry and banana compote, and fresh whipped cream

Greek yogurt with fresh fruit, housemade granola, and a local honey drizzle

ask your server or give us a phone call to find out the soup du jour

with bacon and chives

with a sweet cabbage slaw and Tobasco aioli

with spinach, sun-dried tomatoes, local chèvre, Parmigiano Reggiano and chili oil

steamed mussels in a vermouth broth, served with grilled baguette

heirloom tomatoes, roasted beets, fresh burrata, crushed pistachios and a balsamic glaze

over fried scallion and polenta medallions, with Caromont Farm chèvre, and a peppadew vinaigrette

with house ginger-soy dressing, cucumbers, and tomatoes

with cornmeal-crusted goat cheese, spiced Virginia pecans, sun-dried tomatoes and ancho chili vinaigrette

tossed in a lemon-herb dressing with marinated tomatoes and olives, pickled pepperoncinis, peppadews, and arugula

shrimp poached in chardonnay and lemon with yellow stone-ground creamy grits, smoked Roma tomato confit, and fresh arugula

ask your server for today's special

with lemon-caper corona beans, mushroom-braised escarole, and gazpacho sauce

over herbed basmati rice with sauteed spinach, and remoulade

stuffed pasta with Italian sausage bolognese and shaved Parmigiano Reggiano

with sweet potato purée, prosciutto-roasted brussels sprouts, and a charred shallot vinaigrette

with a Yukon gold potato souffle, roasted rainbow malibu carrots, bleu cheese butter compound, and a merlot reduction

Dijon marinated pork chop with herbed farro, succotash, and a lemon mosto oil

with bacon and chives

with green goddess dressing and pickled fennel

with a sweet cabbage slaw and Tobasco aioli

over fried scallion and polenta medallions, with Caromont Farm chèvre, and a peppadew vinaigrette

with house ginger-soy dressing and pickled fennel

over arugula, with fresh figs, chevre, and maple vinaigrette

with cornmeal crusted goat cheese, spiced Virginia pecans, sun-dried tomatoes and ancho chili vinaigrette

over mixed greens, with cherry tomatoes, avocado, egg, smoked bacon and a creole ranch dressing

Pan seared Salmon over a bed of mixed greens with cherry tomatoes, haricot verts, local hardboiled egg, cucumber, radish, and a housemade buttermilk herb dressing

shrimp poached in chardonnay and lemon, with yellow stone-ground creamy grits, smoked Roma tomato confit, and fresh arugula

changes daily

with lemon-caper corona beans, mushroom-braised escarole, and gazpacho sauce

over basmati rice with sauteed spinach, and housemade remoulade

stuffed pasta with Italian sausage bolognese, and shaved parmesan cheese

Indonesian-style stir fry of shrimp, chicken, pork, and basmati rice with cucumber, peanuts, cilantro and lime

Polyface pulled chicken in a coconut curry sauce with summer vegetables, israeli couscous and topped with fresh scallions

Herradura Reposado tequila, Cointreau, fresh lime juice, and simple syrup

Hendricks gin, Chambord, lime juice and a splash of soda

Troddenvale Sparling Cider, Orange Bitters, a Splash of Woodford Reserve Bourbon, with a Raw Sugar Cube and Orange Twist

Bombay Sapphire, Dolin dry vermouth, caper berry and caper brine

House-infused Mt. Gay rum, fresh lime juice and golden cane syrup

Woodford Reserve Bourbon, Carpano Antica Formula, Fee Brothers Black Walnut Bitters

High West Double Rye Whiskey, Cocchi Vermouth di Torrino, Fee Brothers Rhubarb Bitters

Birichino Pet Nat, Saint Germain Elderflower, Lemon and Lavender Bitters, Raw Sugar Cube

Fourth Handle Gin, Barolo Chinato Cocchi, Mazzura, and sumac bitters

J. Baumgardener's Bourbon, Poe's Sour Mix, Fee Brothers Orange Bitters, Egg White

sample of three bottled in bond whiskeys: Double Oaked Wheated Bourbon, Signature Bourbon, and Rye Whiskey

--ask your server about today's offering--

with bacon and chives

two buttermilk biscuits with Kite's country ham, pickled apples, arugula and Pommery mustard aioli

fresh fruit with Greek yogurt, housemade granola, and honey drizzle

with cornmeal-crusted goat cheese, spiced Virginia pecans, sun-dried tomatoes and ancho chili vinaigrette

over mixed greens with cherry tomatoes, avocado, egg, applewood smoked bacon, and a creole ranch dressing

shrimp poached in chardonnay and lemon with yellow stone-ground creamy grits, smoked Roma tomato confit, and fresh arugula

over basmati rice with sauteed spinach, and housemade remoulade

Poached local eggs over English muffins with heirloom tomatoes, prosciutto, and basil hollandaise, served with home-fried potatoes

with a mixed green salad and house vinaigrette

with country ham, caramelized onions, spinach, and Swiss cheese, served with home-fried potatoes

over yellow stone-ground creamy grits, with a local sunny-side-up egg, and sliced avocado

with house-made apple compote, cream cheese icing and whipped cream

Ketel One, housemade bloody mary mix, smoked Roma tomato puree, celery, bacon, and olives

Herradura Reposado, Mas Guapo rim, housemade bloody mary mix, pickled jalapeño, celery, and olives

Ragged Branch wheated bourbon, Frangelico, Amaretto, Cavalier bourbon cream, fresh nutmeg

Domaine de Canton, peach puree, prosecco, candied ginger

with orange or grapefruit juice

raw sugar cube, Fee Brother's rhubarb bitters, prosecco

--ask your server about today's offering--

with bacon and chives

two buttermilk biscuits with Kite's country ham, pickled apples, arugula and Pommery mustard aioli

with cornmeal-crusted goat cheese, spiced Virginia pecans, sun-dried tomatoes and ancho chili vinaigrette

over mixed greens with cherry tomatoes, avocado, egg, pecan smoked bacon and a creole ranch dressing

shrimp poached in chardonnay and lemon with Woodson's Mill creamy grits, smoked Roma tomato confit, and fresh arugula

on grilled MarieBette Challah bun with greens, tomato, and remoulade, served with home-fried potatoes

Poached eggs on English muffins with avocado purèe, smoked salmon and dill hollandaise, served with home-fried potatoes

with sausage gravy, sunny side up egg, spicy syrup and housemade pickles

with a green salad and house vinaigrette

with chorizo, red onion, green peppers, and queso fresco, served with home-fried potatoes

with housemade strawberry and banana compote, and fresh whipped cream

Greek yogurt with fresh fruit, housemade granola, and a local honey drizzle

with bacon and chives

with green goddess dressing and pickled fennel

with a sweet cabbage slaw and Tobasco aioli

over fried scallion and polenta medallions, with Caromont Farm chèvre, and a peppadew vinaigrette

with house ginger-soy dressing and pickled fennel

over arugula, with fresh figs, chevre, and maple vinaigrette

with cornmeal crusted goat cheese, spiced Virginia pecans, sun-dried tomatoes and ancho chili vinaigrette

over mixed greens, with cherry tomatoes, avocado, egg, smoked bacon and a creole ranch dressing

Pan seared Salmon over a bed of mixed greens with cherry tomatoes, haricot verts, local hardboiled egg, cucumber, radish, and a housemade buttermilk herb dressing

shrimp poached in chardonnay and lemon, with yellow stone-ground creamy grits, smoked Roma tomato confit, and fresh arugula

changes daily

with lemon-caper corona beans, mushroom-braised escarole, and gazpacho sauce

over basmati rice with sauteed spinach, and housemade remoulade

stuffed pasta with Italian sausage bolognese, and shaved parmesan cheese

Indonesian-style stir fry of shrimp, chicken, pork, and basmati rice with cucumber, peanuts, cilantro and lime

Polyface pulled chicken in a coconut curry sauce with summer vegetables, israeli couscous and topped with fresh scallions

Herradura Reposado tequila, Cointreau, fresh lime juice, and simple syrup

Hendricks gin, Chambord, lime juice and a splash of soda

Troddenvale Sparling Cider, Orange Bitters, a Splash of Woodford Reserve Bourbon, with a Raw Sugar Cube and Orange Twist

Bombay Sapphire, Dolin dry vermouth, caper berry and caper brine

House-infused Mt. Gay rum, fresh lime juice and golden cane syrup

Woodford Reserve Bourbon, Carpano Antica Formula, Fee Brothers Black Walnut Bitters

High West Double Rye Whiskey, Cocchi Vermouth di Torrino, Fee Brothers Rhubarb Bitters

Birichino Pet Nat, Saint Germain Elderflower, Lemon and Lavender Bitters, Raw Sugar Cube

Fourth Handle Gin, Barolo Chinato Cocchi, Mazzura, and sumac bitters

J. Baumgardener's Bourbon, Poe's Sour Mix, Fee Brothers Orange Bitters, Egg White

sample of three bottled in bond whiskeys: Double Oaked Wheated Bourbon, Signature Bourbon, and Rye Whiskey

--ask your server about today's offering--

with bacon and chives

two buttermilk biscuits with Kite's country ham, pickled apples, arugula and Pommery mustard aioli

fresh fruit with Greek yogurt, housemade granola, and honey drizzle

with cornmeal-crusted goat cheese, spiced Virginia pecans, sun-dried tomatoes and ancho chili vinaigrette

over mixed greens with cherry tomatoes, avocado, egg, applewood smoked bacon, and a creole ranch dressing

shrimp poached in chardonnay and lemon with yellow stone-ground creamy grits, smoked Roma tomato confit, and fresh arugula

over basmati rice with sauteed spinach, and housemade remoulade

Poached local eggs over English muffins with heirloom tomatoes, prosciutto, and basil hollandaise, served with home-fried potatoes

with a mixed green salad and house vinaigrette

with country ham, caramelized onions, spinach, and Swiss cheese, served with home-fried potatoes

over yellow stone-ground creamy grits, with a local sunny-side-up egg, and sliced avocado

with house-made apple compote, cream cheese icing and whipped cream

Ketel One, housemade bloody mary mix, smoked Roma tomato puree, celery, bacon, and olives

Herradura Reposado, Mas Guapo rim, housemade bloody mary mix, pickled jalapeño, celery, and olives

Ragged Branch wheated bourbon, Frangelico, Amaretto, Cavalier bourbon cream, fresh nutmeg

Domaine de Canton, peach puree, prosecco, candied ginger

with orange or grapefruit juice

raw sugar cube, Fee Brother's rhubarb bitters, prosecco

ask your server or give us a phone call to find out the soup du jour

with bacon and chives

with a sweet cabbage slaw and Tobasco aioli

with spinach, sun-dried tomatoes, local chèvre, Parmigiano Reggiano and chili oil

steamed mussels in a vermouth broth, served with grilled baguette

heirloom tomatoes, roasted beets, fresh burrata, crushed pistachios and a balsamic glaze

over fried scallion and polenta medallions, with Caromont Farm chèvre, and a peppadew vinaigrette

with house ginger-soy dressing, cucumbers, and tomatoes

with cornmeal-crusted goat cheese, spiced Virginia pecans, sun-dried tomatoes and ancho chili vinaigrette

tossed in a lemon-herb dressing with marinated tomatoes and olives, pickled pepperoncinis, peppadews, and arugula

shrimp poached in chardonnay and lemon with yellow stone-ground creamy grits, smoked Roma tomato confit, and fresh arugula

ask your server for today's special

with lemon-caper corona beans, mushroom-braised escarole, and gazpacho sauce

over herbed basmati rice with sauteed spinach, and remoulade

stuffed pasta with Italian sausage bolognese and shaved Parmigiano Reggiano

with sweet potato purée, prosciutto-roasted brussels sprouts, and a charred shallot vinaigrette

with a Yukon gold potato souffle, roasted rainbow malibu carrots, bleu cheese butter compound, and a merlot reduction

Dijon marinated pork chop with herbed farro, succotash, and a lemon mosto oil

--ask your server about today's offering--

with bacon and chives

two buttermilk biscuits with Kite's country ham, pickled apples, arugula and Pommery mustard aioli

with cornmeal-crusted goat cheese, spiced Virginia pecans, sun-dried tomatoes and ancho chili vinaigrette

over mixed greens with cherry tomatoes, avocado, egg, pecan smoked bacon and a creole ranch dressing

shrimp poached in chardonnay and lemon with Woodson's Mill creamy grits, smoked Roma tomato confit, and fresh arugula

on grilled MarieBette Challah bun with greens, tomato, and remoulade, served with home-fried potatoes

Poached eggs on English muffins with avocado purèe, smoked salmon and dill hollandaise, served with home-fried potatoes

with sausage gravy, sunny side up egg, spicy syrup and housemade pickles

with a green salad and house vinaigrette

with chorizo, red onion, green peppers, and queso fresco, served with home-fried potatoes

with housemade strawberry and banana compote, and fresh whipped cream

Greek yogurt with fresh fruit, housemade granola, and a local honey drizzle

Herradura Reposado tequila, Cointreau, fresh lime juice, and simple syrup

Hendricks gin, Chambord, lime juice and a splash of soda

Troddenvale Sparling Cider, Orange Bitters, a Splash of Woodford Reserve Bourbon, with a Raw Sugar Cube and Orange Twist

Bombay Sapphire, Dolin dry vermouth, caper berry and caper brine

House-infused Mt. Gay rum, fresh lime juice and golden cane syrup

Woodford Reserve Bourbon, Carpano Antica Formula, Fee Brothers Black Walnut Bitters

High West Double Rye Whiskey, Cocchi Vermouth di Torrino, Fee Brothers Rhubarb Bitters

Birichino Pet Nat, Saint Germain Elderflower, Lemon and Lavender Bitters, Raw Sugar Cube

Fourth Handle Gin, Barolo Chinato Cocchi, Mazzura, and sumac bitters

J. Baumgardener's Bourbon, Poe's Sour Mix, Fee Brothers Orange Bitters, Egg White

sample of three bottled in bond whiskeys: Double Oaked Wheated Bourbon, Signature Bourbon, and Rye Whiskey

--ask your server about today's offering--

with bacon and chives

two buttermilk biscuits with Kite's country ham, pickled apples, arugula and Pommery mustard aioli

fresh fruit with Greek yogurt, housemade granola, and honey drizzle

with cornmeal-crusted goat cheese, spiced Virginia pecans, sun-dried tomatoes and ancho chili vinaigrette

over mixed greens with cherry tomatoes, avocado, egg, applewood smoked bacon, and a creole ranch dressing

shrimp poached in chardonnay and lemon with yellow stone-ground creamy grits, smoked Roma tomato confit, and fresh arugula

over basmati rice with sauteed spinach, and housemade remoulade

Poached local eggs over English muffins with heirloom tomatoes, prosciutto, and basil hollandaise, served with home-fried potatoes

with a mixed green salad and house vinaigrette

with country ham, caramelized onions, spinach, and Swiss cheese, served with home-fried potatoes

over yellow stone-ground creamy grits, with a local sunny-side-up egg, and sliced avocado

with house-made apple compote, cream cheese icing and whipped cream

Ketel One, housemade bloody mary mix, smoked Roma tomato puree, celery, bacon, and olives

Herradura Reposado, Mas Guapo rim, housemade bloody mary mix, pickled jalapeño, celery, and olives

Ragged Branch wheated bourbon, Frangelico, Amaretto, Cavalier bourbon cream, fresh nutmeg

Domaine de Canton, peach puree, prosecco, candied ginger

with orange or grapefruit juice

raw sugar cube, Fee Brother's rhubarb bitters, prosecco

ask your server or give us a phone call to find out the soup du jour

with bacon and chives

with a sweet cabbage slaw and Tobasco aioli

with spinach, sun-dried tomatoes, local chèvre, Parmigiano Reggiano and chili oil

steamed mussels in a vermouth broth, served with grilled baguette

heirloom tomatoes, roasted beets, fresh burrata, crushed pistachios and a balsamic glaze

over fried scallion and polenta medallions, with Caromont Farm chèvre, and a peppadew vinaigrette

with house ginger-soy dressing, cucumbers, and tomatoes

with cornmeal-crusted goat cheese, spiced Virginia pecans, sun-dried tomatoes and ancho chili vinaigrette

tossed in a lemon-herb dressing with marinated tomatoes and olives, pickled pepperoncinis, peppadews, and arugula

shrimp poached in chardonnay and lemon with yellow stone-ground creamy grits, smoked Roma tomato confit, and fresh arugula

ask your server for today's special

with lemon-caper corona beans, mushroom-braised escarole, and gazpacho sauce

over herbed basmati rice with sauteed spinach, and remoulade

stuffed pasta with Italian sausage bolognese and shaved Parmigiano Reggiano

with sweet potato purée, prosciutto-roasted brussels sprouts, and a charred shallot vinaigrette

with a Yukon gold potato souffle, roasted rainbow malibu carrots, bleu cheese butter compound, and a merlot reduction

Dijon marinated pork chop with herbed farro, succotash, and a lemon mosto oil