Dinner Menu
Chef Michael Hall has prepared some of the finest in native Virginia and Low Country cuisines with his very special touches. Low Country cooking has many international influences from the sea islands of Africa to Scotland and France. Utilizing the freshest seafood from Chincoteague, Virginia to Savannah, Georgia and unique ingredients from many of the finest local sources, Chef Hall always finds new ways to explore his culinary roots.
APPETIZER
Country ham scented lamb chops with spoon bread and red wine syrup
$10
Lobster ravioli in a garlic hominy cream sauce
$9
Grilled Portobello cap with crabmeat and a Surry sausage hollandaise
$10
Signature crab cake with a crabmeat Beurre blanc
$12
Seared cornmeal dusted scallops with apple wood smoked bacon corn pudding
$9
Fried green tomatoes topped with a spinach and mushroom risotto in a pimento Beurre blanc
$9
Cornmeal dumplings filled with creamed corn and Surry sausage
$8
SOUP
Chesapeake Bay crab bisque with sweet corn sauté
$8
Churchill lima bean and lentil with smoked turkey leg confit and Sally Lunn bread
$7
SALAD
Manakintowne field greens, baby corn and Parmesan cheese grit croutons in a Vidalia onion vinaigrette dressing
$6
Caesar salad with fried chicken livers
Crisp Romaine lettuce tossed in our Low Country Caesar dressing, topped with lightly breaded fried chicken livers and finished with Parmesan grit croutons
$6
PASTAS
Penne pasta with jumbo shrimp and Surry sausage in a white wine sauce with roasted plum tomatoes and fresh thyme
Smaller portion $16
Dinner portion $24
Columbia Gewürztraminer Washington
Linguine with sea scallops, jumbo lump crab and lobster in a white wine truffle cream sauce
Smaller portion $19
Dinner portion $24
Berkeley Chardonnay Virginia
FROM THE SEA
(Try a glass of wine paired for your entrée)
Signature crab cakes with roasted fingerling potatoes, spicy collards and a crab hominy Beurre blanc
$30
(Terrasola Sauvignon Blanc Spain)
Virginia mountain trout with smashed Yukon gold potatoes, sautéed spicy cabbage and oyster butter
$24
(Allan Scott Sauvignon Blanc New Zealand)
Crispy black sea bass on spicy collards with a mascarpone tomato grit fondue in a saffron mussel broth
$29
(Elena Walch Pinot Grigio Italy)
Flash grilled sea scallops with mascarpone tomato grit fondue and sautéed baby spinach, avocado mousse and tomato vinaigrette
$28
(Sonoma Cutrer Chardonnay California)
FROM THE LAND
(Try a glass of wine paired for your entrée)
Knob Creek marinated rack of lamb with bourbon sweet potatoes, baby carrots finished with a lamb Demi glace
$29
(Carmel Road Pinot Noir California)
Roasted free-range chicken with corn pudding soufflé, foie gras and spinach in poultry Demi glace
$21
(Sonoma Cutrer Chardonnay)
Roasted molasses pork chop with smashed Yukon gold potatoes and glazed baby carrots
Single cut chop $21
Double cut chop $27
(West Cape Howe Shiraz Australia)
STEAKS12 ounce Black Angus strip steak $29
10 ounce Black Angus tenderloin $25
12 ounce Black Angus Bistro steak $31
8 ounce Black Angus Bistro steak $24
An extra special and very tender cut from the Sirloin
(Artessa Cabernet Sauvignon California)
(With all steaks please choose two side dishes and a sauce)
Sauces
Veal Demi glace
Huckleberry balsamic reduction
Red eye Beurre rouge
Side Dishes
Glazed baby carrots
Garlic chip Asparagus
Creamed foie gras baby spinach
Mascarpone tomato grit fondue
Bourbon sweet potato
Smashed Yukon gold potato
Hours Monday-Saturday 5:30pm-10pm
Sunday 5pm-9pm
Complimentary Valet Parking
A Chef Michael Hall Specialty
20% Gratuity Added to Parties of Six or More.
For the Comfort of All Guests-Please Switch Cell Phones to Vibrate and Take Necessary Phone Calls to the Hotel Lobby.
No Cigar or Pipe Smoking.
