Dinner Menu
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Dinner Menu
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A Taste of the Tidewater
Chesapeake Bay Oysters
Roasted 21
Collard Green Rockefellers Sauce, Nueske’s Bacon, Cornbread Crumble
Matheson Oyster Company, Bonfire Oysters – Hayes, VA
On the Half Shell 19
Magnolia Mignonette, Thyme, Shallot, Black Pepper
Laughing King Oyster Company – Cape Charles, VA
Jumbo Shrimp Cocktail 21 | GF
Poached Shrimp, Fresh Lemon, Bloody Mary Cocktail Sauce, Ciroc Vodka
Eastern Shore Cheese and Charcuterie 32 | GF
Chapel Hill Farms Beef Pâté, Terra di Sienna Finocchiona and Lonzino, Firefly Farm’s Black and Blue, Village Cheeseworks Round Hill,
Our Lady of Angel’s Dutch Style Gouda, Honeycomb, Olive Relish, Grilled Sourdough Focaccia
Berryville, VA | Amelia Courthouse, VA | Accident, MD | Upperville, VA | Crozet, VA
Crispy Potato Galette 18 | GF
Cured Egg Yolk, Crème Fraîche, Chives, Smoked Trout Caviar
Virginia Ham Biscuits 16
Hooks Cheddar and Chive Pretzel Biscuits, Honey Mustard Butter, Granny Smith Apple Chutney, Arugula
Griddled Green Tomatoes 16 | GF, N
Firefly Farms Merry Goat Round, Green Onions, Basil Oil, Smoked Almonds, Brown Butter Solids, Flaky Sea Salt
Foraged and Simmered
Autumn Beet Salad 17 | GF, N
Roasted Red and Golden Beets, Barrel Aged Feta, Farmstand Apples, Farmer’s Greens, Toasted Walnuts, Sorghum and Walnut Vinaigrette
The Terrace Caesar 16 | GF
Grilled Baby Gem Lettuce, Bitter Greens, White Anchovy, Focaccia Croutons, Caesar Dressing, Espelette
Soup du Jour | MKT
Chef’s Daily Selection
Sunchoke and Porcini Bisque 14 | N
Cracked Hazelnuts, Goat Cheese, Truffle Oil, Kale
Salad Supplements
Joyce Farms Chicken 15 | GF
Faroe Island Salmon* 22 | GF
Hanger Steak* 25 | GF
Beverage Pairings
- Jadix Picpoul de Pinet | 14 – Languedoc-Roussillon, FR
- Dr. H. Thanisch Bernkasteler Badstube Riesling | 21 – Mosel, DE
- Barboursville Vineyards Vermentino Reserve | 21 – Charlottesville, VATextbook
- Vineyards Sauvignon Blanc | 23 – Napa Valley, CA
- Charles de Cazanove, Brut Tête de Cuvée | 29 – Reims, FR
Gathered and Grilled
TR Signature Burger* 29 | GF
Hand-Pressed Virginia Beef Patties, Crispy Boar Bacon, Blueberry Wensleydale Cheese, Braised Onion,
Black Garlic and Huckleberry Aioli, Seasoned French Fries
Supplement Parmesan Truffle Fries with “Beernaise” | 7
Seven Hills Farm – Lynchburg, VA
🍷 Rockefeller Manhattan Cocktail | 21
Copper Fox Rye “Batch 1939”, Carpano Antica, Grand Marnier, Angostura Bitters, Luxardo Cherry
Marinated Hanger Steak* 49 | GF
10 Ounce, Roasted Garlic and Dijon Marinade, Yukon Gold Mashed Potatoes, Cauliflower, Broccolini, Williamsburg Inn Steak Sauce, Café de Paris Butter
1855 Premium Black Angus Beef – USDA Certified High Choice
🍷 Vineyards Cabernet Sauvignon | 21 – Napa, CA
Chef’s Cut of the Day* | MKT
Yukon Gold Mashed Potatoes, Cauliflower, Broccolini, Williamsburg Inn Steak Sauce, Café de Paris Butter
Herbed Faroe Island Salmon* 45 | GF
Sea Island Red Pea and Hominy Succotash, Carolina Gold Rice, Wilted Greens, Roasted Tomato Broth
🍷 Albariño, ES | 16
Chicken Francese 39 | GF
Warm Fall Vegetable Mélange, Southern Style Green Beans, Wild Mushroom Jus, Griddled Lemon. Joyce Farms – Winston-Salem, NC
🍷 Domaine du Père Caboche, Côtes du Rhône Réserve, FR | 17
The “1937” Burger* 37 | GF
Seven Hills Brisket and Short Rib Blend, Surf and Turf – Lobster, Pancetta, Avocado, Mache, Za’atar Aioli Supplement Parmesan Truffle Fries with “Beernaise” | 7 Seven Hills Farm – Lynchburg, VA
🍷 Traditions Red Willie 5% | 10 – Irish Red Ale, Malty
Grilled Virginia Rainbow Trout* 48 | GF, N
Benne Seed Crusted, Smoked Green Gumbo, Marble Potatoes, Pickled Mustard Seeds Smoke in Chimneys – New Castle, VA
🍷 The Vice, Elise Chardonnay | 21 – CA
Seafood Mac and Cheese 49
Lobster, Shrimp, Lump Crab, Cavatappi Pasta, Béchamel, Panko Breadcrumbs, Lemon, Fresh Herbs
🍷The Inn’s G&T | 19
Bombay Sapphire Gin, Tonic, Lavender Bitters, Thyme, Lime, Juniper
Charred Napa Cabbage 29 | V, N
Miso Glaze, Sea Island Red Peas, Carolina Gold Rice, Foraged Mushrooms, Braised Apple, Benne Seed and Macadamia Nut Crunch
🍷 Bootstrap Old Fashioned | 21
Copper Fox Rye “Batch 1939”, Bootstrap Molasses, Maple Syrup, Autumn Spices, Orange Bitters
Duroc Pork Tenderloin* 42 | GF
Maple Mustard Glaze, Parsnip Apple Puree Silk, Crispy Brussels Sprouts, Baby Carrots, Sour Cherry Aigre Doux
🍷Vinum Cellars Pinot Noir | 16 – Napa, CA
V = Available vegan
VEG = Available vegetarian
GF = Can be prepared gluten free
N = Contains nuts
🍷 = Beverage Pairing
It is our pleasure to accommodate any dietary restriction by the replacement or removal of ingredients of concern.
Items indicated are cooked to order. Consuming raw or undercooked ingredients may increase risk of food-borne illness.
