Our Menus

SAMPLE LUNCH MENU

FOR THE TABLE

Trout tarta tots7 each

House Made Foccocia 6

Smoked trout crumpet7 each

Roasted Virgina peanuts4

OYSTERS & RAW BAR*

Tall Timbers Rocks25grilled with Café de Paris butter, half dozen

Local farms picked seasonal vegetables with whipped bean 15

Pennsylvania venison carpaccio, horseradish, Granny Smith apple, winter leaves and parmesan24

Kombu cured rockfish crudo, pickled chanterelles, salsa verde and mizuna26

STARTERS

Local cheeses, seasonal jam, Breadfurst lavash 16

Porcini mushroom and roasted chestnut soup with fresh mushroom and walnut oil 17

Fried New Jersey squid with roasted red pepper sauce and lemon 20

Autumn vegetable giardiniera with Smoke in Chimneys trout with extra virgin olive oil and croutons20

MAIN COURSES

Black mussels, steamed in cider, cream & basil with French fries32

Fried catfish sandwich, tartar sauce and bread and butter pickles17

Hand made paccheri with roasted squash, walnut bolognese and parmesan 34

Roseda dry aged smash burger with comeback sauce, bread and butter pickles 25

SIDES

Twice cooked potatoes6

Dreaming Out Loud baby lettuce with house vinaigrette and crispy shallots 8

Woodson’s Mill grits with garlic and herb butter6

Steamed broccoli with bagna cauda 6

2 Courses 18 | 3 Courses 25

Monday to Friday, 11.30am - 2pm

Sample Lunch Prix Fixe Menu

sample dinner menu

FOR THE TABLE

Trout tartare tots 7 each

Smoked trout crumpet7 each

Home made focaccia6

Roasted VA peanuts4

OYSTERS & RAW BAR*

Tall Timbers rocks25Grilled with Café de Paris butter, half dozen

Selection of local oysters24Apple and kombu mignonette, house hot sauce, half dozen

Local farms radishes and vegetables with whipped bean dip15

Kombu cured rockfish crudo, pickled chanterelles, salsa verde and puntarelle26

Millbrook Farms venison carpaccio, horseradish, Granny Smith apple, winter leaves and parmesan 24

Cured Smoke in Chimneys trout, smoked ricotta, blood orange and pickled carrots24

STARTERS

Autumn vegetable giardiniera with Smoke in Chimneys trout with extra virgin olive oil and croutons22

Porcini mushroom and roasted chestnut soup with raw mushrooms and walnut oil17

Leek and pulled chicken, croquettes with hazelnut vinaigrette18

Fried New Jersey squid with roasted pepper sauce and lemon22

Whole bonito fried North Carolina quail with marinated beets, blood orange and roasted stone fruits22

MAINS

Rockfish Massaman curry with crispy potatoes, fragrant herbs and home made rot36

Black mussels, steamed in cider, cream & basil with French fries32

Roasted Hudson Valley duck breast, sweet and sour radicchio with pumpkin and brown butter 37

Handmade paccheri with roasted squash, walnut bolognese and parmesan34

Millbrook Farms venison, roasted celeriac puree, wild mushrooms and juniper infused sauce45

Monkfish Potage de Vigillia, chickpea, coco bean and spinach casserole, soft boiled egg 32

Whole fried porgy, with fragrant herbs, tamarind and lime dressingMP

Dry-aged Roseda Farms ribeye steak, Café de Paris butter and roasted mushrooms MP

SIDES

Twice cooked potatoes6

Woodson’s Mill grits with garlic and herb butter6

Dreaming Out Loud baby lettuce with cider vinegar dressing and crispy shallots6

Steamed broccoli with bagna cauda6

SAMPLE CHEF'S MENU

4 courses 90pp, dinner only (excludes December)

Smoke in Chimneys trout crumpet and trout tartare tot

Tall Timbers rocks with Cafe de Paris butter

Housemade cannelloni, Maryland lobster, tomato fondue and parmesan

Monkfish potage de vigillia, chickpea, cannellini bean, spinach and soft egg

Chocolate and hazelnut profiterole

SAMPLE BRUNCH MENU

AVAILABLE SAT & SUN, 11AM - 2.30PM

FOR THE TABLE

Tuna TarTa Tots7 each

Smoked trout crumpet7 each

Roasted VA Peanuts3

House focaccia6

Local cheeses with seasonal jam and Breadfurst lavash16

OYSTERS & RAW BAR

Tall Timbers Rocks25Grilled with Cafe de Paris butter, half dozen

Baywater Rocks24Natural, house hot sauce, or mignonette

Farmers' pick crudités with whipped bean and tahini dip15

Half dozen buffalo fried oysters with blue cheese and pickled celery23

Pennsylvania venison carpaccio, horseradish, Granny Smith apple, winter leaves and parmesan24

BRUNCH

Kings mushrooms with sunchoke miso toast and oat labneh17

Black mussels steamed in cider, cream and basil with French fries32

Poached eggs with crumpets and hollandaise with Virginia Surryano ham, Smoked trout or sauteed market greens16

Chicken and waffles with buttermilk fried Bobo chicken leg and white BBQ sauce22

Roseda dry-aged steak and eggs with cottage potatoes and house steak sauce45

Chesapeake fried catfish sandwich with bread and butter pickles and tartar sauce21

Roseda dry aged smash burger with comeback sauce and bread and butter pickles23

Breakfast sandwich on a house made biscuit with Autumn Olive pork sausage patty, omelette and cheddar23

Johnny cakes with whipped Keswick Creamery ricotta and DC honey17

Sample Dessert

75% Potomac chocolate ice cream with sea salt and Californian olive oil9

VA candied peanut tiramisu14

Apple tarte tatin with vanilla ice cream and caramel sauce27Served to share

Hazelnut and milk chocolate choux with hot chocolate sauce16

Local cheeses with seasonal jam and Breadfurst lavash16

Homemade ice cream and sorbet6

Our Holiday Menu

4 courses 115pp, dinner in December only

ANTIPASTI

Baked Tall Timbers oysters with 'nduja butter

Fried New Jersey squid with roasted pepper sauce and lemon

Chilled seafood salad with conch, clams and Maryland lobster

Smoke in Chimnyes trout 'crumpetti'

Smelt piccata

PRIMI

Linguine with Maryland clams, chilli and garlic

SECONDI

Baked Maryland lobster with garlic butter and French fries

DOLCI

Warm pannettone with mascarpone mousse

SAMPLE CHILDREN'S MENU

Local farms' picked radishes and vegetables with whipped bean dip10

Fried catfish sandwich with tartar sauce, bread and butter pickles and Old Bay fries11

Rockfish goujons and fries14.50

75% chocolate ice cream with sea salt and Californian olive oil9

Homemade ice cream and sorbet6

Happy Hour Menu

Monday to Friday, 3pm - 6pm

SNACKS

Rotating local oysters2 each

Fried oysters with tartar sauce and chili oil15

Tall Timbers smoked oysters, hot sauce, guindilla peppers and sourdough18

Fritto misto with saffron aioli12

Farmers' pick crudités with whipped bean and tahini dip10

Old Bay fries6

COCKTAILS

HMS Margaret10Lustau sherry, Chinola passionfruit liqueur, vermouth, yellow Chartreuse

Ruby Crush10Fords gin, Don Ciccio et Figli Ambrosia, orange, lime, crushed ice

BEER

Other Half Snaps Pilsner-style lager 4.5%, Washington DC5

WINE*

Glera, La Goiosia Prosecco, Italy, NV10/50

Chardonnay, Le Chai Duchet, Macon, Burgundy, France10/50

Pinot Noir Rose, Day, Lemonade, Willamette, USA10/50

Merlot Blend, Chateau Platon, Bordeaux, France10/50

*Includes a selection of 'Got till it's gone' wine10/50

Download Bar Menu

SPARKLING – 5 OZ

Crémant de Loire, Domaine de la Bergerie, Loire, France 201920

Sparkling Rosé, Gaspard, “Bulles”, Loire, France NV16

Brut, Louis Roederer, “Collection 242”, Champagne, France NV28

Brut Blanc de Blancs, A. Bergère, “Solera”, Champagne, France NV32

WHITE – 5 OZ

Muscadet Sèvre-et-Maine Sur Lie, Luneau-Papin, “Le Verger”, Loire, France 202217

Riesling Trocken, Stein, “Blauschiefer”, Mosel, Germany 202319

Verdicchio dei Castelli di Jesi, La Staffa, Le Marche, Italy 202315

Sauvignon Blanc, Sancerre, Bailly-Reverdy, Loire, France 202324

Chardonnay, Kelley Fox, Willamette Valley, Oregon 202222

SKIN CONTACT – 5 OZ

Cabernet Franc/Grolleau, Thibaud Boudignon, Loire, France 2023 (Rosé)18

Welschriesling Blend, Rennersistas, “Intergalactic”, Burgenland, Austria 2023 (Orange)18

RED – 5 OZ

Gamay, Marcel Lapierre, “Raisins Gaulois”, Beaujoulais, France 202217

Nerello Mascalese/Nerello Cappuccio, Torre Mora, “Cauru”, Sicily, Italy 202216

Pinot Noir Blend, Day Wines, “Vin de Days”, Willamette Valley, Oregon 202219

Tempranillo, Viña Sastre “Roble”, Ribera del Duero, Spain 202218

Merlot/Cabernet Blend, Haut-Médoc, Château Saint Paul, Bordeaux, France 202120

SHERRY & SAKE – 3 OZ

Fino, El Maestro Sierra, Jerez, Spain NV12

Junmai Ginjo, Brooklyn Kura, “Number 14”, New York NV12

SWEET & FORTIFIED – 3 OZ

Sauternes, Château d’Anna, Bordeaux, France 201215

Petit Manseng, Glen Manor Vineyards, Late Harvest Raepheus, Virginia, USA, 202220

Rivesaltes Ambré, Domaine de Rancy, Languedoc-Rousillon, France 200018

Verdelho, Henriques & Henriques, Madeira, Portugal 200722

BEER & CIDER - CANNED

Calvert Beer I Just Crush A Lot, Sour 5.0%, Maryland (12 oz)10

Artifact Cider Project, Slow Down Craft Cider 6.0%, Massachusetts (16 oz)13

Other Half Green City Hazy IPA 7.0%, Washington DC (16 oz)13

Good Time, Non-Alcoholic Pilsner, New York (12oz) <0.5%ABV10

DRAFT BEER – 12.5 OZ

Other Half Poetry Snaps Rice Lager, Washington DC9

Nepenthe Space Jellyfish Hazy India Pale Ale 7.0%, New England10

Cocktails

HARDY NEGRONI18To honor our sister restaurant in Scotland, we adapted their signature Samphire Negroni using the invasive maritime succulent the Hardy Ice Plant Forager’s Gin, Caffo Red Bitter, Cocchi di Torino, Hardy Ice Plant

A GRAND MEMORY18Fords Gin, spruce tip vermouth, Hakutsuru Yuzu

BEST LAID SCHEMES18Bardstown Bourbon, rhubarb cordial

SALT MIST17Arrete Blanco, lime, salted cucumber, soda

THIS IS THE RIVER18Choose from Ketel One or Tanqueray 10, vermouth, Fish Shop olive brine

FOR HER BENEFIT17Cotton and Reed Gold Rum, peppermint tea, lemon, soda

THE PLOUGH16Compass Box Artist’s Blend Scotch, Fever Tree Soda

Download Wine & Spirits List

SPARKLING – 5 OZ

Crémant de Loire, Domaine de la Bergerie, Loire, France 201920

Sparkling Rosé, Gaspard, “Bulles”, Loire, France NV16

Brut, Louis Roederer, “Collection 242”, Champagne, France NV28

Brut Blanc de Blancs, A. Bergère, “Solera”, Champagne, France NV 32

WHITE – 5 OZ

Muscadet Sèvre-et-Maine Sur Lie, Luneau-Papin, “Le Verger”, Loire, France 2022