Our Menus

SAMPLE LUNCH MENU

Tuesday to Friday 11.30am – 2.30pm

FOR THE TABLE

Maryland crab crumpet9 each

Trout tartare tots7 each

Roasted Virginia peanuts4

Parker House Rolls12

OYSTERS & RAW BAR*

Tall Timbers rocks25grilled with Café de Paris butter, half dozen

Local oyster selection24ajo blanco, house hot sauce, half dozen

Local farms radishes and vegetables with whipped tahini bean dip15

North Carolina tuna tartare, with salsa macha, garlic aioli and grilled Breadfurst sourdough24

Tilefish kinilaw in coconut broth, served with red onions, fresno chile and lettuce cups22

STARTERS

Local cheeses, seasonal jam, and house made crackers20

She-crab soup with green onion, fresno chile and crackers15

Frito misto with seasonal seafood and pepper sauce22

Moon Valley Caesar salad with Smoke in Chimneys trout18

MAIN COURSES

Fried catfish sandwich with bread and butter pickles and tartar sauce22

Smoke In Chimneys trout ceviche with rhubarb leche de tigre and Asian pears22

Maryland lobster with Breadfurst potato roll and Old Bay friesMP

House made conchiglie with ramp pesto, toasted pistachios and parmesan32

Roseda dry aged smash burger with comeback sauce, bread and butter pickles25

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

SIDES

Twice cooked potatoes6

Dreaming Out Loud baby lettuce, cider vinegar dressing, crispy shallots8

Blistered shishito peppers with XO sauce9

Lunch Prix Fixe

2 courses – 24 | 3 courses – 28

STARTER

Fried green tomatoes with comeback sauce and BBQ spiceChoose one

She-crab soup with green onion, fresno chile and crackers Choose one

MAIN COURSE

Conchiglie with garlic, Virgina clams and bonito butterChoose one

Crumbed catfish with sauce gribiche and friesChoose one

Grilled asparagus with salsa verde and labneh on toastChoose one

DESSERT

House sorbet

sample dinner menu

SNACKS

Trout tartare tots 7 each

Maryland crab crumpet9 each

Parker House rolls12

Roasted Virginia peanuts4

OYSTERS & RAW BAR*

Tall Timbers rocks25Grilled with Café de Paris butter, half dozen

Local oyster selection24ajo blanco, house hot sauce, half dozen

Tilefish kinilaw in coconut broth, served with red onions, fresno chili and lettuce cups22

North Carolina tuna tartare, with salsa macha, garlic aioli and grilled Breadfurst sourdough24

STARTERS

Local farms radishes and vegetables with whipped tahini bean dip15

She-crab soup with green onion, fresno chile and crackers15

Grilled asparagus with charred onion vinaigrette, sous vide egg yolk and almond cream20

Maryland soft shell crab in house made bao buns and kohlrabi slawMP

Frito misto with seasonal seafood and pepper sauce22

Maryland crab and spring onion fritters21

MAINS

Massaman curry with fragrant herbs and house made roti36

Bouillabaisse with poached cod, carrots, tomato fennel butter and seasonal shellfish35

Grilled Smoke In Chimneys trout, saffron orzo and Virginia, Middleneck clams34

Smoke In Chimneys trout ceviche with rhubarb leche de tigre, and asian pears22

House made conchiglie with ramp pesto, toasted pistachios and parmesan32

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

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

Whole grilled fish with jerk seasoning and asian pear relishMP

SIDES

Twice cooked potatoes6

Heirloom grits with garlic and herb butter6

Dreaming Out Loud baby lettuce, cider vinegar dressing, crispy shallots8

Blistered shishito peppers with XO sauce9

SAMPLE CHEF'S MENU

4 Courses 105

FIRST COURSECrab crumpet and tuna tot

SECOND COURSESmoke In Chimneys trout ceviche with rhubarb leche de tigre, and asian pears

THIRD COURSEMD crab conchiglie with tomato fondue

DESSERTBlack sesame pana cotta

2 courses 40 | Tuesday – Friday 5–6PM

STARTER

She-crab soup with green onion, fresno chile and crackersChoose one

Frito misto with seasonal seafood and pepper sauceChoose one

MAIN

Grilled Smoke In Chimneys trout, saffron orzo, VA clamsChoose one

House made conchiglie pasta with ramp pesto, toasted pistachios and parmesanChoose one

Sample Dessert

75% chocolate ice cream with sea salt and olive oil9

Candied Virginia peanut tiramisu14

Brazo de mercedes meringue with custard and rhubarb compote14

Black sesame panna cotta with miso granola and compressed strawberries18

Local cheeses with seasonal jam and housemade crackers16

Home made ice cream or sorbet6

SAMPLE BRUNCH MENU

Available Saturday and Sunday, 11am – 2.30pm

FOR THE TABLE

Local cheeses with seasonal jam and house made crackers16

Maryland crab crumpet 9ea

Trout tartare tots 7ea

Roasted Virginia Peanuts4

Parker House rolls12

OYSTERS & RAW BAR*

Tall Timbers rocks25grilled with Café de Paris butter, half dozen

Local oyster selection24ajo blanco, house hot sauce, house hot sauce, half dozen

Local farms radishes and vegetables with whipped bean dip15

Half dozen buffalo fried oysters with blue cheese and pickled celery23

North Carolina tuna tartare, garlic aioli, grilled Breadfurst sourdough22

Tilefish kinilaw in coconut broth, served with red onions, fresno chile and lettuce cups22

BRUNCH

Grilled asparagus with salsa verde and labneh on toast17

Scrambled eggs with garlic potatoes and Autumn Olive Farm bacon22

Poached eggs with crumpets, smoked trout and hollandaise26

French toast with anglaise, rhubarb compote and whipped ricotta20

Maryland lobster with Breadfurst potato roll and Old Bay friesMP

Chicken and waffles with fried chicken thigh and Alabama white sauce22

Fried catfish sandwich with bread and butter pickles and tartar sauce22

Roseda dry-aged smash burger with comeback sauce, bread & butter pickles25

North Carolina shrimp NOLA style on heirloom grits24

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

SEAFOOD BOIL

Whole lobster, 1/2lb Autumn Olive chorizo, 1lb Virginia clams, 1lb mussels and potatoes with choice of garlic butter or fresno chili butter80

SIDES

Autumn Olive Farm bacon7

Twice cooked potatoes6

Dreaming Out Loud baby lettuce, cider vinegar dressing, crispy shallots8

Heirloom grits with garlic and herb butter6

Blistered shishito peppers with XO sauce9

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

Tuesday to Friday, 3pm - 6pm

SNACKS

Rotating Local Raw Oysters2 each

Fried oysters with tartar sauce and chili oil15

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

Fritto misto with pepper sauce12

Farmers' pick crudités with whipped bean and tahini dip10

Old Bay fries6

COCKTAILS

White Sangria10Brandy, White Wine, triple sec, pineapple, lemon

Suns Favorite10Ambrosia, Gin, Lime, Orange, salt

Garnet Mule10Pomegranate, lime, ginger beer

FS Dirty Martini10Gin or Vodka, house olive brine

FS Bourbon Old Fashioned 10

Passion Pop7Passion fruit margarita shooter

BEER

Draft: Other Half Snaps Pilsner-style Lager, Washington DC5

Atomic Dog Pear Cider, Gettysburg, PA

WINE*

Sparkling: Glera, La Goiosa Prosecco, Italy, NV10/50

Rosé: Carignan, Patience, Languedoc, France10/50

White: Chardonnay, Le Chai Duchet, Mâcon, Burgundy, France10/50

Red: Merlot Blend, Chateau Platon, Bordeaux, France10/50

*Includes a selection of 'Got till it's gone' wine*

Download Bar Menu

Download Full Wine and Drinks Menu

SPARKLING – 5 OZ

Pinot Noir/Pinot Gris, Brut Rosé, Martinolles, “Berceau,” Limoux, France NV14/56

Chardonnay, Pinot Noir, Dekeyne, “Vologniers” Champagne NV22/88

NON ALCOHOLIC SPARKLING

Malvasia, Herbs, Apples, Domaine des Grottes, "Antilope," Beaujolais, France14/58

Marsanne, Blanc de Blancs, Lorenza, Lodi, California 202415/75

WHITE – 5 OZ

Falanghina, Capolino Perlingieri, ‘Preta’, Campania, Italy 202412/50

Grüner Veltliner, Berger, Lower Austria 2024 ( Liter)14/58

Chardonnay, Le Chai Duchet, “The Berry Story” Macon, Burgundy 202315/68

Riesling, Kabinett, Karthäuserhof “Bruno” Mosel, Germany 202316/72

Chardonnay, Garnier, Petit Chablis, Burgundy, France 202318/88

Sauvignon Blanc, Sancerre, B.Millet, Loire, France 202324/98

ROSE AND SKIN CONTACT – 5 OZ

Mourvèdre Blend, La Bastide Blanche, Bandol, France 2024 ( MAGNUM)20/180

Carignan Rosé, Patience, Languedoc, France 202412/50

RED – 5 OZ

Merlot Blend, Château Platon, Bordeaux, France, 202312/50

Gamay, Jean-Pierre Large, Morgon, “Les Délys,” Beaujolais, France, 202415/68

Pinot Noir, Presqu’ile, Santa Barbara, California 202316/78

Cabernet Sauvignon, Inconnu, “NGNM”, Mendocino, California 202222/98

Nebbiolo, Barolo, Cordero Di Montezemolo, Piedmont, Italy 202128/148

SHERRY & SAKE – 3 OZ

Palomino Fino, El Maestro Sierra, Jerez, Spain NV12/48

SWEET & FORTIFIED – 3 OZ

Moscato d’asti, Ca’ d’Gal, “Lumine” Piedmont, Italy 20233oz for 8 or B.A.P. 16

Château d’Anna Sauternes, Bordeaux, France 201210

Grenache, Domaine La Lumanaille, VDN, Rasteau, France 202310

Late Harvest Petit Manseng, Glen Manor Vineyards, “Raepheus,” Virginia, USA, 202212

Macabeo, Rivesaltes Ambré, Domaine de Rancy, Languedoc-Rousillon, France 200015

Verdelho, Henriques & Henriques, Madeira, Portugal 200722

BEER & CIDER - CANNED

Crooked Crab Brewing, Furious George, Weissbier 5.6%, Maryland (12 oz)9

Other Half, Green Flowers, West Coast IPA 6.8%, Washington DC (16 oz)13

Atomic Dog Cider, Original, 5.5%, Pennsylvania (12 oz)9

DRAFT BEER – 12.5 OZ

Other Half Poetry Snaps Rice Lager, Washington DC9

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