Our Menus

SAMPLE LUNCH MENU

Tuesday to Friday 11.30am – 2.30pm

FOR THE TABLE

Maryland crab crumpet9ea

Tuna tartare tots7ea

Roasted Virginia peanuts4

Parker House Rolls12

OYSTERS & RAW BAR*

Tall Timbers rocks: grilled with Café de Paris butter, half dozen25

Local half dozen oyster selection with a lemon cheek24

Tilefish kinilaw in coconut broth, served with red onions, fresno chilli and lettuce cups 22

Hawaiian style poke, ponzu marinated tuna with compressed watermelon, spring vegetables on rice crackers 22

STARTERS

Local cheeses, seasonal jam, and house made crackers20

Grilled peach and tomato gazpacho with Maryland crab, cherry tomatoes and basil oil21

Heirloom tomato salad dressed in pomegranite-sumac vinaigrette, feta and crispy shallots20

Beets and berries, lemon vinaigrette, poppy seed yogurt, candied pecans15

Frito misto with seasonal seafood with NOLA aioli22

Moon Valley Caesar salad with garlic croutons15

MAIN COURSES

Blackened catfish sandwich with bread and butter pickles and tartar sauce22

House made conchiglie with spring onion pesto, toasted pistachios and parmesan32

Roseda dry aged smash burger with comeback sauce, bread and butter pickles and Old Bay fries25

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

Virginia oyster po boy with coleslaw, NOLA aioli on Breadfurst potato roll, with Old Bay friesMP

Whole fried fish with jerk seasoning and asian pear relishMP

SIDES

Twice cooked potatoes6

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

Braised corn with n’duja and peppers9

Seasonal vegetables with XO sauce9

Lunch Prix Fixe

2 courses – 24 | 3 courses – 28

STARTER

Fried green tomatoes with comeback sauce and BBQ spiceChoose one

Grilled peach and tomato gazpacho with Maryland crab, cherry tomatoes and basil oil Choose one

MAIN COURSE

Conchiglie with garlic, Virgina clams and bonito butterChoose one

Blackened catfish with sauce gribiche and friesChoose one

DESSERT

House sorbet

sample dinner menu

SNACKS

Tuna tartare tots 7ea

Maryland crab crumpet9ea

Cast Iron Corn Bread12

Roasted Virginia peanuts4

OYSTERS & RAW BAR*

Tall Timbers rocks: grilled with Café de Paris butter, half dozen25

Local oyster selection: champagne and lemongrass granita, half dozen24

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

Tuna carpaccio with tomato concassé and crispy capers21

Hawaiian style poke, ponzu marinated tuna with watermelon, spring vegetables on rice crackers26

STARTERS

Tempura fried squash blossoms filled with Maryland crab and cream cheese24

North Carolina shrimp hush puppies with comeback sauce18

Grilled peach and tomato gazpacho with Maryland crab, cherry tomatoes and basil oil21

Heirloom tomato salad dressed in pomegranate-sumac vinaigrette, feta and crispy shallots20

Beets and berries, lemon vinaigrette, poppy seed yogurt, candied pecans 15

Frito misto with seasonal seafood and NOLA aioli22

Moon Valley Caesar salad with garlic croutons15

MAINS

Massaman curry with white fish, fragrant herbs and house made roti36

Seared Halibut with chive panade, sabayon, braised turnips, fregola and clams40

Char siu Virginia tuna with onion soubisse, scallion, cucumber and radish salad, sesame seeds32

Ricotta gnocchi, Maryland crab and compressed cherry tomatoes with miso corn veloute32

Half chicken glazed with gochujang bbq sauce and grilled scallions40

Coriander crusted lamb rack, raita, mint oil and cherry mostarda 63

Tomahawk bone in ribeye with chimichuri160

Whole fried fish, with jerk seasoning and asian pear relishMP

SIDES

Twice cooked potatoes6

Braised corn with n’duja and peppers9

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

Seasonal vegetables with XO sauce9

SAMPLE CHEF'S MENU

4 Courses 105

FIRST COURSECrab crumpet and tuna tartare tot

SECOND COURSETuna carpaccio with tomato vinaigrette and crispy capers

THIRD COURSEMaryland crab conchiglie with tomato fondue

DESSERTChocolate cake with white chocolate ganache and chantilly cream

2 courses 40 | Tuesday – Friday 5–6PM

STARTER

Grilled peach and tomato gazpacho with Maryland crab, cherry tomatoes and basil oilChoose 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

Chocolate cake with white chocolate ganache and chantilly cream14

Mais con yelo with bourbon caramel and caramelized popcorn15

Local cheeses with seasonal jam and housemade crackers20

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 crackers20

Maryland crab crumpet 9ea

Tuna tartare tots 7ea

Roasted Virginia Peanuts4

Parker House rolls12

OYSTERS, RAW BAR & SALADS*

Local half dozen oyster selection with a lemon cheek24

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

Half dozen buffalo fried oysters with blue cheese and pickled celery23

Beets and berries, lemon vinaigrette, poppy seed yogurt, candied pecans15

Moon Valley Caesar salad with garlic croutons15

BRUNCH

Summer vegetable shakshuka with poached egg and grilled sourdough bread24

Spanish style tortilla with Maryland crab and saffron aioli22

North Carolina shrimp NOLA style on heirloom grits24

Blackened catfish sandwich with bread and butter pickles and tartar sauce 22

Scrambled eggs with garlic potatoes and Lancaster Farm bacon22

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

French toast with anglaise, berry compote and whipped ricotta20

Virginia oyster po boy with coleslaw, NOLA aioli on Breadfurst potato roll, with Old Bay fries25

Breakfast burrito with chorizo, eggs and mole26

Whole fried fish with jerk seasoning and asian pear relishMP

SEAFOOD BOIL

1 lb shrimp, 1/2lb Autumn Olive chorizo, 1lb Virginia clams, potatoes with choice of garlic butter or fresno chili butter75

SIDES

Lancaster Farm bacon7

Twice cooked potatoes6

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

Braised corn with n’duja and peppers9

Seasonal vegetables 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

Old Bay fries6

Buffalo oysters 15

Beef char siu skewers15

Tall Timbers rocks: grilled with Café de Paris butter, half dozen15

Moon Valley Caesar salad with garlic croutons12

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 Meunier, José Michel, “Les Premices,” Champagne NV24/98

NON ALCOHOLIC SPARKLING

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

Marsanne, Blanc de Blancs, Lorenza, Lodi, California 202416/75

WHITE – 5 OZ

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

Chenin Blanc, Pas Saint Martin, “Le Vent dans les Saules,” Loire Valley, France 202414/58

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

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

Albariño, Esencia Diviña, Rias Baixas, Spain 202416/72

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

Sauvignon Blanc, Sancerre, Domaine Cherrier, Loire Valley, France 202524/98

ROSE AND SKIN CONTACT – 5 OZ

Grenache Rosé, La Joie de Poulpe, Vaucluse, Rhône Valley, France (MAGNUM)18/138

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 Blend, Cain, “Cuvée” Napa Valley, NV 2017/201822/98

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

Château d’Anna Sauternes, Bordeaux, France 201210

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

Furmint, Zéta, Sárgamuskotály, Bodegas Oremus, Late Harvest, Tokaji, Hungary 202117

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

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

TInta Negra, Miles, “Colheita,” Madeira, Portugal 201218

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 (16oz)13

Atomic Dog cider, original, 5.5 %, Pennsylania (12oz) 9

BEER & CIDER - DRAUGHT

Crooked Crab Brewing, Furious George, Weissbier 5,6%, Maryland (12oz)9

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

Atomic Dog cider, original, 5.5 %, Pennsylania (12oz)9

DRAFT BEER – 12.5 OZ

Other Half Snaps Pilsner-style Lager 4.5%, Washington DC 9

Nepenthe Space Jellyfish Hazy IPA 7.1%, Baltimore MD 10

NON-ALCOHOLIC BEER - CANNED

Good Time Pilsner, New York (12oz) 10

COCKTAILS

NEGRONI18To honor our sister restaurant in Scotland, we adapted their signature Samphire Negroni using the invasive maritime succulent the Hardy Ice Flower Scottish Gin, Forthave red, orange aperitivo

SUN OVER SKYE17Vodka, yellow chartreuse, peach liqueur, lemon, chamomile tea syrup

CAPTAIN KIDD’S MAI TAI17Cotton & Reed Gold Rum, Scotch, oat-geat, lime, crushed ice, nutmeg

THUNDERFLOWER17Blanco tequila, caffo red, dry curacao, lemon, soda

BLUSHING SEA17Reposado Tequila, yuzu liqueur, salted watermelon cordial, lime, soda

BERRY SHERRY COBBLER18Bourbon, Oloroso sherry, blueberry amaro, berry, lemon

FREE SPIRITED COCKTAILS

HIGHLAND PECH13Feragaia, apple, honey syrup, lemon, soda

PAL-NOMA13Ritual Tequila alternative, grapefruit juice, lime, bubbles, salt rim

2 courses - 25

Starter

Half a dozen buffalo fried oysters, blue cheese and pickled celeryChoose one

Moon Valley Caesar salad with garlic croutonsChoose one

Main Course

Breadfurst brioche French toast with anglaise and berry compoteChoose one

Poached eggs with crumpets and hollandaise with smoked troutChoose one

3 Courses - 25

Starter

Fried green tomatoes with comeback sauce and BBQ spiceChoose one

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

Main Course

Conchiglie with Virginia clams, garlic and bonito butterChoose one

Crumbed catfish with sauce gribiche and friesChoose one

BBQ spiced grilled sweet potato with chimichurri and fresh herbsChoose one

Dessert

Housemade sorbet

3 courses - 55

Starter

Heirloom tomato salad with peach kimchi, Aleppo vinaigrette and crumbled feta

Main Course

Puttanesca pasta: VA clams, olives, capers and house conchiglieChoose one

Grilled hanger steak with chimichurri and blistered shishitosChoose one

Dessert

Strawberry pavlova with Chantilly cream and lemon curd