Our Menus

SAMPLE LUNCH MENU

Tuesday to Friday 11.30am – 2.30pm

FOR THE TABLE

Smoked trout crumpet7 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 bean dip15

Cured tilefish, urfa chili vinagrette18

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

STARTERS

Local cheeses, seasonal jam, Breadfurst lavash16

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

Fried New Jersey squid with roasted red pepper sauce and lemon 22

Moon Valley Caesar salad with Smoke in Chimneys trout18

MAIN COURSES

Fried catfish sandwich with bread and butter pickles and tartar sauce17

Hand made paccheri with roasted squash, walnut bolognese and parmesan34

Maryland lobster roll with Old Bay friesMP

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

Woodson’s Mill grits with garlic and herb butter6

Blistered shishito peppers with XO sauce9

Lunch Prix Fixe

2 courses – 24 | 3 courses – 28

STARTER

Tempura fried mushrooms with garlic yogurt and DC honeyChoose one

New potatoes with Smoke in Chimneys trout and dill dressing Choose one

MAIN COURSE

Sicilian style seafood paccheri pasta with confit tomatoes and basilChoose one

Crumbed catfish with sauce gribiche and friesChoose one

King mushrooms with sunchoke miso toast and oat labnehChoose one

DESSERT

House sorbet

sample dinner menu

SNACKS

Trout tartare tots 7 each

Smoked trout crumpet7 each

Parker House rolls12

Roasted VA peanuts4

OYSTERS & RAW BAR*

Tall Timbers rocks25Grilled with Café de Paris butter, half dozen

Selection of local oysters24ajo blanco, house hot sauce, half dozen

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

North Carolina tuna tartare, garlic aioli, grilled Breadfurst sourdough22

STARTERS

Local farms radishes and vegetables with whipped bean dip15

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

Fried New Jersey squid with roasted pepper sauce and lemon23

North Carolina soft shell crab, house bao buns, kohlrabi slawMP

MAINS

Rockfish Massaman curry with crispy potatoes, fragrant herbs and home made roti35

Boulliabaise with poached cod, carrots, tomato fennel butter and shells33

Grilled Smoke In Chimneys trout, saffron orzo and shells34

Handmade paccheri with roasted squash, walnut bolognese 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

Lobster thermidor, bechamel, twice cooked potatoesMP

Whole fish with jerk seasoning and asian pear relishMP

SIDES

Twice cooked potatoes6

Woodson’s Mill grits with garlic and herb butter6

Dreaming Out Loud baby lettuce with cider vinegar dressing and crispy shallots8

Blistered shishito peppers with XO sauce9

SAMPLE CHEF'S MENU

4 Courses 95

SNACKSNorth Carolina crab crumpet with Old Bay | Smoke in Chimneys miso trout tot | Grilled Maryland oysters with ’nduja

FIRST COURSESmoke in Chimneys trout ceviche with rhubarb, Asian pears and coriander

SECOND COURSEMaryland lobster tagliatelle with chilli, garlic and chervil

THIRD COURSEGrilled whole fish with dashi beurre blanc and trout roe

DESSERTCandied peanut tiramisu

Sample Dessert

75% chocolate ice cream with sea salt and olive oil9

Candied Virginia peanut tiramisu14

Apple tarte tatin served with vanilla ice cream and caramel sauce (to share)27

Hazelnut & milk chocolate choux with hot chocolate sauce16

Local cheeses with seasonal jam and Breadfurst lavash16

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 Breadfurst lavash16

Smoked trout crumpet 7ea

Trout tartare tots 7ea

Roasted Virginia Peanuts4

House Focaccia6

OYSTERS & RAW BAR*

Tall Timbers rocks25grilled with Café de Paris butter, half dozen

Local oyster selection24apple and kombu mignonette, 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

BRUNCH

King mushrooms with sunchoke miso toast and oat labneh17

Butter poached Maryland lobster, grits, and herb oil26

Poached eggs with crumpets, smoked trout and hollandaise16

Maryland lobster roll with Old Bay fries26

Chicken and waffles with fried chicken thigh and Alabama white sauce22

Fried catfish sandwich with bread and butter pickles and tartar sauce17

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

Johnny cakes with whipped Keswick Creamery ricotta and DC honey17

SIDES

Twice cooked potatoes6

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

Woodson’s Mill grits with garlic and herb butter6

Braised greens with applewood smoked bacon7

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 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

White Sangria10VS Cognac, White Wine, Curacao, mixed fruits

Orange House10Fords Gin, curaçao, orange, lime, crushed ice

FS Bourbon Old Fashioned 10

This Is The River (Tanqueray10 or Ketel One)10

Baby Negroni3

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

Lightwell Survey, Shennendoah, Virginia, USA 202410/50

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, Crémant du Jura, Jean-Luc Mouillard, Jura, France NV16/78

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

NON ALCOHOLIC SPARKLING

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

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