Our Menus

SAMPLE LUNCH MENU

Tuesday to Friday 11.30am – 2.30pm

FOR THE TABLE

Maryland crab crumpet9ea

Tuna tartare tots7ea

Roasted Virginia peanuts4

Cast Iron Cornbread12

OYSTERS & RAW BAR*

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

Local half dozen oyster selection with a lemon cheek24

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

STARTERS

Local cheeses, seasonal jam, and house made crackers20

Broccoli and cheddar soup with house crostini19

Frito misto with seasonal seafood with kosho aioli22

Moon Valley Caesar salad with garlic croutons15add on chicken or fish | 13

MAIN COURSES

Blackened catfish sandwich with bread and butter pickles and tartar sauce22

Sicilian style seafood conchiglie pasta with confit tomatoes, olives and basil23

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

Nashville hot chicken sandwhich with house made hot sauce, buttermilk ranch and bread and butter pickles27

Smoked trout wrap with dill cream cheese, pickled red onions and fried capers20

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 – 26 | 3 courses – 29

STARTER

Fried mushrooms with mapo vinaigretteChoose 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

BBQ spiced sweet potato with herb salad and chimichuriChoose one

DESSERT

House sorbet or ice cream

sample dinner menu

SNACKS

Tuna tartare tots 7ea

Maryland crab crumpet9ea

Roasted Virginia peanuts4

Cast Iron Corn Bread12

OYSTERS & RAW BAR*

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

Local oyster selection: garden style bloody mary with horse radish and lemon24

Trout kinilaw in coconut broth, served with shallots, fresno chili and lettuce cups23

Trout carpaccio, sake, kosho aioli, pickled onions and citrus segments27

STARTERS

Tempura fried mushrooms with mapo vinaigrette and whipped tofu24

Baked cannelloni, butternut squash with fennel bread crumbs21

Broccoli and cheddar soup with house crostini19

Fried fish collars with Cajun tartar sauce 25

Moon Valley Caesar salad with garlic croutons15

MAINS

Aunt Brenda’s Gulf Coast Gumbo32Recipe by Amy Sherald, from 'A Cookbook for Iwan'

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

Grilled trout with black garlic adobo, bok choy and garlic rice37

Etouffee with poached fish, various shells and confit potatoes35

Ricotta gnocchi, “fra diavolo,” lemon cream, Maryland crab32

Tomahawk bone in ribeye with chimichuri160

Whole grilled fish with mole 2 waysMP

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 - 85 | Wine Pairing - 45

FIRST COURSE

Savory profiterole of smoked trout, creme fraîche, dill

Trout tartare tot with miso and fine herbs

SECOND COURSE

Grilled oysters with bonito butter and trout roeCHOOSE ONE

Steamed shells with n'duja sauce and chive oilCHOOSE ONE

THIRD COURSE

Pan seared parmesan gnocchi with "fra diavolo", Maryland crab and lemon crèmeCHOOSE ONE

Grilled Smoke In Chimney's trout with black garlic adobo, grilled bok coy, garlic riceCHOOSE ONE

DESSERT

Crème fraîche ice cream with red wine poached pears

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

Basque cheesecake with goat cheese, bourbon figs and walnuts15

Local cheeses with seasonal jam and housemade crackers20

Creme fraiche ice cream with red wine poached pears11

SAMPLE BRUNCH MENU

Available Saturday and Sunday, 11am – 2.30pm

MAX'S CORNER

Fresh housemade doughnuts 4ea

Seasonal galette 9

Cast iron monkey bread7

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

Moon Valley Caesar salad with garlic croutons15

Frito misto with seasonal seafood and kosho aioli15

BRUNCH

Summer vegetable shakshuka with poached egg and grilled sourdough bread24

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

Pumpkin spiced waffle and chicken with mumbo sauce29

Everything bagel with house smoked trout, dill cream cheese, pickled red onions fried capers20

Etouffe over grits, mussels, Virginia claims24

Southern style grit cake with grilled seasonal vegetables, salsa verde, sunny side up egg18

SEAFOOD BOIL

1 lb mussels, 1/2 lb chorizo, 1 lb clams 1 Maryland Lobster 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

North Carolina shrimp hush puppies with comeback sauce 10

Buttered pasta with parmesan11

Rockfish goujons and fries15

Kid's burger with cheddar cheese16

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

Iwan's Twinkle18Champagne, vodka, lemon and elderflower | Recipe by Neil and Jane, from 'A Cookbook for Iwan'

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

Chard/Chenin/Pinot, Brut Rosé, Martinolles, Crémant de Limoux, France NV17/68

Viura/Chardonnay Blend, Brut, “Methode Tradicional,” Carlos Serres, Rioja, 202016/64

NON ALCOHOLIC SPARKLING

Riesling, Niepoort, “Drink Me,” Mosel, Germany, NV12/48

Sparkling Marsanne, Lorenza, Blanc de Blancs, Lodi, California NV17/68

WHITE – 5 OZ

Falanghina, Capolino Perlingieri, ‘Preta’, Campania, Italy 202413/54

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

Grüner Veltliner, Berger, Lower Austria 2024 ( Liter)15/62

Chardonnay, Linden Vineyards, “Village,” Shennandoah, Virginia 202218/72

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

Riesling, Kabinett, Karthäuserhof “Bruno” Mosel, Germany 202317/68

Savignon Blanc, Cherrier, “Les Chailloux,” Sancerre, France 202524/96

ROSE - 5 OZ

Pinot Noir, Cab Franc, J. Mourat, “Collection,” Mareuil, Loire, France 202513/52

RED – 5 OZ

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

Gamay, Jean-Pierre Large, Morgon, “Les Délys,” Beaujolais, France, 202418/72

Pinot Noir, Folktale, “Whole Cluster Reserve,” Monterey, California 202417/68

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

Semillon, Sauternes, Château d’Anna ‘Louis d’Or, Bordeaux, France 201217

Grenache, Domaine La Lumanaille, VDN, Rasteau, France 202312

Macabeo, Domaine de Rancy, Languedoc-Rousillon, France 200019

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

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

Other Half All In hazy ipa non-alcoholic brew, Washington DC8

COCKTAILS

IWAN'S TWINKLEChampagne, vodka, lemon and elderflower

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

BETWEEN TWO FRONDS18Vodka, agricole, finnochettio, tart apple, riesling syrup, pineapple, anise

MAP MAKER MAI TAI18Cotton & Reed dark rum, chinola pineapple, almond liqueur, centum herbis, falernum, ater-oat syrup, lime, nutmeg

ROUTES & TRADES18Cachaca, passionfruit, all spice dram, fresno syrup, habenero shrub, lime

CHERRY SHERRY COBBLER18Calvados, cherry heering, amontillado sherry, morello cherry syrup, lemon

FREE SPIRITED COCKTAILS

BLOOD AND SANS13Feragaia, Pathfinder Amaro alternative, cherry syrup, orange juice

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