Our Menus

SAMPLE LUNCH & BRUNCH MENU

Available Friday - Sunday, 11am - 2pm

Snacks

Local cheeses with seasonal jam and house crackers16

Smoked trout crumpet7 each

Trout tartare tots7 each

Roasted Virginia peanuts4

Home made 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

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

Half dozen buffalo fried oysters with blue cheese and pickled celery23

STARTERS

Local farms radishes and vegetables with whipped bean dip15

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

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

Moon Valley Caesar salad with Smoke in Chimneys trout18

MAIN COURSES

Chicken and waffles with fried chicken thigh and Alabama white sauce22

Poached eggs with crumpet and hollandaise with smoked trout26

Fried catfish sandwich with bread and butter pickles and tartar sauce17

Hand made paccheri with roasted squash, walnut bolognese and parmesan34

Johnny cakes with whipped Keswick Creamery ricotta and DC honey17

Maryland lobster roll with Old Bay fries26

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

Whole grilled 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

Braised greens with applewood smoked bacon7

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

Maryland lobster carpaccio, aguachile, blood orange, red onion22

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

STARTERS

Local farms radishes and vegetables with whipped bean dip15

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

Winter greens and roasted squash with sorghum dressing18

MAINS

Rockfish Massaman curry with crispy potatoes, fragrant herbs and home made roti36

Seared Monkfish, lemon potatoes, fennel salad, sauce Americaine34

Grilled Smoke In Chimneys trout, saffron orzo, VA clams32

Handmade paccheri with roasted squash, walnut bolognese and parmesan34

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

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

Lobster thermidor, bechamel, twice cooked potatoesMP

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

Braised greens with applewood smoked bacon7

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 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 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

SPARKLING – 5 OZ

Baga, Sparkling Rosé, Luis Pato, Beiras, Portugal 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, Mastroberardino, Sannino, Campania, Italy 202412/48

Chardonnay, Le Chai Duchet, “The Berry Story” Macon, Burgundy 202314/58

Grüner Veltliner, Berger, Lower Austria 2024 ( Liter)15/68

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

Aligoté, Château de Garnerot, Bouzeron, Burgundy, France 202219/88

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

White Zinfandel, Skull, California 202414/58

RED – 5 OZ

Gamay, Domaine de la Bêche, Morgon, “Vieilles Vignes, Beaujolais, France, 202312/50

Merlot Blend, Château Platon, Bordeaux, France, 202314/58

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

Junmai Ginjo, Brooklyn Kura, “Number 14”, New York NV12/96

SWEET & FORTIFIED – 3 OZ

Château d’Anna Sauternes, Bordeaux, France 201210

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

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

Furmint, Tokaji Aszú, Oremus, “5 Puttonyas” Hungary 201618

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 Menu

SPARKLING – 5 OZ

Baga, Sparkling Rosé, Luis Pato, Beiras, Portugal NV14/56

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

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

Marsanne, Blanc de Blancs, Lorenza, Lodi, California 202415/75NON ALCOHOLIC SPARKLING

WHITE – 5 OZ

Muscadet Sèvre-et-Maine Sur Lie, Luneau-Papin, “Le Verger”, Loire, France 202212/48

Falanghina, Mastroberardino, Sannino, Campania, Italy 202414/58

Grüner Veltliner, Berger, Lower Austria 2024 ( Liter)15/68

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

Aligoté, Château de Garnerot, Bouzeron, Burgundy, France 202219/88

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

2 COURSES | 40

TUESDAY - FRIDAY, 5PM - 6PM

STARTER | CHOOSE ONE

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

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

MAIN | CHOOSE ONE

Grilled Smoke In Chimneys trout, saffron orzo, VA clams

Hand made paccheri with roasted squash, walnut bolognese and Parmesan