The document describes the menu options for a seasonal soup, salads, entrees, bar food, sandwiches, desserts and brunch at a restaurant. For soup there are options like pea soup and various chilled options. The salads include arugula with goat cheese, spinach with duck confit and romaine with anchovies. The entrees range from steak and fish to short ribs braised in beer and roasted vegetables. Bar food includes wings, calamari, vegetables and dips. Sandwiches include a pulled beef short rib sandwich and various paninis. Dessert features include custard, ice cream and pie. Brunch items incorporate oatmeal, granola, blintzes and various egg dishes.

1. Soup:
Seasonal Soup (Pea soup with Thyme, Bacon, and Croutons, Minted Asparagus with Yogurt and
Mint, Cold Cucumber, Tomato…)
Pork Green Chili with Pepper Jack and Corn Bread
3 Bean Chili with Roasted Peppers, Vegan Cheese and Corn Bread
Salad:
Arugula Salad with Goat Cheese and Roasted Beets, Fennel Vinaigrette
Spinach Leaves with Duck Leg Confit, Candied Citrus, Walnut Vinaigrette
Romaine Leaves with Fresh Croutons and Salt Cured Anchovies, Caesar Dressing
Mixed Greens and Gravad Lax Salad with a Crispy Potato Cake and Fried Capers, with a Curried
Lemon Yogurt Dressing
Chef Salad: Hard Boiled Eggs, Chicken Salad, Bacon, Avocado, Sharp Cheddar, Red Onion and
Mixed Greens, Creamy Tarragon Dressing
Entrees:
New York Strip with Beer Battered Onion Rings, Swiss Chard, and a Brown Ale Reduction
Mixed Stuffed Vegetable with Barley and White Beans simmered in Hefevizen Ale
Beer Battered Fried Catfish, French Fries, Coleslaw and a Chipotle Mayonnaise
Grilled Trout with Apple Wood Smoked Bacon, Sage, and Fried Polenta, Wilted Arugula
Double Cut Brined Pork Chop with Rhubarb-Hard Cider Sauce and Roasted Sweet Potatoes and
Braised Kale
Short Ribs Braised in a Wheat Beer with Macaroni and Cheese and Wilted Spinach
Grilled Polenta with Wilted Arugula and White Bean Salad
Marinated Grilled Seitan and Vetable Kabobs with Basmati Rice and Safron Vinaigrette
Brined and Roasted Half a Chicken with Rosemary Scented Mashed Potatoes, Asparagus, and
Roasted Chicken Jus
Mixed Roasted Vegetable Platter with Basmati Rice , White Beans, and Safron Vinnaigrette
Turkey and Potato Hash with Braised Kale and Mustard Sauce

2. Barfood:
Wings, Buffalo Style with Tabasco, Lime and Butter Served with Celery and Blue Cheese
Beer Battered Fried Calamari with Chipotle Mayonaise
Fresh Vegetables with Walnut and White Bean Dip
Beer Battered Onion Rings with Spicy Mustard
French Fries
Roasted Sweet Potatoes
Pork Quesadilla with Guacamole
3 Bean Quesadilla with Vegan Cheese and Guacamole
Macaroni and Cheese
Devilled Eggs
Mixed Cheese Plate with Chow Chow (southern style mixed pickles)
Sandwhiches:
Half Smoke with Pork Chili and Beer Battered Onion Rings
Pulled Beef Short Rib Sandwich on a Kaiser Roll with Fries
Panini with Roasted Eggplant, Zucchini, Peppers, Onions, and Vegan cheese or Goat cheese
with White Bean Salad
Chicken Salad with Tarragon, Lemon, and Mayonnaise on Grilled Ciabata and Mixed Greens
6 OZ Burger with Grilled Onions, Applewood Smoked Bacon, and Blue Cheese and French Fries
Desert:
Orange Ice with Mixed fruit and a Cookie
Chocolate Hazelnut Custard with Hazelnut Praline
Old Dominion Root Beer Float, served in a Bowl
Pie or Crisp of the Week
Brunch
Steel Cut Oats with a Fruit Compote
House Granola with Yogurt and Fresh Fruit
Cheese Blintzes with Blueberry Compote
Orange Scented Custard Style French Toast with Maple Syrup
Chili Cheese Omelette With Corn Bread and Roasted Potatoes
Tofu Scramble with Roasted Potatoes
Fried Eggs with a Grilled Pork Chop and Roasted Potatoes
Turkey Hash with Poached Eggs and Mustard Hollandaise
Double Order of Pie
Grilled Polenta with Wilted Arugula and White Bean Salad
3 Bean Quesadilla with Vegan Cheese and Guacamole
All Salads
All soups
All Sandwhiches