Charcuterie
Meats 9
European Sujuk - Lamb & Beef
Smoked and cured with notes of garlic & paprika
Cured Pork Coppa
Rich acorn fed pork collar
Italian Bresaola - Beef
Valtellina Valley of Northern Italy
Prime Cecina
Uncured prime beef eye round
Duck Prosciutto
Rich and buttery dry cured duck breast
Lady Edison Ham
90 day dry aged Virginia style ham
Parmigiano Reggiano - Cow
44-Month Aged balance of sweet and salty
Cheese 9
Caseificio Robiola Bosina - Cow/sheep
Double cream cheese w/notes of herbs & butter
Aged Goat Gouda
3-year aged. Notes of caramel and butterscotch
Truffle Brie - Cow
2 months aged, infused with black truffle.
Smokey Blue - Cow
9-month-aged cold smoked on hazelnut shells
George's Mill Grey Ghost - Goat
Lovettsville - 6 months aged, semi-hard cheese
George's Mill Daize Rest Goat Cheese
Lovettsville, VA - An aged Tomme Style
Locksley's Manchego - Cow
Middleburg - firm with crisp and sweet
Caprikorn Farms Chevre - Goat
Rohrersville, MD - A soft, herbaceous cheese
Garnitures 6
Local Honeycomb
Balsamic Roasted Grapes
Nocellara Olives & Herbs
Marcona Almonds
Wasabi Mustard
Bacon Jam
Orange Bourbon Marmalade
IASA Bronzino in Oil
Cardamom Honey Butter
Pomegranate
Seafood Small Plates
Petite | Grande
Alaskan King Crab
MP
Drawn butter and grilled lemon
Calamari
19 |
37
Fried w/cherry peppers and spicy remulade
Crab Cakes
36 |
69
Broiled with old bay aioli
Crab Dip
18 |
35
Panko topping, served with toasted baguette
Escargot
18 |
35
Baked in parsley and garlic butter, toasted baguette
Garlic Butter Shrimp
19 |
38
Sautéed in wine and garlic butter sauce
Raw Oysters*
19+ |
38+
East or West Coast, w/ mignonette, cocktail sauce
Golden Scallops*
MP
Sautéed spinach, cherry tomatoes, red pepper sauce
Seared Ahi Tuna*
23 |
45
Blackened seared rare with sesame, chilli crisp
Tuna Tartare*
24 |
47
Served on a crispy rice bowl with lemon sorbet
Lobster Thermidor
36 |
69
Sautéed lobster in tarragon cream sauce
Shrimp Cocktail
19 |
38
Chilled and served with our housemade cocktail sauce
Oyster Rockefeller
24 |
47
Baked w/parmigiano, bacon, onions, and spinach
Small Plates
Petite | Grande
Filet Mignon Yakitori*
24 |
47
Marinated and grilled on skewers with yakiniku sauce
Beef Tartare*
24 |
47
Horseradish, quail egg
Roasted Bone Marrow
26 |
49
Roasted, parsley panko, pink peppercorns, and baguette
Wagyu Sliders*
19 |
37
Open-faced, caramelized onions
Hanging Pig
19 |
37
Thick-cut smoked pork belly, w/ burnt rosemary and pickled onions
15 |
29
Organic maple syrup, cayenne pepper
Pork Belly Bites
19 |
37
Stuffed in a puffed dough ball. Served with tamarind and mint Sauce
Lamb Lollipop*
29 |
57
Fire-roasted tomato mint chutney
Chicken 65
19 |
37
Boneless breast breaded and sautéed in spicy and tangy sauce
Foie Gras
36 |
69
Baguette toast with berry coulis gastrique
Spinach Artichoke Dip
16 |
31
w/Parmesan cheese, naan bread
PLATTERS MP
Regular | Party
Appetizer Flight*
Garlic Shrimp, Candied Bacon, Lamb Lollipop*, Golden Scallops*, Filet Mignon Yakitori*, A5 Miyazaki Wagyu*
Charcuterie
Cheese, Meats, Olives, House-made Jam, Crackers, Toast
Seafood Flight*
Raw Oysters*, Shrimp Cocktail, Lobster Tail, King Crab
7 Course Prix Fixe Menu 139
Wine/Spirit Pairing 89
Baked Truffle Brie with Warm Baguette
Pairing: Otium Rose
A5 Miyazaki*
Pairing: Nikka Coffey Grain | Manga Junmai Niigata | Massolino Langhe Nebbiolo
Shrimp Cocktail
Pairing: Ruggeri Prosecco | The Botanist Gin Martini
Charred Broccolini Caesar Salad
Toasted Almonds
Pairing: Whitehaven Sauv Blanc | Tom Collins | Old Fashioned
Roasted Beet and Goat Cheese Risotto
Wagyu Filet* or Chilean Sea Bass*
Pairing: Caymus Napa Cabernet | Weller Full Proof BB Pick | Rombauer Sauv Blanc
Fresh Berries with Crème Glaze
Pairing: Saracco Moscato | Argyle Pinot | Grand Marnier
5 Course Prix Fixe Menu 99
Wine/Spirit Pairing 69
Miyazaki A5 Wagyu*
Seared and accompanied by Wagyu Tallow Fingerlings
Pairing: Nikka Coffey Grain | Manga Junmai Niigata | Massolino Langhe Nebbiolo
Soup of the Day
Seasonal ingredients simmered to perfection
Charred Broccolini Caesar Salad
Toasted Almonds
Pairing: Whitehaven Sauv Blanc | Tom Collins | Old Fashioned
Prime Filet Oscar or Seared Salmon*
Pairing: Clos du Val Napa Cabernet | Jordan Chardonnay | Blanton's
Assorted Mini Tarts
Pairing: Saracco Moscato | Taylor Fladgate Ruby
9 Course Prix Fixe Menu - 239
Wine/Spirit Pairing 109
Cheese Plate
Soft and creamy cheeses
Pairing: Laurent Perrier La Cuvee Brut
A5 Wagyu - Kobe*
Pairing: Yamazaki 12 | Manga Junmai Niigata | Massolino Langhe Nebbiolo
Tuna Tartare* with Lemon Sorbet
Roasted Fennel and Apple Salad
Pairing: Paitin Barbera | Redemption High Rye
Crab Corn Chowder
Seared Sea Scallops with Parsley Cauliflower Purée*
Pairing: Joseph Drouhin 'Drouhin-Vaudon' Chablis
Wagyu Filet* or Grilled Fish*
Pairing: Caymus Napa Cabernet | Weller Full Proof BB Pick
Assorted Mini Tarts
Pairing: Saracco Moscato | Taylor Fladgate Ruby
Smoked Dark Chocolate Chilli Bacon
Tableside presentation
Feast - A Custom Dining Journey
A custom dining journey curated by our chef & owner, featuring the finest prime meats and delicacies.Ask Server for details.
Entrees
Surf and Turf*
93
Filet Mignon* 8oz, lobster tail 6-7oz
Thor's Hammer Pie*
62 |
109
Braised 24 oz elk or 44 oz beef, parsley root puree, sesame snow peas, and thumbellina carrots on puff pastry
Australian Lamb Rack*
58+
Half or full rack, mixed veggies, fire-roasted tomato mint chutney
Seared Scallops*
59
Parsley cauliflower puree, caramelized garlic, chili oil, and fingerling potatoes
Cheese Wheel Pasta*
39
Optional table-side experience, served with a fresh-baked baguette
+Steak* | Shrimp | Chicken | Scallops* | Lobster | Grilled Veg 12+
Grilled Fish
MP
Grilled market select fish served with lemon pesto Brussels sprouts, and braised wild mushrooms
Lamb Shank
38
Red wine-braised Australian lamb Shank. Served with mashed potato and lamb jus.
Seared Duck Breast*
39
Wild rice, berry coulis gastrique
Seared Salmon*
45
Served with grilled broccolini, tarragon sauce, lemon, and fire-roasted cherry tomatoes
Roasted Chilean Sea Bass
47
Asparagus risotto, lemon oil
Lobster Ravioli
39
Truffle cream sauce, half lobster tail
BB Burger*
27
Local & Prime beef on brioche with American cheese, lettuce, heirloom tomato, onions, remoulade, and fries.
Asparagus
15 | 29
Grilled or steamed with lemon zest
Baked Potato
11
Loaded +4
Char Grilled Broccolini
14 | 27
Crispy Brussel Sprouts
15 | 29
Almonds, balsamic glaze, pickled onions
Fries
10 | 18
Romano cheese | Truffle oil +6
Garlic Mashed Potatoes
12 | 23
Loaded +6
Wild Rice
7 | 13
Lobster Mac & Cheese
Mac & Cheese
Maple Sriracha Brussel Sprouts
15 | 29
Bacon, pickled onions
Risotto
13 | 25
Mushroom or lemon asparagus
Spinach
15 | 29
Creamed, sauteed, or steamed
Sauteed Portobello Mushrooms
16 | 29
Roasted bone marrow butter +12
Fingerling Potatoes
13 | 25
A5 tallow +9
Sesame Snow Peas and Carrots
13 | 25
SOUPS & SALADS
+Add Protein* - Steak* | Salmon* | Tuna* | Scallops* | Crab Cake | Lobster Tail | Shrimp | Chicken | Grilled Veg
French Onion Soup
13
A savory soup made of caramelized onions, provolone cheese, beef broth, and croutons
Lobster Bisque
19
Silken lobster bisque, toast bread +Lobster Tail MP
8 |
15Pecorino romano, croutons, caesar dressing
Burrata Salad
18
Multi-grain bread, arugula, olive oil, balsamic glaze, heirloom tomatoes
Market Salad
8 |
15Fresh greens, orange, cucumber, goat cheese, pickled onions, grape tomatoes, white balsamic vinaigrette
Avocado Mango Salad
16
Avocado, mango, jalapeño, red onion, cilantro, lemon + EVO dressing
Iceberg Wedge Salad
15
Tomato, croutons, pickled onions, crumbled blue cheese, blue cheese dressing, bacon
Wagyu - Japan*
Seared and served rare with fingerling potatoes cooked in A5 Tallow. Served in 2 oz increments.
A5 Trio*
MP
Kobe, Olive Fed, Drunken, or customize your own
A5 - All Six Varieties*
MP
A5 - Kobe (Hyogo) MS 11-12*
65/oz
Exceptionally mild, sweet, and buttery, with a rich, creamy finish that coats the palate.
A rare, elite subset of wagyu derived from the Tajima strain of Japanese black cattle raised in Hyōgo Prefecture under rigorous certification
A5 - Takamori (Drunken) MS 11-12*
37/oz
Delicately sweet flavor profile and ultra-creamy, melt-in-your-mouth texture
Fed a fermented sake mash from the renowned Dassai Sake Brewery in Yamaguchi Prefecture, infusing the meat with a subtle, sweet aroma
A5 - Shodoshima (Olive fed) MS 11-12*
43/oz
Exceptionally buttery, melt-in-the-mouth texture paired with a subtly sweet, nutty finish reminiscent of olive oil and deep umami depth
The toasted olive pulp pressings diet (the dried remnants of olives after oil extraction) increases monounsaturated oleic acid concentration.
A5 - Gunma (Joshu) MS 11-12*
43/oz
Sweet, nutty, and lactonic (milky) aroma
A5 - Hida (Gifu) MS 11-12*
47/oz
Melt-in-your-mouth texture with a lighter, sweeter, and less overwhelmingly heavy fat profile than other regional brands like Kobe
A5 - Miyazaki MS 11-12*
25/oz
Melt-in-your-mouth texture with a lighter, sweeter, and less overwhelmingly heavy fat profile.
Prime Steaks
Porterhouse 32-40 oz*
T-Bone 28-32 oz*
Kansas City Strip*
MP
Limited Availability
Ribeye 16 oz or 24 oz Dry Aged
69 | 99
NY Strip 14 oz - 20 oz Dry Aged*
64 | 89
Filet Mignon 8 oz or 12 oz*
57 | 79
Filet Trio - Three 4oz*
Served with béarnaise, blue cheese crusted, and au poivre
Bison Ribeye 14 oz*
Tomahawk ~48 oz - Dry Aged*
199
Dare to ask for an owner show (Limited).
Ask your Server about Tomahawk Tuesdays.
Alaskan King Crab
Bacon Blue Cheese
12
18
Foie Gras
18
Grilled Shrimp
Lobster Tail
36
Oscar Style
22
Seared Scallops*
Bone Marrow - Tableside
15
SAUCES
Béarnaise
Chimichurri
Roasted Bone Marrow Butter
12
Wagyu - Australia
Ribeye 16 oz MS 8-9*
Strip 14 oz MS 8-9*
Tomahawk 40+ oz MS 9-10*
MP
Filet 4 oz to 8 oz MS 8-9*
52-99
*May be servered undercooked or raw. Consuming meat, poultry, or seafood may increase the risk of food-borne illnesses. Alert your server for special dietary requirements.