COLD local strawberry and edwards surryano ham salad / 10 radicchio lettuce / stilton / brioche croutons / local sorghum

hearts of romaine / 9 caesar dressing / parmigiano-reggiano / white anchovy / foccacia jo and robs manakintowne farms lettuces / 8 cherry tomatoes / pickled red onions / sheeps milk cheese / pine nuts sushi grade ahi tuna martini / 12 * (raw) cucumbers / chile oil / lotus root chip / wasabi tobikko / seaweed salad shooting point oysters on the half shell / 14 * (raw) seaside salts from machipongo i nlet 1/2 dozen of Virginias finest grilled and chilled cilantro shrimp and bibb lettuce / 12 avocado / almonds / radishes / citrus powder / buttermilk-jalapeno dressing HOT

fennel and vidalia onion soup / 7 garden dill / firefly goats cheese / eastern shore littleneck clams seared hudson valley duck foie gras liver and onions / 18 polenta integrale / caramelized vidalia onions / bacon strips / apple cider jus pan roasted prince edward island mussels / 11 kites country ham / saffron / white wine / garlic crostinis garlic griddled jumbo lump blue crab cake / 15 warm green tomato chow -chow / upland cress / grilled corn coulis dave and dees oyster mushrooms and a warm poached farm egg / 12 white and green asparagus / frisee lettuce / parmesan / black truffle vinaigrette chicken fried oysters commonwealth (ryan and travis barcat oysters) / 13 griddled johnny cakes / spinach / virginia country ham / tabasco butter

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wild mushroom, garden herb, and potato lasagna / 18 am fog shiitake mushrooms / oven cured tomatoes / red pepper coulis / balsamic ashley farms free range chicken breast / 24 new potato, smoked surry sausage, and corn hash / field arugula / garden rosemary jus as southern as it gets maple brined pork chop / 27 creamy mac n cheese / all day collards / coca cola bbq grilled buckhead beef tenderloin / 30* (cooked to order) horseradish potatoes / parslied shallots / red wine demi-glace the lemaire house ground barnyard burger / 17 * (cooked to order) pig bacon / sunny side up chicken egg / farmhouse cow cheddar / duck foie gras sauce crispy skinned chesapeake bay rockfish / 29 parsnip mousse / melted leeks / orange-ginger buerre blanc / powhatan sorrel pan seared westor ross salmon / 27 fava beans / herbed gnocchi / apple wood bacon / baby spinach whole grain mustard-sherry vinaigrette brown butter basted jumbo sea scallops / 28 local asparagus / surryano ham / carolina gold rice grits / saffron cream carnaroli risotto with spring vegetables / 20 mascarpone cheese / baby carrots / english peas / grilled ramps / mint and cashew pesto all fish selections available simply grilled with extra virgin olive oil and garden -fresh herbs EXTRAS 5 each

mac n cheese horseradish potatoes parslied shallots southern collard greens creamy polenta green asparagus * consuming undercooked items may increase your risk of food borne illness, especially with a medical condition