Lunch Menu

Lunch Menu Available

Mon-Sat 11:30-2:30

Potages

Soupe du Jour...............................................................................5

Soupe a l’oignon Gratinée...........................................6

Salades

Field Green Salad....................................................................7

    with Cherry Tomatoes, Cucumber,   

    Carrots, Cranberries, Pistachio, Feta     

    Cheese & Creamy House Vinaigrette  

 

Local Tomatoes Auberge..............................................8

   with Onion, Olive Oil, Balsamic  

   Vinegar, & Basil Chiffonade with 

   choice of Feta or Mozzarella

     

Chicken Caesar Salad......................................................15    

   with Croutons and Parmesan   

*Substitute 3 Jumbo Grilled Shrimp for $6*

Chicken Salad with Field Greens......................14

  Orange Supremes & Grilled cranberry    

  Walnut Bread

 

Spinach Salad..............................................................................13

  Spinach, Mushrooms, Hard Boiled Eggs,

  Bacon, Croutons, Pecans & Danish Blue

  Cheese

Traditional Nicoise Salad.........................................15

  Field Greens, Tomatoes, Cucumbers, 

  Radishes, Hard Boiled Egg, Anchovies, 

  Tuna, Bell Pepper, Nicoise Olives, Oil & 

  Vinegar or House Dressing

Chef Salad...…………………………………………………………………….14

  Field Greens, Grape Tomatoes, Hard Boiled

  Egg, Carrots, Mushrooms, Julienne of Ham,  

  Turkey, Corned Beef, Salami & Provolone

  with House Dressing

 

Hors d’oeuvres   

Baked Brie........................................................................................12

  with Garlic Butter & Almonds

Charcuterie and Cheese Platter.....................16

Pate de Campagne..................................................................8

  with Dijon & Cornichons

Crispy Calamari with Marinara.....................10

Escargots Bourguignonne...................................12

Eggplant Frites with Rosemary..........................7

   Clover Honey & Crumbled chevre

Tangier Island Oysters..................................................15

   on the Half Shell

Sandwiches

Reuben Sandwich with Hand Cut Fries & 

   Coleslaw ....………….…......………...…….…......………...……………………..12

   

Burger with Hooks Aged Cheddar

   on Brioche Bun with Hand Cut Fries…………….12   

         

Crab Cake Sandwich on Brioche Bun with 

   Hand Cut Fries & Coleslaw...........................……………….15

House Made Pate Sandwich on Ciabatta...........11

Prosciutto Sandwich..................................................................13

   Fresh Mozzarella, roasted Peppers & 

   Artichokes on Ciabatta Bread

Croque Monsieur............................................................................12

   Grilled Cheese with Gruyere, Ham & 

   Bechamel, served with soupe du jour

 *Croque Madame (with sunny side egg) add $1*

Entrees

     

Poached Eggs Benedict...........………………………………………..12

 *Substitute Smoked Salmon add $3*

Omelet with Fines Herbs & Provolone............…….12

Quiche Lorraine................................................................................14

   with Applewood Smoked Bacon, Gruyere

   & onions served with Field Greens

  

Roasted Vegetable Ravioli with marinara,

    Parmesan & Basil.........................................……………………………18

    *vegan option*    

Poached Scottish Salmon...................................................22

   with Roasted Crimini Mushrooms, 

   Parsnip Puree, Sauce Choron

Grilled Yellowfin Tuna.........................................................26

  with steamed couscous, avocado & harissa

  spiked sour cream

Flounder Amandine....................................................................24

Baked Stuffed Shrimp with Crabmeat….................26

Crab Cake Platter................……………………………………………….24

Jumbo Lump Crab Meat Norfolk...................................28

Rockfish with Baby Spinach Risotto.......................28

      with Crispy Shallots

Pork Scallopini Viennoise....................................................16

Flank Steak Frites with Béarnaise.………………............17

Beef Tenderloin Georgetown.........................................18   

  Tenderloin Medallions with Sauté

  Mushrooms & Bearnaise Sauce

  on English Muffin

Steak Tartare..........................................................................................17

  hand chopped flank steak, with capers,

  egg yolk, minced onion & seasonings.

  Served with Pomme Frites

Desserts

 

Chocolate Cake with Berry Coulis

   & Whipped Cream.......………………………………………………………..7

    

Key Lime Pie............……………………………………………………………………..7

Hazelnut Cake with butterscotch...........................7

Fresh Strawberries with Chantilly.............................6

Lemon Ricotta cheesecake with....................................7

    berry coulis & toasted Almonds

Debbie’s meyers’s rum cake â la mode.......................7 

   

           

               

 

Dinner Menu

Dinner Menu Available

Mon-Thurs 5:30-9:00

Fri & Sat 5:30-10:00

Potages

Soupe du Jour...............................................................................5

Soupe a l’oignon Gratinée...........................................6

Salades

Field Green Salad....................................................................7

    with Cherry Tomatoes, Cucumber,   

    Carrots, Cranberries, Pistachio, Feta     

    Cheese & Creamy House Vinaigrette  

 

Local Tomatoes Auberge..............................................8

   with Onion, Olive Oil, Balsamic  

   Vinegar, & Basil Chiffonade with 

   choice of Feta or Mozzarella

     

Caesar Salad................................................................................7    

   with Croutons and Parmesan   

Hors d’oeuvres   

Baked Brie........................................................................................12

  with Garlic Butter & Almonds

Charcuterie and Cheese Platter.....................16

Pate de Campagne..................................................................8

  with Dijon & Cornichons

Crispy Calamari with Marinara.....................10

Escargots Bourguignonne...................................12

Eggplant Frites with Rosemary..........................7

   Clover Honey & Crumbled chevre

Mussels Auberge......................................................................9

  Baked with Garlic Butter, Tomato, 

  Applewood Smoked Bacon & Provolone

Smoked Fish Platter..........................................................14

  with Betty Poole's Red Pepper Jelly, 

  Creme Fraiche, Capers & Chopped Onions

Tarte Flambee............................................................................8

  Alsatian Tart with Caramelized Onions,

  Bacon Lardons & Creme Fraiche

Torchon of Foie Gras.....................................................24

  with Toasted Brioche & Lingonberry  

  preserve

Tangier Island Oysters...................................................15

   on the Half Shell

 

Entrees

Roasted Vegetable Ravioli with marinara,

    Parmesan & Basil.........................................…………………………18

    *vegan option*    

Poached Scottish Salmon.................................................22

   with Cointreau Sauce served on

   Sauté Baby Spinach

Grilled Yellowfin Tuna........................................................26

  with steamed couscous, avocado & harissa

  spiked sour cream

Flounder Amandine...................................................................24

       

​Rockfish with Baby Spinach Risotto.....................28

      with Crispy Shallots

       

Baked Stuffed Shrimp with Crabmeat….................26

Pan Seared Jumbo Shrimp & Scallops.......................26

  with Piperade, Polenta, Garlic, white wine

  & Lemon

 

Steamed Mussels & Shrimp.....................................................24

  with garlic, white wine & Cream on Linguini

Shrimp Scampi.....................................................................................26

  with grape tomatoes, garlic & basil on

  house made spinach tagliatelle

Jumbo Lump Crab Meat Norfolk...................................28

Crab Cake Platter................………………………....…………………….24

Duck Confit............................................................................................27

  with toulouse sausage & stewed puy lentils

​Spicy Andouille Sausage...........................................................17

   with onions, served with Jasmine Rice

   & Black Beans

Veal Scallopini Cordon Bleu...........................................21

New Zealand Rack of Lamb.................................................35

   with Dijon Herb Crust & Ratatouille

Braised Beef Short Ribs..............................................................24

   with whipped potatoes & gaufrette chips

New York Strip Grille Bearnaise...................................38

 

New York Strip Ken Roberts................................................38 

   blackened with Caramelized Onions

Filet Grille Bearnaise..................................................................38

Surf & Turf.................................................................................................42

  10 oz Filet Mignon with Three Jumbo

  Seared Shrimp, Bearnaise Sauce

Desserts

 

Chocolate Cake with Berry Coulis

   & Whipped Cream.......………………………………………………………..7

    

Key Lime Pie............……………………………………………………………………..7

Hazelnut Cake with butterscotch...........................7

Fresh Strawberries with Chantilly.............................6

   

Lemon Ricotta cheesecake with....................................7

    berry coulis & toasted Almonds

Debbie’s meyers’s rum cake â la mode.......................7

Menu Available For online orders

Mon-Sat 11:30-2:00pm & 5:30-8:30pm 

Online Orders available for Pick-up, Curbside Delivery

& Delivery with Doordash.

 

place orders online by clicking here:

 

 

or Call us at 540-371-2727 during business hours to place your order over the phone.

*Note Delivery thru doordash is only available thru the online ordering system.*

Note that during Peak times and we are unable to accept any new orders, our online ordering system may be disabled temporarily.  You may still place your order over the phone at 540-371-2727

Dine in hours:

Lunch Mon-Sat 11:30am-2:30pm

Dinner Mon-Thurs 5:30-9:00pm & Fri-Sat 5:30-10:00pm

For Reservations call 540-371-2727

311 William Street Fredericksburg, VA 22401      540-371-2727