SMALL PLATES
BUTTERNUT SQUASH SOUP 6
BIG SALAD 9
grapefruit, candy pecans, pomegranate, blue cheese, citrus vinaigrette
LITTLE SALAD 5
tiny tomatoes, pickled red onions, radish, grana
CAESAR 11
croutons, grana
BEETS 10
caromont chevre, orange, pecans, tiny tomatoes, honey
ADD ON:
grilled or fried chicken 8, chicken salad 6, fried oysters 10, rockfish 10
SANDWICHES & PLATTERS
served with your choice of one side and a pickle spear
*CHEF’S BURGER 12
smashed timbercreek beef, brioche bun, aioli, dressed, american cheese
*burger is smashed thin with a weight and cooked in a cast iron griddle; it is cooked about medium-well
CHICKEN CAESAR WRAP 12
grilled chicken, romaine, dressing
CHICKEN SALAD 12
toasted white, wheat, or rye
AUTUMN PANINI 14
grilled chicken, apple, gouda, local greens, aioli, mustard
CRAB CAKE 18
brioche bun, louis sauce, dressed
PLATES
BUTTERMILK FRIED CHICKEN 15
virginia greens, apple fennel slaw, club sauce
FRIED OYSTER BASKET 17
virginia oysters, fries, tartar, coleslaw
CRAB CAKE 18
louis sauce, little autumn salad
SIDES 4
French fries
Onion rings
Apple & blue cheese salad
Coleslaw
Betty Lee spoonbread
Fried brussel’s sprouts +3
Mac and cheese +2
Soup +1 Little Salad +2
Executive Chef Gregg Dionne
Gratuity is entirely discretionary, 20% will be added unless otherwise noted. Tax will be added at 9.3%.*Items marked with an asterisk (*) may be prepared to members preference. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.