Introductions
Mushroom & Dumplings
$9.00
Sauteed of am fog mushrooms, seared herb dumplings, in a rich mushroom broth with crispy sage & mushroom butter
Autumn Olive Farms Pork Belly
$9.00
Slow roasted with pickled va gold apples, watercress radish salad & a showalter cider jus
Va Oysters
$12.00
Anson mills heirloom cornmeal crusted over an arugula & pickled local vegetable salad with a lemon caper aioli
Prince Edward Mussels
$11.00
Pan roasted & tossed in a garlic-dijon cream with grilled house made baguette
Joshua Wilton Cheese Plate
14.00
Monastery country gouda, bellamy blue, firefly cabra la mancha & cider washed red row, accompanied with fresh fruit, honeycomb & house made crostinis
$Second Course
Valley Sourced Soup
$5.00
Seasonally inspired & sourced from the shenandoah valley
Joshua Wilton Salad
$8.00
Valley sourced hydroponic greens, spicy arugula & frisee tossed in a fresh herb vinaigrette with hearts of palm, local radish, bleu cheese, cherry tomatoes & topped with crispy bacon
Roasted Beet Salad
8.00
Crispy parsnips, local beets, chili lemon yogurt, house made pickled vegetables & blood orange with arugula
$Third Course
Lamb Rack
$29.00
Cast iron seared with a white bean vegetable cassoulet, finished with an artichoke cream & fresh mint
Scallops
$28.00
Bronzed with slow roasted pork grits, haricot vert & an oven dried tomato puttanesca vinaigrette
Filet Mignon
$33.00
Buffalo creek farms filet mignon grilled & served with a.m. fog mushroom risotto & poached asparagus with a red wine demi-glace
Pappardelle
$20.00
Butternut squash, asparagus & valley sourced vegetables with house made pappardelle pasta on an arugula walnut pesto topped with shaved parmesan
Duck Breast
$27.00
Seared & served with wilted spinach & arugula, lentils & turner country ham, a duck confit bon-bon & finished with a juniper demi-glace
Market Fish
Our chefs freshest selection prepared with composed seasonal accompaniments
Menu for Joshua Wilton House is provided by findrestaurantmenu.com
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