Starters
Citrus Braised Pork Belly
$14.00
Grilled ramps, strawberries, almonds, celery root puree. Falling bark hickory syrup glaze.
Pan-Seared Hudson Valley Foie Cras
$18.00
Sally Lunn bread Gelati ?elesti ccherry vanilla ice cream, cristalized ginger roasted almond crumble, blackberry gastrique.
Brown Buttrer-Basted Jumbo Sea Scallop
$12.00
Sugar snap pea rissoto, buttercup cheese, Dave and Dees oyster mushrooms, black truffle cream.
Up-South Fried Gren Tomatoes
$14.00
Sunflower shorts, walnuts, jumbo lump blue crab. Peppadew pepper salad, Chapels Creamery blue cheese dressing.
Slow-Simmered Vidalia Onion Bisque
$9.00
Poquoson deviled-crab fritter, chive blossoms, brown butter thyme powder.
Pan-Roasted Prince Edward Island Mussels
$15.00
Jim Kites country ham, saffron, white wine tomato broth, garlic crostini.
Goafs-R-Us Camembert and Local Strawberry Salad
$14.00
Goochland lettuces, candied hazelnuts, pickled rhubarb, blueberry vinaigrette, rose drizzle.
Cornmeal-dusted Soft Shell Crab
17.00
Delli Carpini lettuces, sweet onions, English cucumbers, pine nuts pink lady apple, shaved watermelon radish, carrot ginger vinaigrette.
$Mains
Compass Winds Sorghum-Glazed Duck Breast
$29.00
White asparagus, beluga lentils, bunching onions, oven-cured cherry tomatoes, verjus sauce.
Herb-Roasted Mahi Mahi
$28.00
Anson Mills Carolina Gold rice, coraline chicory, buttered almonds, rock shrimp plum-cardamom coulis.
Eastern Shore Seafood Cioppino
$24.00
Clams, mussels, squid, shrimp, charred tomato broth, farm egg fettuccine, saffron aioli.
Grilled River Oak Farm Chicken Breast
$20.00
Shenandoah Valley apples, roasted cabbage, smoked Surry County sausage marble potatoes, foie gras emulsion.
Mushroom-Dusted Ahi Tuna Steak
$26.00
Braised fennel, Victory Farms escarole, Parisian gnocchi, tomato confit, truffled pea coulis.
Grilled Seven Hills Beef Ribeye
$30.00
Twenty Paces ricotta spoonbread, local mushrooms, spring asparagus, sauce bordelaise.
Grilled Autumn Olive Farms Bone-In Pork Chop
$29.00
Stewed Sea Island peas, honey-glazed spring bulb onions, Napa cabbage slaw ham hock broth.
Shagbark-Crafted Saffron Torchio Pasta
$18.00
How squash puree, curly kale, Haas mushrooms, baby carrots, sunflower seeds, fresh ricotta.
Bacon-Crusted Organic Loch Duart Salmon
$25.00
Byrd Mill cheddar grits, garlic-roasted Swiss chard, tempura onions, horseradish cream.
Menu for Shagbark is provided by findrestaurantmenu.com
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