Menus
“Denny serves seasonal entrées that feature vividly creative yet deftly balanced touches” -Dana Craig, Richmond Times
LUNCH ( menu subject to change)
soups
soup du jour 6
salads
Manakintowne arugula, blue cheese dressing, cranberries, sunflower seeds, apples, almonds 9
Manakintowne mixed greens, local persimmon, goat cheese, spiced pecans, orange vinaigrette 8 add chicken for 3
Cobb salad, mixed greens, chicken breast, blue cheese, tomato, cucumber, country ham, avocado, deviled eggs, bacon crumbles, 12
sandwiches
*NEW* house made corn beef reubon, swiss cheese, sour kraut, thousand island, on billy bread 10
*fried oysters as a plate or po boy, spicy tartar sauce 10
monstrous grilled cheese, on white or wheat, cheddar, avocado, tomato, grainy mustard 9
apple wood smoked BLT, on white or wheat ,big juicy chunks of bacon, local tomatoes, crispy lettuce 9
add avocado 2
angus beef burger, lettuce, tomato, onion 10
add cheese, grilled onions, bacon or mushrooms 1
our famous crab cake as plate or sandwich, jumbo lump blue crab, asian slaw, fried onions, ginger aioli 14
waldorf chicken salad with grapes, walnuts, celery, red onion
plate, side salad 8 or sandwich 9
***all sandwiches served with chips, fries, or fruit salad***
Desserts
*NEW*
Rosemary creme brulee 5
Green Tea Panna Cotta 5
Gelatos and Sorbets5
Seasonal Desserts 5
Beverages
espresso 3
cappuccino 3.5
rostov’s drip coffee 2.75
san pellegrino(liter)4.50
aqua panna still (half liter) 2.5
iced tea and sodas 2.5
PRIX FIXE MENU
Our Prix-Fixe menu has an exciting new format.
For just $25 per person diners may choose an appetizer, an entree and a dessert from a separate menu. Monday – Thursday. This prix-fixe option is offered from opening until 7 pm.
DINNER MENU
(our dinner menu changes frequently, this is a sample of a recent menu.)
Soup and Salad
Italian vegetable soup, pearl cous cous in a mushroom broth with parmesan 6
Panzanella Salad, feta,olives,oven roasted tomatoes, cucumber, red onion, preserved meyer lemon, garlic oil 9
Manakintowne arugula, goat cheese, roasted beets, candied pecans, balsamic vinaigrette 9
Raw Oysters
peacock cove 2 medium salty
wellfleets 2 well balanced
Tattamagouche 2 salty and sweet
Duxberry Bay 2 medium salty
Maine Belon 3 meaty, mineral, ocean
cocktail sauce and red wine mignonette
Small Plates and Appetizers
fried oysters, spicy tartar sauce 10
confit pork belly cassoulet, Spanish chorizo, olli prosciutto, apples, local speckled butter beans and crowder peas 8
duck confit, Clementine orange, pine nut, sorghum molasses sherry sauce 8
Tandoori rubbed shrimp, salsify puree, yoghurt cilantro sause 14
black winter truffle pasta, house made spaghetti alla chitarra(pushed thru guitar strings), 63.5 degree egg, parmesan 14
artisanal cheese plate, chefs selection mix goat and cow, seasonal accompaniments 14
bucatini a la carbonara, bacon, 63.5 degree duck egg, parmesan-reggiano 10
entrees
fried oyster entree, stone ground grits, braised local greens , spicy tartar sauce 25
Chesapeake jumbo lump crab cakes, grits, braised local greens, mustard butter sauce 28
crispy skin sous vide chicken breast, beluga lentils, brussel sprouts, local lemongrass butter 24
crispy skin rockfish, saffron Israeli couscous, braised local greens, olive sause 26
spicy braised pork ragu, dates, almonds, rigatoni pasta, parmesan 24
cast iron grilled sous vide ribeye, japanese sweet potatoes, roasted shallot, local mushrooms, red wine horseradish sause 32
* * * * * * * * * * * * * *
Chef’s five-course tasting menu: $45 per person, with wine pairing for an additional $25
Only available Monday through Thursday until 8:30pm
Please ask your server about dessert