Palette Primers
Soups, Salads and Starters
Farmer’s Salad
$8.75Fresh Locally Grown Virginia Lettuces with Honey and Herb Goat Cheese, Dried Cranberries, Candied Pecans, and Warm Bacon Molasses Vinaigrette
Shrimp & Grits
12Pan Seared Shrimp with Roasted Peppers and Andouille Sausage in Creamy Aged Cheddar Grits
Greek Antipasti Salad
$10Greek and Spanish Olives, Pepperoncini, Roasted Peppers, Artichoke Hearts, and Feta Cheese with Mixed Greens and Citrus Zest Vinaigrette
N’awlin’s Caesar
$8Crisp Romaine Lettuce Dressed with Tangy Stone Ground Mustard Enhanced Caesar Dressing, Shaved Parmesan and Sweet & Hot Pepper/Olive Salad
Ensalada Havana
9Mixed Garden Greens with Avocado, Roasted Sweet Potatoes, Chorizo Salami, and Citrus Zest Vinaigrette
Soup of the Day
Chef’s Choice of Seasonal Soup. Sometimes Traditional. Sometimes Whimsical. Alwa
Floribbean Bouillabaise
Cup 9.50 Bowl 14Langostino Lobster, Shrimp, Crab, and Clams in a Spicy Saffron Tomato Broth with Hints of Citrus and Crusty French Bread
Fried Green Tomatoes
7Southern Styled with Cornmeal Crust and Spicy Chow Chow Mayo Dipping Sauce
Scallop & Pork Belly Trio
8Smoked and Pan Seared Pork Belly with Seared Jumbo Scallops, Mixed Greens, Balsamic Dressing and Heirloom Tomatoes
Toasty Warm Bread
$5.50Chef’s Selection from Both Soft and Crusty Artisan Loaves, Served with Buerre Maison, our House Butter with Lavender, Honey and Roasted Garlic.
White Dog Puppies
$9A Half Dozen of our Own Style of Extra Large Hushpuppy, Filled with Crab Meat, Crawfish Tail, and Sweet Onion. Served with a Garden Vegetable Cheddar Cheese Spread
Calamari Mediterraneo
$12.50Lightly Floured and Flash Fried Calamari with Sweet and Hot Peppers, Mediterranean Olives, and Parmesan. Served with Creamy Green Goddess Dressing
Entrees
Served with the Chef's Selection of a Daily Vegetable. Suggested Wine Pairings are Sold by the Bottle Only
Vegan Succotash
20A Re-Imagined Succotash with Edamame & Mung Beans paired with Toasted Hominy and Lightly Smoked and Stewed Tomatoes. Served with a Silky Nappé of Carrot and First Press Olive Oil.
Quinoa and Black Bean Bowl
23Warm Quinoa and Black Bean Salad with Roasted Sweet Potatoes, Avocado, and Toasted Almonds
Mediterranean Pasta
20Roasted Peppers, Artichoke Hearts, Kalamata Olives, Capers, and Tomato Sauteed in E.V. Olive Oil. Served over Vegan Linguine Pasta
Crispy Red Lentil Cakes
19Pan Seared in Olive Oil for a Cripy Golden Crust, Served with Cabernet Sauvignon Gastrique and Roasted Garlic Braised Napa Cabbage
Sweet Chili Fettucine
21Chef’s Selection of Seasonal Vegetables tossed in Sesame Hoisin & Lime served over Chili Fettucine Dressed in Roasted Garlic Sweet Chili Sauce
Low Country Skillet
$29Jumbo Atlantic Sea Scallops, Carolina Shrimp, Alligator Sausage, and Crawfish Tails Bronzed on Seasoned Iron with Creole Spices and tossed in a Smoked Bacon & Bloody Mary Tomato Sauce.
Served with White Cheddar Grits
Chesapeake Blue Crab Risotto
27Sauteed Chesapeake Blue Crab with Fresh Herbs and Lemon Zest over Creamy Parmesan Risotto
Creole Crab Cakes
29Two Very Classically Prepared Chesapeake Bay Crab Cakes with Jumbo Lump, Special, and Claw Crabmeat. Served with Remoulade Sauce and Andouille Sausage Dirty Rice
Fresh Fish Feature
The Chef’s Weekly Selection of Fresh Fish or Seafood paired with an Innovative Pairing of Sauce and Starch. Sometimes Local, Sometimes Exotic, Always Fresh, and Always Wonderful.
Shrimp Madagascar
26Sauteed Jumbo Shrimp and Green Peppercorns in a Velvety Cream Sauce over Bucatini Pasta
Shrimp and Scallop Toscano
27Jumbo Shrimp and Sea Scallops with Artichoke Hearts, Roasted Peppers, Lemon Zest, Olives, and Capers, with Pesto/Parmesan Linguine
Ribeye and Crab
$33Skilley Seared 12 oz. Ribeye Steak Topped with Sauteed Crab and Roasted Corn Confetti in a Basil Butter Sauce. Served with Roasted Garlic Potatoes
Filet and Crabcake
39Herb Butter Basted and Grilled 6 oz. Tenderloin with Cabernet Demi-Glace & Maison Butter Paired with 3 oz, Jumbo Lump, Special, and Claw Crab Cake and Artickoke/Basil Tartar. Served with Roasted Garlic Rice Pilaf
Tenderloin Rustica
6 oz/36 9oz/42Seared Center Cut Dry Aged Filet Mignon with Roasted Garlic/Sundried Tomato Vinaigrette, Toasted Walnuts and Shaved Parmesan
Chicken Dijonnaise
22Grilled and Sliced Breast of Chicken with Caramelized Shalllots and Green Peppercorns in a Velvety Dijon Cream Sauce
Desserts
Desserts at the White Dog Bistro are Created and Baked on Premises. Our Chefs endeavor to make dessert at the Bistro a "Spiritual" experience....meaning our desserts often contain spirits. We usually cook off some or most of the alcohol to be safe for kids and still retain those familiar adult flavors. Please enjoy Responsibly.
The Dean of Deans
8A Decadent Three Layer Chocolate Cheesecake with Dark Chocolate Ganache, Espresso Whipped Cream and a Drizzle of White Chocolate. As Dean Martin would say “Aint that a kick…in the head”
Dreamsicle Un-Trifle
Grilled Pound Cake drizzled with Grand Marnier in a Pool of Citrus/Vanilla Sauce topped with Vanilla Bean Ice Cream and Orange Citrus Zest
Pirate’s Curse
8Drunken Rum Raisin Bread Pudding with Vanilla Ice Cream, House-Made Granola, and Dark Cherry Rum Chata Sauce
Latitude Adjustment
8Silky White Chocolate Creme Caranel offset with the Tangyness of Nellie and Joe’s Key West Keylime Juice. Topped with our Unique Mango Caramel Glaze
Three Berries Grunt
8Classic Blackberry Cobbler with Spiced Blueberry Compote, Strawberry Caramel Ice Cream, and House Made Toasted Granola
Kids Menu
All Entrees are Served with a Choice House Salad, Seasonal Fruit, or Daily Vegetables
Chicken Tenders and Honey Mustard Dipping Sauce
$14Served with Choice of Pasta Alfredo, Rice, Mashed Potatoes, or Buttered Noodles
Tenderloin Steak
$24Served with Choice of Pasta Alfredo, Rice, Mashed Potatoes, or Buttered Noodles
Fried Shrimp
$15Served with Choice of Pasta Alfredo, Rice, Mashed Potatoes, or Buttered Noodles
Buttered Noodles
$8Simple Noodle Pasta Dressed in Butter and Very Lightly Seasoned
Grilled Shrimp and Alligator Sausage
$12Over Creamy and Savory Cheddar Grits
Chicken and Pasta Jambalaya
$24Grilled and Sliced Breast of Chicken with Andouille Sausage and Cavatappi Pasta Tossed in a Creole Sauce of Smoked Bacon and Stewed Tomato