Appetizers
Calamari Mediterraneo
15Lightly Dusted and Flash Fried Calamari topped with Shaved Parmesan and a Marinated Sweet and Hot Pepper Salad. Served with an Herbaceous Green Goddess Dipping Sauce
Caprese Not-Meatballs
9Trio of Seared 1 oz. Plant Based Meatballs with Fresh Mozzarella, Basil Pesto, Honey Thyme Balsamic Drizzle and Fresh Heirloom Tomatoes
Spicy Not-Meatballs
8Trio of Seared 1 oz. Plant Based Meatballs Tossed in a Spicy Chipotle and Honey Garlic Sauce
Mediterranean Shrimp
12.5A Half Dozen Cocktail Style Pickled Shrimp with Lemon Zest, Capers, Kalamata Olives, Onion, and Green Goddess Dressing
Artichoke and Crab Skillet
14.5A Warm Skillet of Creamy Crab Dip with Hints of Lemon and Basil, Artichoke Hearts, and Parmesan Cheese. Served with Fresh Toasted Tortillas
Guajillo Brisket Bruschetta
10.5Tender Strips of Smoked Beef brisket cooked in Smoky Guajillo Barbecue on Toasted Bruschetta with Sweet Peppers and Smoked Gouda Cheese Sauce
Escargot en Croute
12.5A Half Dozen Sauteed Snails with Garlic, Wild Mushrooms, Garden Herbs and Savory Chardonnay Butter Sauce Served in Puff Pastry
Pesto-Parmesan Mussels
11.5A Half Dozen Jumbo New Zealand Mussels with Basil Pesto, Butter, Wine, Herbs and Parmesan. Served with Toasted French Bread
Fried Green Tomatoes
9.5Southern Styled with Cornmeal Crust and Spicy Chow Chow Mayo Dipping Sauce
White Dog Puppies
11.5A Half Dozen of our Own Style of Extra Large Hushpuppy, Filled with Crab and Crawfish Tail Meat, and Sweet Onion. Served with a Garden Vegetable Cheddar Cheese Spread
Soups
Soup du Jour
Sometimes Traditional, Sometimes Whimsical, Always Wonderful.
Floribbean Seafood Chowder
Cup 9 Bowl 12Lobster, Conch, and Clams in a Velvety Cream Base with Hints of Citrus, Peppered Bacon, and Diced Potato
Salads
Farmer’s Salad
8.5Fresh Locally Grown Virginia Lettuces with Honey and Herb Goat Cheese, Fresh Strawberries, Candied Pecans, and Warm Bacon Molasses Vinaigrette
Summer in Salerno
8.5Fresh Seasonal Melon Balls with Strips of Spicy Capicola Ham over Mixed Greens with Fig & Olive Tapenade Crostini and Honey Dijon Vinaigrette
Caprése Salad
8.5Sliced Heirloom Cherry Tomatoes with Fresh Mozzarella and Sweet Peppers Dressed with Basil Pesto, Fresh Herbs, and a Dash of Balsamic Vinaigrette over Baby Iceberg Lettuce
Salade Francaise
8.5Crisp Baby Iceberg with Roquefort Blue Cheese Vinaigrette, Peppered Bacon & Walnuts, Sliced Boiled Egg, and Heirloom Tomatoes
Greek Santorini Salad
8.5Heirloom Tomato, Greek and Spanish Olives, Pepperoncini, Artichoke Hearts, and Feta Cheese with Mixed Greens and Caper Vinaigrette
N’awlin’s Caesar
8.5Crisp Romaine Lettuce Dressed with Tangy Stone Ground Mustard Enhanced Caesar Dressing, Shaved Parmesan and Sweet & Hot Pepper/Olive Salad
Vegetarian
Vegan Meatballs Provençale
26Pesto, Garlic, and Olive Oil Dressed Linguine with Capers, Olives, Heirloom Tomatoes, Lemon Zest, and Four Plant Based Meatballs Drizzled with Herbs and Honey Thyme Balsamic Glaze
Eggplant Pomodorov
21Lightly Breaded and Pan Fried Eggplant with Served over Fusilli Pasta Spirals tossed with Parmesan in a Creamy Tomato and Basil Vodka Sauce
Four Cheese Tortellini
23With Spring Vegetables and Sun-Dried Tomatoes in a Light Herb Cream.
Add 4 Plant Based Meatballs 27
Mushroom Asado
21Marinated and Grilled Portabella Mushroom with Fire Roasted Red Peppers, Crispy Potato Fan, Caramelized Onion and Root Vegetables and a Savory Drizzle of Chimichurri
Seafood
Entree Selections Served with the Chef's Nightly Selection of Vegetable
Fruits de Mer du Jour / Fresh Seafood of the Day
market pricingThe Chef’s Selection of Fresh Fish or Seafood Selection in a Seasonal Preparation. Your server will fill you in on all the juicy details.
Shrimp and Scallop Mornay
29Sauteed Jumbo Shrimp and Ocean Scallops over Cavatappi Spiral Pasta in a Creamy Three Cheese Sauce with Fresh Herbs and Candied Bacon
Scallops Madagascar
29Caramelized Scallops with Grilled Pineapple over Toasted Sesame Rice and a Sweet and Savory Roasted Garlic and Vanilla Bean Beurre Blanc
Chesapeake Bay Blue Crab Cakes
29Skillet Seared Blend of Jumbo Lump, Backfin, and Claw Crab Meats Lightly Bound. Served with Basil Artichoke Tartar Sauce and Sesame Rice Pilaf.
Shrimp Salerno
27Skillet Seared Garlicky Jumbo Shrimp over Pesto Linguine Pasta with Spicy Capicola Ham, Diced Tomato, Capers, and Shaved Parmesan
Surf n' Turf
Chicken & Crab Capicola
29Sauteed Breast of Chicken with Jumbo Lump and Claw Crab Meats and Spicy Capicola Ham tossed with Cavatappi Spiral Pasta in a Light Pesto Parmesan Cream
Cajun Chicken “Baton Rouge”
29Bronzed Breast of Chicken with Shrimp, Alligator Sausage, and Crawfish Tails in a Cajun Lobster Cream Sauce with Sweet Peppers over Toasted Sesame Pilaf
Pheasant Sausage and Crabcake
29Pheasant Sausage Seared with a Drizzle of Honey Thyme Balsamic Glaze. Paired with Crabcake Seared and Served with Toasted Sesame Rice Pilaf and Basil Artichoke Tartar Sauce (Please note that Pheasant Sausage Contains Some Pork )
Filet Mignon and Crab Cake
363 1/2 oz. Each with our House Steak and Tartar Sauces. Served with Herb Whipped Potatoes.
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
Filet and Shrimp Forestier
39Herb Butter Basted and Grilled 6 oz. Tenderloin with Cabernet Demi-Glace & Maison Butter Paired with Jumbo Shrimp, Sauteed Forestier Mushrooms and Cognac in a Velvety Blanchette
Meat, Game, & Poultry
Chicken and Crab Capicola
29Sauteed Breast of Chicken with Jumbo Lump and Claw Crab Meats and Spicy Capicola Ham tossed with Cavatappi Spiral Pasta in a Light Pesto Parmesan Cream
Cajun Chicken Baton Rouge
29Bronzed Breast of Chicken with Shrimp, Alligator Sausage, and Crawfish Tails in a Cajun Lobster Cream Sauce with Sweet Peppers over Toasted Sesame Pilaf
Beef and Basil Risotto
35Seared Chunks of Beef Tenderloin with Forest Mushrooms and Sun-Dried Tomatoes Served with a Zesty Lemon and Basil Risotto and Sprinkle of Shaved Parmesan
Hawaiian Kahlua Chicken
25Sauteed Breast of Chicken with Wild Mushrooms, Sweet Peppers, Toasted Macadamias and Pineapple in a Savory Kahlua Cream Sauce over Sesame Rice Pilaf
Cowboy Cut Ribeye
45Skillet Seared Ribeye (24 oz. Cowboy Cut) Basted with a Smoky Chipotle Compound Butter. Served with Whipped Potatoes
Beef Bourguinon
35Skillet Seared Chunks of Beef Tenderloin Braised in Burgundy Demi-Glace with Forest Mushrooms and Root Vegetables. Served with Roasted Garlic and Herb Whipped Potatoes.
Guajillo Chicken
25Seared Breast of Chicken with a Drizzle of Citrusy Guajillo Chili Sauce. Served with Four Cheese Tortellini in a Smoky Roasted Corn/Sundried Tomato Queso Sauce
Pheasant and Duck
29Pan Seared Duck Breast and Pheasant Sausage in a Creamy Port Wine Blanchette Sauce with Vidalia Rice Pilaf
Grillade and Grits
32Featuring Wild Boar Sausage and Seared Strips of Ribeye Steak in a Mildly Spicy and Slightly Sweet Creole Mustard and Honey Demi-Glace. Served with Stone Ground Cheddar Grits.
Beef Tenderloin Tournedos
38Two Skillet Seared Center Cut Dry Aged Filet Mignon Medallions (7 Oz. Total) Paired with Fried Green Tomatoes, Smoky Remoulade Steak Sauce, and Chive Whipped Potatoes
Just for Kids
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
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 Kentuckian
8Bourbon Pecan Pie with Drizzles of Maker’s Mark Dark Chocolate Sauce and Salted Butterscotch Caramel. Served with Vanilla Ice Cream.
All That and Key Lime Jazz
8A Classic Key Lime Pie Jazzed with Mango Blood Orange Coulis and Fresh Blueberries
Triple Chocolate Cheese Cake
8Dark Chocolate and Milk Chocolate Cheesecake Layers topped with Chocolate Ganache over Dark Cherry Kirschwasser Sauce
Appalachian Grunt
8Chef’s Selection of Fresh Seasonal Fruit in Crisp Pastry topped with Homemade Granola and Vanilla Bean Ice Cream
BRUNCH ! 1st Courses
Gumbo
Sometimes Traditional, Sometimes Whimsical, but Always a Wonderful Seasonal Selection. Your Server can Fill You In.
Seafood Chowder
cup 8 / bowl 12Rock Lobster, Shrimp, and Clams in a Velvety Creamy Béchamel Base with Hints of Citrus, Peppered Bacon and Diced Potato. A Year-Round Favorite!
N’awlins Caesar
8.5
Crisp Romaine Lettuce Dressed with Tangy Stone Ground Mustard Enhanced Caesar Dressing, Shaved Parmesan and Sweet & Hot Pepper/Olive Salad
French Quarter Salad
8.5Crisp Baby Iceberg Lettuce Quarters with Roquefort Blue Cheese Vinaigrette, Peppered Bacon and Walnuts, Sliced Boiled Egg, and Heirloom Tomato
Capicola Melon Salad
8.5Fresh Seasonal Melon with Spicy Capicola Ham over Mixed Greens with Fig/Olive Tapenade Crostini and Honey Dijon Vinaigrette
Palofax Street Farmers Salad
8.5Fresh Mixed Green Lettuces with Honey and Herb Goat Cheese, Dried Cranberries, Candied Pecans, and Warm Bacon Molasses Vinaigrette
French Market Beignets
7.5A Half Dozen of The Original Café du Monde Coffee Stand Pastry Cooked to Order with Powdered Sugar
Cajun Fried Pickles
8.5Beer Battered Pickle Chips with Spicy Avocado Ranch Dipping Sauce
Spicy Not-meatballs
8Trio of Seared 1 oz. Plant Based Meatballs Tossed in a Spicy Chipotle and Honey Garlic Sauce
Alligator Fritters
10.5Breaded and Fried Tenderized Gator Bites with a Roasted Pepper Creole Remoulade Sauce for Dipping
Fried Green Tomatoes
9.5Southern Styled with Buttermilk Cornmeal Crust and Spicy Chow-Chow Mayo
Shrimp and Grits
11.5Skillet Seared Bronzed Shrimp with Stone Ground Grits, Sweet Peppers and Vidalia Onion
Crab and Crawfish Pups
11.5A Half Dozen Extra-Large Hushpuppy, Filled with Claw Crab Meat, Crawfish Tails, and Sweet Onions. Served with a Vegetable Cheddar Cheese Spread
Artichoke Crab Skillet
14.5A Warm Skillet of Creamy Crab Dip with Hints of Lemon & Basil, Artichoke Hearts, and Parmesan Cheese. Served with Fresh Toasted Tortilla Chips
Escargot
12.5A Half Dozen Sautéed Snails with Garlic, Wild Mushrooms, Parmesan, Garden Herbs and Savory Chardonnay Butter Sauce Served in Puff Pastry
BRUNCH ! Main Courses
Main Courses with a Cajun and Creole Flair.
Seafood Frittata
26Bronzed Shrimp, Andouille, Scallops, Crab, and Crawfish Baked into a Mixed Cheese Omelet with Roasted Garlic Smashed Potatoes and Spicy Crème Fraiche
Bronzed Scallops
27Bronzed or Lightly Blackened Ocean Scallops with Creole Remoulade and Sticky Rice
Crab Quiche Elouise
26Fresh Lump and Claw Crab with Roasted Sweet Peppers, Vidalia Onion, and Three Cheeses Baked into a Pastry Crust. Served with Mixed Greens, Fresh Fruit, and Bacon Molasses Vinaigrette
Creole Crab Cakes
29Skillet Seared Blend of Jumbo Lump, Backfin, and Claw Crab Meats Lightly Bound with Southern Style Mayo and Creole Mustard. Served with Toasted Sesame Rice Pilaf and Basil Artichoke Tartar
Shrimp Etouffee
26Jumbo Shrimp Smothered in a Light Cajun Style Gravy Made with Sweet Peppers and Caramelized Onions Served over Sticky Rice
Cajun Chicken and Shrimp Cobb
26Grilled Strips of Blackened Chicken Breast, Bacon, Sliced Egg, Avocado, Pickled Shrimp and Onions over Mixed Greens with Green Goddess Dressing
Low Country Skillet
29Scallops, Shrimp, Alligator Sausage, and Crawfish Tails Bronzed with Creole Spices and Tossed in a Smoked Bacon & Bloody Mary Tomato Sauce. Served with Stone Ground Cheddar Grits
The Odd Couple Duck and Gator with Belgian Waffle
27Slow Cooked Confit Duck Leg with Grilled Alligator Sausage over Toasty French Waffle with Lavender Honey Butter and Almond Praline Syrup
Filet Mignon and Crabcakes
333 ½ oz. Each with our House Steak Remoulade and Tartar Sauces. Served with Roasted Garlic Smashed Potatoes
Bayou Style Benedict
27Seared Crab and Crawfish Cakes with Wild Boar Sausage, Poached Eggs and Cajun Bearnaise Sauce on Toasted French Bread
Mushroom Etouffee
22Grilled Portabellas and Sauteed Wild Mushrooms in a Light Cajun Style Vegetable Gravy with Sweet Peppers and Caramelized Onions over Sticky Rice
Add 4 Plant Based Meatballs 27
Eggplant Ambrosia
22Lightly Breaded and Pan-Fried Eggplant over Spiral Pasta in Creamy Tomato Basil Ambrosia Sauce with Shaved Parmesan.
Add 4 Plant Based Meatballs 27
Beef Tenderloin Benedict
36Two Skillet Seared Center Cut Dry Aged Filet Mignon Medallions (7 oz. total) Paired with Fried Green Tomatoes, Poached Eggs and Cajun Bearnaise Sauce. Served with Roasted Garlic Smashed Potatoes
Grillade and Grits
29Featuring Wild Boar Sausage and Seared Strips of Ribeye Steak in a Mildly Spicy and Slightly Sweet Creole Mustard and Honey Demi-Glace. Served with Stone Ground Cheddar Grits.
Beef Tenderloin Diane
33Skillet Seared Chunks of Beef Tenderloin with Wild Mushrooms in a Cognac Cream Sauce. Served in a Savory Pastry Shell over Toasted Sesame Rice Pilaf
Chicken and Seafood Baton Rouge
27Bronzed Chicken Breast with Shrimp, Alligator Sausage, and Crawfish Tails in a Cajun Lobster Cream Sauce with Sweet Peppers over Toasted Sesame Pilaf
Chicken and Crab Capicola
27Sauteed Chicken Breast with Lump and Claw Crab Meats and Spicy Capicola Ham tossed with Cavatappi Spiral Pasta in a Light Pesto Cream