Appetizers
Toasty Warm Bread
6.95Chef’s Selection of Both Soft and Crusty Artisan Loaves served with Maison Butter of Lavender, Honey, Roasted Garlic and Herbs
Escargot Bruscare
13.95Half Dozen Escargot Sauteed in Garlic, White Wine, and Butter with Fresh Herbs. Served over Grilled Ciabatta Slices
Uptown Succotash
17.95Steamed Shredded Lobster, Lump Crab and Scallops Meat Tossed in a Triple Succotash of Stewed Tomato, Grilled Corn, and Shelled Lima Beans. Served with Savory Aged Cheddar Grits.
Spicy Not-Meatballs
8.75Five 1 oz. Plant Based Meatballs Tossed in a Spicy Chipotle and Honey Garlic Sauce with Cumin Dusted Tortilla Straws
Artichoke and Crab Skillet
14.50A Warm Skillet of Creamy Crab Dip with Hints of Lemon and Basil, Artichoke Hearts, and Parmesan Cheese. Served with Fresh Toasted Tortillas
Pesto-Parmesan Mussels
12.50A Half Dozen Jumbo New Zealand Mussels with Basil Pesto, Butter, Wine, Herbs and Parmesan. Served with Toasted French Bread
White Dog Puppies
12.50A 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
Fried Green Tomatoes
9.75Southern Styled with Cornmeal Crust and Spicy Chow Chow Mayo Dipping Sauce
Soups
Soup du Jour
Sometimes Classical, Sometimes Whimsical, Always Wonderful. Your Server will Fill You In on All the Details.
Shiitake Carrot Soup
cup 6.95 bowl 9.95Shiitake Mushrooms and Root Vegetables in a Roasted Vegetable Carrot Broth with Subtle Hints of Coconut, Red Curry, and Ginger
Salads
Farmer’s Salad
9.25Fresh Locally Grown Virginia Lettuces with Honey and Herb Goat Cheese, Dried Cranberries, Candied Pecans, and Warm Bacon Molasses Vinaigrette
Appalachia Salad
9.25Crisp Apple Slices with Red Onion and Bacon over Mixed Garden Greens topped with Toasty Peppered Walnuts, Dried Cranberries, and Blueberry Goat Cheese Dressing
Greek Santorini Salad
9.25Heirloom Tomato, Greek and Spanish Olives, Pepperoncini, Artichoke Hearts, and Feta Cheese with Mixed Greens and Caper Vinaigrette
N’awlin’s Caesar
9.25Crisp Romaine Lettuce Dressed with Tangy Stone Ground Mustard Enhanced Caesar Dressing, Shaved Parmesan and Sweet & Hot Pepper/Olive Salad
Vegetarian
Meatballs Arrabiata
24Five Oven Roasted Plant Based Meatballs with an Arrabbiatta Style Spicy Marinara Sauce and Penne Pasta, with Highlights of Garlic, Smoked Chili Peppers, Capers, and Lemon Zest
Tortellini Frangelico
26Three Cheese Tortellini Pasta in a Light Frangelico Butter Sauce with Apples, Figs, and Root Vegetables
Eggplant Pomodorov
24Lightly Breaded and Pan Fried Eggplant with Served over Fusilli Pasta Spirals tossed with Parmesan in a Creamy Tomato and Basil Vodka Sauce
Seafood
Entree Selections Served with the Chef's Nightly Selection of Vegetable
Broiled Cod and Crab Mornay
29Butter Broiled Cod and Blue Crab with an Herbaceous Three Cheese Bechamel. Served with Vidalia Rice Pilaf
Seafood Puttanesca
29Pan Seared Shrimp, Scallops, and Nova Scotia Bay Mussels in an Aromatic Anchovy Based Italian Tomato Sauce with Linguine Pasta and Shaved Parmesan
South by Southwest Salmon
26Skillet Seared Salmon and Chipotle Honey Garlic Glaze with Cumin Dusted Tortilla Straws over Stone Ground Aged Cheddar Grits.
Georgian Shrimp and Scallops
29Zesty Skillet Seared Shrimp and Scallops with a Southern Sweet Corn Triple Succotash with Stewed Tomato and Shelled Lima Beans over Creamy Aged Cheddar Grits
Tuna Dijonnaise
28Skillet Seared Medium Rare Yellowfin Tuna with Capers and Sweet Pepper Confetti in a Velvety Dijon Cream Sauce over Linguine Pasta
Seafood Columbiana
29Pan Seared Scallops, Shrimp, Mussels, and Tomato with a Hint of Citrus in a Savory Coconut Broth. Served over Rice Pilaf.
Bistro Blue Crab Cakes
29Skillet Seared Blend of Jumbo Lump, Backfin, and Claw Crab Meats Lightly Bound in a Creole Remoulade. Served with Basil Artichoke Tartar Sauce and Rice Pilaf
Asian Scallops
29Skillet Seared Jumbo Atlantic Sea Scallops with a Drizzle of Mild Wasabi Lime Aioli. Served with Lemongrass and Coconut Infused Jasmine Rice.
Low Country Skillet
29Skillet Seared Jumbo Shrimp, Scallops, Crawfish Tails, and Andouille Sausage with Sweet Peppers and Vidalia Onions tossed in a Creole Bloody Mary and Smoked Bacon Tomato Sauce over Creamy Aged Cheddar Grits
Surf n' Turf
Irish Pork and Scallops
29Cider and Whisky Glazed Pork Tenderloin Medallions and Caramelized Jumbo Scallops with a Honey Thyme and Stoneground Mustard Dressing. Served with Mashed Potatoes.
Seafood Gumbo
33Seared Scallops, Shrimp, Mussels, and Andouille Pork Sausage in a Smoky Gumbo Sauce over Vidalia Rice
Filet and Scallops Milan
39Dry Aged Filet Mignon (3.5 oz medallion) and Seared Jumbo Scallops with a Bacon, Mushroom, and Gorgonzola Ragu. Served with Parmesan and Cracked Black Pepper Rice.
Filet Mignon and Crab Cake
373 1/2 oz. Each with our House Steak and Tartar Sauces. Served with Herb Whipped Potatoes.
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
Appalachian Pork
27Seared and Sliced 10 0z. Pork Tenderloin Glazed with Honey Bourbon Pear Sauce with Hints of Mountain Ginger and Wild Onions. Served with Stone Ground Aged Cheddar Grits.
Hawkeye Steak
55Approximately 1.5 lb. of Dry Aged, Extra Thick Cut, Frenched, Bone-In Ribeye Steak. This is Our Signature Cut that Includes the Lean Center-Cut of the Tomahawk and the Best Marbled Parts of the Ribeye with Less Fat than a Cowboy. We Skillet Sear and Butter-Braise. Serve with Roasted Garlic & Herb Whipped Potatoes and Smoky Chipotle Remoulade Steak Sauce
Lemon and Garlic Chicken
26Pan Seared Breast of Chicken with Garlic, Shallots, Capers, Confetti Peppers, and Lemon Zest in a Light Parmesan Cream Sauce with Penne Pasta
Beef Bourguinon
36Skillet Seared Chunks of Beef Tenderloin Braised in Burgundy Demi-Glace with Forest Mushrooms and Root Vegetables. Served with Roasted Garlic and Herb Whipped Potatoes.
Hoisin Glazed Fried Duck
32Seared, Sliced, Tempura Battered, and Pan-Fried Duck Breast with Scallion and Fresh Ginger in a Citrusy Hoisin Barbecue Glaze. Served with Lemongrass and Coconut Infused Jasmine Rice.
Beef Tenderloin Tournedos
39Two 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
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 Sinatra
8.5A Classic Italian Lemon Cake layered with Creamy Mascarpone Cheese Icing and Drizzled with Pureed Raspberry and Limoncello Glaze
Wild Berry Sorbet
7.50Served Wholly Vegan & Gluten Free with Candied Pecans….Or Vegetarian with Our Homemade Honey Toasted Oats and Full of Nuts Granola
Key Lime Jazz
8.5A Classic Key Lime Pie Jazzed with Mango Blood Orange Coulis and Fresh Blueberries
The Kentucky Marksman
8.5Bourbon Pecan Pie with Drizzles of Maker’s Mark Dark Chocolate Sauce and Salted Butterscotch Caramel. Served with Vanilla Ice Cream.
Triple Chocolate Cheese Cake
8.5Dark Chocolate and Milk Chocolate Cheesecake Layers topped with Chocolate Ganache over Dark Cherry Kirschwasser Sauce
Appalachian Grunt
8.5Chef’s Selection of Fresh Seasonal Fruit in Crisp Pastry topped with Homemade Granola and Vanilla Bean Ice Cream
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
5 oz. 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