Salads
Farmer’s Salad
8.75Fresh Locally Grown Virginia Lettuces with Honey and Herb Goat Cheese, Dried Cranberries, Candied Pecans, and Warm Bacon Molasses Vinaigrette
Appalachia Salad
8.95Crisp Apple Slices with Red Onion and Bacon over Mixed Garden Greens topped with Toasty Peppered Walnuts, Dried Cranberries, and Blueberry Goat Cheese Dressing
Salade Francaise
8.75Crisp Baby Iceberg with Roquefort Blue Cheese, Vinaigrette, Peppered Bacon & Walnuts, Sliced Boiled Egg, and Heirloom Tomatoes
Greek Santorini Salad
8.75Heirloom Tomato, Greek and Spanish Olives, Pepperoncini, Artichoke Hearts, and Feta Cheese with Mixed Greens and Caper Vinaigrette
N’awlin’s Caesar
8.75Crisp Romaine Lettuce Dressed with Tangy Stone Ground Mustard Enhanced Caesar Dressing, Shaved Parmesan and Sweet & Hot Pepper/Olive Salad
Appetizers
Calamari Mediterraneo
15.95Lightly 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
Mango Duck Crostini
Savory Roast Duck and Refreshing Diced Mango in a Creamy Boursin Dressing with Garlic and Herbs. Served on Toasted Crostinis
Clams Concerto
11.50A Half Dozen Steamed Littleneck Clams with Bacon, Vidalia Onion, Sundried Tomato, and Garlicky Lemon and Chardonnay Butter Sauce
Spicy Not-Meatballs
8.75Trio of Seared 1 oz. Plant Based Meatballs Tossed in a Spicy Chipotle and Honey Garlic Sauce
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
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
9.5Southern Styled with Cornmeal Crust and Spicy Chow Chow Mayo Dipping Sauce
Vegetarian
Meatballs Arrabiata
24Five Oven Roasted Plant Based Meatballs with an Arrabbiatta Style Marinara Sauce, with Highlights of Garlic, Smoked Chili Peppers, (Medium Spicy) Capers, and Lemon Zest
Tortellini con il Cuore
Three Cheese Tortellini Pasta in a Light Chardonnay Butter Sauce with Hearts of Palm and Artichoke Hearts, Sweet Peppers, Mushrooms, and Sundried Tomato
Linguine Squarciarella
27Thinly Sliced Plant Based Prosciutto and Salami tossed with Pesto Dressed Linguine Pasta, Sundried Tomatoes, Garlic, and Lemon Zest
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
Soups
Corn and Crab Chowder
Smoky Roasted Corn and Lump Crabmeat in a Creamy Bechamel with Peppered Bacon, Fresh herbs, and Hints of Citrus
Sun Dried Tomato and Basil
A Thick and Chunky Tomato Soup with Sundried Tomatoes, Garden Herbs, and Basil in a Roasted Garlic and Vegetable Broth.
Seafood
Entree Selections Served with the Chef's Nightly Selection of Vegetable
Broiled Cod and Crab Mornay
28Butter Broiled Cod and Blue Crab with an Herbaceous Three Cheese Bechamel. Served with Vidalia Rice Pilaf
Clams and Mussels Puttanesca
26Pan Steamed Littleneck Clams and Nova Scotia Bay Mussels in an Aromatic Anchovy Based Italian Tomato Sauce with Penne Pasta and Shaved Parmesan
Tuna Veracruz
29Skillet Seared Medium Rare Yellowfin Tuna in a Citrusy and Mild Chile Enhanced Tomato Sauce with Sweet Peppers, Olives, Onions, and Capers over Linguine Pasta
Salmon and Shrimp Salamina
27Lemon Zest and Olive Oil Broiles Salmon with Shrimp, Kalamata Olives, Capers, and Sweet Peppers served with a Summery Pearl Cous-Cous Salad with Feta, Fresh Herbs, and Sundried Tomato
Mariscos Columbiana
29Pan Seared Scallops, Shrimp, Mussels, and Tomato with a Hint of Citrus in a Savory Coconut Broth. Served over Rice Pilaf.
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.
Asian Scallops
29Skillet Seared Jumbo Atlantic Sea Scallops with a Drizzle of Mild Wasabi Lime Aioli. Served with Lemongrass and Coconut Infused Jasmine Rice.
Creole Shrimp and Grits
27Skillet Seared Jumbo Shrimp 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
Pork and Scallops
27Skillet Seared and Sliced Pork Tenderloin (60z.) and Caramelized Jumbo Scallops with Scallion and Ginger in a Citrus Soy Glaze. Served over Lemongrass and Coconut Scented Jasmine Rice
Crabcake and Wild Boar Sausage
33Skillet Seared Crabcake Paired with Grilled Wild Boar Sausage Drizzled with a Stone Ground Mustard Maple Dressing. Served with Vidalia Rice Pilaf.
Filet Mignon and Crab Cake
363 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
Beef and Basil
36Skillet Seared Chunks of Beef Tenderloin with Sundried Tomatoes, Basil Pesto, and Pearl Onion. Served with Vidalia Rice Pilaf
Pineapple Pork Tenderloin
27Seared and Sliced 10 0z. Pork Tenderloin with Cracked Black Pepper. Served with Pineapple Sweet Chili and Garlic Sauce over Vidalia Rice Pilaf.
24 oz. Tomahawk
49Skillet Seared and Herb Butter Braised, Extra Thick Cut, Frenched Bone-In Ribeye Steak. Served with Roasted Garlic and Herb Whipped Potatoes and Chipotle Remoulade Sauce.
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.
Glazed Duck Breast
28Pan Seared and Sliced Duck Breast with Scallion and Fresh Ginger in a Citrus Soy Glaze. Served with Lemongrass and Coconut Infused Jasmine Rice.
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
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
Key Lime Jazz
8.5A Classic Key Lime Pie Jazzed with Mango Blood Orange Coulis and Fresh Blueberries
The Kentuckian
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
Venison and Pheasant Sausage
$21Half Sausage each Served with choice of Pasta Alfredo, Rice, Mashed Potatoes, or Buttered Noodles
Duck Leg and Country Gravy
$22Served with Rice or Mashed Potatoes
Fried Gator Bites
$18Breaded Alligator Fritters with Choice of Rice or Mashed Potatoes and an Herb Ranch Dipping Sauce
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 Wild Boar Sausage
$18with Rice, Mashed Potatoes or Buttered Noodles