Appetizers
Fire Roasted Red Pepper Hummus (F.R.R.P.H.)
10.50Fire Roasted Red Pepper Hummus with Roasted Garlic and Cumin Dusted Tortilla Chips and Fresh Herb Olive Oil
Toasty Warm Bread
7.95Chef’s Selection of Both Soft and Crusty Artisan Loaves served with Maison Butter of Lavender, Honey, Roasted Garlic and Herbs
Cajun Shrimp and Grits
14.95Cajun Seasoned Sauteed Shrimp with Aged Cheddar Stone Ground Grits, Confetti Peppers, and Herbs
Aguacate Salsa
15.50Crushed Ripe Avocado with Pico de Gallo Salsa and Cumin Dusted Fried Tortilla Wedges
Bacon Shrimp and Bratwurst
16.50Half Dozen Bacon Wrapped Shrimp Plus Sliced Guiness Bratwurst tossed in a Honey and Stone Ground Mustard Dressing
Spicy Not-Meatballs
10.50Five 1 oz. Plant Based Meatballs Tossed in a Spicy Chipotle and Honey Garlic Sauce
Artichoke and Crab Skillet
16.50A 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
14.95A Dozen Jumbo New Zealand Mussels with Basil Pesto, Butter, Wine, Herbs and Parmesan. Served with Toasted French Bread
Crab and Crawfish Puppies
12.95A 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
11.95Southern Styled with Cornmeal Crust and Spicy Chow Chow Mayo Dipping Sauce
Salads
Farmer’s Salad
9.75Fresh Locally Grown Virginia Lettuces with Honey and Herb Goat Cheese, Dried Cranberries, Candied Pecans, and Warm Bacon Molasses Vinaigrette
Appalachia Salad
9.75Crisp 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
9.75Heirloom Tomato, Greek and Spanish Olives, Pepperoncini, Artichoke Hearts, and Feta Cheese with Mixed Greens and Caper Vinaigrette
N’awlin’s Caesar
9.75Crisp Romaine Lettuce Dressed with Tangy Stone Ground Mustard Enhanced Caesar Dressing, Shaved Parmesan and Sweet & Hot Pepper/Olive Salad
Soups
Summer Crab and Corn Chowder
8 oz. 10.95 12 oz. 14.95Lump and Claw Crab Meats in a Savory and Vibrant Corn Chowder with Tomato, Diced Potato, and Capicola Ham
Thai Carrot and Ginger
8 oz. cup 9.95 12 oz. bowl 12.95Velvety Carrot Soup with Hints of Ginger, Coconut Cream, Red Curry, and Lime
Vegetarian
Meatballs Arrabiata
26Five 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
Eggplant Veracruz
26Lightly Fried Eggplant over a Bed of Skillet Seared Hominy and a Veracruz Styled Sauce of Citrusy Tomato, Sweet Peppers, Vidalia Onion, Capers, Kalamata and Spanish Olives over Linguine Pasta
Pomodoro Ambrosia
26Lightly Breaded and Fried Green Tomatoes Served over Fusilli Pasta Spirals tossed with Parmesan in a Creamy Tomato and Basil Ambrosia Sauce with Parmesan Cheese
Meat, Game, & Poultry
Hawkeye Steak
59Approximately 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
Grillade Baton Rouge
29Grilled and Sliced Chicken Breast, Capicola Ham, Andouille Sausage, and the Chef’s Choice of Game Meat in a Baton Rouge Styled Bacon Brown Gravy over Creamy Stone Ground Cheddar Grits
Beef Tenderloin Tournedos
42Two 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
Seafood
Entree Selections Served with the Chef's Nightly Selection of Vegetable
Mussels Fra Diavolo
26Pan Steamed Nova Scotia Bay Mussels with Garlic, Shallots, Spicy Tomato and Herb Broth, Penne Pasta and Shaved Parmesan
Blue Crab Picatta
33Sauteed Lump and Claw Crab Meats (5oz.) with Capers, Garlic, Shallots, and Lemon Zest in a Chablis Butter Sauce over Linguine Pasta
Avocado and Adobo Shrimp
29Sauteed Jumbo Shrimp tossed in a Chipotle Adobo Sauce with Honey and Garlic over Crushed Avocado. Served with Stone Ground Cheddar Grits.
Georgian Shrimp and Scallops
33Zesty Skillet Seared Shrimp and Scallops with a Southern Sweet Corn Triple Succotash with Stewed Tomato and Shelled Lima Beans over Creamy Aged Cheddar Grits
Uptown Succotash
30Steamed and Shredded Lobster and Lump Crab tossed in a Triple Succotash of Lima Beans, Stewed Tomato, and Grilled Corn. Served with Savory Aged Cheddar Grits
Redfish Veracruz
29Skillet Seared Red Drum Fillet with a Veracruz Styled Sauce of Citrus, Tomato, Peppers, Olives, and Capers. Served over Saffron Rice Pilaf.
Flounder Manzanillo
36Broiled 9 oz. Flounder Fillet Stuffed with 4 oz. Crabcake and Topped with a Refreshing Blueberry Mango Salsa. Served with Coconut Infused Jasmine Rice.
Seafood Colombiana
32Pan Seared Scallops, Shrimp, Mussels, and Tomato with a Hint of Citrus in a Savory Coconut Broth. Served over Jasmine Rice.
Crab Cakes Espana
33Skillet Seared Crabcakes Made from a Blue Crab Blend of Jumbo Lump, Backfin, and Claw Crab Meats with Roasted Chipotle Pepper Remoulade and Saffron Rice Pilaf
Low Country Skillet
30Skillet 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
Filet and Lobster Cake
49Dry Aged Filet Mignon (3.5 oz medallion) and Skillet Seared Lobster Cake (3.5 oz.) from the Claw and Tail of Nova Scotia Bay Lobsters. Served with Lemon Aioli and Saffron Rice Pilaf
Filet Mignon and Crab Cake
393 1/2 oz. Each with our House Steak and Tartar Sauces. Served with Herb Whipped Potatoes.
Filet and Shrimp Forestier
42Herb 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
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
8.75A 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
Woodland Berry Cake
8.75A Classic Lemon Cake Studded with Berries and a Layer of Mascarpone. Drizzled with Strawberry and Blackberry Purees
The Kentucky Marksman
8.75Bourbon Pecan Pie with Drizzles of Maker’s Mark Dark Chocolate Sauce and Salted Butterscotch Caramel. Served with Vanilla Ice Cream.
Triple Chocolate Cheese Cake
8.75Dark Chocolate and Milk Chocolate Cheesecake Layers topped with Chocolate Ganache over Dark Cherry Kirschwasser Sauce
Appalachian Grunt
8.75Chef’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
4 oz. Tenderloin Steak
24Served with Choice of Rice, Mashed Potatoes, or Buttered Noodles
Fried Shrimp
15Served with Choice of Rice, Mashed Potatoes, or Buttered Noodles
Buttered Noodles
8Simple Noodle Pasta Dressed in Butter and Very Lightly Seasoned