Appetizers
Fire Roasted Red Pepper Hummus (F.R.R.P.H.)
9.95Fire 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
Shrimp and Grits
12.95Cajun Seasoned Sauteed Shrimp with Aged Cheddar Stone Ground Grits, Confetti Peppers, and Herbs
Asian Scallop Trio
14.95Trio of Seared 10/15 Jumbo Scallops with Sesame Seaweed Salad and a Citrus Soy Ginger Glaze
Uptown Succotash
17.95Steamed Shredded Lobster and Lump Crab Tossed in a Triple Succotash of Stewed Tomato, Grilled Corn, and Shelled Lima Beans. Served with Savory Aged Cheddar Grits.
Spicy Not-Meatballs
9.95Five 1 oz. Plant Based Meatballs Tossed in a Spicy Chipotle and Honey Garlic Sauce with Cumin Dusted Tortilla Straws
Artichoke and Crab Skillet
15.50A 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
12.95A 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
10.95Southern 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
Eggplant Veracruz
28Lightly 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 Rice Pilaf
Pomodoro Ambrosia
24Lightly Breaded and Fried Green Tomatoes Served over Fusilli Pasta Spirals tossed with Parmesan in a Creamy Tomato and Basil Ambrosia Sauce with Parmesan Cheese
Seafood
Entree Selections Served with the Chef's Nightly Selection of Vegetable
Mediterranean Cod
27Olive Oil, Garlic, and Fresh Herb Broiled Cod with Greek and Spanish Olives, Sweet Peppers, Pepperoncini, Lemon Zest, Sun Dried Tomatoes, and White Wine. Served with Rice Pilaf.
Tuna Puttanesca
27Pan Seared Pacific Tuna Steak in an Aromatic Italian Tomato Sauce with Cavatappi Pasta and Shaved Parmesan
Mussels Fra Diavolo
23Pan Steamed Nova Scotia Bay Mussels with Garlic, Shallots, Spicy Tomato and Herb Broth, Penne Pasta and Shaved Parmesan
Clams Capicola
2715 Pan Steamed Eastern Shore Littleneck Clams with Diced Capicola Ham and Linguine Pasta in a White Wine Butter Sauce
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
Island Curry Shrimp
27Sauteed Jumbo Shrimp in a Mild Jamaican Curried Coconut Broth with Hints of Pineapple, Vanilla, and Caribbean Spices
Scallop Gumbo
33Seared Jumbo Scallops and Andouille Pork Sausage in a Smoky Gumbo Sauce over Rice Pilaf
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
Seafood Columbiana
29Pan Seared Scallops, Shrimp, Mussels, and Tomato with a Hint of Citrus in a Savory Coconut Broth. Served over Rice Pilaf.
Creole Crab Cakes
29Skillet Seared Crabcakes Made from a Blue Crab Blend of Jumbo Lump, Backfin, and Claw Crab Meats in a Creole Binder. Served with Rice Pilaf and Smoky Roasted Red Pepper Remoulade.
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
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
393 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
57Approximately 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
Kahlua Chicken
28Pan Seared Breast of Chicken with Shiitake Mushrooms, Root Vegetables, Toasted Macadamias, and Kahlua Coffee Liqueur in a velvety Cream Sauce over Rice Pilaf
Beef Bourguinon
39Skillet Seared Chunks of Beef Tenderloin Braised in Burgundy Demi-Glace with Forest Mushrooms and Root Vegetables. Served with Roasted Garlic and Herb Whipped Potatoes.
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
Cheesy Qusadilla
12Monterey Jack and Cheddar Cheeses in Toasted 10″ tortillas. Served with Sour Cream.
Cheesy Beef and Pasta
22Chopped Up and Seared Beef Tenderloin Tips in a Creamy Three Cheese Pasta Served in a Warmed-up Iron Skillet
Kids Carbonara
16Chopped Ham and Bacon in a Velvety Parmesan Cream Sauce with Chef’s Choice of Pasta
with Five Grilled Shrimp 21
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