Soups
Soup du Jour
Sometimes Traditional, Sometimes Whimsical, Always Wonderful.
Beef Toscany
cup 9.50 bowl 12.50Beef Ribeye with Cannellini Beans in a Lightly Cream Enhanced Bone Broth
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
Duck Confit de Provence
15.95Slow Cooked Duck Leg Confit tossed in a Warm Apricot and Blackberry Brandy Pepper Jelly on Lavender Toasted Crostini
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
Escargot en Croute
14.95A Half Dozen Sauteed Snails with Garlic, Wild Mushrooms, Garden Herbs and Savory Chardonnay Butter Sauce Served in Puff Pastry
Pesto-Parmesan Mussels
12.50A 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
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
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
Winter in Salerno
8.95Strips of Spicy Capicola Ham, Citrus Segments, Shaved Parmesan, Toasty Peppered Walnuts over Mixed Greens with Fig & Olive Tapenade Crostini and Honey Balsamic Vinaigrette
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
Vegetarian
Meatballs Romesco
24Five Savory Vegan Plant Based Meatballs with Sauce Romesco (a puree of Roasted Red Peppers, Tomato, Herbs and Almons). Served with Citrus Zested Cous Cous
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
Seafood
Entree Selections Served with the Chef's Nightly Selection of Vegetable
Broiled Cod and Crab Gratin
27Butter and Lemon Zested Broiled Cod and Blue Crab with an Herby Panko Parmesan Crust. Served with Creamy Smoked Gouda au Gratin Potatoes.
Scallops Carbonara
29Skillet Seared Scallops, Peppered Bacon, Onion, Parmesan and Fresh Herbs with Pasta del Giorno in an Alfredo Style Carbonara
Daily Seafood Feature
Market PricedThe Chef’s Choice of Fresh Seafood in a Unique Seasonal Preparation.
Mariscos de Espana
29Pan Seared Scallops, New Zealand Mussels, Jumbo Shrimp, and Chorizo in a Light Saffron Cream Sauce with Diced Tomato and Hints of Citrus Zest 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.
Shrimp Chimichurri
27Skillet Seared Jumbo Shrimp with Sweet Peppers and Grilled Pineapple over Rice Pilaf with a Drizzle of Chimichurri Sauce
Surf n' Turf
Steak and Scallops Asado
39Marinated and Skillet Seared Chunks of Beef Tenderloin and Caramelized Scallops Dressed with Chimichurri and Served over Rice Pilaf
Chicken and Crab Florentine
29Pan Seared Breast of Chicken and Lump Crab with Sauteed Spinach and Leafy Greens in Sundried Tomato Cream Sauce over Tratolle Spiral Pasta
Crabcake and Wild Game Sausage Trio
33Skillet Seared Crabcake Paired with Grilled Half Links of Pheasant Sausage, Wild Boar, and Alligator Sausage drizzled with a Stone Ground Mustard maple Dressing. Served with Bourbon Mashed Sweet Potatoes.
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
Huntsman’s Mixed Grill
36a Mixed Grill of Venison Sausage, Duck Breast, and Wild Boar Chop topped with a Sweet and Savory Caramelized Apple and Onion Glaze. Served with Bourbon Mashed Sweet Potatoes.
Chicken Peperone
26Pan Seared Chicken Breast with Three Cheese Tortellini, Capicola Ham, and a Trio of Sweet Peppers in a Light Pesto Cream
Chicken and Seafood Baton Rouge
28Pan Seared Breast of Chicken with Shrimp, Crawfish Tails, and Alligator Sausage in a Cajun Lobster Cream Sauce. Served with Rice Pilaf.
Duck Cassoulet
29Slow Cooked Duck Confit and Wild Boar Sausage Baked in a Hearty Sauce of Stewed White Beans and Bacon. Served with au Gratin Potatoes.
Smoked Beef Brisket
28Applewood, Hickory, and Mesquite Smoked Brisket. Thin Sliced and Braised in a Cider and Guajillo Barbecue. Served with Smoked Gouda au Gratin 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.
Pheasant and Duck
29Smoked Pheasant Sausage and Confit Duck Leg in a Port Wine and Pear Blanchette with Smoked Gouda au Gratin Potatoes
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
$14with Rice, Mashed Potatoes or Buttered Noodles
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.
the Sinatra
7.95A Classic Italian Lemon Cake layered with Creamy Mascarpone Cheese Icing and Drizzled with Pureed Raspberry and Limoncello Glaze
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
Glazed Duck Breast
Pan Seared and Sliced Duck Breast with Scallion and Fresh Ginger in a Citrus Soy Glaze. Served with Lemongrass and Coconut Infused Jasmine Rice.