Skip to content

The White Dog Bistro Restaurant – Mathews, VA

Bistro Dining in Mathews, Virginia

  • Home
    • Homepage
    • WDB Decor
    • Event Calendar
    • Hours of Operation
  • About
    • Meet Chef Walt
    • Awards/Accolades
    • Culinary Madness
    • Behind the Scenes
    • History of WDB
    • About Mathews VA
    • Hours of Operation
  • Dining
    • Dine With Us !
    • Food Menus
    • Wine & Beer
    • Cocktails
    • Barista Menu
    • The Vault
    • Event Calendar
    • Hours of Operation
  • Catering
    • What They Say !
    • Charitable and Community Events
    • Weddings
  • Contact Us
    • Reservations
    • We’d Love to Hear From You!
    • Hours of Operation
    • Event Calendar
Press Enter / Return to begin your search.

Kids’ Menu

  • Soups
  • Salads
  • Appetizers
  • Seafood
  • Meat, Game, & Poultry
  • Surf n' Turf
  • Vegetarian
  • Just for Kids
  • Desserts
  • BRUNCH ! 1st Courses
  • BRUNCH ! Main Courses
Facebook
Mail

Appetizers

Calamari Mediterraneo

15

Lightly 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

Caprese Not-Meatballs

9
Vegetarian

Trio of  Seared 1 oz. Plant Based Meatballs with Fresh Mozzarella, Basil Pesto, Honey Thyme Balsamic Drizzle and  Fresh Heirloom Tomatoes

 

Spicy Not-Meatballs

8
Vegan

Trio of  Seared 1 oz. Plant Based Meatballs Tossed in a Spicy Chipotle and Honey Garlic Sauce

Mediterranean Shrimp

12.5

A Half Dozen Cocktail Style Pickled Shrimp with Lemon Zest, Capers, Kalamata Olives, Onion, and Green Goddess Dressing

Artichoke and Crab Skillet

14.5

A Warm Skillet of Creamy Crab Dip with Hints of Lemon and Basil, Artichoke Hearts, and Parmesan Cheese. Served with Fresh Toasted Tortillas

Guajillo Brisket Bruschetta

10.5

Tender Strips of Smoked Beef brisket cooked in Smoky Guajillo Barbecue on Toasted Bruschetta with Sweet Peppers and Smoked Gouda Cheese Sauce

Escargot en Croute

12.5

A Half Dozen Sauteed Snails with Garlic, Wild Mushrooms, Garden Herbs and Savory Chardonnay Butter Sauce Served in Puff Pastry

Pesto-Parmesan Mussels

11.5

A Half Dozen Jumbo New Zealand Mussels with Basil Pesto, Butter, Wine, Herbs and Parmesan.  Served with Toasted French Bread

Fried Green Tomatoes

9.5

Southern Styled with Cornmeal Crust and Spicy Chow Chow Mayo Dipping Sauce

White Dog Puppies

11.5

A 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

Soups

Soup du Jour

Sometimes Traditional, Sometimes Whimsical, Always Wonderful.

Floribbean Seafood Chowder

Cup 9 Bowl 12

Lobster, Conch, and Clams in a Velvety Cream Base with Hints of Citrus, Peppered Bacon, and Diced Potato

Salads

Farmer’s Salad

8.5
Gluten Free

Fresh Locally Grown Virginia Lettuces with Honey and Herb Goat Cheese, Fresh Strawberries, Candied Pecans, and Warm Bacon Molasses Vinaigrette

Summer in Salerno

8.5
Gluten free upon request

Fresh Seasonal Melon Balls with Strips of Spicy Capicola Ham over Mixed Greens with Fig & Olive Tapenade Crostini and Honey Dijon Vinaigrette

Caprése Salad

8.5
Gluten Free

Sliced Heirloom Cherry Tomatoes with Fresh Mozzarella and Sweet Peppers Dressed with Basil Pesto, Fresh Herbs, and a Dash of Balsamic Vinaigrette over Baby Iceberg Lettuce

Salade Francaise

8.5
Gluten Free

Crisp Baby Iceberg with Roquefort Blue Cheese Vinaigrette, Peppered Bacon & Walnuts, Sliced Boiled Egg, and Heirloom Tomatoes

Greek Santorini Salad

8.5
Vegan upon request/Gluten free

Heirloom Tomato, Greek and Spanish Olives, Pepperoncini, Artichoke Hearts, and Feta Cheese with Mixed Greens and Caper Vinaigrette

N’awlin’s Caesar

8.5
Gluten Free

Crisp Romaine Lettuce Dressed with Tangy Stone Ground Mustard Enhanced Caesar Dressing, Shaved Parmesan and Sweet & Hot Pepper/Olive Salad

Vegetarian

Vegan Meatballs Provençale

26

Pesto, Garlic, and Olive Oil Dressed Linguine with Capers, Olives, Heirloom Tomatoes, Lemon Zest, and Four Plant Based Meatballs Drizzled with Herbs and Honey Thyme Balsamic Glaze

Eggplant Pomodorov

21
Vegetarian

Lightly Breaded and Pan Fried Eggplant with Served over Fusilli Pasta Spirals tossed with Parmesan in a Creamy Tomato and Basil Vodka Sauce

Four Cheese Tortellini

23
Vegetarian

With Spring Vegetables and Sun-Dried Tomatoes in a Light Herb Cream.

Add 4 Plant Based Meatballs  27

Mushroom Asado

21
Vegan / Gluten Free

Marinated and Grilled Portabella Mushroom with Fire Roasted Red Peppers, Crispy Potato Fan, Caramelized Onion and Root Vegetables and a Savory Drizzle of Chimichurri

Seafood

Entree Selections Served with the Chef's Nightly Selection of Vegetable

Fruits de Mer du Jour / Fresh Seafood of the Day

market pricing
See Server for Gluten Free Options

The Chef’s Selection of Fresh Fish or Seafood Selection in a Seasonal Preparation.  Your server will fill you in on all the juicy details.

Shrimp and Scallop Mornay

29

Sauteed Jumbo Shrimp and Ocean Scallops over Cavatappi Spiral Pasta in a Creamy Three Cheese Sauce with Fresh Herbs and Candied Bacon

Scallops Madagascar

29

Caramelized Scallops with Grilled Pineapple over Toasted Sesame Rice and a Sweet and Savory Roasted Garlic and Vanilla Bean Beurre Blanc

Chesapeake Bay Blue Crab Cakes

29
Great with the butter and oakiness of Harken Chardonnay

Skillet Seared Blend of Jumbo Lump, Backfin, and Claw Crab Meats Lightly Bound.  Served with Basil Artichoke Tartar Sauce and Sesame Rice Pilaf.

Shrimp Salerno

27

Skillet Seared Garlicky Jumbo Shrimp over Pesto Linguine Pasta with Spicy Capicola Ham, Diced Tomato, Capers, and Shaved Parmesan

Surf n' Turf

Chicken & Crab Capicola

29

Sauteed Breast of Chicken with Jumbo Lump and Claw Crab Meats and Spicy Capicola Ham tossed with Cavatappi Spiral Pasta in a Light Pesto Parmesan Cream

Cajun Chicken “Baton Rouge”

29

Bronzed Breast of Chicken with Shrimp, Alligator Sausage, and Crawfish Tails in a Cajun Lobster Cream Sauce with Sweet Peppers over Toasted Sesame Pilaf

Pheasant Sausage and Crabcake

29
Gluten Free

Pheasant Sausage Seared with a Drizzle of Honey Thyme Balsamic Glaze. Paired with Crabcake Seared and Served with Toasted Sesame Rice Pilaf and Basil Artichoke Tartar Sauce  (Please note that Pheasant Sausage Contains Some Pork )

Filet Mignon and Crab Cake

36
pair with Seghesios well balanced Zinfandel

3  1/2 oz. Each with our House Steak and Tartar Sauces. Served with Herb Whipped Potatoes.

Low Country Skillet

29
Gluten FreePair with the Well Balanced Trivento Reserva Malbec

Jumbo Atlantic Sea Scallops, Carolina Shrimp, Alligator Sausage, and Crawfish Tails Bronzed on Seasoned Iron with Creole Spices and tossed in a Smoked Bacon & Bloody Mary Tomato Sauce.  Served with White Cheddar Grits

Filet and Shrimp Forestier

39
Gluten free upon requestpair with Available Italian Blend

Herb 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

Chicken and Crab Capicola

29

Sauteed Breast of Chicken with Jumbo Lump and Claw Crab Meats and Spicy Capicola Ham tossed with Cavatappi Spiral Pasta in a Light Pesto Parmesan Cream

Cajun Chicken Baton Rouge

29

Bronzed Breast of Chicken with Shrimp, Alligator Sausage, and Crawfish Tails in a Cajun Lobster Cream Sauce with Sweet Peppers over Toasted Sesame Pilaf

Beef and Basil Risotto

35

Seared Chunks of Beef Tenderloin with Forest Mushrooms and Sun-Dried Tomatoes Served with a Zesty Lemon and Basil Risotto and Sprinkle of Shaved Parmesan

Hawaiian Kahlua Chicken

25

Sauteed Breast of Chicken with Wild Mushrooms, Sweet Peppers, Toasted Macadamias and Pineapple in a Savory Kahlua Cream Sauce over Sesame Rice Pilaf

Cowboy Cut Ribeye

45
Gluten Free

Skillet Seared Ribeye (24 oz. Cowboy Cut) Basted with a Smoky Chipotle Compound Butter.  Served with Whipped Potatoes

Beef Bourguinon

35
Gluten Free

Skillet Seared Chunks of Beef Tenderloin Braised in Burgundy Demi-Glace with Forest Mushrooms and Root Vegetables. Served with Roasted Garlic and Herb Whipped Potatoes.

Guajillo Chicken

25
Gluten Free

Seared Breast of Chicken with a Drizzle of Citrusy Guajillo Chili Sauce.  Served with Four Cheese Tortellini in a Smoky Roasted Corn/Sundried Tomato Queso Sauce

Pheasant and Duck

29
Gluten Free

Pan Seared Duck Breast and Pheasant Sausage in a Creamy Port Wine Blanchette Sauce with Vidalia Rice Pilaf

Grillade and Grits

32
Gluten Free

Featuring Wild Boar Sausage and Seared Strips of Ribeye Steak in a Mildly Spicy and Slightly Sweet Creole Mustard and Honey Demi-Glace. Served with Stone Ground Cheddar Grits.

Beef Tenderloin Tournedos

38
Gluten Freepunch up the spice of this dish with Don Miguel Gascon Reserve Malbec

Two 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

$14

Served with Choice of Pasta Alfredo, Rice, Mashed Potatoes, or Buttered Noodles

Tenderloin Steak

$24
5 oz.

Served with Choice of Pasta Alfredo, Rice, Mashed Potatoes, or Buttered Noodles

Fried Shrimp

$15

Served with Choice of Pasta Alfredo, Rice, Mashed Potatoes, or Buttered Noodles

Buttered Noodles

$8

Simple Noodle Pasta Dressed in Butter and Very Lightly Seasoned

Grilled Shrimp and Alligator Sausage

$12
Adventure Plate

Over Creamy and Savory Cheddar Grits

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

8

Bourbon Pecan Pie with Drizzles of Maker’s Mark Dark Chocolate Sauce and Salted Butterscotch Caramel. Served with Vanilla Ice Cream.

All That and Key Lime Jazz

8

A Classic Key Lime Pie Jazzed with Mango Blood Orange Coulis and Fresh Blueberries

Triple Chocolate Cheese Cake

8

Dark Chocolate and Milk Chocolate Cheesecake Layers topped with Chocolate Ganache over Dark Cherry Kirschwasser Sauce

Appalachian Grunt

8

Chef’s Selection of Fresh Seasonal Fruit in Crisp Pastry topped with Homemade Granola and Vanilla Bean Ice Cream

BRUNCH ! 1st Courses

N’awlins Caesar

Gluten Free

 

 

Cajun Fried Pickles

French Market Beignets

Not-meatballs

Cajun Fried Pickles

French Market Beignets

Alligator Fritters

Fried Green Tomatoes

Shrimp and Grits

Escargot

Crab and Crawfish Pups

Artichoke Crab Skillet

Seafood Chowder

Gumbo

French Quarter Salad

Capicola Melom Salad

BRUNCH ! Main Courses

Main Courses with a Cajun and Creole Flair.

Seafood Frittata

Bronzed Scallops

Crab Quiche Elouise

Creole Crab Cakes

Shrimp Etouffee

Cajun Chicken and Shrimp Cobb

Low Country Skillet

The Odd Couple Duck and Gator with Belgian Waffle

Filet Mignon and Crabcakes

Bayou Style Benedict

Mushroom Etouffee

Eggplant Ambrosia

Beef Tenderloin Benedict

Grillade and Grits

Beef Tenderloin Diane

Chicken and Seafood Baton Rouge

Chicken and Crab Capicola

  • Stay Updated on Facebook
  • View our Event Calendar
  • Join Us on Instagram
Hours: Thursday 5-8 pm , Friday & Saturday 5-9 pm, Sunday 5-8 pm.