Soups
Soup du Jour
Often Classical, Occasionally Whimsical, Always Wonderful. Your Server can Describe all the Details.
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
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
Salade de Dijon
9.75Mixed Greens with Fresh Blueberries, Sliced Brie, Brandy-Soaked Pears and a Velvety Maple Dijon Dressing
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
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
Escargot en Croute
17.95Sauteed Escargot and Shiitake Mushrooms with Garlic, Shallots, Fresh Herbs, and Chablis Butter Sauce Served in Puff Pastry
Charcuterie Plate
15.95Fresh and Dried Fruits, Brie, and Honey Goat Cheese with Hard Salami, Gherkins, Olives, and Crackers
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
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
Pork a l’Orange
33Garlic and Herb Marinated Pork Tenderloin. Skillet Seared and Glazed with a Sweet and Tart Reduction of Blood oranges, Caramelized Shallots, and Veal Stock. Served with Chive Whipped Potatoes.
Tuscan Chicken
29Pan Seared Breast of Chicken over Fettuccine Pasta in a Savory Roasted Garlic Cream Sauce with Sundried Tomatoes, Hints of Pumpkin, Sage, and Fresh Garden Herbs. Sprinkled with Shaved Parmesan
Appalachian Duck
36Pan Seared Duck Breast Glazed with Caramelized Apples and Onions, Currants and Cranberries, and Hints of Ginger. Served with Mashed Yukon Gold Potatoes.
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
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 & Island Curry
26Lightly Fried Eggplant over Jasmine Rice in a Basil Scented Coconut Curry Broth with Sweet Peppers, Shiitakes, Tomato, and Scallions
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
Surf n' Turf
Venison and Scallops
49Seared Medium Rare Venison Tips over Bordelaise Sauce with Caramelized Blood Orange Glazed Scallops and Wild 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
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
Jamaican Curry Shrimp
29Sauteed Jumbo Shrimp with Sweet Peppers, Scallions, Garlic and Shallots in a Mild Coconut Curry Broth over Jasmine Rice
Georgian Shrimp and Catfish
29Zesty Skillet Seared Shrimp and Rappahannock Blue Catfish with a Southern Sweet Corn Triple Succotash of Stewed Tomato and Shelled Lima Beans over Creamy Aged Cheddar Grits
Uptown Succotash
36Steamed 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
Bouillabaisse de Provence
36Cod, Shrimp, Scallops, and Mussels, with Diced Potato in a Saffron Tomato Broth with Fresh Herbs de Provence and Grilled Rustic Bread.
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 deMedici
33Skillet Seared Crabcakes Made from a Blue Crab Blend of Jumbo Lump, Backfin, and Claw Crab Meats over Penne Pasta in a Creamy Tomato Basil and Garlic Ambrosia Sauce
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
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