Soups
Tomato Basil Bisque
Cup 6 Bowl 9A Refreshing Sun Dried and Fresh Tomato Basil Broth Thickened with an Assortment of Hearty Legumes and Fresh Garden Herbs
Lobster and Conch Seafood Chowder
Cup 9 Bowl 12Lobster, Conch, and Clams in a Velvety Cream Base with Hints of Citrus, Peppered Bacon, and Diced Potato
The Wild Pho
Cup 8 Bowl 12The Chef’s Nightly Choice of Wild Game in a Savory Wild Mushroom and Miso Pho Broth with Crisp Vegetables and Noodles
Appetizers
Scallop Trio
14Trio of Jumbo Caramelized Scallops Basted with Mango Glaze. Served with Crisp Apple Slaw and Peppered Bacon Crisps
Warm Creole Crab Dip
12Chesapeake Bay Blue Crab and Andouille Sausage in a Savory Rich Cream Cheese Base with Peppers, Onions, and Cajun Seasonings. Served with Slices of Toasted Baguette.
Escargot en Croute
12A Half Dozen Sauteed Snails with Garlic, Wild Mushrooms, Garden Herbs and Savory Chardonnay Butter Sauce Served in Puff Pastry
Pesto-Parmesan Mussels
11A Half Dozen Jumbo New Zealand Mussels with Basil Pesto, Butter, Wine, Herbs and Parmesan. Served with Toasted French Bread
Fried Green Tomatoes
8Southern Styled with Cornmeal Crust and Spicy Chow Chow Mayo Dipping Sauce
White Dog Puppies
$9A Half Dozen of our Own Style of Extra Large Hushpuppy, Filled with Crab Meat, Crawfish Tail, and Sweet Onion. Served with a Garden Vegetable Cheddar Cheese Spread
Calamari Mediterraneo
$12.50Lightly Floured and Flash Fried Calamari with Sweet and Hot Peppers, Mediterranean Olives, and Parmesan. Served with Creamy Green Goddess Dressing
Salads
Farmer’s Salad
8Fresh Locally Grown Virginia Lettuces with Honey and Herb Goat Cheese, Fresh Strawberries, Candied Pecans, and Warm Bacon Molasses Vinaigrette
Caprése Salad
8Sliced 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
Salad Soleis
8Crisp Virginia Bibb Lettuce with Grilled Hearts of Palm, Avocado, and Pink Grapefruit Dressed in Honey Balsamic Vinaigrette
Greek Santorini Salad
$10Heirloom Tomato, Greek and Spanish Olives, Pepperoncini, Artichoke Hearts, and Feta Cheese with Mixed Greens and Caper Vinaigrette
N’awlin’s Caesar
$8Crisp Romaine Lettuce Dressed with Tangy Stone Ground Mustard Enhanced Caesar Dressing, Shaved Parmesan and Sweet & Hot Pepper/Olive Salad
Seafood
Entree Selections Served with the Chef's Nightly Selection of Vegetable
Fruits de Mer du Jour / Fresh Seafood of the Day
market pricingThe Chef’s Selection of Fresh Fish or Seafood Selection in a Seasonal Preparation. Your server will fill you in on all the juicy details.
Chesapeake Bay Blue Crab Cakes
28Skillet Seared Blend of Jumbo Lump, Backfin, and Claw Crab Meats Lightly Bound. Served with Basil Artichoke Tartar Sauce and Sesame Rice Pilaf.
Chimichurri Shrimp
26Skillet Seared Jumbo Shrimp with Sweet Pepper and Caramelized Pineapple over Sesame Rice Pilaf. Dressed with Fresh Herb Chimichurri
Shrimp and Scallop Mornay
27Pan Seared Jumbo Scallops and Shrimp over Fusilli Spiral Pasta tossed with Candied Bacon in Three Cheese Sauce Mornay
Asian Scallops
27Caramelized Jumbo Scallops with a Mild Wasabi Lime Aioli and Pickled Ginger/Lemongrass Infused Jasmine Rice
Meat & Game
Beef and Basil
Skillet Seared Cubes of Beef Tenderloin with Shiitake Mushrooms, Vegetables, and Hints of Basil in a Mild Red Curry Coconut Sauce over Sesame Rice
Hawaiian Chicken
22Sauteed Breast of Chicken with Grilled Pineapple and Toasted Macadamias in a Savory Kahlua, Cream Sauce over Sesame Rice Pilaf
Osso-Bucco Milanese
2815 oz. Veal Hind Shank Slow Braised in the Milanese Style with Wine, Tomato, Fresh Herbs and, Lemon Zest. Served with Roasted Garlic Potatoes
Tuscan Ribeye
36Thick Cut Ribeye Seared with Fresh Herbs and Cracked Black Pepper. Basted with Rosemary Lemon Compound Butter and Served with Roasted Garlic Potatoes
Lamb Madras
25Skillet Seared Colorado Lamb Chops with Sauce Madras, a Bold but not Too Spicy Red Curry from Beef Stock and Pureed Vegetables Served over Ginger Infused Jasmine Rice. Features Three 2oz. Chops.
Le Chasseur / The Huntsman
328 oz. Seared and Sliced Wild Boar Tenderloin served with Bourbon Mashed Sweet Potatoes and Honeysuckle Juniper Jus
Hoisin-Sake Glazed Duck
27Pan Seared Breast of Duckling Glazed with a Sweet n’ Sour Sake-Hoisin Barbecue. Served with Mashed Sweet Potatoes and a Hint of Ginger.
Lamb Madras
28Skillet Seared Colorado Lamb Chops with Sauce Madras, a Bold yet Mildly Spiced Beef Broth and Vegetable Based Red Curry with Lemon and Fresh Herbs. Served wuth Ginger Infused Sticky Rice
Scarlet Game Hen
21Half Cornish Game Hen Roasted and Glazed with Honey Garlic Sweet Chili Sauce and Fresh Herbs over Sesame Rice
Beef Tenderloin Tournedos
36Two 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
La Viande du Jour
Market PricedThe Chef’s Highest Quality Selection of Specialty Meat or Wild Game in a Classic and Seasonal Preparation. Your Server will Tempt You with a Full Description and Market Pricing.
Vegetarian
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
Sesame Stir Fry
21Chef’s Selection of Stir Fried Vegetables and Sugar Snap Peas Glazed with Sesame Shoyu. Served with Lemongrass Scented Jasmine Rice
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
8A Classic New York Style Cheesecake with a Drizzle of White Chocolate Sauce and Espresso Whipped Cream
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 Blackberry Grunt
8Fresh Blackberries Baked in Puff Pastry and topped with Homemade Granola and Vanilla Bean Ice Cream
Surf n' Turf
Seafood & Duck Siam
28Braised Duck Leg with Scallops, Jumbo Shrimp and New Zealand Mussels in a Mild Coconut Red Curry Broth with Hints of Basil over Lemongrass/Ginger Jasmine Rice
Filet Mignon and Crab Cake
333 1/2 oz. Each with our House Steak and Tartar Sauces. Served with Herb Whipped Potatoes.
Low Country Skillet
$29Jumbo 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
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
BRUNCH !
The Brunch Menu
All of our Soups, Salads, and Most of our Appetizers are Available on the Brunch Menu as Well. Hours for Brunch are 11:30-2 pm on Saturday and Sundays.
Chicken and Crab Cobb
22Warm Slices of Fresh Grilled Chicken Paired With Chilled Crab over Sliced Romaine Hearts with Candied Bacon, Hard Boiled Egg, Diced Red Onion, Heirloom Tomatoes, and Avocado Dressed in a Creamy Red Wine Vinaigrette
Floribbean Snapper
23Skillet Seared in Caribbean Seasoning with Pineapple, Hearts of Palm, and Citrus Beurre Blanc over Sesame Rice Pilaf
The Odd Couple
26Crispy Fried Duck Leg and Grilled Alligator Sausage over a Fresh Belgian Waffle with Honeysuckle Lavender Infused Maple Butter Syrup
Eggplant Pomodorov
18Lightly Breaded and Pan Fried Eggplant over Fusilli Pasta in Tomato Basil Vodka Sauce
Creole Shrimp and Grits
20Skillet Seared Jumbo Shrimp, Andouille Sausage, Peppers and Vidalia Onions with Savory Stone Ground White Cheddar Grits. Served in an Iron Skillet with the Chef’s selection of Vegetables.
Caribbean Chicken and Shrimp
22Lightly Jerk Seasoned Grilled Chicken and Jumbo Shrimp in a Mild Jamaican Curry with Sweet Hints of Mango and Coconut. Served with Sesame Rice.
Chesapeake Blue Crab Cakes
26Seared Blend of Jumbo Lump, Backfin, and Claw Crab Meats Lightly Bound. Served with Toasted Sesame Rice and Basil Artichoke Tartar Sauce
Filet and Shrimp Forestier
264 oz. Skillet Seared Center Cut Dry Aged Filet Mignon with Sauteed Jumbo Shrimp and Wild Mushrooms in Sauce Blanchette. Served with Herb Whipped Yukon Gold Potatoes
Beef and Basil
25Skillet Seared Cubes of Beef Tenderloin with Shiitake Mushrooms, Hints of Basil, and Vegetables in a Velvety Red Curry-Coconut Sauce. Served with Sesame Rice.
Wild Mushroom Quiche
18Warm Decadent Baked Quiche with Shiitakes, Oyster Mushrooms, Sweet Peppers, Dayspring Farms Fresh Greens, and Three Cheeses Paired with the Salad of your Choice
Oahu Chicken
18Sauteed Breast of Chicken and Grilled Pineapple. Served with Crushed Macadamias in a Savory Kahlua Cream Sauce over Sesame Rice
Shrimp and Scallops en Croute
24Skillet Seared Jumbo Scallops and Shrimp served in Crisp Puff Pastry with a Velevety Cajon Lobster (aka Crawfish tails) Cream Sauce
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
$12Over Creamy and Savory Cheddar Grits