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
Mahalo Garden Salad
9.25Colorful Mixed Greens with Blanched Honey Sesame Carrots, Sweet Pepper and Pineapple, Warm Bacon Molasses Vinaigrette, Herb Goat Cheese, and Toasted Macadamias. Served with Mahalo or Gratitude and Admiration for the Earth’s Bounty.
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
Salade Francaise
9.25Crisp Baby Iceberg with Roquefort Blue Cheese, Vinaigrette, Peppered Bacon & Walnuts, Sliced Boiled Egg, and Heirloom Tomatoes
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
Soups
Corn and Crab Chowder
cup 8.95 bowl 11.95Smoky Roasted Corn and Lump Crabmeat in a Creamy Bechamel with Peppered Bacon, Fresh Herbs, and Hints of Citrus
Bok Choi Carrot Soup
cup 6.95 bowl 9.95Bok Choi, Shiitake Mushrooms, and Root Vegetables, in a Roasted Vegetable Carrot Broth with Subtle Hints of Coconut, Curry, and Ginger
Butternut Lobster Bisque
cup 8.95 bowl 11.95Roasted Butternut Puree with Lobster Meat, Fresh Herbs, and a Touch of Cream and Frangelico.
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
Toasty Warm Bread
6.95Chef’s Selection of Both Soft and Crusty Artisan Loaves served with Maison Butter of Lavender, Honey, Roasted Garlic and Herbs
Lobster Claw Cocktail
16.50Steamed and Scored Lobster Claw and Legs (set of two) for Easy Cracking and Shelling. Served Chilled with our Creamy Lemon and Herb Green Goddess Dipping Sauce
Duck And-Crab Grits
15.95Seared Slices of Duck Breast with Andouille Sausage and Crab Etouffee Sauce over Creamy Stoneground Cheese Grits (Duck Breast is Seared to a Safe Medium with Pink Center)
Spicy Not-Meatballs
8.75Trio of Seared 1 oz. Plant Based Meatballs Tossed in a Spicy Chipotle and Honey Garlic Sauce with Cumin Dusted Tortilla Straws
Artichoke and Crab Skillet
14.50A 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
12.50A Half Dozen Jumbo New Zealand Mussels with Basil Pesto, Butter, Wine, Herbs and Parmesan. Served with Toasted French Bread
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
Fried Green Tomatoes
9.75Southern Styled with Cornmeal Crust and Spicy Chow Chow Mayo Dipping Sauce
Vegetarian
Meatballs Arrabiata
24Five Oven Roasted Plant Based Meatballs with an Arrabbiatta Style Marinara Sauce and Penne Pasta, with Highlights of Garlic, Smoked Chili Peppers, (Medium Spicy) Capers, and Lemon Zest
Tortellini con il Cuore
Three Cheese Tortellini Pasta in a Light Chardonnay Butter Sauce with Hearts of Palm and Artichoke Hearts, Sweet Peppers, Mushrooms, and Sundried Tomato
Eggplant Pomodorov
24Lightly 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 Mornay
28Butter Broiled Cod and Blue Crab with an Herbaceous Three Cheese Bechamel. Served with Vidalia Rice Pilaf
Seafood Puttanesca
29Pan Seared Shrimp, Scallops, and Nova Scotia Bay Mussels in an Aromatic Anchovy Based Italian Tomato Sauce with Linguine Pasta and Shaved Parmesan
Scallops Al Fresco
28Seared Jumbo Sea Scallops with a Drizzle of Lemon and Herb Green Goddess Sauce. Served with a Cool Sun-Dried Tomato Mediterranean Cous-Cous with Feta Cheese and Fresh Herb Olive Oil Dressing
Tuna Veracruz
29Skillet Seared Medium Rare Yellowfin Tuna in a Citrusy and Mild Chile Enhanced Tomato Sauce with Sweet Peppers, Olives, Onions, and Capers over Linguine Pasta
Salmon and Shrimp Salamina
27Lemon Zest and Olive Oil Seared Salmon with Shrimp, Kalamata Olives, Capers, and Sweet Peppers served with a Summery Pearl Cous-Cous Salad with Feta, Fresh Herbs, and Sundried Tomato
Mariscos Columbiana
29Pan Seared Scallops, Shrimp, Mussels, and Tomato with a Hint of Citrus in a Savory Coconut Broth. Served 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.
Creole Shrimp and Grits
27Skillet Seared Jumbo Shrimp 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
Pork and Scallops
27Skillet Seared and Sliced Pork Tenderloin (60z.) and Caramelized Jumbo Scallops with Scallion and Ginger in a Citrus Soy Glaze. Served over Lemongrass and Coconut Scented Jasmine Rice
Filet and Cracked Lobster Claws
497 oz. Skillet Seared Center Cut Dry Aged Filet Mignon with Steamed and Cracked Lobster Claws. Served with Melted Maison Butter and Herb Whipped Potatoes. This is a Limited Item. Your Server can inform you of Availability.
Weisswurst and Crab
29Skillet Seared Crabcake Paired with Grilled Weisswurst Sausage. Drizzled with a Stone Ground Mustard Maple Dressing. Served with Vidalia Rice Pilaf.
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
Beef and Basil
36Skillet Seared Chunks of Beef Tenderloin with Sundried Tomatoes, Basil Pesto, and Pearl Onion. Served with Vidalia Rice Pilaf
Hala Kahiki Pork
27Seared and Sliced 10 0z. Pork Tenderloin with Cracked Black Pepper. Served with Pineapple Sweet Chili and Garlic Sauce over Vidalia Rice Pilaf.
24 oz. Hawkeye Steak
52Dry 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
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.
Glazed Duck Breast
28Pan Seared and Sliced Duck Breast with Scallion and Fresh Ginger in a Citrus Soy Glaze. Served with Lemongrass and Coconut Infused Jasmine Rice.
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
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
5 oz. 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 Wild Boar Sausage
18with Rice, Mashed Potatoes or Buttered Noodles