Soups
Soup du Jour
Sometimes Traditional, Sometimes Whimsical, Always Wonderful.
Floribbean Seafood Chowder
Cup 9 Bowl 12Lobster, Conch, and Clams in a Velvety Cream Base with Hints of Citrus, Peppered Bacon, and Diced Potato
Appetizers
Sweet Chile/Chipotle Shrimp
12.5A half Dozen Cocktail Style Shrimp with Sweet Chile and Chipotle Glaze, Lime Zest, and Fresh Avocado
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
Guajillo Brisket Bruschetta
10.5Tender Strips of Smoked Beef brisket cooked in Smoky Guajillo Barbecue on Toasted Bruschetta with Sweet Peppers and Smoked Gouda Cheese Sauce
Escargot en Croute
12.5A Half Dozen Sauteed Snails with Garlic, Wild Mushrooms, Garden Herbs and Savory Chardonnay Butter Sauce Served in Puff Pastry
Pesto-Parmesan Mussels
11.5A 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
11.5A 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
8.5Fresh Locally Grown Virginia Lettuces with Honey and Herb Goat Cheese, Fresh Strawberries, Candied Pecans, and Warm Bacon Molasses Vinaigrette
Caprése Salad
8.5Sliced 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
8.5Crisp Baby Iceberg with Roquefort Blue Cheese Vinaigrette, Peppered Bacon & Walnuts, Sliced Boiled Egg, and Heirloom Tomatoes
Greek Santorini Salad
8.5Heirloom Tomato, Greek and Spanish Olives, Pepperoncini, Artichoke Hearts, and Feta Cheese with Mixed Greens and Caper Vinaigrette
N’awlin’s Caesar
8.5Crisp Romaine Lettuce Dressed with Tangy Stone Ground Mustard Enhanced Caesar Dressing, Shaved Parmesan and Sweet & Hot Pepper/Olive Salad
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
Pasta Primavera
21Chef’s Selection of Pasta with Root Vegetables, Sun Dried Tomatoes, in an Herb Cream Sauce topped with Fresh Mozzarella
Mushroom Asado
21Marinated 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 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
29Skillet Seared Blend of Jumbo Lump, Backfin, and Claw Crab Meats Lightly Bound. Served with Basil Artichoke Tartar Sauce and Sesame Rice Pilaf.
Shrimp Dijonnaise
26Pan Seared Jumbo Shrimp in a Light Dijon Cream Sauce with Capers and Confetti Pepper Relish over Capellini Pasta
Scallops Beurre Rouge
29Caramelized Jumbo Scallops with Bordeaux Butter Sauce over Lemon Zested Basil Risotto
Meat & Game
Beef and Basil
35Skillet Seared Cubes of Beef Tenderloin with Shiitake Mushrooms, Vegetables, and Hints of Basil in a Mild Red Curry Coconut Sauce over Sesame Rice
Hawaiian Kahlua Chicken
21Sauteed Breast of Chicken with Shiitake and Oyster Mushrooms with Toasted Macadamias and Pineapple in a Savory Kahlua Cream Sauce over Sesame Rice Pilaf
Cowboy Cut Ribeye
45Skillet Seared Ribeye (24 oz. Cowboy Cut) Basted with a Smoky Chipotle Compound Butter. Served with Whipped 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.
Spring Beef Stroganoff
35Skillet Seared Chunks of Beef Tenderloin with Forest Mushrooms, Spring Vegetables, Sun Dried Tomatoes, and Cavatappi Spirals in a Creamy Stroganoff Gravy
Guajillo Turkey
24Whole Roasted and Sliced Turkey with a Citrusy Guajillo Spice Rub. Served with Smoked Queso Sauce, Southwest Salsa, and Cheddar Grits
Pheasant and Duck
29Pan Seared Duck Breast and Pheasant Sausage in a Creamy Port Wine Blanchette Sauce with Vidalia Rice Pilaf
Modenese Game Hen
26Half Game Hen Seasoned with Fresh Thyme and Garlic and Basted with a Light Glaze of Honey and Balsamic de Modena. Served with Sweet Italian Sausage and Four Cheese Tortellini / White Bean Stew
Grillade and Grits
Chef’s Choice of Seared Meats Smothered in Creole Vegetable Brown Gravy. Served with Stone Ground Cheddar Grits.
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 Kentuckian
8Bourbon 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
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
Surf n' Turf
Seafood & Duck Espana
29Braised Duck Leg with Scallops, Jumbo Shrimp, Jumbo Mussels, and Chorizo in a Light Saffron Cream Sauce over Vidalia Rice Pilaf
Pheasant Sausage and Crabcake
293 1/2 oz. Each Seared with Sweet Peppers, Caramelized Pearl Onions and Cognac Cream Sauce served with Herb Whipped Potatoes
Filet Mignon and Crab Cake
363 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
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