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The White Dog Bistro Restaurant – Mathews, VA

Bistro Dining in Mathews, Virginia

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Seasonally Inspired Menus

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

Featuring Many Local Farm to Table and Bay to Table Selections From Executive Chef Walter Wilkes

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

Gumbo

Sometimes Traditional, Sometimes Whimsical, but Always a Wonderful Seasonal Selection. Your Server can Fill You In.

Seafood Chowder

cup 8 / bowl 12

Rock Lobster, Shrimp, and Clams in a Velvety Creamy Béchamel Base with Hints of Citrus, Peppered Bacon and Diced Potato.  A Year-Round Favorite!

N’awlins 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

French Quarter Salad

8.5
Gluten Free

Crisp Baby Iceberg Lettuce Quarters with Roquefort Blue Cheese Vinaigrette, Peppered Bacon and Walnuts, Sliced Boiled Egg, and Heirloom Tomato

Capicola Melon Salad

8.5

Fresh Seasonal Melon with Spicy Capicola Ham over Mixed Greens with Fig/Olive Tapenade Crostini and Honey Dijon Vinaigrette

Palofax Street Farmers Salad

8.5
Gluten Free

Fresh Mixed Green Lettuces with Honey and Herb Goat Cheese, Dried Cranberries, Candied Pecans, and Warm Bacon Molasses Vinaigrette

French Market Beignets

7.5

A Half Dozen of The Original Café du Monde Coffee Stand Pastry Cooked to Order with Powdered Sugar

Cajun Fried Pickles

8.5
Vegan

Beer Battered Pickle Chips with Spicy Avocado Ranch Dipping Sauce

Spicy Not-meatballs

8
Vegan

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

Alligator Fritters

10.5

Breaded and Fried Tenderized Gator Bites with a Roasted Pepper Creole Remoulade Sauce for Dipping

Fried Green Tomatoes

9.5
Vegetarian

Southern Styled with Buttermilk Cornmeal Crust and Spicy Chow-Chow Mayo

 

Shrimp and Grits

11.5
Gluten Free

Skillet Seared Bronzed Shrimp with Stone Ground Grits, Sweet Peppers and Vidalia Onion

 

Crab and Crawfish Pups

11.5

A Half Dozen Extra-Large Hushpuppy, Filled with Claw Crab Meat, Crawfish Tails, and Sweet Onions. Served with a Vegetable Cheddar Cheese Spread

Artichoke Crab Skillet

14.5

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

Escargot

12.5

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

BRUNCH ! Main Courses

Main Courses with a Cajun and Creole Flair.

Seafood Frittata

26
Gluten Free

Bronzed Shrimp, Andouille, Scallops, Crab, and Crawfish Baked into a Mixed Cheese Omelet with Roasted Garlic Smashed Potatoes and Spicy Crème Fraiche

Bronzed Scallops

27

Bronzed or Lightly Blackened Ocean Scallops with Creole Remoulade and Sticky Rice

Crab Quiche Elouise

26

Fresh Lump and Claw Crab  with Roasted Sweet Peppers, Vidalia Onion, and Three Cheeses Baked into a Pastry Crust.  Served with Mixed Greens, Fresh Fruit, and Bacon Molasses Vinaigrette

Creole Crab Cakes

29

Skillet Seared Blend of Jumbo Lump, Backfin, and Claw Crab Meats Lightly Bound with Southern Style Mayo and Creole Mustard. Served with Toasted Sesame Rice Pilaf and Basil Artichoke Tartar

Shrimp Etouffee

26

Jumbo Shrimp Smothered in a Light Cajun Style Gravy Made with Sweet Peppers and Caramelized Onions Served over Sticky Rice

 

Cajun Chicken and Shrimp Cobb

26
Gluten Free

Grilled Strips of Blackened Chicken Breast, Bacon, Sliced Egg, Avocado, Pickled Shrimp and Onions over Mixed Greens with Green Goddess Dressing

Low Country Skillet

29
Gluten Free

Scallops, Shrimp, Alligator Sausage, and Crawfish Tails Bronzed with Creole Spices and Tossed in a Smoked Bacon & Bloody Mary Tomato Sauce. Served with Stone Ground Cheddar Grits

The Odd Couple Duck and Gator with Belgian Waffle

27

Slow Cooked Confit Duck Leg with Grilled Alligator Sausage over Toasty French Waffle with Lavender Honey Butter and Almond Praline Syrup

Filet Mignon and Crabcakes

33

3 ½ oz. Each with our House Steak Remoulade and Tartar Sauces.  Served with Roasted Garlic Smashed Potatoes

Bayou Style Benedict

27

Seared Crab and Crawfish Cakes with Wild Boar Sausage, Poached Eggs and Cajun Bearnaise Sauce on Toasted French Bread

Mushroom Etouffee

22
Vegan

Grilled Portabellas and Sauteed Wild Mushrooms in a Light Cajun Style Vegetable Gravy with Sweet Peppers and Caramelized Onions over Sticky Rice

Add 4 Plant Based Meatballs  27

Eggplant Ambrosia

22
Vegetarian

Lightly Breaded and Pan-Fried Eggplant over Spiral Pasta in Creamy Tomato Basil Ambrosia Sauce with Shaved Parmesan.

Add 4 Plant Based Meatballs  27

 

Beef Tenderloin Benedict

36

Two Skillet Seared Center Cut Dry Aged Filet Mignon Medallions (7 oz. total) Paired with Fried Green Tomatoes, Poached Eggs and Cajun Bearnaise Sauce.   Served with Roasted Garlic Smashed Potatoes

Grillade and Grits

29
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 Diane

33

Skillet Seared Chunks of Beef Tenderloin with Wild Mushrooms in a Cognac Cream Sauce. Served in a Savory Pastry Shell over Toasted Sesame Rice Pilaf

Chicken and Seafood Baton Rouge

27
Gluten Free

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

Chicken and Crab Capicola

27

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

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Hours: Thursday 5-8 pm , Friday & Saturday 5-9 pm, Sunday 11:30-2 for Brunch & 5-8 pm for Dinner. . . Located at 68 Church Street in Mathews Va.