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Creamy Red Pepper Soup with Lump Crabmeat
A creamy red pepper soup is crowned with Chesapeake Bay crab.
The Bavarian Chef Madison
Eight ounces of Angus beef is served over a slice of Smithfield ham and topped with cheddar, lettuce, tomato, Smithfield bacon, and jumbo lump crab meat. It’s all served on a toasted home baked roll.
Braised Lamb Shank
Slow-cooked lamb is paired with Virginia sweet potatoes and local, organic sugar snap peas.
Blue Talon Bistro
Mac N Cheesetique
A mix of rich Gouda, sharp Asiago and tangy Cacio di Roma finished with crispy bread crumbs and a touch of truffle oil.
Virginia Chocolate Swirls
Chocolate croissant dough smeared with chocolate, peanut butter, cinnamon, and Mexican cocoa, and topped with a peanut crumble. It’s served warm and drizzled with chocolate.
Rising Sun Breads
Local oysters are flash-fried, then tossed in a house recipe hot sauce and served on a bed of marinated cabbage with homemade watermelon rind salsa, pickled radish, and fresh cilantro.
Chesapeake Club Restaurant
Tarragon Scented Local Rainbow Trout
Fresh local Rainbow trout is pan-seared and then baked with tarragon oil. It’s served with fresh vegetables and grits.
The Palisades Restaurant
This 100% Salmon patty is blackened and topped with beer-and-bacon broiled sauerkraut and Swiss cheese. Thick-cut English-style chips and pub sauce are served alongside.
DoG Street Pub
Fried Egg Sandwich
A perfect farm-fresh egg is served on garlic-rubbed ciabatta and served with mixed baby greens topped in balsamic vinaigrette, Virginia country ham and Parmesan cheese.
Bison Burger with Pimento
Crooked Creek Bison is served with house made Pimento cheese.
Grilled Romaine hearts, house made Caesar dressing, shaved Asiago, homemade croutons and your choice of chicken or shrimp make this dish.
Peanut Butter Bang Sundae
Freshly baked chocolate cake cup is filled with homemade Peanut Butter & Brownie Explosion ice cream and topped with homemade hot fudge and peanut butter sauces.
Dippers Ice Cream
Catfish is served with creamed farro, Surry sausage, butter beans, hominy, and mustard cream.
Braised Border Springs Farm Lamb
Border Springs Farm lamb is braised and served with a crispy cake of Arborio rice, fregola sarda and lentils, fermented vegetables, pea tendrils, and a blood orange vinaigrette.
Spring Harvest Virginia Faux
Vegan and gluten-free, this take on traditional Vietnamese pho is served as a hot entrée utilizing local ingredients like rice noodles, miso, tofu and Sriracha.
Crooked Billet - Lansdowne Resort
Warm Kale Salad
Fresh kale, spinach and chard grown on the Harvest Table Farm is served with toasted pecans, balsamic glaze, panko and Ziegenwald’s Dairy goat cheese.
The Harvest Table Restaurant
This burger starts with Auburnlea Farms’ grass-fed organic beef and is topped with sharp cheddar, bacon aioli and Blehneim Organic Gardens’ lettuce. It’s served on a seared Lyon’s Bakery brioche.
World Famous Chili Dog
More than 10,000 of these are sold each month. Order it how you like it – chili, cheese, spicy mustard, diced onion …
Herb and Bleu Cheese Crusted Filet with Grilled Asparagus
An herb crusted filet is grilled with bleu cheese crumbles and served with asparagus.