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Society Fair
(Adesso chiuso)Negozio di specialità gastronomiche, Wine bar, e Negozio di vini
Old Town, Alexandria
SalvaCondividi
173 Foto
MenuWine Bar 11Wine Bar 11Wines by Glass 6Wines by Glass 6Weekly 8Weekly 8Bakery 8Bakery 8Wines 6Wines 6Lunch 6Lunch 6Dinner 4Dinner 4Sunday Brunch 3Sunday Brunch 3
Wine Bar
Society ‘FARE’ ~ Welcome to the wine bar ~
All noshes & savories are available throughout the day
Finger Friendly
White Spread & Ciabatta
8.00
Bread & Butter
3.00
Roasted Nuts
7.00
Pickle Plate
5.00
The Big Bad
Our composed board of favorites
Meats, Cheese, & Other Nibbles
35.00
Cheese
“The cheese touch” ~ we’ll create a selection of: cow, goat, sheep, blue & stinky
Three
15.00
Five
23.00
Salad
Salad of the Day
16.00
Assembly Tricks
Fine meals on fine bread ~ the sandwiches.
Margherita
12.00
Oven-dried tomatoes | mozzarella | pesto | onions | olive sourdough
The Walter Jr.
13.00
Roasted turkey | avocado | bacon | lettuce | dijonnaise | honey wheat
Wurst
12.00
Smoked beef salami | German mustard | bread-n-butter pickles | onion roll
My Turkish Cousin
14.00
Lamb shoulder | preserved lemon yoghurt / sultana mostarda | sautéed spinach | flatbread
Cured Meats
Three
15.00
Seven
24.00
Five
20.00
Jamon Iberico Bella
48 Per plate
Bake Sale
Bake Sale
12.00
A ‘sampling’ of baked sweeties from the bakery
Sugar Slice
Sugar Slice
7.00
A ‘slice’ from the bakery
Adult’ Coffee
All ‘adult’ coffees are flavored w/ brown sugar & lightly whipped cream
Drink dessert wine and/or brandy w/ dessert, ask for the list.
Irish
11.50
Caribbean
8.75
Rudesheimer
11.00
Spanish
17.00
Royal
12.50
Wine Bar
Society ‘FARE’ ~ Welcome to the wine bar ~
All noshes & savories are available throughout the day
Finger Friendly
Olives
7.00
White Spread & Ciabatta
8.00
Bread & Butter
3.00
Roasted Nuts
7.00
Pickle Plate
5.00
The Big Bad
Our composed board of favorites
Meats, Cheese, & Other Nibbles
35.00
Cheese
“The cheese touch” ~ we’ll create a selection of: cow, goat, sheep, blue & stinky
Three
15.00
Five
23.00
Salad
Salad of the Day
16.00
Assembly Tricks
Fine meals on fine bread ~ the sandwiches.
Margherita
12.00
Oven-dried tomatoes | mozzarella | pesto | onions | olive sourdough
The Walter Jr.
13.00
Roasted turkey | avocado | bacon | lettuce | dijonnaise | honey wheat
Wurst
12.00
Smoked beef salami | German mustard | bread-n-butter pickles | onion roll
My Turkish Cousin
14.00
Lamb shoulder | preserved lemon yoghurt / sultana mostarda | sautéed spinach | flatbread
Cured Meats
Three
15.00
Seven
24.00
Five
20.00
Jamon Iberico Bella
48 Per plate
Bake Sale
Bake Sale
12.00
A ‘sampling’ of baked sweeties from the bakery
Sugar Slice
Sugar Slice
7.00
A ‘slice’ from the bakery
Adult’ Coffee
All ‘adult’ coffees are flavored w/ brown sugar & lightly whipped cream
Drink dessert wine and/or brandy w/ dessert, ask for the list.
Irish
11.50
Caribbean
8.75
Rudesheimer
11.00
Spanish
17.00
Royal
12.50
Wines by Glass
‘Tails’ From the Vine
Wine influenced cocktails by Todd Thrasher - 13.00
Specialty cocktail wares & tinctures can be purchased in the market.
The Peach Gent
Bob’s peaches, lavender from my front yard, stoner’s apiary honey, brokers ‘london dry’ gin, massenez creme de peche & riff pinot grigio
Whiskey & Wine
Fleur d’or sauternes (sauvignon blanc, semillon) , cardamom, star anise, cloves, orange peel, 40 creek ‘barrel select’ whiskey, 4 roses ‘yellow’ bourbon & regan’s no 6.orange bitters.
Ray-Boo-He-Toe
Chairman’s Reserve Silver Rum, Gonzales Byass ‘ Tio Pepe‘ fino sherry, house-made lemon-lime soda & bitterman’s burlesque bitters
That Is Right
For de cana 4 year ‘gold,’ Licor 43, Metaxa, Vya Dry Vermouth, roasted pineapple juice, Angostura bitters, Hula o Maui sparkling pineapple wine
A Pleasantly Bitter Beginning
10 Sisters sauvignon blanc, bay leaves, citrus vinegar, grapefruits, 42 below vodka & Bittermens hopped grapefruit bitters
The 172 Degree Cocktail
Thibaut-Janisson, “Va Fizz,” (Chardonnay) , Licor 43, Sailor Jerry ‘spiced rum,’ Tahitian vanilla, lemon peels & Bittermans ‘tiki’ bitters
The Maximilian Affair
Sauza ‘plata’ tequila, Agavero Orange Tequila Liqueur, sea water, & domaine billard aligote
Wines by the Glass
Selection & tasting scribbles by - John Wabeck A.M.S.D.B
Wines by the Glass: Sparkling
Thibaut-Janisson, “Cuvee D’Etat,” Chardonnay, (Monticello, Virginia), 2008
13.00
Toast/green apple/pear/elegant/Claude Thibaut being from champagne
Finca Valldosera, Cava, “Ms 4.7, Brut Nature,” Xarel-Lo, Parraleda, (Penedes, Spain), NV
14.00
Brioche/citrus/grapefruit/green apple/super dry/like drinking scone favored fino sherry
Patrick Bottex, Vin Du Bugey-Cerdon, Gamay/Poulsard, (Savoie, France), NV
10.00
Red berries/frothy/memories of cold duck/charcuterie pairing perfection
Wines by the Glass: White
Badenhorst, “Secateurs,” Swartland, Chenin Blanc, Paardeberg, South Africa, 2001
9.50
Roasted apple chutney/spice/very crisp/dense fruit/mineral/smoke
Baileyana, Edna Valley, Chardonnay, (San Luis Obispo, California), 2011 (Tap)
12.00
Cream-n-oak/roasted pineapple/yellow apple/defnitely california
Morgadio, Rias Baixas, Albarino, (Pontevedra, Spain), 2010
10.00
Lemongrass/acacia blossom/peaches/high acid/chalk/lime
Bodegas Laukote, Rioja, Viura, (Laguardia, Spain), 2010
11.00
French oak/white flowers/crab apples/pear/almond/mace/brioche/sage/cream soda
Vina Aljibes, Chinchilla de Montearagon, Rose of Syrah, (Albacete, Spain), 2011
8.00
Esto es un “Pink Wine” otro/raspberry/bacon/sorrel/strawberry/pomegranate
Grotta del Sole, “Coste di Cuma,” Falanghina dei Campi Flegrei, (Quarto, Italy), 2009
10.00
Acacia blossom/stone fruit/candied almond skins/honeydew/lime/long persistent finish
Gotham Project, “Vera,” Vinho Verde, Arinto/Azal/Alvarinho, (Minho, Portugal), NV (Tap)
8.00
Melon/apple skin/lemon sherbet/drink this if you enjoy not being thirsty
Moulin de Gassac, “Guilhem,” Pays d’Herault, White Blend, (Languedoc, France), 2010
8.00
Meyer lemon/pear/honeydew/chalk/white peach/tastes like summer
Ten Sisters, Sauvignon Blanc, (Marlborough, New Zealand), 2010
9.00
Grapefruit/basil/jalapeno/passionfruit/guava/happy wine
Bodegas Muga, Rioja Rosado, Grenache/Viura/Tempranillo, (Haro, Spain), 2011
8.50
Esto es un “Pink Wine”/rhubarb/watermelon/guava/white flowers/sour cherry
Argatia, Macedonia, Athiri/Malagouzia/Assyrtiko, (Rodochori, Greece), 2010
11.00
Meyer lemon/honeydew/white flowers/lip smackin’/This is not Retsina
Wines by the Glass: Red Wine
Mouton Noir, “Other People’s Pinot,” Pinot Noir, Willamette Valley, (McMinnville, Oregon), 2010
13.00
Strawberry/smoke/tilled soil/bramble/baking spices/we are in fact “down” w/ this wine
RdV, “Rendezvous,” Bordeaux-esque Blend, (Delaplane, Virginia), 2009
20.00
Polished/currants/dense/tobacco/blackberries/rippin’ good/always believe what you read
Clos L’Abba, Cabernet Franc/Merlot, “Grand Cru,” (Saint-Emilion, France), 2004
16.00
Red currants/humidor/fruitcake/vanilla/much better than Abba
Bodegas Pujanza, Tempranillo, Rioja, (Laguardia, Spain), 2007
13.00
Sweet-n-sour cherry/cranberry/mushrooms/roasted chestnuts/modern, claret-esque
Quivira, Dry Creek Valley, Zinfandel, (Healdsburg, California), 2009
10.00
Strawberry jelly/peppercorns/peaches/structured/cookout season/it has a pig on the label
La Follette, “North Coast,” Pinot Noir, (Hopland, California), 2010
12.00
Spice/raspberry/Chambord/bright/”Juicy & Vivacious in the glass” (it’s what it says)
Cervantes, “Mountain Cuvee,” Bordeaux Blend, Napa Valley, (St. Helena, California), 2010
14.00
Creme de cassis/rosemary/blackberries/dusty/power, elegance/opulence I has it
Gotham Project, “Katas,” Terra Alta, Garnacha, (Product of Spain), 2010
9.00
(Tap) Tart plum/peppercorns/grilled meat/imagine you are in a French bistro in Spain
Castello di Poppiano, Sangiovese/Syrah, “Super Tuscan,” (Poppiano, Italy), 2009
12.00
Sour cherry/blueberry/black pepper/guanciale/roasted mushrooms/it does say Super.
Perrin, “Les Cornuds,” Syrah/Grenache/Rhone Blend, Vinsobres, (Orange, France), 2008
11.00
Black fruit/earthy/olives/lavender/duck rillettes/was Cotes du Rhone, promoted in 2006
Wines by Glass
‘Tails’ From the Vine
Wine influenced cocktails by Todd Thrasher - 13.00
Specialty cocktail wares & tinctures can be purchased in the market.
The Peach Gent
Bob’s peaches, lavender from my front yard, stoner’s apiary honey, brokers ‘london dry’ gin, massenez creme de peche & riff pinot grigio
Whiskey & Wine
Fleur d’or sauternes (sauvignon blanc, semillon) , cardamom, star anise, cloves, orange peel, 40 creek ‘barrel select’ whiskey, 4 roses ‘yellow’ bourbon & regan’s no 6.orange bitters.
Ray-Boo-He-Toe
Chairman’s Reserve Silver Rum, Gonzales Byass ‘ Tio Pepe‘ fino sherry, house-made lemon-lime soda & bitterman’s burlesque bitters
That Is Right
For de cana 4 year ‘gold,’ Licor 43, Metaxa, Vya Dry Vermouth, roasted pineapple juice, Angostura bitters, Hula o Maui sparkling pineapple wine
A Pleasantly Bitter Beginning
10 Sisters sauvignon blanc, bay leaves, citrus vinegar, grapefruits, 42 below vodka & Bittermens hopped grapefruit bitters
The 172 Degree Cocktail
Thibaut-Janisson, “Va Fizz,” (Chardonnay) , Licor 43, Sailor Jerry ‘spiced rum,’ Tahitian vanilla, lemon peels & Bittermans ‘tiki’ bitters
The Maximilian Affair
Sauza ‘plata’ tequila, Agavero Orange Tequila Liqueur, sea water, & domaine billard aligote
Wines by the Glass
Selection & tasting scribbles by - John Wabeck A.M.S.D.B
Wines by the Glass: Sparkling
Thibaut-Janisson, “Cuvee D’Etat,” Chardonnay, (Monticello, Virginia), 2008
13.00
Toast/green apple/pear/elegant/Claude Thibaut being from champagne
Finca Valldosera, Cava, “Ms 4.7, Brut Nature,” Xarel-Lo, Parraleda, (Penedes, Spain), NV
14.00
Brioche/citrus/grapefruit/green apple/super dry/like drinking scone favored fino sherry
Patrick Bottex, Vin Du Bugey-Cerdon, Gamay/Poulsard, (Savoie, France), NV
10.00
Red berries/frothy/memories of cold duck/charcuterie pairing perfection
Wines by the Glass: White
Badenhorst, “Secateurs,” Swartland, Chenin Blanc, Paardeberg, South Africa, 2001
9.50
Roasted apple chutney/spice/very crisp/dense fruit/mineral/smoke
Baileyana, Edna Valley, Chardonnay, (San Luis Obispo, California), 2011 (Tap)
12.00
Cream-n-oak/roasted pineapple/yellow apple/defnitely california
Morgadio, Rias Baixas, Albarino, (Pontevedra, Spain), 2010
10.00
Lemongrass/acacia blossom/peaches/high acid/chalk/lime
Bodegas Laukote, Rioja, Viura, (Laguardia, Spain), 2010
11.00
French oak/white flowers/crab apples/pear/almond/mace/brioche/sage/cream soda
Vina Aljibes, Chinchilla de Montearagon, Rose of Syrah, (Albacete, Spain), 2011
8.00
Esto es un “Pink Wine” otro/raspberry/bacon/sorrel/strawberry/pomegranate
Grotta del Sole, “Coste di Cuma,” Falanghina dei Campi Flegrei, (Quarto, Italy), 2009
10.00
Acacia blossom/stone fruit/candied almond skins/honeydew/lime/long persistent finish
Gotham Project, “Vera,” Vinho Verde, Arinto/Azal/Alvarinho, (Minho, Portugal), NV (Tap)
8.00
Melon/apple skin/lemon sherbet/drink this if you enjoy not being thirsty
Moulin de Gassac, “Guilhem,” Pays d’Herault, White Blend, (Languedoc, France), 2010
8.00
Meyer lemon/pear/honeydew/chalk/white peach/tastes like summer
Ten Sisters, Sauvignon Blanc, (Marlborough, New Zealand), 2010
9.00
Grapefruit/basil/jalapeno/passionfruit/guava/happy wine
Bodegas Muga, Rioja Rosado, Grenache/Viura/Tempranillo, (Haro, Spain), 2011
8.50
Esto es un “Pink Wine”/rhubarb/watermelon/guava/white flowers/sour cherry
Argatia, Macedonia, Athiri/Malagouzia/Assyrtiko, (Rodochori, Greece), 2010
11.00
Meyer lemon/honeydew/white flowers/lip smackin’/This is not Retsina
Wines by the Glass: Red Wine
Mouton Noir, “Other People’s Pinot,” Pinot Noir, Willamette Valley, (McMinnville, Oregon), 2010
13.00
Strawberry/smoke/tilled soil/bramble/baking spices/we are in fact “down” w/ this wine
RdV, “Rendezvous,” Bordeaux-esque Blend, (Delaplane, Virginia), 2009
20.00
Polished/currants/dense/tobacco/blackberries/rippin’ good/always believe what you read
Clos L’Abba, Cabernet Franc/Merlot, “Grand Cru,” (Saint-Emilion, France), 2004
16.00
Red currants/humidor/fruitcake/vanilla/much better than Abba
Bodegas Pujanza, Tempranillo, Rioja, (Laguardia, Spain), 2007
13.00
Sweet-n-sour cherry/cranberry/mushrooms/roasted chestnuts/modern, claret-esque
Quivira, Dry Creek Valley, Zinfandel, (Healdsburg, California), 2009
10.00
Strawberry jelly/peppercorns/peaches/structured/cookout season/it has a pig on the label
La Follette, “North Coast,” Pinot Noir, (Hopland, California), 2010
12.00
Spice/raspberry/Chambord/bright/”Juicy & Vivacious in the glass” (it’s what it says)
Cervantes, “Mountain Cuvee,” Bordeaux Blend, Napa Valley, (St. Helena, California), 2010
14.00
Creme de cassis/rosemary/blackberries/dusty/power, elegance/opulence I has it
Gotham Project, “Katas,” Terra Alta, Garnacha, (Product of Spain), 2010
9.00
(Tap) Tart plum/peppercorns/grilled meat/imagine you are in a French bistro in Spain
Castello di Poppiano, Sangiovese/Syrah, “Super Tuscan,” (Poppiano, Italy), 2009
12.00
Sour cherry/blueberry/black pepper/guanciale/roasted mushrooms/it does say Super.
Perrin, “Les Cornuds,” Syrah/Grenache/Rhone Blend, Vinsobres, (Orange, France), 2008
11.00
Black fruit/earthy/olives/lavender/duck rillettes/was Cotes du Rhone, promoted in 2006
Weekly
July 1 prices increase by 5.00
The Demo Kitchen
An inter-engaging three course dinner & cooking class seating 10 guests.
Or
“I Want My Sommelier to Jazz Me.” Wine Pairings
“I Know My Wine, I’Ll Opt for the Beverage Menu.”
Tuesday
Maryland Blue Crab, Avocado, Cilantro | Amish Chicken, Chilies, Rice | Custard
Wednesday
Pipe Dreams Farm Chevre, Toigo Peach | Monkfish, du Puy lentils | Fruit Square
Thursday
Eastern Shore Sweet Corn, Calabrian Chilies | Smoked Pork Shoulder | Lemon Parfait
Friday
Baba Ganoush, Flat Bread, Riata | Market Fish, Spanish onions | Olive oil cake
Saturday
Tomato Confit | Roast Pork Chop, Crispy Belly, Shallots | Chocolate & Caramel
Weekly
July 1 prices increase by 5.00
The Demo Kitchen
An inter-engaging three course dinner & cooking class seating 10 guests.
Or
“I Want My Sommelier to Jazz Me.” Wine Pairings
“I Know My Wine, I’Ll Opt for the Beverage Menu.”
Tuesday
Maryland Blue Crab, Avocado, Cilantro | Amish Chicken, Chilies, Rice | Custard
Wednesday
Pipe Dreams Farm Chevre, Toigo Peach | Monkfish, du Puy lentils | Fruit Square
Thursday
Eastern Shore Sweet Corn, Calabrian Chilies | Smoked Pork Shoulder | Lemon Parfait
Friday
Baba Ganoush, Flat Bread, Riata | Market Fish, Spanish onions | Olive oil cake
Saturday
Tomato Confit | Roast Pork Chop, Crispy Belly, Shallots | Chocolate & Caramel
Bakery
The Sweets: Breads
Baguette
3.00
Brioche
7.50
Challah
7.50
Ciabattini
1.00
Focaccia
4.50
Grissini
1.00
Multigrain
4.50
Old Town Sour
4.00
Potato Rosemary
4.50
Pumpernickel
4.50
Rye w/Caraway
4.50
Honey Whole Wheat
4.50
Batchloaf
3.50
Brown Bread
3.50
Ciabatta
4.00
Cornbread
4.00
Fougasse
2.50
Miche
14.00
Niçoise Olive Sour
4.50
Potato Rolls (by six)
6.00
Pretzel
3.00
Roasted Garlic Sour
4.50
Soda Bread
3.00
Hamburger & Hot Dog Buns (by six)
6.00
The Sweets: CAKES (by the slice or whole)
Cakes are 9" & serves 10 - exceptions: Eve's Birthday Cake (8", serves 8), & The Majestic Coconut Cake (10", serves 12)
Banana Hazelnut Cake
6.00 - 60.00
Circus Cake
6.00 - 60.00
BIG-Ass Chocolate Cake
6.00 - 60.00
Seasonal
6.00 - 60.00
The Majestic Coconut Cake
7.00 - 84.00
The Sweets: PIES & TARTS (mini or large)
Boston Cream
4.95 - 25.00
Cream Pies
4.95 - 25.00
Lemon Chess
4.95 - 25.00
Pecan
4.95 - 25.00
Tarte Tatin (seasonal)
4.95 - 25.00
Buttermilk
4.95 - 25.00
Fruit Pies (seasonal)
4.95 - 25.00
Lemon Meringue
4.95 - 25.00
Quiche
4.95 - 25.00
The Sweets: Sweets
Brittle Bag
2.75
Chocolate Caramel Delight
3.25
Dark Chocolate Salt Bites (2)
5.00
Vanilla Bean Goat's Milk Caramels Bag
3.25
Butterscotch Pudding
3.25
Crispy Rice Treats
2.50
Gum Ball Bag
3.50
The Sweets: COOKIES (minimum one dozen)
Chocolate Chip
1.50
Gingerbread
1.50
Oatmeal Raisin
1.50
Sugar
1.50
Chocolate Chocolate
1.50
Oatmeal Double Chunk (baked offsite)
1.50
Peanut Butter
1.50
Yum Yum Cookie Sandwiches
3.75
The Sweets: FAIR LADY CAKE POPS (minimum one dozen)
Chocolate/White Chocolate
2.75
Cookies & Cream
2.75
Vanilla
2.75
Chocolate/Chocolate
2.75
Lemon
2.75
The Sweets: PASTRIES (minimum one dozen)
Biscuit
3.00
Cinnamon Rolls
3.25
Mini Pound Cake
4.25
Pain au Chocolat
4.25
Scone
4.25
Coffee Cake Muffin
2.50
Croissant (all types)
3.25
Muffins (seasonal)
2.75
Pain au Raisin
4.25
Sticky Buns
3.20
Bakery
The Sweets: Breads
Baguette
3.00
Brioche
7.50
Challah
7.50
Ciabattini
1.00
Focaccia
4.50
Grissini
1.00
Multigrain
4.50
Old Town Sour
4.00
Potato Rosemary
4.50
Pumpernickel
4.50
Rye w/Caraway
4.50
Honey Whole Wheat
4.50
Batchloaf
3.50
Brown Bread
3.50
Ciabatta
4.00
Cornbread
4.00
Fougasse
2.50
Miche
14.00
Niçoise Olive Sour
4.50
Potato Rolls (by six)
6.00
Pretzel
3.00
Roasted Garlic Sour
4.50
Soda Bread
3.00
Hamburger & Hot Dog Buns (by six)
6.00
The Sweets: CAKES (by the slice or whole)
Cakes are 9" & serves 10 - exceptions: Eve's Birthday Cake (8", serves 8), & The Majestic Coconut Cake (10", serves 12)
Banana Hazelnut Cake
6.00 - 60.00
Circus Cake
6.00 - 60.00
BIG-Ass Chocolate Cake
6.00 - 60.00
Seasonal
6.00 - 60.00
The Majestic Coconut Cake
7.00 - 84.00
The Sweets: PIES & TARTS (mini or large)
Boston Cream
4.95 - 25.00
Cream Pies
4.95 - 25.00
Lemon Chess
4.95 - 25.00
Pecan
4.95 - 25.00
Tarte Tatin (seasonal)
4.95 - 25.00
Buttermilk
4.95 - 25.00
Fruit Pies (seasonal)
4.95 - 25.00
Lemon Meringue
4.95 - 25.00
Quiche
4.95 - 25.00
The Sweets: Sweets
Brittle Bag
2.75
Chocolate Caramel Delight
3.25
Dark Chocolate Salt Bites (2)
5.00
Vanilla Bean Goat's Milk Caramels Bag
3.25
Butterscotch Pudding
3.25
Crispy Rice Treats
2.50
Gum Ball Bag
3.50
The Sweets: COOKIES (minimum one dozen)
Chocolate Chip
1.50
Gingerbread
1.50
Oatmeal Raisin
1.50
Sugar
1.50
Chocolate Chocolate
1.50
Oatmeal Double Chunk (baked offsite)
1.50
Peanut Butter
1.50
Yum Yum Cookie Sandwiches
3.75
The Sweets: FAIR LADY CAKE POPS (minimum one dozen)
Chocolate/White Chocolate
2.75
Cookies & Cream
2.75
Vanilla
2.75
Chocolate/Chocolate
2.75
Lemon
2.75
The Sweets: PASTRIES (minimum one dozen)
Biscuit
3.00
Cinnamon Rolls
3.25
Mini Pound Cake
4.25
Pain au Chocolat
4.25
Scone
4.25
Coffee Cake Muffin
2.50
Croissant (all types)
3.25
Muffins (seasonal)
2.75
Pain au Raisin
4.25
Sticky Buns
3.20
Wines
Tails’ from the Vine
Wine influenced cocktails by Todd Thrasher -$13
Specialty cocktail wares & tinctures can be purchased in the market.
I Flunked Out of Fashion School but I’m Ok at Making Cocktails
Macchu Pisco, Campari, Andrew Quady ‘Essencia’ Orange Muscat, Juniper, Star Anise, Cardamom
Whiskey & Wine
Fleur d’Or Sauternes (Sauvignon Blanc, Semillon) , Cardamom, Star Anise, Cloves, Orange Peel, 40 Creek ‘Barrel Select’ Whiskey, 4 Roses ‘Yellow’ Bourbon & Regan’s No 6. Orange Bitters
Clown Car
Quinta do Infantado Ruby Port, Brokers Gin, Laird’s Apple Brandy, Bitterman’s Boston Bitters, Housemade Allspice Soda
A Pleasantly Bitter Beginning
Domaine Brocard Sauvignon Blanc, Bay Leaves, Citrus Vinegar, Grapefruits, 42 Below Vodka & Bittermens Hopped Grapefruit Bitters
The 172 Degree Cocktail
Thibaut-Janisson, “VA Fizz,” (Chardonnay) , Licor 43, Sailor Jerry ‘Spiced Rum,’ Tahitian Vanilla, Lemon Peels & Bittermans ‘Tiki’ Bitters
Plaid Vesper
Cirrus Potato Vodka, Broker’s London Dry Gin, Byrrh Grand Quinquina, Dolin Sweet Vermouth, Bitterman’s Burlesque Bitters
Wines By the Glass
Selection & tasting scribbles by - John Wabeck A.M.S.D.B
Wines By the Glass: Sparkling
Loosen Brothers, Dr L Sparkling, Sekt Riesling, (Bernkastel, Germany) NV
8.00
Vibrant fruit/fresh apples/refreshing & clean
Patrick Bottex, Vin du Bugey-Cerdon, Gamay/Poulsard, (Savoie, France), NV
10.00
Red berries/frothy/memories of cold duck/charcuterie pairing perfection
Finca Valldosera, MS 4.7 Brut, Xarel-lo/Macebeo, (Cava, Spain) NV
11.00
Dry & crisp/brioche & lemon/ hints of licorice
Wines By the Glass: White
Linden, “Hardscrabble,” Chardonnay, (Linden, Virginia), 2009
13.00
Fresh cut pineaple/vibrant/judiciously oaked/vanilla-n-spice/great for chardonnay not just Virginia
Torbreck, “Woodcutters,” Barossa Valley, Semillon, (Marananga, Australia), 2010
10.50
Smoked almonds/honeysuckle/quince/green figs/basil/butter
Domaine Brocard, St. Bris, Sauvignon Blanc, (Prehy, France), 2010
10.00
Grapefruit/Chablis earthiness/gooseberry/from Burgundy so it’s good/iron fist in white silk glove
Charles + Charles, Rose, Syrah, (Waitsburg, Washington), 2011
8.50
PINK WINE/Provence-esque/”new world fruit, old school dirt”/jolly rancher/rhubarb
Weingut Bernhard Ott, “Der Ott,” Wagram, Gruner Veltliner, (Feuersbrun, Austria), 2008
11.00
Peach/white pepper/cooked lentils/tarragon/earthy/wet stones/crisp yet full-bodied
Paitin, “Elisa,” Roero Arneis, (Bricco di Neive, Italy), 2010
9.50
Jasmine/white peach/apricot/gravel/truffle honey not sweet/flint
Lagar de Costa, Rias Baixas, Albarino, (Castrello, Spain), 2011
11.00
Lemongrass/acacia blossom/peaches/high acid/chalk/lime
CVNE, “Monopole,” Viura, Rioja, (Haro, Spain), 2010
9.50
Acacia flowers/bergamot/pear/lime/tropical fruit/crisp/precise/brings the Viura freshness
Gotham Project, Finger Lakes, Riesling, (Mattituck, New York), 2011
9.00
Nectarine/green apple/dry-ish/chervil/flint/Riesling you can drink
Red Wine
All glasses are 5 ounce pours.
Parties of 6 or more are subject to 20% service gratuity.
Delea, Ticino, Merlot, (Marengo, Switzerland), 2009
9.50
Merlot I can drink/earthy/truffles/red currant/sage/very fragrant
Mouton Noir, “Lieu-Dit,” Willamette Valley, Pinot Noir, (Dundee, Oregon), 2009
13.50
Tastes like Volnay/brambleberry/dried strawberry essence/clove/smoke/a fine Andre Mack product
Cervantes, “Mountain Cuvee,” Bordeaux Blend, Napa Valley, (St. Helena, California), 2010
14.00
Creme de cassis/rosemary/blackberries/dusty/power, elegance/opulence I has it
Terra Rosa, Malbec, (Mendoza, Argentina), 2010
9.00
Marionberry/blackberry/a touch of cedar/will turn your teeth black
Pago de Valdetruchas, “La Muria,” Bierzo, Mencia, (Cacabelos, Spain), 2009
11.00
Blueberry/black raspberry/black tea/rosemary/currants/structured/first in cool climate reds
Orsolani, Canavese, Nebbiolo/Barbera, (Caluso, Italy), 2010
8.50
Pomegranate/cranberry/sour cherry/leather/dusty/licorice-ish
I Fabbri, “Olinto,” Chianti Classico, Sangiovese/Merlot, (Greve, Italy), 2009
10.00
Sour cherry/dried shiitake mushrooms/pomegranate/cranberry/red currant/cedar
Lar de Paula, Rioja Reserva, Tempranillo, (Alava, Spain), 2005
13.00
Cherry sweet tarts/blackberry/black plum/saddle leather/dill/traditional/super complex
Wines
Tails’ from the Vine
Wine influenced cocktails by Todd Thrasher -$13
Specialty cocktail wares & tinctures can be purchased in the market.
I Flunked Out of Fashion School but I’m Ok at Making Cocktails
Macchu Pisco, Campari, Andrew Quady ‘Essencia’ Orange Muscat, Juniper, Star Anise, Cardamom
Whiskey & Wine
Fleur d’Or Sauternes (Sauvignon Blanc, Semillon) , Cardamom, Star Anise, Cloves, Orange Peel, 40 Creek ‘Barrel Select’ Whiskey, 4 Roses ‘Yellow’ Bourbon & Regan’s No 6. Orange Bitters
Clown Car
Quinta do Infantado Ruby Port, Brokers Gin, Laird’s Apple Brandy, Bitterman’s Boston Bitters, Housemade Allspice Soda
A Pleasantly Bitter Beginning
Domaine Brocard Sauvignon Blanc, Bay Leaves, Citrus Vinegar, Grapefruits, 42 Below Vodka & Bittermens Hopped Grapefruit Bitters
The 172 Degree Cocktail
Thibaut-Janisson, “VA Fizz,” (Chardonnay) , Licor 43, Sailor Jerry ‘Spiced Rum,’ Tahitian Vanilla, Lemon Peels & Bittermans ‘Tiki’ Bitters
Plaid Vesper
Cirrus Potato Vodka, Broker’s London Dry Gin, Byrrh Grand Quinquina, Dolin Sweet Vermouth, Bitterman’s Burlesque Bitters
Wines By the Glass
Selection & tasting scribbles by - John Wabeck A.M.S.D.B
Wines By the Glass: Sparkling
Loosen Brothers, Dr L Sparkling, Sekt Riesling, (Bernkastel, Germany) NV
8.00
Vibrant fruit/fresh apples/refreshing & clean
Patrick Bottex, Vin du Bugey-Cerdon, Gamay/Poulsard, (Savoie, France), NV
10.00
Red berries/frothy/memories of cold duck/charcuterie pairing perfection
Finca Valldosera, MS 4.7 Brut, Xarel-lo/Macebeo, (Cava, Spain) NV
11.00
Dry & crisp/brioche & lemon/ hints of licorice
Wines By the Glass: White
Linden, “Hardscrabble,” Chardonnay, (Linden, Virginia), 2009
13.00
Fresh cut pineaple/vibrant/judiciously oaked/vanilla-n-spice/great for chardonnay not just Virginia
Torbreck, “Woodcutters,” Barossa Valley, Semillon, (Marananga, Australia), 2010
10.50
Smoked almonds/honeysuckle/quince/green figs/basil/butter
Domaine Brocard, St. Bris, Sauvignon Blanc, (Prehy, France), 2010
10.00
Grapefruit/Chablis earthiness/gooseberry/from Burgundy so it’s good/iron fist in white silk glove
Charles + Charles, Rose, Syrah, (Waitsburg, Washington), 2011
8.50
PINK WINE/Provence-esque/”new world fruit, old school dirt”/jolly rancher/rhubarb
Weingut Bernhard Ott, “Der Ott,” Wagram, Gruner Veltliner, (Feuersbrun, Austria), 2008
11.00
Peach/white pepper/cooked lentils/tarragon/earthy/wet stones/crisp yet full-bodied
Paitin, “Elisa,” Roero Arneis, (Bricco di Neive, Italy), 2010
9.50
Jasmine/white peach/apricot/gravel/truffle honey not sweet/flint
Lagar de Costa, Rias Baixas, Albarino, (Castrello, Spain), 2011
11.00
Lemongrass/acacia blossom/peaches/high acid/chalk/lime
CVNE, “Monopole,” Viura, Rioja, (Haro, Spain), 2010
9.50
Acacia flowers/bergamot/pear/lime/tropical fruit/crisp/precise/brings the Viura freshness
Gotham Project, Finger Lakes, Riesling, (Mattituck, New York), 2011
9.00
Nectarine/green apple/dry-ish/chervil/flint/Riesling you can drink
Red Wine
All glasses are 5 ounce pours.
Parties of 6 or more are subject to 20% service gratuity.
Delea, Ticino, Merlot, (Marengo, Switzerland), 2009
9.50
Merlot I can drink/earthy/truffles/red currant/sage/very fragrant
Mouton Noir, “Lieu-Dit,” Willamette Valley, Pinot Noir, (Dundee, Oregon), 2009
13.50
Tastes like Volnay/brambleberry/dried strawberry essence/clove/smoke/a fine Andre Mack product
Cervantes, “Mountain Cuvee,” Bordeaux Blend, Napa Valley, (St. Helena, California), 2010
14.00
Creme de cassis/rosemary/blackberries/dusty/power, elegance/opulence I has it
Terra Rosa, Malbec, (Mendoza, Argentina), 2010
9.00
Marionberry/blackberry/a touch of cedar/will turn your teeth black
Pago de Valdetruchas, “La Muria,” Bierzo, Mencia, (Cacabelos, Spain), 2009
11.00
Blueberry/black raspberry/black tea/rosemary/currants/structured/first in cool climate reds
Orsolani, Canavese, Nebbiolo/Barbera, (Caluso, Italy), 2010
8.50
Pomegranate/cranberry/sour cherry/leather/dusty/licorice-ish
I Fabbri, “Olinto,” Chianti Classico, Sangiovese/Merlot, (Greve, Italy), 2009
10.00
Sour cherry/dried shiitake mushrooms/pomegranate/cranberry/red currant/cedar
Lar de Paula, Rioja Reserva, Tempranillo, (Alava, Spain), 2005
13.00
Cherry sweet tarts/blackberry/black plum/saddle leather/dill/traditional/super complex
Lunch
Beverages
Wine List & By the Glass
All our breads, crackers, meats & pâté are prepared in house.
Iced Tea (unsweetened)
3.00
Housemade Lemonade
3.00
Spindrift Sparkling Grapefruit
3.00
Arugula
8.00
With warm Goat Cheese w/ Crostini
Trio of Dips
8.00
Edamame Hummus, Carrot Dal, Spicy Black Bean
Real Coke
2.50
Blenheim Ginger Ale
2.50
Soup
8.00
Of the day w/ Crostini
Side Salad
4.00
Of Mixed Greens
Antipasti Antipasto
16.00
Marinated Peppers, La Quercia (Prosciutto) , Salami, Pickled Vegetables, Olives
Beverages: Assembly Tricks
The Sandwiches & Salads
Chicken or Steak
18.00
Seasonal greens | choice of Amish Chicken Breast or Ruppersburg Steak | Lavosh
Braise Your Spirits
16.00
Today’s Braised Stew Bowl | Baguette & Butter
The Classic
10.00
Calabrian Tomato Soup | Grilled Cheese ~ (V)
D.Q.M. W
12.00
Braised Beef Shoulder | Horseradish | Spicy Pickled Leeks | Ciabattini ~
T.N.T
12.00
Garlicky Lemon Kale, House made Ricotta & Roasted Fennel | Baguette ~ (V)
Bahn Mi
12.00
Pork Pate | Pickled Vegetables | Cilantro | Baguette
Irish Caesar
9.00
Organic Romaine | Cashel Blue Cheese Dressing | Brown Bread Crumble ~ (V)
Niçoise Salad
18.00
Line Safe Tuna |Green Beans | Eggs |Capers | Potatoes | Red Wine Vinaigrette | Aioli
The Walter
13.00
Roasted Turkey | Bacon | Gruyere | Sweet & Sour Onions | Honey Wheat
Falafel
10.00
Yogurt | Cucumber | Onions | Pita | Tahini ~ (V)
Hot Ham & Cheese
12.00
Jamon Serrano | Bechamel | Baguette
My Turkish Cousin
14.00
Lamb Shoulder | Lemon Yoghurt | Sultana Mostarda | Sautéed Spinach | Flatbread
Irish Caesar
9.00
Organic Romaine | Cashel Blue Cheese Dressing | Brown Bread Crumble ~ (V)
Lunch Box
12
Pullman Sandwich of
Egg, Tuna or Chicken Salad Market Side (Surprise) & Cookie!
Wich’ & Wine
19.50
Any Sandwich & Sommelier Wine Pick (For the adventurous wine drinker)
Bag of Chips choose from our basket
2.00
Olives & Nuts
5.00
Side of Coleslaw
1.50
Baguette & Butter
1.50
Circus Acts
Parties at the Fair
Friday Date Night Bags
Beast the Butchery Class.
French Steak Night
Drink YourSelf ‘Blind’ Wednesdays
Lunch
Beverages
Wine List & By the Glass
All our breads, crackers, meats & pâté are prepared in house.
Iced Tea (unsweetened)
3.00
Housemade Lemonade
3.00
Spindrift Sparkling Grapefruit
3.00
Arugula
8.00
With warm Goat Cheese w/ Crostini
Trio of Dips
8.00
Edamame Hummus, Carrot Dal, Spicy Black Bean
Real Coke
2.50
Blenheim Ginger Ale
2.50
Soup
8.00
Of the day w/ Crostini
Side Salad
4.00
Of Mixed Greens
Antipasti Antipasto
16.00
Marinated Peppers, La Quercia (Prosciutto) , Salami, Pickled Vegetables, Olives
Beverages: Assembly Tricks
The Sandwiches & Salads
Chicken or Steak
18.00
Seasonal greens | choice of Amish Chicken Breast or Ruppersburg Steak | Lavosh
Braise Your Spirits
16.00
Today’s Braised Stew Bowl | Baguette & Butter
The Classic
10.00
Calabrian Tomato Soup | Grilled Cheese ~ (V)
D.Q.M. W
12.00
Braised Beef Shoulder | Horseradish | Spicy Pickled Leeks | Ciabattini ~
T.N.T
12.00
Garlicky Lemon Kale, House made Ricotta & Roasted Fennel | Baguette ~ (V)
Bahn Mi
12.00
Pork Pate | Pickled Vegetables | Cilantro | Baguette
Irish Caesar
9.00
Organic Romaine | Cashel Blue Cheese Dressing | Brown Bread Crumble ~ (V)
Niçoise Salad
18.00
Line Safe Tuna |Green Beans | Eggs |Capers | Potatoes | Red Wine Vinaigrette | Aioli
The Walter
13.00
Roasted Turkey | Bacon | Gruyere | Sweet & Sour Onions | Honey Wheat
Falafel
10.00
Yogurt | Cucumber | Onions | Pita | Tahini ~ (V)
Hot Ham & Cheese
12.00
Jamon Serrano | Bechamel | Baguette
My Turkish Cousin
14.00
Lamb Shoulder | Lemon Yoghurt | Sultana Mostarda | Sautéed Spinach | Flatbread
Irish Caesar
9.00
Organic Romaine | Cashel Blue Cheese Dressing | Brown Bread Crumble ~ (V)
Lunch Box
12
Pullman Sandwich of
Egg, Tuna or Chicken Salad Market Side (Surprise) & Cookie!
Wich’ & Wine
19.50
Any Sandwich & Sommelier Wine Pick (For the adventurous wine drinker)
Bag of Chips choose from our basket
2.00
Olives & Nuts
5.00
Side of Coleslaw
1.50
Baguette & Butter
1.50
Circus Acts
Parties at the Fair
Friday Date Night Bags
Beast the Butchery Class.
French Steak Night
Drink YourSelf ‘Blind’ Wednesdays
Dinner
Noshes & Savories
Kindly note items below are generally meant to share & arrive to the table when ready.
Noshes & Savories: Finger Friendly
Roasted Nuts
5.00
Bread & Butter
3.00
Arugula Salad w/ warm Goat Cheese & Crostini ~ (V)
9.00
The Big Bad
35.00
Our Composed Board of Favorites: Meats, Cheese, & other Nibbles
Rillette
9.00
Spreadable Braised Pork Shoulder w/ Crispy Bread & Greens
Country Style Pâté
9.50
Mustard, Cornichons & Mesclun Greens
Pommes Aligot
8.00
Potato Puree, Whipped Cantal Cheese (Nutty, Gruyere Style) w/ Garlic (V)
Olives
7.00
Tonight Soup
8.00
Trio of Dips
8.00
Edamame Hummus, Carrot Dal, Spicy Black Bean (V)
The Cheese Touch
15.00 - 23.00
Our Selection of: Cow, Goat, Sheep, Blue & Stinky •
Smoked Trout
14.00
Crème Fraîche, Pickeled Beets, Lavash Crackers
Boudin Blanc
12.00
Parsnips, Shallot Marmalade
Plates & Bowls
Mussels Chowder
14.00
American Mussels, House-made Irish Bacon, Potatoes, Cream, Vermouth
Spanish Chicken Stew
8.00 - 15.00
Amish Chicken, Sweet Peppers & Onions.
Meat Loaf
9.00 - 16.00
Mashed Potatoes & Roasted Brussels Sprouts.
side of Palm Reading
Market
T.N.T
12.00
Sandwich Garlicky Lemon Kale, House made Ricotta & Roasted Fennel Baguette (V)
Chicken or Steak
18.00
Mixed Greens | choice of:Amish Chicken Breast or Ruppersburg Steak Lavosh
Beef Bourgogne
12.00 - 20.00
Braised Rupersburger Farm Beef, Red Wine, Seasonal Root Vegetables.
Meatballs w/ Garlic Bread
14.00
Cassoulet
16.00
French Style Stew, Duck Confit, Pork Belly, White Beans, Vegetables
Dinner
Noshes & Savories
Kindly note items below are generally meant to share & arrive to the table when ready.
Noshes & Savories: Finger Friendly
Roasted Nuts
5.00
Bread & Butter
3.00
Arugula Salad w/ warm Goat Cheese & Crostini ~ (V)
9.00
The Big Bad
35.00
Our Composed Board of Favorites: Meats, Cheese, & other Nibbles
Rillette
9.00
Spreadable Braised Pork Shoulder w/ Crispy Bread & Greens
Country Style Pâté
9.50
Mustard, Cornichons & Mesclun Greens
Pommes Aligot
8.00
Potato Puree, Whipped Cantal Cheese (Nutty, Gruyere Style) w/ Garlic (V)
Olives
7.00
Tonight Soup
8.00
Trio of Dips
8.00
Edamame Hummus, Carrot Dal, Spicy Black Bean (V)
The Cheese Touch
15.00 - 23.00
Our Selection of: Cow, Goat, Sheep, Blue & Stinky •
Smoked Trout
14.00
Crème Fraîche, Pickeled Beets, Lavash Crackers
Boudin Blanc
12.00
Parsnips, Shallot Marmalade
Plates & Bowls
Mussels Chowder
14.00
American Mussels, House-made Irish Bacon, Potatoes, Cream, Vermouth
Spanish Chicken Stew
8.00 - 15.00
Amish Chicken, Sweet Peppers & Onions.
Meat Loaf
9.00 - 16.00
Mashed Potatoes & Roasted Brussels Sprouts.
side of Palm Reading
Market
T.N.T
12.00
Sandwich Garlicky Lemon Kale, House made Ricotta & Roasted Fennel Baguette (V)
Chicken or Steak
18.00
Mixed Greens | choice of:Amish Chicken Breast or Ruppersburg Steak Lavosh
Beef Bourgogne
12.00 - 20.00
Braised Rupersburger Farm Beef, Red Wine, Seasonal Root Vegetables.
Meatballs w/ Garlic Bread
14.00
Cassoulet
16.00
French Style Stew, Duck Confit, Pork Belly, White Beans, Vegetables
Sunday Brunch
Subject to change based on availability.
Fresh Squeezed Orange Juice
3.00
Coffee Cake Muffin
2.25
Pastry du Jour
3.25
Fruit Bowl
4.25
Seasonal Assorted Fresh Fruit
Old Fashioned Oatmeal
5.00
With fixin’s (Dried Fruit, Coconut, Toasted Almonds)
French Toast
9.00
Brioche, Virginia Maple Syrup
Traditional Quiche
13.00
(served room temperature) w/ Mesclun Salad
My Turkish Cousin
14.00
Sandwich Lamb Shoulder, Preserved Lemon Yoghurt, Sultana Mostarda, Sautéed Spinach, Flatbread
The Classic
10.00
Grilled Cheese Sandwich & Calabrian Tomato Soup
Steak Salad
16.00
Steak w/ Organic Mixed Greens & Market Vegetables
Croissant
3.25
Scone
2.25
Organic House Made Granola & Yogurt Parfait
6.50
Made w/ Trickling Springs Milk, House Toasted Granola & Fruit.
Sausage Gravy & Biscuit
12.00
House made Biscuit, Sausage Gravy, Scrambled Egg
Scrambled Eggs
9.00
House Cured Bacon, Toasted Batch Loaf
Chicken Salad Sandwich
10.00
Roasted Amish Chicken, Tarragon, Irish Batch Loaf
Smoked Salmon & Cheddar Panini
12.00
With Dill Crisps
The Cheese Touch
15.00
Our Selection of: Cow, Goat, Sheep, Blue & Stinky • three
Country Style Pâté
9.50
Mustard, Cornichons & Mesclun Greens
Sides
Bacon
3.00
Baguette & Butter
1.50
Butter
0.50
Side Salad
4.00
Jam
0.50
Sunday Brunch
Subject to change based on availability.
Fresh Squeezed Orange Juice
3.00
Coffee Cake Muffin
2.25
Pastry du Jour
3.25
Fruit Bowl
4.25
Seasonal Assorted Fresh Fruit
Old Fashioned Oatmeal
5.00
With fixin’s (Dried Fruit, Coconut, Toasted Almonds)
French Toast
9.00
Brioche, Virginia Maple Syrup
Traditional Quiche
13.00
(served room temperature) w/ Mesclun Salad
My Turkish Cousin
14.00
Sandwich Lamb Shoulder, Preserved Lemon Yoghurt, Sultana Mostarda, Sautéed Spinach, Flatbread
The Classic
10.00
Grilled Cheese Sandwich & Calabrian Tomato Soup
Steak Salad
16.00
Steak w/ Organic Mixed Greens & Market Vegetables
Croissant
3.25
Scone
2.25
Organic House Made Granola & Yogurt Parfait
6.50
Made w/ Trickling Springs Milk, House Toasted Granola & Fruit.
Sausage Gravy & Biscuit
12.00
House made Biscuit, Sausage Gravy, Scrambled Egg
Scrambled Eggs
9.00
House Cured Bacon, Toasted Batch Loaf
Chicken Salad Sandwich
10.00
Roasted Amish Chicken, Tarragon, Irish Batch Loaf
Smoked Salmon & Cheddar Panini
12.00
With Dill Crisps
The Cheese Touch
15.00
Our Selection of: Cow, Goat, Sheep, Blue & Stinky • three
Country Style Pâté
9.50
Mustard, Cornichons & Mesclun Greens
Sides
Bacon
3.00
Baguette & Butter
1.50
Butter
0.50
Side Salad
4.00
Jam
0.50
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An epicurean emporium where everything we do is Devoted to Food™. Brought to you by the creators of @Restaurant_Eve.
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