LUNCH Week 35, 2018

CHILLED SEAFOOD SMALL PLATES

DAILY SELECTION OF LOCAL WOOD FIRE GRILLED OYSTERS ON THE HALF SHELL 9 DAILY OYSTERS 12 3 Oysters,* Classic Cocktail Sauce, Cracked Pepper Mignonette Pecorino Cheese, Garlic Butter, Baguette

OLD BAY POACHED N.C. SHRIMP 14 PRIME BEEF CARPACCIO* 15 Watercress & Mache Lettuce, Tart Cocktail Sauce, Lemon Dust 30 day Cured Egg Yolk, Arugula, Shaved Pecorino Cheese, Aged Balsamic, Capers, Pine Nuts CHILLED CRAB COCKTAIL 15 Chesapeake Jumbo Lump, Avocado, SESAME SALMON SKEWER AND Pickled Summer Peach Slaw PEACH COMPOTE 11 Mint and Pea Sprouts

SOUP

COASTAL VIRGINIA SHE CRAB SOUP 11 CHILLED MELON SOUP 11 Puff Pastry, Cream Sherry Pickled Melon, Crisp Prosciutto, Crème Fraiche

SALADS

YOGURT RUBBED ROMAINE SALAD 11 Cucumber, Charred Corn, Pickled Tomato, Pearl Onion, Za atar Chickpea Puree, Lowfat Yogurt & Key Lime dressing

LOLLIPOP KALE AND FIG SALAD 12 GLemon Juice Rubbed Kale, Black Mission Fig, Pecorino Shards, Verjus EVOO Dressing

PANCETTA WRAPPED SALMON 16 Baby Spinach, Shaved Fennel, Blueberry, Grilled Peach, Cranberry Maple Bacon Vinaigrette

HEIRLOOM TOMATO AND BURRATA SALAD 11 Aged Balsamic, Georgia Olive Oil, Shaved Radish, Variety of Basils

*Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a foodborne illness. HANDHELDS Choice of hand cut fries or house salad THE CAVALIER BURGER 14 CROQUE MADAME 13 Butchers Grind,Pepper Bacon, Cambozola Cheese Edwards Country Ham, Aged Baby Swiss Mountain View, Caramelized Onions, Grilled Ciabata Herbed Béchamel, Fried Farm Fresh Egg

CRAB CAKE SANDWICH 16 BLT SANDWICH 12 Hand Picked Jumbo and Lump Crab, Remoulade, Thick Cut Surry Bacon, Baby Gem Leaf Lettuce, Lettuce, Tomato, Potato Roll Heirloom Tomato,Castelvetrano Olive Mayo, Wheatberry Toast BECCA STEAK SANDWICH 14 GARLIC GRILLED Roasted Mushrooms, Caramelized Onions, Provolone, CHICKEN SANDWICH 13 Horseradish Cream, House-made Grilled Baguette Grilled Heirloom Tomato, Aioli, Basil Leaf, Mozzarella, PORK BELLY BAHN MI 12 Everything Brioche Bun Heritage Pork Belly, Pickled Cucumber and Carrot, Cilantro, Plum Aioli, French Baguette

BECCA ROTISSERIE CHICKEN Ashley Farms, 24 hour Sea Salt Brine, Garlic, Lemon, Rosemary BISTRO STYLE 18 CHICKEN SALAD WRAP 12 CHOPPED SALAD 14 1/2 Bird, Handcut Fries, Dressed Greens, White Truffle, Caper, Pea Shoot, Avocado, Pickled Tomatoes, Cucumber, Rosemary Jus Spinach Wrap Radish, ‘Scotch’ Egg, Gorgonzola, Sunflower Seeds, Bacon Lardon

ENTRÉES

SHRIMP AND GRITS 16 House-made Andouille Sausage, Tasso Ham, Royal Red Shrimp, Cheddar Cheese Grits

FEATURED LOCAL CATCH A/Q Fried Soft Shell | Apricot Compote Charred Kale, Crisp Caper Remoulade

ROCKFISH FILLET 19 Tuscan Kale and Peach Sauté, Crushed Smoked Almond, Citrus Butter Sauce

JUMBO LUMP CRAB CAKE 18 Roasted Cauliflower, Sautéed Spinach, Crisp Caper Remoulade

45 DAY AGED RIB EYE STEAK FRITE* 22 Handcut Sea Salt Fries, B1 Steak Sauce Demi

Join us every Saturday 2-4 pm for Traditional Afternoon Tea in the Raleigh Room

*Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a foodborne illness.