Salad Of Baby Organic Field Greens And Garden Herbs

tossed in aged balsamic vinaigrette with candied walnuts, grape tomatoes, roasted bosc pears and crumbled buttermilk blue cheese

Caesar Salad Of Romaine Hearts And Herbed Croutons

with shaved bermuda onion and parmigiano-reggiano cheese

Caramelized Onion Bisque "french Onion Style"

with duck confit, emmentaler cheese, focaccia bread croutons and a splash of oloroso sherry

Butternut Squash And Grana Padano Parmesan Filled Raviolis

with pickled roasted beets, fresh sage and lemon-brown butter emulsion

The Rueben

grilled pork belly "pastrami" over a sauté of sauerkraut gnocchi with aged swiss cheese, sauce louis, and dark rye-caraway jus lie

Sautéed Jumbo Lump Chesapeake

bay style crab cake over sweet-n-sour bell pepper slaw with old bay aioli

Lime And Ginger Cured Salmon

gravlax sushi bar style served over sticky rice with sesame seaweed salad, spicy cucumbers, wasabi spiked flying fish caviar and crispy salmon skin

Napa Valley Goat Cheese

fried in a pistachio crust over a salad of water cress and fire roasted red peppers with pickled cipollini onions and a drizzle of lavender honey sauce

Bloomsbury's Coq Au Vin

pan roasted breast and a red wine braised thigh of all-natural chicken over crème fraîche mashed red skin potatoes with exotic mushrooms, smoked bacon and balsamic glazed pearl onions

Grilled Neiman Ranch Pork

brisket over mashed winter root vegetables with "melted" snap beans, crispy sweet potatoes and country ham in carolina bbq-wild turkey sauce

Blanquette Of Sable Fish

pacific cod and jumbo ecuadorian white shrimp simmered in champagne velouté served over boiled potatoes with garden peas, buttered cabbage and fines herbs

Winter Ragout Of Wild Game Perloo

slow cooked venison, wild boar and pheasant over lindley mills stone ground grits with "baby bella" mushrooms, roasted tomato, fennel sausage and aromatic juniper-vermouth sauce

Steak Au Poivre

sterling silver new york strip over roasted garlic whipped russet potatoes, with lemony creamed spinach, green peppercorns and cognac spiked café au lait sauce

Grilled Organic Black Pearl Salmon

over roasted tomato soft polenta with asparagus tips, chive spaetzle, black truffle spiked wild mushroom bouillon and blue crab-fennel fondue

Pan Seared Long Island Duck Breast

over savory steel cut oats "risotto" and wilted spinach with oven roasted brussels sprouts, glazed sweet potatoes and sweet spiced-maple bordelaise

Baby Spinach Spanakopita

baked in crisp phyllo pastry served over exotic spiced green lentils and citrus rice with shaved artichoke bottoms, roasted peppers, valbreso feta, picholine olives and lemon-tahini sauce

10 Oz House-ground Black Angus Burger

tillamook cheddar cheese, all trimmings on the side

The "bar" Steak

sliced petite n.y. strip, mashed potatoes, onion rings, exotic mushrooms, red wine jus

Bistro Fries

fire roasted red pepper ketchup, lemon aioli

Bar Plate

assorted cheeses, sausages & salamis, mixed olives, cornichons, dijon

Choucroute Garni

grilled sausage, braised cabbage-n-sprouts, fresh bacon, grain mustard sauce

Bloomsbury's Deep Dish Milk Chocolate

crème brûlée with toasted walnuts and whipped cream

Olde English Sticky Toffee Pudding

served warm with almond brittle, whipped cream and brown sugar caramel sauce

Granny Smith Apple And Winter Fruit Crisp

served hot out of the oven with pecan streusel topping and a scoop of vanilla bean ice cream

Citrus Trio

scoops of florida tangerine and ruby red grapefruit sorbets served with tangy lemon bars

Hazelnut Crusted Dark Belgian Chocolate

terrine with raspberry sauce, vanilla bean chantilly and frangelico anglaise

Assorted Domestic And Imported Cheeses

with seasonal fruit, nuts, and warm herbed crostini