All dishes are made with the freshest, quality products.
Lunch is served Monday – Saturday 11:30am – 3pm
*Gluten free or can be made gluten free #The Virginia Department of Health warns that raw or undercooked food may increase the risk of foodborne illness
Menu changes Seasonally. Lunch is served Monday – Saturday 11:30am – 3pm. GF = Gluten free. The Virginia Department of Health warns that raw or undercooked food may increase the risk of foodborne illness.
Watermelon slices, arugula, pickled red onion, charred serrano pepper, feta cheese and cornbread croutons with white balsamic glaze and pesto.
Summer Fruit Salad GF13
Local field greens, grilled peaches, blackberries, queso fresco, shaved almonds with honey citrus vinaigrette.
Scallop Oreganata20
Broiled bay scallops on the half shell with lemon butter, bread crumbs and fresh oregano.
Entrees
The Old Town Lunch GF13
Choice of chicken, tuna or egg salad sandwich on wheat bread, with a cup of soup du jour and Caesar or mixed green salad.
Black Angus Burger GF16
8 oz. house ground Black Angus with choice of cheese, LTO on a Kaiser roll with French fries.
Elk Meatball Sub18
Ground elk meatballs, aged cheddar cheese, Carolina gold BBQ sauce and tobacco onions with matchstick fries.
Club Sandwich15
Two layers of shaved turkey breast, thick cut bacon, heirloom tomato, aged white cheddar cheese and mayonnaise with matchstick fries.
Fish & Chips GF18
Crispy Currituck flounder fillet, matchstick French fries, coleslaw and tartar sauce.
Duck BLT19
Seared Hudson Valley duck breast, local heirloom tomatoes, thick cut Kunzler bacon and butter lettuce on a toasted roll with fries.
Black & Blue Steak Sandwich20
Blackened filet tips, creamy blue cheese, caramelized onions, butter lettuce and tomato on a kaiser roll with matchstick fries.
Southwest Chicken Salad15
Romaine lettuce, grilled chicken, sweet corn, black beans, bell pepper and red onion with crispy tortilla strips and chipotle ranch.
Tomato Pie16
Dy's heirloom tomatoes with Rust's Basil, fresh Bufala mozzarella and caramelized Vidalia onions in a flaky crust with a baby arugula and roasted fennel salad and kalamata tapenade.
