Rappahannock Restaurant Menu

leche de tigre, aji amarillo, red onion, basil, sweet potato

buttermilk, horseradish, herb oil, smoked trout roe, poppy seeds

guoc cham vinaigrette, sesame, scallion

acorn squash, spicy peanut dressing, benne seeds

herbs, shaved radish, walnut oil, white balsamic

miso butter, mizuna, grilled bread

house-made ricotta, hot honey, pickled figs

soy marinated steak, kimchi, cucumber salad, bibb lettuce wraps

white bean and pork cassoulet, hot sauce, sage.

carrot curry, roasted carrots, basil, mint, cilantro, pistachio.

U-15 diver scallops, rice grits, roasted cauliflower, arugula, agrodolce, pine nuts.

Bonnet-Ponson - Champagne Extra Brut Cuvée Perpétuelle. On the nose, white fruits and citrus melt with candied notes, ripe plum and nutty aromas.

Juicy raspberry & strawberry aromas, a note of vanilla, silky tannins.

Aromas of citrus and exotic fruits, a lovely mineral note, Sancerre Terroir.

The truest taste of the ocean, our Olde Salt oyster brings together a bold sea-side brininess with a smooth, clean follow-through.

Finally, a hot sauce worthy of dashing on oysters (as well as anything else under the sun)! Made with a blend of red jalapeno, serrano and cherry peppers, our sauce gives the perfect 'bite' to your favorite dishes. We love using this at our events, restaurants and at home and are glad we can now share it with you!

Our house-made Mignonette is a classic mignonette sauce that pairs perfectly with our oysters, clams or other seafood.

Everyone who has had our signature crab cakes at one of our events or restaurants always ask if they can buy the sauce we put on top. Well, now you can! We have bottled our special recipe for the first time. Great complement to any seafood but amazing on steak and chicken as well. Pro-tip: Dip your french fries in our remoulade and your'll never use ketchup again!