Choose from an easy menu of delectable, sharable small plates bites, our fabulous new build-your-own “Tally Burger,” sandwiches, soups, salads and other chef-inspired light dishes, along with a glass of wine, beer or a signature cocktail in our popular Tapestry Lounge.
Please note – This is a sample menu as selections change seasonally.
Gnocchi & Country Ham
Crispy Potato Dumplings with Shaved Country Ham,
Sweet Potato Cream, and Parmesan 8
House Cured Salmon
White Wine Poached with Curing Spices, Served With Toast Points,
Capers, And Cold-Pressed Olive Oil 12
Tandoori Chicken Skewers
Marinated Chicken Tenderloins, With a Spicy Peanut Dipping Sauce 8
Korean Pork BBQ “Wings”
Oven Roasted Pork Short Ribs Draped in a Sweet & Spicy BBQ Sauce 8
Big Eye Tuna Loin
Seared Rare with Sesame Crust, Over Asian Cucumber-Wakame Salad, Ponzu, and Wasabi Mayo 12
Shrimp “Mondragon”
Tender Jumbo Shrimp, Sautéed with Red Pepper, Capers,
and Pancetta Butter 11
Artisanal Cheese & Charcuterie Plate
Our House Selection of Fine Imported and Domestic Cheeses,
Cured Meats, Fresh Compotes, and Accoutrements 19
Chesapeake Bay Blue Crab Dip
House Made, Served Piping Hot, With Garlic Toast Points 8
Classic Pimento Cheese Spread
Sharp Cheddar and Pappadew Peppers With Crostini 6
Cassoulet
Our Traditional Provencal White Bean, Pancetta, and Duck Stew 8
Wine Country Inn Garden Salad
Fresh Heirloom Greens, Local Chevre, Dried Cherries,
and Candied Walnuts, Tossed in a Lemon-Thyme Vinaigrette 6
Served As an Entrée With Choice Of:
Big Eye Tuna 16
Free-Range Chicken Breast 14
Butter Poached Gulf Shrimp 14
Soup Du Jour
Our Chef’s Daily Creation, Fresh & Local, Sure to Warm The Heart
BOWL: 6 CUP: 4
Sweet Potato-Pumpkin Bisque
Roasted Sweet Potatoes and Pumpkin, Blended Smooth With Cream And Winter Spices BOWL: 6 CUP: 4
Signature "Tally" Burger
Premium, House Ground Beef, Prepared To Order, Garnished With Fresh Butter Lettuce, Tomato, and Red Onion 10
Create Your Own Masterpiece; Build Your Burger Including Any or All of these Gourmet Options:
Aged Cheddar 2 Blue Cheese 2 Haystack Goat Cheese 2 Guacamole 2 Bourbon Onions 2 Crimini Mushrooms 2 Roasted Chili Peppers 2 Marinated Yellow Tomatoes 2 Duck Confit 6 Pappadew Peppers 2
Applewood Smoked Bacon 2 Jumbo Shrimp 8 Italian Black Truffles 5 Foie Gras 20
Cuban Sandwich
Slow Smoked Pork, Cured Iberico Ham & Melted Provolone Cheese, On a Toasted Roll with Chipotle Lime Dressing And Thick-Cut Dill Pickles 12
Creamy Pesto Pasta
Fresh Cavatappi Pasta in a Creamy Walnut-Basil Pesto Sauce with Spinach, Tomato, and Parmesan 12
With Free Range Chicken 16
With Jumbo Gulf Shrimp 20
Wild Caught Salmon
Maple Citrus Seared Wild Salmon, Over Sweet Potato Wild Mushroom Hash, With Oven Roasted Brussels Sprouts 16
Thai Curry Flat Iron Steak
Pan-Seared, Grass Fed Beef. With a Spicy Yellow Curry Sauce, Roasted Potatoes, And Creamed Spinach 18
Shrimp & Grits
Bird Mill Yellow Corn Cheesy Grits, Sautéed Jumbo Shrimp, and White Wine Butter Broth 14
Roasted Duck Breast
Slow Roasted Hudson Valley Duck Breast, Chinese Black Rice, and Braised Collard Greens 16
With Torchon of Foie Gras 36
House Aged Ribeye For Two
A Generous Hand-Cut Prime Ribeye Steak, Seared To Temperature, Sliced And Served with Red Wine Demi Glas, Bourbon Potato Hash, and Made-To-Order Creamed Spinach 52
Executive Chef: Randy Jones Chef d'Cuisine: Jesse Wilson
Consuming Raw Or Undercooked Meats, Poultry, Seafood, Shellfish Or Eggs Mays Increase Your Risk of Foodborne Illness,
Especially If You Have Certain Medical Conditions
 |
 |
 |
 |