Chef Joshua Davis

Prosciutto e Melone: Thin slices of prosciutto wrapped around sweet cantaloupe melon

Bruschetta (Crostini topped with pesto, mozzarella, tomato & balsamic glaze)

Arancini: Crispy, golden-brown rice balls stuffed with mozzarella and served with marinara sauce

Caprese Salad: Slices of fresh mozzarella, ripe tomatoes, and basil leaves, drizzled with extra virgin olive oil and balsamic reduction

Penne alla Vodka: Penne pasta tossed in a creamy tomato vodka sauce with a hint of garlic and Parmesan

Risotto al Limone: A light and refreshing lemon-infused risotto with a touch of fresh herbs

Eggplant Parmigiana: Layers of breaded eggplant, marinara sauce, and melted mozzarella, baked to perfection

Chicken Francese with Penne pasta with white wine and lemon sauce

Beef Braciole (thinly sliced beef stuffed prosciutto, pecorino cheese, garlic and herbs served with tomato sauce with carrots, peppers and mushrooms

Classic Spaghetti Dish with Homemade Bolognese topped with Fresh Grated Parmesan, Served with Fresh Bread

Fresh Cannoli Assortment: Each cannoli is generously sprinkled with sweet chocolate chips, crushed pistachios, or candied orange zest

Decadent Tiramisu Brownie: This indulgent treat layers rich, fudgy brownie with the classic flavors of tiramisu—espresso-soaked ladyfingers, creamy mascarpone cheese, and a dusting of cocoa powder

Decadent Flourless Chocolate Cake with or without Vanilla Ice Cream & Sweet Berry Sauce on the side

Empanadas: Flaky pastry turnovers filled with savory ingredients such as beef, chicken, or cheese

Arepas: Cornmeal cakes stuffed with a variety of fillings, like shredded beef, cheese, or avocado

Tostones: Twice-fried green plantains served with a garlic dipping sauce

Ceviche de Palmito: A vegetarian version of ceviche made with hearts of palm, tomatoes, onions, and cilantro marinated in lime juice

Sopa de Tortilla: A rich tomato-based soup garnished with crispy tortilla strips, avocado, cheese, and sour cream

Gazpacho: A refreshing cold soup made from blended tomatoes, cucumbers, bell peppers, onions, and garlic

Caldo Verde: A hearty Portuguese kale soup with chorizo, potatoes, and garlic

Pernil: Slow-roasted pork shoulder marinated in a blend of garlic, herbs, and citrus juices, served with arroz con gandules (rice with pigeon peas)

Feijoada: A traditional Brazilian black bean stew with various cuts of pork and beef, served with rice, collard greens, and orange slices

Asado: Grilled meats, including steak, sausages, and ribs, often accompanied by chimichurri sauce and roasted vegetables

Aji de Gallina: A creamy Peruvian chicken stew made with aji amarillo peppers, walnuts, and Parmesan cheese, served with rice and boiled potatoes

Aji de Gallina: A creamy Peruvian chicken stew made with aji amarillo peppers, walnuts, and Parmesan cheese, served with rice and boiled potatoes

Tres Leches Cake: A sponge cake soaked in three types of milk (evaporated, condensed, and heavy cream) topped with whipped cream

Churros con Chocolate: Fried dough pastries dusted with sugar and served with a rich chocolate dipping sauce

Virginia Ham Biscuits: Mini biscuits filled with thinly sliced, salty Virginia ham

Fried Green Tomatoes: Slices of green tomatoes breaded and fried, served with a zesty pimento cheese dip

Pimento Cheese Spread: Creamy pimento cheese served with an assortment of crackers and fresh vegetables for dipping

Country Sausage Balls: Savory sausage mixed with cheese and spices, formed into bite-sized balls and baked until golden

Virginia Peanut Soup: A smooth, creamy soup made from Virginia peanuts, garnished with a sprinkle of roasted peanuts for added crunch

Mixed Green Salad with Apple Cider Vinaigrette: A fresh salad featuring local mixed greens, Virginia apples, goat cheese, and candied pecans, dressed with a tangy apple cider vinaigrette

Roasted Beet and Goat Cheese Salad: Roasted local beets, creamy goat cheese, and toasted walnuts on a bed of arugula, drizzled with honey balsamic glaze

Butternut Squash Soup: A velvety soup made with locally grown butternut squash, seasoned with nutmeg and a hint of cinnamon

Smithfield Pork Tenderloin: Marinated and grilled pork tenderloin from Smithfield, served with a bourbon peach glaze

Shenandoah Valley Lamb Chops: Grilled lamb chops from the Shenandoah Valley, served with a rosemary and garlic reduction

Virginia Fried Chicken: Classic Southern-style fried chicken, seasoned and fried to crispy perfection, served with a side of mashed sweet potatoes

Virginia Peanut Pie: A rich, sweet pie made with Virginia peanuts, similar to pecan pie but with a local twist

Apple Pie with Shenandoah Apples: Classic apple pie made with apples from the Shenandoah Valley, served with a scoop of vanilla ice cream

Chess Pie: A traditional Southern custard pie with a touch of cornmeal for texture, known for its sweet, buttery flavor

Traditional Cheescake: Served with fresh Virginia Peaches compote

French Onion Crostini

Petite Bouillabaisse Bouchées

Salad Nicoise

Charred Citrus Salad (Charred Romaine Lettuce, Blistered Tomatoes, Marinated Red Onion, And Citrus Vinaigrette)

Seared Salmon with Rose Cream (Salmon topped with rose infused cream sauce over sauteed spinach with creamy potatoes)

Coq Au Vin Blanc

Double Chocolate Mocha Mousse

The Opera (Almond Sponge Cake soaked coffee syrup with mocha buttercream topped with Ganache and toasted almonds)

Antipasto platter (olives, peppers, cured meats, cheeses & crostini)

Greek white bean soup

Mediterranean Gazpacho (Cold Tomato Based soup w/ marinated grilled vegetables and herbs)

Charred Citrus Salad (Charred Romaine Lettuce, Blistered Tomatoes, Marinated Red Onion, And Citrus Vinaigrette)

Herbed watermelon and Feta salad

Orecchiette with Broccoli Rabe & Cherry Tomatoes

Pan Seared Chicken with Roasted Pesto Potatoes & Green Beans

Seafood stew with lemon and saffron risotto

Seared Salmon with Rose Cream (Salmon topped with rose infused cream sauce over sauteed spinach with creamy potatoes)

Greek Tahini Cake

Lemon Ricotta Cake