All Menus Our menu consists of salads, sandwiches, and tapas along with inventive specialty pizzas. But you don't want to miss the chef's specials. They start each Tuesday and run through the week. We post them here each week. Get here when the specials start and enjoy Wine/2 Tuesdays (all bottle wines at to go prices... HALF PRICE!) We love our Tuesday winos... CHEERS! If for some reason the current specials aren't posted, you can always call for the rundown 757.325.8868.
Weekend Brunch Menu Yes, WEEKEND BRUNCH -- two days of brunch goodness - Saturday 11am until 3pm and Sunday from 10am until 3pm. For Weekend Brunch, half of the menu is the same each week, the other half is a rotating selection. The Country Ham Biscuits & Gravy show up most weeks along with some version of a Breakfast Pizza. Some examples of dishes you might see are Short Rib S.O.S., Brioche Doughnuts, Smoked Salmon Benedict, Shrimp-N-Grits, Brisket Benedict, and Steak, Shrimp, & Eggs.
Cocktails Menu Our innovative cocktail menu makes use of house made syrups like lavender and hibiscus as well as fresh herbs, fruits, and veggies. Don't worry, we also serve classic cocktails like the Old Fashioned, Hemingway Daiquiri, and the Pimm's Cup. Our most popular cocktails are the Moscow Mule (Sobieski vodka, Reed’s Extra ginger beer, simple syrup, & lime juice) and Planter's Punch (Bacardi dark rum, pineapple juice, sour mix, & grenadine).
Wine & Sparkling Cocktails Menu Our claim to fame with wine is that we offer prosecco on draft! This means we can offer sparkling cocktails. Our most popular are the Orange Blossom (prosecco, St. Germain Elderflower liqueur, a sugar cube, and orange bitters) and the French 75 (prosecco, Seagrams Extra Dry gin, Cointreau, and fresh lemon juice). We also offer seven different wines by the glass and another ten by the bottle. And you can buy a bottle to go!
We offer eleven draft beers (about half are local) and over two dozen bottle beers. Both draft and bottle change fairly regularly. We try to keep it interesting.
If you ask us, "What's good?", our instinct is to say, "Everything!" But we know what you mean. What are our best-loved dishes?
Sounds gratuitous, but it's true. Our chefs come up with a half dozen items each Tuesday to run for the week ranging from the classic to the exotic. Rabbit, duck, octopus... if you are adventurous, you really can't go wrong.
We make a crisp and chewy pizza crust... not quite, but almost Neapolitan. We fire it in our brick-lined oven so there's plenty of "leoparding". The pies are 10 inches across. Most people order one per person and have a little leftover. It's really best to come with a few friends so you can share. How about a Wild Mushroom Pizza? Garlic olive oil, shredded mozzarella, ricotta, a blend of sautéed mushrooms, caramelized onions, and fresh parsley, finished with truffle oil.
Number one has to be the House Made Tots served with spicy mayo, followed close behind by the Braised Pork Meatballs. Some other favorites are the Pork Belly, Sesame Seared Tuna, and Steamed Potstickers.