Food
brunch
B R E A K F A S T I N A M E R I C A
Shrimp & Biscuits / 17
shrimp curry, cilantro biscuits
Crab Benedict / 17
lump crab, poached egg, wild mushroom sauce
Sausage & French Toast / 14
wild boar sausage, fried eggs
Curried Crepes / 14
seasonal vegetables, bulgur wheat, chevre
French Toast / 14
tequila cream, blueberry syrup, fresh berries
Chef Salad / 18
scallop, prawn, crab, bacon, avocado, chevre with mixed greens and horseradish vinaigrette
Black Cod / 26
grilled green tomatoes, yellow corn
Steak & Eggs / 26
grilled ribeye, greens, and eggs
lunch
The hors d’oeuvres, sides and a selection of the medium plates listed below are also available during lunch.
L I N K S & D O G S
Pheasant Sausage, Wild Boar Sausage, or Kobe Hot Dog / 10
Korean
housemade kimchi, seasoned bean paste
German
sauerkraut, mustard
American
chili, onions
S A N D W I C H E S
Sandwiches served with shoestring fries or Asian slaw
Roasted Veggie Sandwich / 9
portobello, red peppers, sprouts, avocado
Black Eyed Pea Cake / 10
chow chow relish
Hamburger / 10
sauteed onions
Pulled Pork / 9
house BBQ
Lamb Burger / 12
olive mayo
dinner
H O R S D ‘ O E U V R E S
Fun House Gazpacho/ 8
Pho / 8
pheasant sausage, rice noodles, Thai basil
Spicy Squid Salad / 10
grilled squid & seaweed
July Salad / 10
greens, seasonal roasted vegetables, almonds, buttermilk dressing
Crab & Mango Tartare / 12
horseradish vinaigrette
PEI Mussels / 10
sambal & sparkling wine
Lumpia / 8
chicken & shrimp spring rolls
Flip~a~Chick Wings / 8
Adobo Ribs / 10
baby back ribs
M E D I U M P L A T E S
Black Cod / 26
grilled green tomatoes, yellow corn
Prawns & Pheasant Bouillabaisse /20
mussels, udon, coconut
Whole Branzini / 26
coconut rice, seasonal stir fry
Chef Salad / 18
scallop, prawn, crab, bacon, avocado, chevre, horseradish vinaigrette
East African Spiced Chicken / 18
black eyed peas, spinach, mango chutney
Lamb Kefta / 17
yellow curry, bulgur wheat
Duck 3 Ways / 28
seared breast, duck confit, sausage
Black Eyed Pea Cakes / 15
spinach, carrots, chow chow relish
Curried Crepes / 16
seasonal vegetables, chevre
Korean Braised Short Rib / 24
potatoes, mushrooms
L A R G E P L A T E S
Hog Roast Platter / 38
barbecue, tasso cured ham, sausage with greens & fries
Bull Roast Platter / 50
grilled ribeye, braised short ribs, beef tongue
Simply Roasted Chicken / 26
requires 1 and 1/2 hour cook time
Suckling Pig Roast / 300
requires seven days notice
S I D E S
Fun House Banchan / 5
house pickled seasonal vegetables
Roasted Mushrooms / 8
Asparagus & Surry County Ham / 8
Baby Candy Beets & Greens / 8
Shoestring Fries / 5
