Eat

Chef Miles

Rising culinary star Miles Vaden is Eventide's Executive Chef. Miles has worked under the direction of highly regarded and award-winning chefs such as Jean-Georges Vongerichten, Shawn McClain, Todd Gray, and Anthony Chittum. Before joining Eventide, he spent the past two years as chef de cuisine at Sonoma in Washington, D.C., under Executive Chef Drew Trautmann.

Miles is passionate about the quality of his ingredients, and he has a deep appreciation for regional cuisine and locally available products. His cooking style embraces traditional methods as well as the latest technological advancements — whatever helps him bring out the most flavor is what has a place in his kitchen.

DINNER MENU | DESSERTS | LOUNGE MENU | BRUNCH MENU |

ROOF MENU

DINNER MENU

APPETIZERS

Roasted Pork Belly Roulade $12

Fennel sausage, pickled mushrooms, red bell pepper jam

Local Mixed Greens $8

Baby carrots, green beans, red wine vinaigrette, herbed crackers

Roasted Baby Beets $10

Pistachio-crusted goat cheese fritter, pea tendrils, aged balsamic vinegar

Octopus Escabeche $13

Green olives, cauliflower, peppers, chickpea mash

Seared Diver Scallops $13

Crispy fingerling potatoes, buttered leeks, blood orange gastrique

Cream of Sunchoke Soup $7

Bacon, chervil oil, chipotle-apple butter

Virginia Bison Tartare $13

Cranberry mustard, Aji Amarillo aioli, capers, cornichons, crostini

ENTREES

Maple Leaf Farms Duck Breast $29

Grilled endive, polenta cake, foie gras "butter", duck & currant jus

Pan Seared Alaskan Sablefish $24

Celery root cream, littleneck clams, pancetta, carrots, celery, potatoes

Roasted Elysian Fields Lamb Loin $30

Brussels sprouts, housemade Italian sausage, chestnut puree, lamb jus

Porcini Mushroom Risotto $22

Madeira wine, mascarpone cheese, roasted shallots, applewood smoked bacon

Bacon Wrapped Duroc Pork Loin $25

Refried cranberry beans, red onion marmalade, cider braised kale

Dry Aged Creekstone Farms Sirloin Steak* $29

Grilled sweet potatoes, chili-spiked rapini, roasted marrow jus

Red Wine Braised Oxtail Ravioli $26

Guajillo pasta, pearl onions, root vegetable puree, rapini, cilantro, lemon

Broiled Spanish Mackerel $23

Farro & pepper salad, braised fennel, preserved Meyer lemons, olive tapenade

DESSERT MENU

Banana "Cigars" $8

Butterscotch semifreddo, malted milk chocolate sauce

Orange Cardomom Panna Cotta $7

Caramelized pistachios, candied kumquats

Chocolate Terrine $8

Pretzel tuile, Stout ice cream, cherry "mustard"

Brown Butter Cake $8

Roasted red grapes, honey vanilla ice cream

Boccato Gelato $7

Our local supplier’s flavors change frequently; please ask

Cheese Plate $10

Served with grilled bread, spiced nuts, fruit preserves

LOUNGE MENU

Butternut Squash Risotto Fritters $10

8 risotto fritters with arugula salad, balsamic vinaigrette

Fried Chicken and Waffles $17

Buttermilk fried chicken breast, herbed pecan waffles,
maple butter, maple-chicken jus

Herbed French Fries $6

Apricot-horseradish mustard and ketchup

Lobster Pot Pie $16

Brandied cream, potatoes, carrots, celery, onions, puff pastry

Grilled Flatiron Steak $27

Sweet potato puree, shiitake mushrooms, bok choy, red wine

Pasta Bolognese $15

Spinach pasta sheets, herbed ricotta cheese,
pork and beef Bolognese, Parmesan bread crumbs

Bison Barbecue Sliders(3) $12

Served with Napa cabbage slaw and fries

Soft Pretzels $8

Housemade peach mustard, deviled Virginia ham

Chicken and Dumplings $10

Sage and brown chicken gravy, carrots, haricot verts,
cherry tomatoes, buttermilk dumplings

Housemade Charcuterie/Pate

Ask your server; pickled veggies, toast and whole grain mustard

Meatless Mushroom “Burger” $10

Arugula pesto; served on grilled croissant

Cheese Plate $10

Three cheeses, toasted nuts, fig jam

BRUNCH MENU

Corned Pork Belly & Potato Hash $9

Poblanos and onions served with 2 sunnyside up eggs and hot sauce hollandaise, toast

Tomato Basil Frittata $8

Goat cheese, roasted cherry tomatoes; served with frisee salad & citrus vinaigrette

Sausage and Cheddar Omelette $9

Vermont white cheddar, roasted peppers; served with roasted potato hash, toast

Roasted Baby Beets $10

Pistachio-crusted goat cheese fritter, pea tendrils, aged balsamic vinegar

Bacon & Eggs $11

Compart Farms Duroc applewood smoked bacon, potato hash and toast

Brioche French Toast $9

Caramelized apples, cinnamon-maple syrup, vanilla mascarpone

Chicken and Dumplings $10

Sage and brown chicken gravy, carrots, haricot verts,
cherry tomatoes, buttermilk dumplings

Shrimp and Parmesan Grits $14

Weisenberger stone ground grits, brandy butter sauce

Meatless Mushroom “Burger” $13

Arugula pesto, grilled croissant, choice of fries or greens salad

BPLT $11

Fried plantains, Compart Farms Duroc applewood smoked bacon,
mustard aioli, choice of fries or greens salad

Steak and Fries $16

Grilled flatiron steak, herbed hand-cut fries, chimichurri sauce

Sides are $5 each. French fries, parmesan grits,

potato hash, greens salad

BRUNCH BEVERAGES

Bloody Mary $6

Traditionally made with horseradish, tomato juice, lemon juice, celery seed

Mimosa $6

Freshly squeezed orange juice, Cristalino sparkling cava

Tire Swing $8

Applejack brandy, Cinnamon syrup, pressed cider, orange bitters

Caribbean Holiday $9

Cruzan rum, Espresso syrup, Allspice tincture

Lexington Coffee is served by the Press Pot. It pours approximately 3 cups. Each pot is $7.

Teas by Tea Forte (Your choice of Ginger, Coco Truffle,

English Breakfast, Vienna Cinnamon, Citrus Mint, Black Currant, China Gunpowder) $5 each

ROOFTOP MENU

The rooftop is closed for the season.

In order for all of your food to arrive at the proper temperature, all of the items on this menu are served chilled. We also feel that our rooftop guests will want to enjoy these menu items at a “nibbling” pace, so these dishes are meant to sit on the table for a significant length of time while still maintaining high quality.

Roasted Pepper Soup $8

Gazpacho style, made from 3 types of peppers (piquillo, poblano, and red bell), garnished with croutons, cilantro, diced yellow pepper.

Santa Fe Shrimp $15

6-8 large poached shrimp (half a pound) tossed in a spicy smoked tomato sauce with poblano peppers, red onions, cilantro and avocado.

Peruvian-Style Ceviche $14

Our version is a trio of tilapia, scallops and white wine braised octopus, dressed with aji limo chilies and lime juice. Served on a bed of frisee with yellow cherry tomatoes, cucumbers and hearts of palm.

Virginia Bison Tartare $13

Drizzled with ancho chocolate mole, citrus marinated jicama and shaved parmesan.

Fregola Pasta Salad $12

Little balls of pasta with grilled asparagus, red pepper, mushrooms, scallions and spinach tossed with arugula pesto.

Shredded Chicken Salad $13

Roasted chicken pulled off the bone and mixed with aji chili aioli, currants, pine nuts, celery, red onion and diced red peppers. Served with a small bibb lettuce salad and crostini.

Chilled Steak Salad $18

8 ounces of grilled skirt steak served with a salad of arugula, frisee and radicchio tossed with grilled mushrooms, balsamic vinaigrette, red onions and chunks of blue cheese.

Local Mixed Greens $8

Baby carrots, green beans, red wine vinaigrette, herbed crackers

Chilled Foie Gras Torchon $13

Rhubarb mustard, brioche croutons, "sweet & sour" rhubarb

Charcuterie Plate $10

House made charcuterie will change frequently. Ask your server about the daily lineup. Served with stout mustard, pickled vegetables and grilled bread.

Domestic Cheese Plate $10

Our cheese lineup changes frequently as do the accompanying
housemade fruit preserves and candied nuts.