| Dinner Menu
First Course & Small Plates
Passion’s Soup of the day - Seasonal soups prepared
daily
Crab and Cucumber “Charlotte” – lump crabmeat salad cradled by English cucumber with a Green Goddess dressing
BLT Salad - A Chopped Salad with
applewood smoked bacon,
mixed greens tossed in
a Apple Cider Vinaigrette, Tomatoes in buttermilk dressing and
toasted French bread
Caesar Salad - Romaine hearts, shaved Asiago cheese, garlic
crostini with a house made Caesar dressing
Passion’s Salad - A Mix of baby lettuces, tossed
with grape tomatoes, English cucumber, and slivered onion, in
a champagne vinaigrette topped with goat cheese croutons.
| The vegetable and greens on our menu
come from some of the best farms in and around the Hampton
Roads area. When not in season, most will come from our hydroponics
grower in the Shenandoah region of Virginia |
Port Wine Pear, Hydro Bibb & Spinach Salad - with “Maytag” Blue Cheese, organic sun-dried figs and sliced red onion tossed in a stoneground mustard dressing
Shrimp & Grits - Carolina jumbo shrimp wrapped with
Serrano ham with cheddar cheese grits and Chef’s BBQ sauce
Salt and Pepper Calamari - Tender calamari dusted in our
special seasoned flour and flash fried. Served with a sweet hot
sauce
White and Black Truffle Mac and Cheese with aged Vermont white cheddar
Lobster Martini – poached chilled Maine lobster with oven-dried tomato remoulade and a stuffed olive
Truffle Cheese Fries - House cut fries, cooked crisp,
tossed with Asiago cheese and drizzled with Black Truffle oil
Chardonnay Steamed Clams - With smoked applewood bacon, garlic and shallot in a sauce great for dipping our focaccia toast.
The Main Course back
to top
Potato Crusted Black Grouper – encrusted with Yukon Gold potatoes, resting on scallion mashed potatoes with a tomato, thyme and parsley shrimp and white bean stew
Crab Cakes – local and 100% lump crabmeat with no filler. Pan seared and served with potato hash, tarragon tarter sauce and dusted with fennel pollen
Caramelized Onion Crusted Salmon - with marinated grilled
portobello mushroom, sautéed spinach, chive mashed potato
and a 25 year old Balsamic vinegar reduction
Lobster and Black Truffle Fettuccine – fresh Maine lobster sauteed with shallot, garlic, and black truffle, finished with a light marscapone sauce over fettuccine pasta
Local Clams & Linguine - little neck clams sauteed with sliced garlic, shallot, extra virgin olive oil and tossed in a white wine sauce with linguine
Shrimp and Scallop Penne - seared Diver scallops, jumbo
Carolina shrimp, marinated oven dried tomatoes, garlic and shallot
in a white wine sauce and basil oil
“Maytag” Blue Cheese Crusted "Harris Ranch" Filet Mignon
- on a crispy potato onion cake with sautéed spinach in
a red wine sauce
Colorado Rack of Lamb - with “Cullipher Farms” caramelized root vegetables and goat cheese mashed potatoes
“Ashley Farms” Free Range Chicken - a half chicken, deboned and cooked under brick with Chef’s mac and cheese, seasonal vegetables and finished in a chicken jus
“White Marble Farms” Pork Tenderloin - grilled tenderloin of pork with a three onion marmalade, braised greens and a wild berry demi-glace
‘Harris Ranch” NY Strip Steak and Pommes Frites
- 12oz natural raised beef with “Patron” red-eye gravy, smoked Gouda polenta fries and seasonal vegetables
“Mazgrette” Duck Breast – seared crispy then grilled and finished with a black currant demi-glace with “Dave and Dee’s” oyster mushroom risotto
Passion’s Finale
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Mascarpone Cheesecake - individual cheesecake with a cornmeal
crust, and Port Wine reduction
Seasonal Fruit - An inspired and imaginative creation with local, fresh fruit of the season
Tri-Brule - a trio of Crème Brulees, Passion fruit,
Mango, and Blood orange
Chocolate Passions - Chocolate Espresso Pot de Creme, Trio of Chocolate Truffle and a White Chocolate Blondie with dried cherries and toffee sauce
House made Ice Cream and Sorbets
Tableside Specialty Cocktails – Honey Bear Latte or Banana Split
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