LUNCH

soups: ask your server about the soups of the day.

salads
The Red: Pickled beets, hunky chunks of roasted beets, and toasted pine nuts tossed with salad greens in a pomegranate vinaigrette 8
Escaf´ House Salad: Mixed greens tossed with honey-lavender vinaigrette, topped with apples, almonds, and bleu cheese crumbles 7
The New Eastern Standard: Napa Cabbage tossed in creamy Asian dressing. topped with roasted Cashews, Pickled Ginger, Cucumber, Carrots, and Apple slices 9
The Big Cobb: Crisp Romaine tossed with a sweet-spicy Chili dressing and topped with egg, apple-wood smoked bacon, roasted turkey, avocado, tomato, and Bleu cheese. 8

appetizers
Basil Shrimp over mixed greens: Three shrimp saut´ed with tomato, garlic and mildly spicy chili sauce served atop mixed greens. 9
Stuffed Artichoke Bottoms: Filled with cream cheese, a medley of veggies, and topped with Cream of Rosa. 7
Stuffed Grape Leaves: Filled with seasoned rice and served with pork, raisins and a spicy curry sauce. 9
Calamari: Sauteed with crispy shallots, garlic, basil and lemon-caper cream sauce OR fried and served with a side of Cream of Rosa. 9
Chilled Edamame: Edamame tossed in sesame oil and Japanese seasoning. Garnished with pickled ginger and black and white sesame seeds. 6
Hummus: Served with carrots, cucumber, red pepper and baked pita. Garnished with olive oil and smoked paprika. (Vegan) 6

entre´s
Vegetarian Lasagna: Filled with ricotta, spinach, saute´d cremini and shitake mushrooms and served with garlic bread and salad greens. 10
Pork Loin
Pan Seared Duck: Leg* with Asian BBQ sauce. Served with small side salad.

sandwiches
Curried Chicken Salad: Chicken Salad with our house-made curry blend served with tomato and lettuce on your choice of bread. 8
BLT: Cherry wood smoked bacon, romaine lettuce, tomato and mayo. 7
Tofu Souvlaki: Marinated tofu with cucumbers, purple onions, tomatoes, and tzatziki sauce in pita bread 9
Grilled Cheese: Your choice of bread with your choice of cheese. You may add bacon for 1.00 and/or tomato for .50. 6
Meatloaf Sandwich: Served on your choice of bread with mixed greens, tomato and mayonnaise.9
Pesto Chicken Sandwich: All-natural, skinless chicken breast, grilled and served with lettuce, tomato, basil pesto and your choice of cheese though you might prefer Provolone 11
Black Bean Burger: Served with lettuce, tomato, saut´ed onion, and roasted carrot-garlic aioli. 8
Meatloaf Sandwich: Slice of meatloaf on your choice of bread with lettuce, tomato, mayonnaise, saute´d onion & red pepper melange. Served cold or hot. 10
Bison Burger: The other red meat with your choice of cheese, lettuce, tomato, saute´d onions, and garlic aioli. 14

the red

escaf´ house salad

DINNER

appetizers
Sugarcane Shrimp Croquettes: Chopped Shrimp, Ginger, Garlic, and Basil. steamed, fried, and served on a sugarcane skewer with Orange Blossom sauce 9
Stuffed Artichoke Bottoms: Filled with Cream Cheese, a medley of veggies, and topped with Cream of Rosa 7
Calamari: With house made marinara and lemon garnish 9
Chilled Edamame: Edamame tossed in sesame oil and tamanoi suchinoko seasoning. Topped with pickled ginger and black and white sesame seeds 6
Hummus: Served with Carrots, Cucumbers and Baked pita. Garnished with Olive Oil and smoked Paprika 8
Stuffed Grape Leaves: Filled with seasoned rice and served with pork, raisins, and a spicy curry sauce 7

soups: ask your server about the soups of the day.

salads
Escafe House Salad: Mixed greens tossed with honey-lavender vinaigrette, topped with apples, almonds, and bleu cheese crumbles 7
Caesar Salad*: Crisp romaine, Pecorino cheese, and croutons 8
Spring Apple Salad: Mixed Greens tossed in our fresh Apple vinaigrette. Topped with sliced Strawberries, dried Cranberries, Goat’s Cheese and Candied Walnuts 9
The Big Cobb: Romaine, egg, bacon, all natural Turkey, avocado, tomato, bleu cheese, and a semi-spicy chili dressing 11

The New Eastern Standard

Napa and Purple Cabbage tossed in a creamy Asian dressing. Topped with roasted Cashews, pickled ginger, Cucumber, Carrots, and Apple slices 8

The Red

Thinly sliced pickled beets, large diced roasted beets, and toasted almonds tossed with mixed greens in a Pomegranate Vinaigrette 9

sandwiches
Pesto Chicken Sandwich: All natural, skinless grilled chicken breast with lettuce, tomato, Basil Pesto and your choice of cheese though you might prefer Provolone 11
Black Bean Burger: A vegetarian option for those in mood for something lighter. This is a staff favorite, Served with lettuce, tomato, Sauteed onion, Garlic Aioli and your choice of cheese 15

entre´s: served with a house salad
Vegetarian Lassagna: Filled with ricotta, spinach, saute´d cremini and shitake mushrooms and served with garlic bread and two vegetable du jours. 14
Mom's Meatloaf: Served with house-made romesco sauce, creamed potatoes, and vegetable du jour (Gluten-free) 14
Pan-seared Duck: Leg with Asian BBQ sauce or Breast* with Cherry-Almond reduction. Served with Lemongrass Rice Leg 18, Breast 22
Filet of Beef: Pan-seared and served with Herbed Sweet Potato cubes and Red Wine-Mushroom Demi 22
Pan-seared Scallops: Three Scallops* served with Wild Rice, and sweet Orange-Bourbon sauce 21
Pasta of the Day: House-made pasta with Onions, Sauteed Mushrooms, Garlic Bread, and Tomato-Basil Cream sauce 18

BRUNCH

beverages
Bloody Mary
Mimosa with Fizz Virginia Sparkling
Poinsettia with Fizz Virginia Sparkling
Thibaut-Jannison Fizz Virginia Sparkling
Gruet Sparkling Ros´ (N. Mexico)

soups: ask your server about the soups of the day.

salads
Escaf´ House Salad: Mixed greens tossed with honey-lavender vinaigrette, topped with apples, almonds, and bleu cheese crumbles 7
Caesar Salad*: Crisp romaine, Pecorino cheese, and croutons 8

sandwiches
Escaf´ Club: All Natural Turkey, Ham, Swiss, Cheddar, Lettuce, Tomato and Mayo 8
BLT: Cherry wood smoked bacon, romaine lettuce, tomato and mayo. 7
Tofu Souvlaki: Marinated tofu with cucumbers, purple onions, tomatoes, and tzatziki sauce in pita bread 9
Grilled Cheese: Your choice of bread with your choice of cheese. You may add bacon for 1.00 and/or tomato for .50. 6
Monte Cristo: Turkey, ham, Swiss, and cheddar on French Toast, served with a house salad10

entre´s
French Toast: Long slices of baguette, battered and fried and served with maple syrup, butter and your choice of house or fruit salad 8
Open-Face Omelet
Two Eggs Any Style: Sunny, Scrambled, Over Medium, Fried to oblivion, etc. plus Toast 7
Eggs Benedict: Poached Piney River Organics Eggs served atop English Muffin with Hollandaise sauces, your choice of house or fruit salad and your choice of side. Please select one from the choices below: With Canadian Bacon, 9
With Smoked Salmon, 10
With Crab Cake, 13
Sausage and Gravy: Locally made country Sausage in house-made gravy served with your choice of Texas Toast, Multigrain or Mini Biscuits 7
Shrimp and Grits: Stoneground Yellow Grits served with six saut´ed shrimp with your choice of house or fruit salad 8

WINE

white
Pinot Grigio | Punggi, ITALY: Round, off-dry, medium-bodied, not overly acidic.
Pinot Grigio| Gabrielle Rausse, VIRGINIA: Smooth, light version of the varietal.
Pinot Gris | A to Z, OREGON: Round, spicy, off-sweet to sweet on the palate with rich mouth feel. Honey dew melon on the nose.
Sauvignon Blanc | Urban Uco, CHILE: Austere and mildly sharp, yellow fruit with mineral underpinning.
Vin Gris de Pinot Noir | Gabrielle Rausse, VIRGINIA: Off-dry and citrusy, medium bodied.
Riesling | Dr. Loosen, GERMANY: lightly sweet, balanced.
Chardonnay | Gabrielle Rausse, VIRGINIA: Round, medium body, slight butter on the palate.
Chardonnay | Foxglove, CALIFORNIA: All floral and honey on the nose, this is leaning more towards sweet than dry. However, its charm is its elegant entrance and clean, citrusy, graceful exit. The bottle beckons.
Chenin Blanc | Badenhorst, SOUTH AFRICA: Medium bodied, off-sweet, and oaky.
Muscat | Petros Honas, GREECE: Aromatic, light bodied, citrusy and dry with nots of kiwi.
Albariño | Condes de Albarei, SPAIN ’10: Green banana, off-sweet ruby red citrus fruit.
Falanghina | TerreDoro di Paolo, ITALY ‘10: Soft plum and peach, slight spicy finish.
Viognier | “The White Knight,” CALIFORNIA ‘10: Austere and mildly sharp, yellow fruit with mineral underpinning.
Sauvignon Blanc | Brander, “Au Naturel,” CALIFORNIA ‘09: Mouth-filling juicy peach, ruby red grapefruit, kiwi. Well-balanced with a clean, rounded finish.
Chardonnay | Cote du Nuits, “Les Monts de Boncourt,” FRANCE ‘09: Soft plum and peach, slight spicy finish.
Chardonnay | Chassagne-Montrachet, “La Caniere,” FRANCE ‘08: Lightly sweet, balanced.
Chardonnay | Chappellet, CALIFORNIA: Creamy and ever-so-light on the butte, round fruit and medium bodied

red
Bordeaux Blend | Jacquet de la Grave, FRANCE: Dry, medium bodied.
Cabernet Sauvignon | Chateau Smith, WASHINGTON: Rich, big, juicy
Malbec | Zuccardi, ARGENTINA: Varietaly correct, rich, smoky deep fruit
Pinot Noir | Gruet, NEW MEXICO: Burgundian but American, medium bodied with a slight vegetal hue on the finish
Pinot Noir | Gabrielle Rausse, VIRGINIA: Deep rich fruit, smoky.
Pinot Noir | Meiomi, CALIFORNIA: Rich fruit, medium body, and smoky undertone.
Shiraz| Coriole, AUSTRALIA: Very approachable, medium bodied with deep, toned fruit
Bordeaux Blend | Kanonkop, SOUTH AFRICA: Off-sweet Bordeaux-like blend with a grassy hue.
Red Rhone Blend | Vielle Ferme, FRANCE: Medium-bodied, soft, and fruit forward.
Bordeaux Blend | Pollak, VIRGINIA ’08: Dry, medium bodied.
Pinot Noir | Medici, OREGON ’04: varietaly correct, rich, smoky deep fruit.
Red Blend | Trentadue, “Old Patch Red,” CALIFORNIA: Burgundian but American, medium bodied with a slight vegetal hue on the finish.
Barbera d’Alba | Matteo Corregia, ITALY: Light red with medium bodied black cherry fruit and hint of herbs and mint.
Crozes-Hermitage | Ferraton, “LaMatiniere”, FRANCE: Blackberry-rich, dry but juicy fruit with tobacco notes. Balanced and medium bodied.
Gigondas | Dom. de Piaguier, France: Red and dark berries, cola, incense, and licorice. Ripe and fleshy on entry, then tighter in the middle.
Red Blend | Quinta de Roriz, SPAIN: Red pepper on the nose with cedar or pine in the backdrop. Woody and dry.
Pinot Noir | Gevrey-Chambertin, FRANCE: Cherry, strawberry with earthy notes. Clean yet supple finish.
Zinfandel | Ridge, “Three Valleys,” CALIFORNIA: Pomegranate fruit laced with cedar and sea salt hues. A powerful and substantial wine. Dry finish.
Tinto | ”Trenza”, Niven Family, CALIFORNIA: Rich, mouth-watering fruit.

sparkling and rose
"Cros´" | King Family, VIRGINIA
Fizz | Thibaut-Jannison, VIRGINIA
Sparkling Ros´ | Bugey Cerdon, FRANCE
Sparkling | St. Hilaire, FRANCE
Champagne | Francois du Rozay, FRANCE
Champagne | Veuve Cliquot, FRANCE

CONCOCTIONS

dinner concoctions
King's Lemonade: A champagne cocktail with Grand Marnier, fresh grapefruit, San Pellegrino Limonata, and house-made lime cordial
Antioxidant v.2.0: Absolut Açai and Stoli Blueberi, house-made grenadine with fresh sours, white cranberry juice and orange bitters
Sparkling SunRye’s: Old Overholt Rye, pineapple juice, San Pellegrino Aranciata, orange bitters and a splash of red wine
Grapefruit-Rosemary Collins: Tanqueray, fresh grapefruit juice, house-made sours, rosemary and topped with soda water
Cilantro-Jalepeno “Margarita”: A reposado tequila, cilantro, slices of jalepeno, fresh sours and lime juice, and topped with soda water
Grape-Basil “No-jito”: 3 Olives Grape vodka, muddled grapes and basil, fresh lime juice, simple syrup and a splash of soda

late night fun
Champagne White Cosmo: Absolut Ruby Red, triple sec, lime juice, and white cranberry juice, topped with bubbles
Purple Rain (shooter): Vodka, fresh sours, and black raspberry

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LUNCH

DINNER

BRUNCH

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