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12567 Lee Highway, Virginia View on Map
Fine Dining Menu

Fine Dining Menu

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Spring Menu

Chef John Moss has created this fine dining menu to tantalize your taste buds.
Our focus at the Blue Rock Inn is on sustainability and the Farm to Fork experience.
We strive to serve only the highest quality locally grown and raised products. In addition to our on-site garden, we compost, recycle, and think of the land around us first and foremost.
We hope you enjoy our culinary creations and always welcome your suggestions.

(Our menu and prices are subject to change due to seasonal and local availability, please call for our most current menu)

Appetizers

Soup of the Day
$8

Organic Mixed Green Salad
with Sunchokes, Black Radishes and Fresh Strawberries
Dressed in our Sweet Pomegranate Vinaigrette
$7


Mushroom Pate with a Goat Cheese Mousse, Lavash Crackers
and a Black Currant Coulis
$9


Sprouts and Shoots
Tossed In Rice Wine Vinaigrette with Cashews & Carrot Allumettes
$7


Ceviche of Fish, Shrimp and Scallops
Topped with Coconut Green Curry Sorbet
& Served with Plantain Chips
$11


Lemon Herb Hummus
Our House Recipe Topped with Toasted Pine Nuts
and Smoked Paprika, Served with Grilled Pita
$7

Entrees

Grilled Filet Mignon
Rubbed with Rosemary Oil and Served with Potato Gratin,
Baby Beets & Sherry Demi-glace
$32


Pan Roasted Maple Leaf Farm Duck Breast
Served over Hash of Jerusalem Artichokes & Asparagus
with Rich Mushroom Red Wine Reduction
$27


Frontier Bison Strip Steak
Black Pepper Seared & Served with Truffled Whipped Potatoes, Herbed Baby Carrots & Brandy Sauce Espagnole
$34


Pistachio Crusted Halibut with Parsnip Puree, Spring Greens
& Cardamom Blood Orange Raita
$29


Flame Broiled Rack of Lamb
on a Bed of Tabouli with Fresh Cucumber Salsa
& Spring Onion Mint Tzatziki
$29


Lightly Battered Soft Shell Crabs
Sauteed with Lemon Caper Butter, Served with Roasted
Asparagus & Wheat Berry Wild Rice Pilaf
$27


Pappardelle Pasta Folded with Green Peas, Spring Onions, Fresh Local Mushrooms and Baby Carrots in Garlic Lemon Cream
$20

(Add your choice of Lamb Sausage, Eggplant Parmesan,
Chicken, or Shrimp $5)


Black-Eye Pea and Roasted Pepper Rösti
Nested on Sauteed Seasonal Vegetables with Red Beet Coulis,
Ribbons of Crispy Parsnips and our Own Salsa Verde
$19

Updated March 23, 2013

Hours
Fine Dining & Pub

Wed & Thurs: 4:30 – 8:30
  
Fri & Sat:
  Dinner – 4:30 – 9:30
  Lunch – 11:00 – 2:00
  
Sunday:
  Brunch – 11:00 – 2:00
  Dinner – 4:30 – 8:30

Closed Monday & Tuesday
 

 

 

Room Rates

Weekday
   Mon through Thur – $240/night
Weekend
   Fri, Sat & Sun – $255/night

All charges subject to a 5% State tax and 4% Local tax