Boot: New Winter Menu - 2009
New Winter Menu - 2009
looks nicer on our website
http://www.insidetheboot.c
Antipasti
Soup of the Day - 4/6
Oyster Stew with Leeks and Edward's Surryano Ham - 8
House Boot Salad of Arugula and Field Greens with Cherry Balsamic Vinaigrette and Parmesan - 6 *v
Field Greens and Arugula Salad with Caramelized Fennel, Pancetta, Shaved Virginia
Cheese and Red Wine-Lemon Vinaigrette - 9
Fried Goat Cheese Bruschetta with Sauteed oyster Mushrooms, Spinach, Roasted Tomatoes
& a Cumin Pine Nut Vinaigrette - 10
Butcher’s Plate of Local Artisan Cured Meats with House Giardiniera and Crostini - 12
Grilled Romaine Topped with Fried Calamari and Preserved Lemon Aioli - 10
Boot Spreads - Rosemary Chickpea, Sun-dried Tomato Almond, and Kalamata Olive Potato
served with Crostini and Savory Bits - 9 *v
3 of Our Favorite Virginia Cheeses with Olives, Fruit, Hubb’s Peanuts
and my Grandmother’s Zucchini Bread - 11 *v
Pasta
Penne with Tomato Sauce, Fresh Mozzarella and Pesto - 15/8 *v
Linguine Carbonara with Roasted Parsnips, Pancetta, Parmesan and Black Pepper - 18/10
Handmade Lasagna Bolognese with Grass-fed Beef and Surry Sausage - 17
Serpentini with Sauteed Shrimp, Spicy Sausage, Sun-dried Tomato Butter, and Basil - 19/11
Risotto with Roasted Cremini Mushrooms and topped with Seared Oyster Mushrooms - 18 *v
Handmade Fettuccine Tossed With Goat Cheese, Grilled Leeks, and Roasted Tomatoes - 18 *v
Handmade Black Angel Hair with Sautéed Calamari, Roasted Cherry Tomatoes,
Capers, Garlic, and Basil - 18
Main
Boot Cioppino - Mid-Atlantic Seafood Stew over Garlic Mashers - 21
Pomegranate Honey Glazed Grilled Chicken Breast with Toasted Barley Pilaf and Butternut Squash - 19
Grilled Ribeye Steak with Sweet Potato Fries and Boot 1 Sauce - 23
Spicy Pork Ragu over a Cézanne Goat Cheese Polenta Cake with Seared Greens - 21
Fish of the Day - The Freshest Atlantic Cut prepared Boot Style - mp
Seared Scallops with Oyster Mushrooms, Sauteed Baby Spinach, and a Chardonnay Cream Sauce - 23
Chef’s Vegetable Sampler – 4 Daily Offerings from our Local Farms - 17 *v
Sides - 5 *v
Mixed Olives / Sweet Potato Fries with Boot-made Catsup
Toasted Barley Pilaf and Butternut Squash / Brussels Sprouts
Sauteed Greens with Olive Oil, Garlic and Chili
*v - denotes vegetarian, for vegan please specify with your server.
We support local farms and we enjoy the company of farmers.
http://www.insidetheboot.c
Antipasti
Soup of the Day - 4/6
Oyster Stew with Leeks and Edward's Surryano Ham - 8
House Boot Salad of Arugula and Field Greens with Cherry Balsamic Vinaigrette and Parmesan - 6 *v
Field Greens and Arugula Salad with Caramelized Fennel, Pancetta, Shaved Virginia
Cheese and Red Wine-Lemon Vinaigrette - 9
Fried Goat Cheese Bruschetta with Sauteed oyster Mushrooms, Spinach, Roasted Tomatoes
& a Cumin Pine Nut Vinaigrette - 10
Butcher’s Plate of Local Artisan Cured Meats with House Giardiniera and Crostini - 12
Grilled Romaine Topped with Fried Calamari and Preserved Lemon Aioli - 10
Boot Spreads - Rosemary Chickpea, Sun-dried Tomato Almond, and Kalamata Olive Potato
served with Crostini and Savory Bits - 9 *v
3 of Our Favorite Virginia Cheeses with Olives, Fruit, Hubb’s Peanuts
and my Grandmother’s Zucchini Bread - 11 *v
Pasta
Penne with Tomato Sauce, Fresh Mozzarella and Pesto - 15/8 *v
Linguine Carbonara with Roasted Parsnips, Pancetta, Parmesan and Black Pepper - 18/10
Handmade Lasagna Bolognese with Grass-fed Beef and Surry Sausage - 17
Serpentini with Sauteed Shrimp, Spicy Sausage, Sun-dried Tomato Butter, and Basil - 19/11
Risotto with Roasted Cremini Mushrooms and topped with Seared Oyster Mushrooms - 18 *v
Handmade Fettuccine Tossed With Goat Cheese, Grilled Leeks, and Roasted Tomatoes - 18 *v
Handmade Black Angel Hair with Sautéed Calamari, Roasted Cherry Tomatoes,
Capers, Garlic, and Basil - 18
Main
Boot Cioppino - Mid-Atlantic Seafood Stew over Garlic Mashers - 21
Pomegranate Honey Glazed Grilled Chicken Breast with Toasted Barley Pilaf and Butternut Squash - 19
Grilled Ribeye Steak with Sweet Potato Fries and Boot 1 Sauce - 23
Spicy Pork Ragu over a Cézanne Goat Cheese Polenta Cake with Seared Greens - 21
Fish of the Day - The Freshest Atlantic Cut prepared Boot Style - mp
Seared Scallops with Oyster Mushrooms, Sauteed Baby Spinach, and a Chardonnay Cream Sauce - 23
Chef’s Vegetable Sampler – 4 Daily Offerings from our Local Farms - 17 *v
Sides - 5 *v
Mixed Olives / Sweet Potato Fries with Boot-made Catsup
Toasted Barley Pilaf and Butternut Squash / Brussels Sprouts
Sauteed Greens with Olive Oil, Garlic and Chili
*v - denotes vegetarian, for vegan please specify with your server.
We support local farms and we enjoy the company of farmers.