Fall Menu

[Chef Jim Kennedy]

The new Fall Dinner Menu is here, and it is receiving some very nice reviews. We've listened to you and are offering several entree selections below $20, in fact, most of our entrees are priced below $20 on our menu. We still offer the same great food, freshly prepared to order, and the same quality, we just went with slightly smaller portions and some different offerings. The Specials Menu is still fantastic and offers additional items like Prime Beef, Seafood, and Game offerings. The new Wine by the Glass list is extensive, and we offer wines from $8-$18 by the glass, wines produced by Caymus are the highlight of the new list. The bourbon and scotch selections are still top rate, and our Martini Selections can't be beat. 

We are local, support local businesses, and support local farmers and their farms. We are the original farm to table restaurant in Williamsburg, and offer a spectacular location in New Town at the corners of Courthouse and Main Street. We need your support now more than ever, the rains of last week and the power outage on Saturday Night certainly were setbacks, but we're here and offering up some great choices. Please visit our new website and book your reservations right through the site at www.DudleysBistro.com, you'll be happy you did.

Thank you,

Chef Jim

DUDLEY’S BISTRO FALL DINNER MENU

 

 

SALADS

 

Seasonal mixed greens, smoked cheddar cheese, spiced pumpkin seeds,

dried cranberries, topped with a sherry vinegar and pumpkin vinaigrette

8

 

Wedge of iceberg lettuce topped with Kunzler bacon and Maytag blue cheese dressing

9

 

Seasonal mixed greens, red onions, English cucumbers, grape tomatoes,

shredded Parmesan cheese, topped with our house creamy Italian dressing

8

 

APPETIZERS

 

Fried oysters (six), pickled red onions and garlic aioli with field greens

11

 

Oysters in egg and wine cream, with shallots, country ham, mushrooms,

and spinach over Texas toast

14

 

Polenta cake with rosemary and local goat cheese, topped with wild mushroom ragout, *fried egg*

9

 

Twin dry pack scallops, seared, with a vegetable stir fry and a pomegranate reduction sauce

9

 

ENTREES

 

Bistro steak:  8-ounce prime sirloin, topped with Maytag blue cheese butter. 

Served with steak fries and haricot verts.

19

 

Wild caught rockfish filet rubbed with Cajun spices served with garlic and basil grits cooked in

heavy cream.   Topped with Chef Jim’s gumbo gravy with tasso ham, andouille sausage and peppers

18

 

Duck leg confit, prepared in house, with red bliss potatoes cooked in duck fat, haricot verts,

and a sour cherry and orange port wine sauce – classic bistro fare

19

 

Pan braised leg of rabbit served with a goat cheese and rosemary polenta cake

and a wild mushroom and country ham ragout in an egg and wine cream sauce

22

 

Bone-in heritage breed pan seared pork chop*, with apples, onions, and wild mushrooms in a Calvados cream sauce, served atop goat cheese and rosemary polenta cakes

19

 

Twin venison chops, rubbed with a French four-spice rub, served with

a wild mushroom risotto, haricot verts, and a sour cherry and orange port wine sauce

39

 

Twin quail stuffed with hazelnuts, bacon, cornbread, and herbs. 

Served with red bliss potatoes, haricot verts, and a rich demi glace.

24

 

Wild mushroom risotto with haricot verts, topped with a *fried egg*

18

 

 

                  Your patience is appreciated as each of our creations is made to order.

 

 

 

$4.00 shared plate fee.   Substitution fees may apply.  20% Gratuity on Parties of 6 or More

 

*Pork chops are cooked to order.  The Virginia Department of Health would like you to be aware that the consumption of raw or undercooked meats, seafood, poultry, shellfish, or eggs may increase your risk of food-borne illness.