We serve delicious, memorable food with a seasonal menu.
Monday-saturday, 5:30-10:00 pm
soupS
Chef’s Soup of the Day
Cup or bowl - priced daily
Iron Horse Seasonal Soup
Cup or bowl - priced daily
starterS
Shrimp & Grits
Byrd Mill parmesan grits, sofrito sauce, pickled okra and carrots, and fresh herbs
Garlic Baguette & Blue Cheese Fondue
Pimento Cheese and Pickles
house-made pimento cheese and bread & butter pickles, Surry ham, Ritz crackers
Southern Fried Oysters
sauce vert and pickled carrots
.
Mussels
Prince Edward Island mussels
.
Poulette - cream, white wine, thyme, garlic, and parsley
Provençales - white wine, tomatoes, garlic, and parsley
Chef Miller - Negro Modelo, chipotle, orange, garlic, cilantro, lime
Tuna Poke
The Hawaiian tuna tartare. Yellowfin tuna marinated in soy, sesame seeds, red Chile flakes, ginger, garlic and served with avocado, fried plantains, and mango sauce
saladS
Iron Horse Market Salad
mixed greens, grape tomatoes, cucumber, sunflower seeds, and a honey-orange vinaigrette
“Improved” Iceberg and Blue Cheese
crisp iceberg lettuce with smoked bacon, pickled red onion, hard-boiled egg, grape tomato and a house-made blue cheese dressing
Brined with oranges and cloves served with caramelized onion and bacon-black eyed peas, braised collard greens, cider reduction.
Chile Pecan Chicken
All natural “Free Bird” chicken breast with whipped potatoes, French beans and Maker’s Mark whiskey gravy.
Grilled Lamb Chops
Parmesan and herb polenta, French beans and artichoke-tomato tapenade.
Pan Roasted Scottish Salmon
Cauliflower risotto, sweet & sour braised kale and yellow pepper molé.
Pan Seared Scallops
Sea scallops, carrot-ginger puree, sautéed asparagus and sauce bonnefoy
Asparagus and Morel Linguine
Sautéed asparagus and morel mushrooms with fresh tarragon and parsley, parmesan cheese and artichoke butter
Iron Horse Paella
Shrimp, clams, mussels and Tasso ham with Arborio rice, green peas and saffron
Iron Horse Hand Trimmed Steaks *
Choose from our daily selection of specialty, prime, and locally grown meats. Select from sauce bordelaise, roasted garlic maître d hotel butter, or chimichurri. All steaks served with whipped potatoes and French beans.
.
The Virginia Department of Health requires the posting of the following language:
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
