MENUS
LUNCH
Soup & Salads
Soup du jour 7
Greencroft Fall Salad 9
Arugula, shredded brussel sprouts, apple, maple vinaigrette
Ceasar Salad 8
Romaine lettuce, parmesan, cornbread croutons, black garlic dressing
Roasted Beet Salad 10
Arugula, smoked pepitas, fried chevre, charred green onion dressing, buttermilk foam
Add On:
Grilled chicken 7, Chicken salad 7, Fried/Grilled Shrimp 10,
Salmon 16, Crab Cake 18
Shared
Bruleed Cornbread 8
Whipped butter, jam
Duck Confit Flatbread 15
Confit leg of duck, fried chevre, fig jam, carrot puree, nasturtium oil, Twin Row Farms pea shoots
Fall Flatbread 9
Sage and butternut squash white sauce, mozzarella balls, crispy carrot chips, toasted butternut squash, brown butter drizzle, Twin Row Farms pea shoots
Hand-Helds
Pork Belly Sliders (2) 10
Pickled red grape jam, peanut butter mousse, Parker House rolls
Double Patty Smash Burger 9
Shredded lettuce, tomato, and choice of American or gruyere cheese.
Choice of: Tomato jam, Mac sauce, or Truffle aioli
Beyond Burger 17
Lettuce, tomato, onion
Choice of: Tomato jam, Mac sauce, or Truffle aioli
Fried Chicken Sandwich 10
Lettuce, tomato
Choice of: Tomato jam, Mac sauce, or Truffle aioli
Duck Pupusa 13
Chickpea flour pupusa, braised leg of duck, fennel compote,
dhukka rub, juniper maple sauce
Sides
Beer-Battered Fries 6
Creamy Croft Mac & Cheese 6
Chips 3
Fruit Salad 4
DINNER MENU
Soup & Salads
Soup du jour 7
Greencroft Fall Salad 9
Arugula, shredded brussel sprouts, apple, maple vinaigrette
Ceasar Salad 8
Romaine lettuce, parmesan, cornbread croutons, black garlic dressing
Roasted Beet Salad 10
Arugula, smoked pepitas, fried chevre, charred green onion dressing, buttermilk foam
Add On:
Grilled chicken 7, Chicken salad 7, Fried/Grilled Shrimp 10,
Salmon 16, Crab Cake 18
Shared
Bruleed Cornbread 8
Whipped butter, jam
Duck Confit Flatbread 15
Confit leg of duck, fried chevre, fig jam, carrot puree, nasturtium oil, Twin Row Farms pea shoots
Fall Flatbread 9
Sage and butternut squash white sauce, mozzarella balls, crispy carrot chips, toasted butternut squash, brown butter drizzle, Twin Row Farms pea shoots
The appetizers below are available for Dinner Friday and Saturday evenings.
Honey Butter Fried Croissant 12
Pistachio pesto, arugula, honey ham, mozzarella, balsamic glaze
Oyster Rockefeller 16
6 grilled oysters, herbed cream, spinach, breadcrumbs
PEI Mussels 15
White wine tomato broth, blistered cherry tomatoes, white beans, grilled baguette
Twice Cooked Pork Belly 14
Crispy chevre stuffed polenta, pepper relish, bruleed mustard
Hand-Helds
Pork Belly Sliders (2) 10
Pickled red grape jam, peanut butter mousse, Parker House rolls
Double Patty Smash Burger 9
Shredded lettuce, tomato, and choice of American or gruyere cheese.
Choice of: Tomato jam, Mac sauce, or Truffle aioli
Beyond Burger 17
Lettuce, tomato, onion
Choice of: Tomato jam, Mac sauce, or Truffle aioli
Fried Chicken Sandwich 10
Lettuce, tomato
Choice of: Tomato jam, Mac sauce, or Truffle aioli
Duck Pupusa 13
Chickpea flour pupusa, braised leg of duck, fennel compote,
dhukka rub, juniper maple sauce
Entrees
Baked Salmon 24
sauteed Brussels sprouts, bacon, apple, smoked pepitas,
charred green onion sauce
Petite Filet 30
6oz filet, roasted parsnip and cauliflower pesto, arugula, celeriac puree
The Entrees below are available for Dinner Friday and Saturday evenings.
Pan-Seared Duck Breast 30
Duck confit pupusa, fennel compote, coffee braised carrots, juniper maple
Green Tea Pork Ribeye 28
Fried rice, sauteed mushroom and baby Bok choy, soy caramel, crispy noodle
Sides
Beer-Battered Fries 6
Creamy Croft Mac & Cheese 6
Chips 3
Fruit Salad 4
Soup du jour 7
Greencroft Fall Salad 9
Arugula, shredded brussel sprouts, apple, maple vinaigrette
Ceasar Salad 8
Romaine lettuce, parmesan, cornbread croutons, black garlic dressing
Roasted Beet Salad 10
Arugula, smoked pepitas, fried chevre, charred green onion dressing, buttermilk foam
Add On:
Grilled chicken 7, Chicken salad 7, Fried/Grilled Shrimp 10,
Salmon 16, Crab Cake 18
Shared
Bruleed Cornbread 8
Whipped butter, jam
Duck Confit Flatbread 15
Confit leg of duck, fried chevre, fig jam, carrot puree, nasturtium oil, Twin Row Farms pea shoots
Fall Flatbread 9
Sage and butternut squash white sauce, mozzarella balls, crispy carrot chips, toasted butternut squash, brown butter drizzle, Twin Row Farms pea shoots
The appetizers below are available for Dinner Friday and Saturday evenings.
Honey Butter Fried Croissant 12
Pistachio pesto, arugula, honey ham, mozzarella, balsamic glaze
Oyster Rockefeller 16
6 grilled oysters, herbed cream, spinach, breadcrumbs
PEI Mussels 15
White wine tomato broth, blistered cherry tomatoes, white beans, grilled baguette
Twice Cooked Pork Belly 14
Crispy chevre stuffed polenta, pepper relish, bruleed mustard
Hand-Helds
Pork Belly Sliders (2) 10
Pickled red grape jam, peanut butter mousse, Parker House rolls
Double Patty Smash Burger 9
Shredded lettuce, tomato, and choice of American or gruyere cheese.
Choice of: Tomato jam, Mac sauce, or Truffle aioli
Beyond Burger 17
Lettuce, tomato, onion
Choice of: Tomato jam, Mac sauce, or Truffle aioli
Fried Chicken Sandwich 10
Lettuce, tomato
Choice of: Tomato jam, Mac sauce, or Truffle aioli
Duck Pupusa 13
Chickpea flour pupusa, braised leg of duck, fennel compote,
dhukka rub, juniper maple sauce
Entrees
Baked Salmon 24
sauteed Brussels sprouts, bacon, apple, smoked pepitas,
charred green onion sauce
Petite Filet 30
6oz filet, roasted parsnip and cauliflower pesto, arugula, celeriac puree
The Entrees below are available for Dinner Friday and Saturday evenings.
Pan-Seared Duck Breast 30
Duck confit pupusa, fennel compote, coffee braised carrots, juniper maple
Green Tea Pork Ribeye 28
Fried rice, sauteed mushroom and baby Bok choy, soy caramel, crispy noodle
Sides
Beer-Battered Fries 6
Creamy Croft Mac & Cheese 6
Chips 3
Fruit Salad 4
DESSERT MENU
Cappuccino Mousse Pie 8
New York Cheesecake 8
Key Lime Pie 8
Molten Chocolate Cake 8
Nightingale Ice Cream Sandwiches 8
Strawberry Shortcake
Chocolate Blackout
Homestead Creamery Ice Cream (Wirtz, VA) 6
Vanilla, Strawberry, or Chocolate
TO GO MENU
Lunch menu is available To Go 11:30 am to 2:00 pm, Tuesday through Sunday.
Dinner menu is available To Go 5:30 to 9:00pm, Wednesday through Saturday.
Ordering: Please call ahead or email Alexa at: [email protected] and allow at least 30 minutes for pick up. We will advise you when your food will be ready when you call.
Pub & Cafe Menu
SALADS
Ceasar Salad 8 – romaine lettuce, parmesan cheese, cornbread croutons, black garlic ceasar dressing
Fall Croft Salad 9 – arugula, shredded brussels sprouts, apple, maple vinaigrette
Roasted Beet Salad 10 – arugula, smoked pepitas, fried chevre, charred green onion dressing, buttermilk foam
SHARED
Bruleed Cornbread 8 – whipped butter, jam
Duck Confit Flatbread 15 – confit leg of duck, fried chevre, fig jam, carrot puree, nasturtium oil, Twin Row Farms pea shoots (can be alpha gal free without chevre)
Fall Croft Flatbread 9 – sage and butternut squash white sauce, mozzarella balls, crispy carrot chips, toasted butternut squash, brown butter drizzle, Twin Row Farms pea shoots (vegetarian, alpha gal)
HANDHELDS
Two Pork Belly Sliders 10 – pickled red grape jam, peanut butter mousse, parker house rolls
Double Patty Smash Burger 15 – served with shredded lettuce and Choice of – American cheese or gruyere cheese.
Choice of: Tomato jam, Mac sauce, or Truffle aioli
Fried Chicken Sandwich 10 –
Choice of: Tomato jam, Mac sauce, or Truffle aioli
Duck Pupusa 13 – Chickpea flour pupusa, braised leg of duck, fennel compote, dhukka rub, juniper – maple sauce
(alpha gal, gluten free)
SIDES
6 Beer Battered Fries
6 Creamy Croft Mac and Cheese
4 Fruit Salad
2 Chips
Call the Club to place your order or email Alexa at
434-296-5597 opt. 1
[email protected]
M- Closed, T- 11:30-2:00, W-Sat- 11:30-7:30, Sun- 11:30-2:00
*Serving hours are subject to change based on Club availability
Executive Chef Chris Jack
A 20% service fee will be added unless otherwise noted. Additional gratuity is entirely discretionary. Tax will be added at 11.3%.
*Items marked with an asterisk (*) may be prepared to members preference. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
Call 434-296-5597
New Hours:
Our dining room is open, hours are
Lunch: Tues.— Sun., 11:30am to 2:00pm
Dinner: Wed — Sat., 5:30pm to 9:00pm
The Club is closed on Mondays