Capital Dining with Chef Jeffrey Buben

Vidalia Lunch
(Tuesday - Friday)

featuring our $19.90 Lunch Special
create your own menu  snack or starter & main course or main course & dessert

seasonal  libations
SALLIE’S SOUTHERN SWEET CHURCH TEA  4.25
THREE SPRING FARM PRESSED APPLE CIDER  4.50
VIDALIA’S SEASONAL LEMONADE  4.00
 
classic southern sodas
CHEERWINE  4.50
NEHI ORANGE OR GRAPE  4.50
RC COLA  4.50
SPICY OR MILD BLENHEIM GINGER ALE  4.95
 
featured wines by the glass
2014 SAUVIGNON BLANC
stolpman vineyard, ballard canyon, ca  6.00 / 12.00
2014 RIESLING
spätlese, carl graff, mosel, Germany  5.00 / 10.00
2013 CHARDONNAY
la follette, russian river, ca  7.75 / 15.50
2013 PINOT NOIR
lemelson vineyards, willamette valley, or  9.00 / 18.00
2013 GARNACHA
bodegas nekeas, el chapparall, spain  6.00 / 12.00
2012 BARBERA D’ALBA
andrea oberto la morra Italy  7.25 / 14.50
 
specialty beers
LOST RHINO FACE PLANT IPA  7.75
VICTORY PRIMA PILS DRAFT  8.00
DEVIL’S BACKBONE VIENNA LAGER DRAFT  8.25

snacks
SMOKED CAROLINA MOUNTAIN TROUT
salsa verde, parsley salad, grilled bread  8.50
CRISP BERKSHIRE PORK SKINS
barbecue spice, lime, cilantro  7.50
BOB’S TENNESEE COUNTRY HAM PLATE
house made pickles, mustard, honey butter, graham wheat biscuits  9.50
DEVILED EGGS
crisp chesapeake oyster, smoked paprika, pickled celery  8.75
CHEF JAYRO’S CHEESE PLATE
seasonal jam, dried fruit, nuts, onion cracker  7.00

starters
HEIRLOOM BEET SALAD
roasted spring valley beets, orange gelée, curried
walnuts, feta cheese, fennel pollen vinaigrette  12.75
LOW COUNTRY SHE CRAB SOUP
lump crab, apple butter, celery marmalade, old bay croutons  13.75
RED QUINOA BOWL
maple roasted squash, hay smoked carrots,
cranberry, kale, fennel pollen vinaigrette  10.75
SHADY LANE SALAD
butter lettuce, goat cheese, radish, candied pecan,
apricot, vidalia onion poppyseed dressing  9.75
...add seared salmon, steak or chicken  6.75
BABY ICEBERG WEDGE
blue cheese, benton’s bacon, chopped egg, green goddess  9.75
...add seared salmon, steak or chicken  6.75


Our Famous Crab Cake
true blue maryland crab cake sandwich,
southern super slaw, hand-cut fries  22.95


mains
VIDALIA’S FAMOUS FRIED CHICKEN
mashed potato, black pepper gravy, brussels sprounts, biscuit  15.75
SMOTHERED BERKSHIRE PORK CHOPS
collard greens, black-eyed peas, bacon marmalade  15.00
SHRIMP & GRITS
anson mill grits, benton’s bacon, okra, spicy shrimp butter  17.50
CORNMEAL CRUSTED CAROLINA TROUT
ben’s pancetta, wild mushroom, pear
marmalade, brown butter emulsion  15.75
ROSEDA FARM DOUBLE PATTY BURGER
vermont cheddar, bacon marmalade, pickles, hand-cut fries  16.50
CHEF’S VEGETABLE BLUE PLATE SPECIAL
locally sourced and seasonally inspired   14.50

sides
VIDALIA ONION RINGS
alabama white barbecue sauce  5.75
ROASTED BRUSSELS SPROUTS
bentons bacon, apricot, fried sage, lemon zest  8.75
BAKED MAC ‘N CHEESE
amish cheddar, smoked ham, ritz topping  5.75
SPRING VALLEY FARM COLLARD GREENS
sorghum, chile vinegar, streak o’ lean  4.50
VIDALIA’S BREAD BASKET
sorghum butter, onion marmalade, apple butter  5.00
 

beginning 11-8-2016