Brazen RVA

Marinated and fried wings tossed in house mild, hot buffalo, helles belles, or dry rub. Served with choice of vegan ranch, blue cheese, or vegan goddess. GF, V/O: Marinated fried tofu

Marinated and fried wings tossed in house mild, hot buffalo, helles belles, or dry rub. Served with choice of vegan ranch, blue cheese, or vegan goddess. GF, V/O: Marinated fried tofu

Citrus-braised beets, fennel soubise, orange, pickled shallots, and dill toast points. GF/Vegan option

House focaccia (made daily), poached egg, hot honey drizzle, butter, and fresh herbs. Vegan option

Assortment of fresh radishes, little gem lettuce, mint and olive chimichurri, crumbled feta, house made croutons. Gluten free and vegan options.

Sauteed in white wine, with shallot, bacon, and gorgonzola. Finished with scallions and served with toast points. Gluten free option

Beef bourguignon, bacon (optional) braised mushrooms, onions, celery and carrot, gruyere cheese, over french fries with scallion. GF

Served over crispy polenta, with charred green onion gremolata, and demi-glace. Finished with herbs and chive oil. GF

Kahlua cake, espresso mousse, and toffee.

With maple syrup gastrique, toasted pistachio, and wildflowers.

Oven roasted feta, pasta fusilli tossed in arugula basil pesto (contains walnuts), flame broiled cherry tomato and shallot, lemon zest, and chive oil. Vegan option - Vegan Feta

Pan seared duck breast with crispy ginger polenta, sour apples, fig, blackberry gelee, brown butter squash, over almond puree.

Bone-in pork chop with apple demi-glace over grilled broccolini, herb roasted fingerling potatoes, and butternut squash puree.

Cider spiced salmon, pumpkin curry, root vegetable medley, grilled asparagus, and seasonal fruit chutney.

Seared scallops over cheddar grits, harissa romesco, with an apple, almond, quinoa tabbouleh and garnished with tobacco onions.

Braised red chard (contains pork), dirty rice risotto, pomegranate gastrique, fresh herbs and parmesan crisps.

Braised beef bourguignon, bacon (optional) roasted garlic aioli, fennel frond herb salad, roasted red pepper relish, toasted torpedo roll.

Crispy, spicy fried chicken thigh tossed in house-made Helles Belles sauce, celery and onion tumbleweed slaw, potato roll. Vegan Option - Fried tofu and fennel frond herb salad

Tender five spice braised pork shoulder, seasonal mostarda, apple and red cabbage slaw, on a toasted torpedo roll.

Slow-braised short rib, potato aligot, duxelles, crispy shallots, local arugula, horseradish sour cream, toasted torpedo roll. Served with Our jus.

Crispy five spice pulled pork shoulder, chicken liver pate, pickled daikon radish and carrot, shaved cucumber, fresh jalapeno and cilantro on a toasted torpedo roll. Served with Pho jus. Vegan option: marinated and seared cauliflower with sumac hummus.

Braised chicken birria, avocado lime crema, local arugula, pico de gallo, crunchy corn chips, toasted torpedo roll. Served with a "birria" broth.

Beef chuck, short rib, and brisket blended patty, choice of cheese, crispy bacon, local arugula, vegan goddess sauce, roasted red pepper relish on grilled potato roll. Vegan option: Chaotic Good Tempeh

Buttermilk marinated grilled chicken thigh.

with house dry rub. GF/V

Pasta with gruyere and cheddar topped with parmesan bread crumbs.

GF

Tomato and balsamic vinaigrette with peppers, onion, celery and olive. Vegan

Assortment of fresh radishes, little gem lettuce, mint and olive chimichurri, crumbled feta, and house-made croutons. Gluten free and Vegan options

Pan seared salmon with butter, garlic, shallot, and lemon.

Rotating vegetable. GF/ Vegan option

Vegan house marinated tofu