Begins April 24


Farmer’s market inspired soup MP

Spring spinach and arugula salad, warm shiitake mushroom, bacon, and shallot
vinaigrette, Ciro’s crisp fried tallegio, cherry tomatoes 12GFO/VO

Duo of duck charcuterie ~ duck rillettes, coffee smoked duck breast,
red pepper jelly, seasonal fruit chutney, pickled asparagus, grilled focaccia 14 GFO

Ciro’s burrata, Westphalian ham, Ratinaud’s saucisson sec,
red onion jam, pickled fiddleheads, cherry tomato, hot honey 16 GFO/VO

Wild mushroom and asparagus tartlet, spinach velouté, braised leeks,
Glasgow Glen Farms aged gouda, pea shoots 12 V

Mussels “Tikka Masala” ~ N.S. mussels, masala curry cream sauce,
sweet peas, naan 12 GFO

Main Plates

The “Butcher’s Cut” Steak ~ locally sourced, smashed Yukon golds, garlic sautéed
mushrooms, tomato, Savoy Sunday gravy, buttermilk onion rings MP GFO

Thick-cut glazed n.s. pork chop, buttered parmesan grits, guilan greens,
charred pineapple, bell pepper, and cilantro salsa 24 GFO
(Featuring Earl’s Urban Bourbon Balsamic Hawaiian Swine Glaze)

Garlic & herb roasted N.S. free range chicken, sweet pea, pancetta, & spinach risotto,
roast tomato onion compote 26 GFO

Caramelized sea scallops, spaghettini of garlic olive oil,
capers, tomato, parsley, crisped prosciutto, & pecorino 27

Butter-roast halibut, Irish potato “colcannon”, Chives’ mustard pickles, market
vegetables, Tidal Bay beurre blanc 29 GFO
Add caramelized sea scallops…14 (4 ounces)

Korean fried cauliflower, marinated tofu, turnip fondant, curried cauliflower puree,
greens, edamame, chilli garlic sauce 21 GFO/V

Plus see our board for daily appetizer and main specials!


Upside down brown butter rhubarb cake, scotch whiskey spice ice cream,
maple pecan granola 10 V

The Peanut Buster ~ Warm chocolate ganache cake, dark chocolate ganache,
peanut butter ice cream, candied Virginia peanuts 10 GFO/V

Earl grey tea crème brûlée, lemon almond shortbread 9.5 GFO/V

Ice Cream by the Scoop, appropriate sauce, shortbread cookie 5 each GFO/V

chives menu