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12567 Lee Highway, Virginia View on Map
Fine Dining Menu

Fine Dining Menu


Spring Menu

Chef John Moss has created this fine dining menu to tantalize your taste buds.
Our focus at the Blue Rock Inn is on sustainability and the Farm to Fork experience.
We strive to serve only the highest quality locally grown and raised products. In addition to our on-site garden, we compost, recycle, and think of the land around us first and foremost.
We hope you enjoy our culinary creations and always welcome your suggestions.

(Our menu and prices are subject to change due to seasonal and local availability, please call for our most current menu)


Soup of the Day

Organic Mixed Green Salad
with Sunchokes, Black Radishes and Fresh Strawberries
Dressed in our Sweet Pomegranate Vinaigrette

Mushroom Pate with a Goat Cheese Mousse, Lavash Crackers
and a Black Currant Coulis

Sprouts and Shoots
Tossed In Rice Wine Vinaigrette with Cashews & Carrot Allumettes

Ceviche of Fish, Shrimp and Scallops
Topped with Coconut Green Curry Sorbet
& Served with Plantain Chips

Lemon Herb Hummus
Our House Recipe Topped with Toasted Pine Nuts
and Smoked Paprika, Served with Grilled Pita


Grilled Filet Mignon
Rubbed with Rosemary Oil and Served with Potato Gratin,
Baby Beets & Sherry Demi-glace

Pan Roasted Maple Leaf Farm Duck Breast
Served over Hash of Jerusalem Artichokes & Asparagus
with Rich Mushroom Red Wine Reduction

Frontier Bison Strip Steak
Black Pepper Seared & Served with Truffled Whipped Potatoes, Herbed Baby Carrots & Brandy Sauce Espagnole

Pistachio Crusted Halibut with Parsnip Puree, Spring Greens
& Cardamom Blood Orange Raita

Flame Broiled Rack of Lamb
on a Bed of Tabouli with Fresh Cucumber Salsa
& Spring Onion Mint Tzatziki

Lightly Battered Soft Shell Crabs
Sauteed with Lemon Caper Butter, Served with Roasted
Asparagus & Wheat Berry Wild Rice Pilaf

Pappardelle Pasta Folded with Green Peas, Spring Onions, Fresh Local Mushrooms and Baby Carrots in Garlic Lemon Cream

(Add your choice of Lamb Sausage, Eggplant Parmesan,
Chicken, or Shrimp $5)

Black-Eye Pea and Roasted Pepper Rösti
Nested on Sauteed Seasonal Vegetables with Red Beet Coulis,
Ribbons of Crispy Parsnips and our Own Salsa Verde

Updated March 23, 2013

Fine Dining & Pub

Wed & Thurs: 4:30 – 8:30
Fri & Sat:
  Dinner – 4:30 – 9:30
  Lunch – 11:00 – 2:00
  Brunch – 11:00 – 2:00
  Dinner – 4:30 – 8:30

Closed Monday & Tuesday