As with all our culinary endeavors, be they in the dining room or catered affairs, we endeavor to incorporate only the finest and freshest ingredients, meats, poultry, seafood, and produce. Accordingly, our menu changes with regularity based upon the market availability.

The menu choices below are representative of our menu, hoever, our daily menu will reflect our commitment to the freshest and highest quality

Starters

Shrimp and Crab Salad
With Avocado, Mixed Greens and Creamy Vinaigrette

Pan Seared Scallops and Oyster Cream
With Roasted Garlic Polenta

Country Style Duck Liver Pate
With Hot Mustard, Chutney, Cornichon Pickles, Tomato Marmalade and Hot Mustard

Pan Fried Veal Sweetbreads
With Virginia Ham, Cannelloni Beans, Arugula and Fresh Sage

Lump Crab Dip
With Leeks and Parmesan Cheese and Served with a Toasted Baguette

Basket of Assorted Chips and Garlic Cheese Sauce
Turnip, Potato and Parsnip Chips Fried in Peanut Oil

Soups

Lump Crab, Arugula and Asparagus Chowder
With Smoked Scottish Salmon

Soup of the Day

Salads

Warm Mushroom Salad
With Arugula, Prosciutto, Shaved Parmesan and Sherry Wine Vinaigrette

Endive, Pear and Roquefort Salad
With Toasted Walnuts and Champagne Mustard Vinaigrette

Chopped Salad with a Smoked Bacon Vinaigrette
A Mix of Romaine and Radicchio with Gorgonzola Cheese, Chopped Egg,
Crispy Pancetta and Garlic Croutons

Mixed Green Salad
With Tomatoes, Green Onions, Roquefort and Creamy Herb Vinaigrette

Seared Ahi Tuna
Over Mixed Greens and Sesame Ginger Dressing, Pickled Ginger,
Wasabi and Sesame Seaweed Salad

Entrées

Mixed Grill of Andouille Sausage, Lamb Loin Chop and Calves Liver
With Celery Root Puree, Caramelized Shallots, Turnip Crisps
With a Pinot Noir Reduction.

Seafood Cassoulette
Shrimp, Scallops, Lump Crab Meat, Crawfish and Mussels
Over White Beans, Cabbage, Shallots, Bacon and Tomato Saffron Jus

16oz Grilled Rib Eye of Angus Beef
With a Stilton Cheese Potato Mash, Red Wine and Shallot Butter,
Caramelized Leeks and Baby Carrots.

Crispy Whole Fish in a Ginger Soy Glaze
Served with Jasmine Rice, Snow Peas and Sesame Seaweed Salad.

Farrow Island Scottish Salmon with a Champagne Pomery Mustard Sauce
With a Watercress Toasted Pine Nut and Prosciutto Salad,
Jasmine Rice and Fresh Asparagus.

Herb and Garlic Rubbed Grilled Lamb Loin Chops
With Sautéed Baby Spinach, Wild Mushroom CousCous,
Tomato Marmalade and a Roasted Pepper, Caper and Herb Salsa.

Pan Roasted Chicken and Two Mustard Sauce
With Crispy Pancetta and Grilled Oyster Mushrooms,
Over an Arugula and Cippolini Onion Polenta.

Pan Seared Jumbo Scallops and Gulf Shrimp over Angel Hair Pasta
With Tomato, Shitake Mushrooms, Snow Peas,
Green Onions and Lemon Herb Butter.

A 20% Gratuity will be added to parties of six or more.

For reservations contact us at 540-592-3848

The Blackthorne Inn
10087 John S. Mosby Highway
Upperville, Virginia 20184-1742