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Cheese & Charcuterie Board

three cheeses, two charcuterie, olives, honey, nuts, crackers

21 — add Wagyu Bresaola for 5


Four Eleven Inn Salad

brioche croutons, house made honey ricotta, ginger snap walnuts



Kale Ash Carpaccio

magnolia vinaigrette, micro greens, pickled watermelon radish, truffle salt, herb aioli


Honey Chipotle Crispy Octopus

plantains, fire roasted poblano crema



Olde Salt Oysters on the Half Shell

smoked plum mignonette, horse radish meringue




Autumnal Curry

oyster mushrooms, shrimp, snap peas, potato, carrot, cauliflower, house made curry  paste, 411 grown thai basil


Sweet Potato Gnocchi 

sage & apple venison sausage, carrot pesto, house ricotta, mushrooms, candied pepitas, arrabiata sauce


Florida Gulf Red Snapper

brown butter hazelnut cauliflower puree, vegetable slaw, kale pesto


Green Circle Roasted Half Chicken

deboned, turnip puree, rye apple stuffing, plum chutney


14 oz Prime NY Strip

smoked carrot puree, herbed goat cheese, garlic mashed potatoes



Roasted Baby Carrots

tahini honey glaze


house Za’atar seasoning

Crispy Brussels

house garlic oil


Updated 10/23/2020

Our Brunch Menu

Sunday 10:30am – 2pm

(updated 10/14/2020)


Fried Chicken & Biscuits

half chicken, country gravy, cheddar biscuits


Scallop Benedict

sauteed kale, poached eggs, hollandaise


Country Ham Benedict

country ham, cheddar biscuits, hollandaise


Avocado BLT

multi-grain bread, spring mix, tomato, 

house made avocado spread, bacon

(add a fried egg for 3)


Avocado Toast

multi-grain bread, spring mix, cherry tomato, 

house made avocado spread, hard boiled egg


Steak & Eggs

8oz Prime NY Strip, eggs your way, four eleven  steak sauce 


Classic Breakfast

eggs anyway, bacon or sausage, 

english muffin, breakfast potatoes


Lorelai’s Pancakes

choice of plain or strawberry


Cannoli French Toast

brioche, cannoli filling, dark chocolate crumbles



Breakfast Potatoes 4      Bacon 5      Sausage 6 

drink specials

Fancy Mimosa

natalie’s orange juice double strained, orange blossom water, 

orange bitters, sparkling wine


Guava Mimosa

white rum, guava, honey, lime, moscato


Orange Crush Mimosa

orange infused vodka, gin, lime juice, orange juice, 

prosecco, orange blossom water


Verde Mary

bourbon, vodka, or tequila

nicely spiced mary mix


Lavender Lemonade French 75

gin, lemon juice, lavender simple syrup, prosecco


Caramel Mocha Latte

espresso, steamed milk, caramel, chocolate


Beetroot Lattee

espresso, beetroot powder, ginger, coconut milk



Old Fashioned — bourbon, cognac, 

pb&j syrup, bitters  13

Boulevardier — rye whiskey, rum, vermouth blend, campari, cappeletti, bigalett china china, bitters, barrel aged 13

Martinez — ginger gin, byrrh, maraschino liqueur, orange bitters 12

Sour — mango infused singani, guava syrup, cascade rainbow project sour ale 9

Mule — mezcal, kiwi, lime, 

ginger soda, chile  10

Rusty Nail —scotch whisky, spiced mead, 

honey powder 11

Spritz — orange vodka, bergamot liqueur, 

vermouth, prosecco, bitters 13

Jack Rose — apple brandy, lemon, beet root grenadine, ginger 9

Draft Beer

Cascade Rainbow Project

blended sour with orange, lime, 

lemon zest, strawberries or 10

Elation I. P. IPA

hazy double ipa, va 7

Precarious New Cologne Kölsch

kölsch, va 8

Kiuchi Rosé Awashizuku

sparkling sake with raspberries jp 9


Graft Farm Flor, Cider NY 8

Blue Bee Hewe’s Crab, Cider VA 750ml 28

Evil Twin Au Mas Todo Jesus, Stout NY 10

Allagash White, Witbier, ME 5

Duvel, Belgian Strong Ale, BE 7

Orval, Trappist Belgian Pale Ale, BE 10

Monstruo Agua Nochtli, Prickly Pear Ale, MX 7

Reason Brewery, Saison, Virginia    $5

HaandBryggeriet Fernet Force, BA Stout, NOR 13

Precarious Fax Machine Music, NE IPA, VA 10

BFM Abbaye de St. Bon Chien ‘16, Sour SUI 32

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Four Eleven York Phase Three Procedures


  1. All Employees will be required to wear a face covering, customers are encouraged to wear face coverings when moving about the establishment.
  2. We will be providing signage in accordance with Phase One recommendations and will post throughout the dining area.
  3. High touch surfaces will be sanitized every hour.
  4. We will not be seating parties of more than 6 people.
  5. We will offer disposable menus and virtual menus that can be accessed by mobile phone.
  6. All dining surfaces will be disinfected in between each customer use including chairs, tables, check presenters, pens, etc.
  7. We will be operating with Reservations, walk in customers are welcome as long as we have availability.
  8. We will have a hostess seating people in the patio area and will be greeting customers at the gate between the two buildings, we will take every patron’s temperature with a no contact thermometer. Patron’s with a temperature above 100 F will be asked to leave as well as the other members of their party. Anyone having COVID-19 symptoms or known exposure in the last 14 days is not allowed on the property.
  9. Furniture and chair placements may only be moved by the staff to ensure that they comply with the proper social distancing requirements. Please do not mingle with other guests or parties that are seated, and remain seated as much as possible to keep everyone as social distanced as possible.
  10. Indoor seating is now available but limited. Our patio is now covered and can be used in certain rainy conditions, please call us if you have any questions!