The Restaurant

beginners

Cheese & Charcuterie Board

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

29

Roasted Sweet Potato

herbed goat cheese, toasted pistachio, honey mustard, micro greens

13

Four Eleven Inn Salad

spring mix, compressed apple, gorgonzola, candied pecan, red onion, shallot vinaigrette

15

Fried Oysters

cornmeal fried oysters, horseradish & ginger aioli, mixed greens, sherry vinaigrette

14

Local Oysters on the Half Shell

half dozen seaside salts, peach mignonette

16

Crispy Octopus

smoked ricotta, toasted pistachio, honey gochujang glaze

28

Four Eleven York Caviar Experience
28g of Ossetra Caviar served on ice with a buffalo horn spoon

deviled egg, house french onion dip with route 11 virginia kettle chips, four eleven tater tots

119

entrees

Fettuccine Vongole

handmade pasta, middleneck clams, bacon, bell peppers, shallot, white wine, cream

27

Pork Tenderloin

dry rubbed, smoky bbq carrot puree, compressed sweet potato

32

Halibut

creamy grit cake, sauce vierge with tomato, basil, shallot, & castelvetrano olive

38

Seared Atlantic Salmon

sweet onion soubise, glazed carrot, charred brussels, leek hay

34

Risotto

local mushroom medley, kabocha squash, brown butter, white wine, sage

28

5 oz. Angus Filet of Beef

roasted fingerling potatoes, broccolini, veal demi

45