Menu for Buck's Fishing & Camping

Snacks‎

3.00 Rosemary Roasted Almonds and Spicy Pumpkin Seeds

7.00 Grilled Chorizo With guindilla peppers

11.00 Fried Oysters with Lemon and Tartar Sauce

8.00 Hearts of Palm, Piquillo and Guindilla Pepper Bruschetta

12.00 Cheese Platter Cabra la mancha, firefly farms, (md) (goat), appalachian, meadow creek dairy, (va) (cow)

14.00 House-made Charcuterie Plate Pork rillettes and country pate with cornichons, pickled onions, caper berries and dijon mustard

8.00 Fried Onion Rings with Spicy Mayo

Ducks Pantry Staples

Start

14.00 Pan-Roasted PEI Mussels With garlic, white wine, and shallots

11.00 Mixed Green Salad of Local Lettuces With lemon vinaigrette and a laura chenel goat cheese crouton

10.00 Roasted Marrow Bones With grilled toast, roasted garlic and a little parsley shallot salad

8.00 Crisp Iceberg Wedge With applewood-smoked bacon, maytag blue cheese and horseradish dressing

14.00 Frisee Salad With duck gizzard confit, duck cracklins’ and a whitmore farms poached egg

Main

17.00 Roasted Pork Tacos With black bean salsa, crema, pork cracklins’ and cotija cheese

14.00 Buck’s Wood-Grilled Burger With fries Options: Cheddar (+ 1) , Pepper jack cheese (+ 2) , Smokey blue cheese (+3.00) , Applewood smoked bacon (+2.00) , Spicy smoky mayonnaise (+1.00)

39.00 Buck’s Wood-Grilled Steaks Buck’s ‘world-famous’ dry-aged,‎ marbled, prime sirloin steak with our French fries

18.00 Camp Steak 8 Oz. culotte with our French fries

Super Seasonal

Start

8.00 Seasonal Soup Jerusalem artichoke, salsify and celery root puree

12.00 Hand-made Creamy Cottage Cheese Served with spaghetti squash in walnut dressing and roasted beets in lemon dressing

13.00 Provencal Fish Soup With rouille, gruyere and a garlicky crouton

9.00 Wood-Grilled Baby Fennel Baby Leeks Local red onions‎ with lemony garlic sauce

Main

23.00 Duck Confit With white beans and duck cracklins’, walnut and frisee salad

16.00 Buck’s Fish and Chips with Coleslaw

23.00 Local Mushroom Saute With quinoa pilaf, grilled rainbow chard and a whitmore farms poached egg

24.00 Pan-roasted Quail With orzo, grapes‎ and a pineau des charentes sauce

21.00 Pan-Fried North Carolina Shad Over orecchiette and kale in a lemon shad roe sauce

24.00 Rabbit Pot Pie With a little‎ salad of local mache and carrots

5.00 French Fries

3.00 Celery Root Remoulade

7.00 Wood-Grilled Broccoli

3.00 Coleslaw

Menu for Buck's Fishing & Camping

Menu

Snacks‎

Ducks Pantry Staples

Start

Main

Super Seasonal

Start

Main

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