LUNCH

soups: ask your server about the soups of the day.

salads
The Red: Pickled beets, hunky chunks of roasted beets, and toasted pine nuts tossed with salad greens in a pomegranate vinaigrette 8
Escafé House Salad: Mixed greens tossed with honey-lavender vinaigrette, topped with apples, almonds, and bleu cheese crumbles 7; The New Eastern Standard Salad; Napa Cabbage tossed in creamy Asian dressing. topped with roasted Cashews, Pickled Ginger, Cucumber, Carrots, and Apple slices 9
The Big Cobb Crisp Romaine tossed with a sweet-spicy Chili dressing and topped with egg, apple-wood smoked bacon, roasted turkey, avocado, tomato, and Bleu cheese 9
Soba Noodle Salad: Soba Noodles tossed in a sesame-peanut dressing and topped with sliced radishes, cucumbers, toasted peanuts, red bell peppers and scallions served with either sauteéd shrimp 11, grilled chicken breast 9, or pan-seared tofu 8 all tossed in a green coconut curry sauce

entreés
Vegetarian Lasagna: Filled with ricotta, spinach, sauteéd cremini and shitake mushrooms and served with garlic bread and salad greens. 10

Tunisian Pork
All-natural pork marinated in Harissa (a sweet, red chili pepper sauce), roasted garlic, and olive oil. Served with rice, house-made Hibiscus-Fig Sauce and salad greens, This entree is gluten-free. 15

Tuna Cakes
an-seared tuna ckaes served on a bed of greens, paired with a Caper-Chili Cream Sauce and a side of your choice 10

sandwiches
Curried Turkey Salad: Oven-roasted turkey mixed with mayonnaise and house-blended curry, green d'anjou pears, celery, and scallions 8

BLT
Cherry wood smoked bacon, romaine lettuce, tomato and mayo. 7

Tofu Souvlaki: Marinated tofu with cucumbers, purple onions, tomatoes, and tzatziki sauce in pita bread 9
Grilled Cheese: Pick your favorite cheese: provolone, cheddar, swiss, mozzarella, or gruyére. Add bacon or tomato for a twist on the classic. 6
Turkey Reuben: Oven-roasted, all-natural turkey on multigrain with lettuce, tomato, fennel seed/red cabbage slaw and house Russian Dressing 11

Pesto Chicken Sandwich
All-natural, skinless chicken breast, grilled and served with lettuce, tomato, basil pesto and your choice of cheese though you might prefer Provolone 11

BBQ Brisket: Cooked in your choice of brisket au jus, or BBQ sauce. 10

Black Bean Burger
Served on a Ciabatta Bun with lettuce, tomato, and your choice of cheese 8

Meatloaf Sandwich: Slice of meatloaf on your choice of bread with lettuce, tomato, mayonnaise, sauteéd onion & red pepper melange. Served cold or hot. 10
Crab Cake Po'Boy: Crab cake on sourdough ciabatta with lettuce, tomato, and house-made remoulade 14
Bison Burger: The other red meat with your choice of cheese, lettuce, tomato, sauteéd onions, and garlic aioli. 14

the red

soba noodle salad with tofu

tuna cakes

escafé house salad

DINNER

appetizers
Baked Brie with Fresh Fruit: Served with fresh raspberries, blueberries, apples, crostinis, and honey. 9
Sriracha Shrimp: Sauteed shrimp, tossed in a srirach glaze, served over Napa Cabbage 9
Fried Calamari: With house made marinara and lemon garnish 8
Chilled Edamame: Edamame tossed in sesame oil and tamanoi suchinoko seasoning. Topped with pickled ginger and black and white sesame seeds 9
Hummus: Served with Carrots, Cucumbers and Baked pita. Garnished with Olive Oil and smoked Paprika 7
Fried Ravioli: Ravioli filled with mozzarella, tossed with fresh herbs and served with creamy house-made marinara 7
Crab Cakes: Three mini crab cakes served over greens with remoulade sauce and lemon caper aioli 10

soups: ask your server about the soups of the day.

salads
Escafe House Salad: Mixed greens tossed with honey-lavender vinaigrette, topped with apples, almonds, and bleu cheese crumbles 7
Escafe Caesar: Crisp romaine, Pecorino cheese, and croutons 8
Cirtrus Salad: Mixed greens tossed in our Orange Vinaigrette. Topped with oranges, red onions, dried cranberries, Goat's Cheese and Candied Walnuts 9
The Big Cobb: Romaine, egg, bacon, all natural Turkey, avocado, tomato, bleu cheese, and a semi-spicy chili dressing 11
The New Eastern Standard: Napa and Purple Cabbage tossed in a creamy Asian dressing. Topped with roasted Cashews, pickled ginger, Cucumber, Carrots, and Apple slices 8

The Red
Thinly sliced pickled beets, large diced roasted beets, and toasted almonds tossed with mixed greens in a Pomegranate Vinaigrette 9

crab cake

sandwiches
Turkey Reuben: Oven-Roasted All-natural Turkey on Multi-Grain with Lettuce, Tomato, Fennel Seed-Red Cabbage slaw and house Russian Dressing 10
Pesto Chicken Sandwich: All natural, skinless grilled chicken breast with lettuce, tomato, Basil Pesto and your choice of cheese though you might prefer Provolone 11
BBQ Brisket: Cooked in your choice of au jus, or BBQ sauce 11
Crab Cake Po'Boy: Crab cake on sourdough ciabatta with lettuce, tomato, and house-made remoulade 14
Black Bean Burger: A vegetarian option for those in mood for something lighter. This is a staff favorite, Served with lettuce, tomato, Sauteed onion, Garlic Aioli and your choice of cheese 15

Bison Burger
All-natural 6oz. Bison Burger with your choice of cheese, lettuce, Tomato, Sauteed Onions, and garlic Aioli 14

sriracha shrimp

steak frites, au poivre

entreés: served with a house salad
Vegetarian Lassagna: Filled with ricotta, spinach, sauteéd cremini and shitake mushrooms and served with garlic bread and two vegetable du jours. 14
Mom's Meatloaf: Served with house-made romesco sauce, creamed potatoes, and vegetable du jour (Gluten-free) 13
Soba Noodle Salad
Buckwheat noodles with Red peppers, Scallions, English Cucumbers and Radishes dressed in Jeanne Moreau Sauce (contains peanuts) (Vegan) 15
Steak Frites, Au Poivre: Pan-seared Peppered Teres Major Steak with cognac pan sauce. Served with house-made potato wedges and vegetable du jour 20
Crab Cake: Served with a complement of Lemon-Thyme butter sauce atop rice with vegetable du jour (Gluten-free) 18
Fried Chicken: All natural Ashley Farms Chicken breast breaded in flour and our proprietary blend of spices, fried and served with creamed potatoes and vegetable du jour 14
Tunisian Pork: All natural pork marinated in Harissa, roasted garlic, and olive oil. Served with rice, hibiscus-fig sauce and vegetable du jour (Gluten-free) 15

tunisian pork

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WINE

white
Alcesti | Isola Bianco, Scicily: Very light white blend with light minerality, supporting medium fruit.
Pouilly-Fuisse | Old-VineChardonnay, France: Light and toasted with a bit of roasted apple on the nose. Slight butter familiar to wines of the varietal. Fruit of plum and green apple balanced with a pleasant flinty minerality.
Serantello | Albariño, Spain: A delicate wine for either a salad or scallops. This wine exhibits the more mellow notes of yellow fruits. Enjoy this wine with Salmon.
J. Mourat Blanc | Chardonnay/Chenin Blanc: A soft, lithe, complex beauty. Medium body and fruit. (biodynamic)
Siegler | Pinot Blanc, Alsace: Medium body and fruit. Silky mouth feel. Spicy finish. Perfect with our Fried Chicken.
Oveja Negra | Chardonnay-Viognier, Chile: Well-bodied, silky blend that will appeal to those who like less assertive Chardonnays. The Viognier gives this wine a lighter feel on the palate but also contributes to a more complex flavor profile adding softer yellow fruit notes.
Charles Krug | Sauvignon Blanc, California: Piña Colada on the nose and sunny fruit on the palate. .A smooth, quietly rich S.B. from the one of the oldest wineries in California.
Dr. Loosen | Riesling, Germany: All floral and honey on the nose, this is leaning more towards sweet than dry. However, its charm is its elegant entrance and clean, citrusy, graceful exit. The bottle beckons.

red
Gruet | Pinot Noir, New Mexico ?07: Smooth, creamy smoky and all surrounding the subtle cherry fruit.. it will linger breifly on the palate showing strawberry, pepper and a bit of leather
Jacquet de la Grave | Bordeaux Blend, France: Dry, yet rich with Cabernet presence in its backdrop. This is a medium-bodied blend that sits quietly on the palate and melts away effortlessly as you sense its warm spice of cinnamon and clove.
Sierra Cantabria | Tempranillo, Spain: Superb medium-bodied red that is dangerously approachable. Its slight smoke and vanilla float atop the bright berry fruit. The finish is quick and smooth with a slight mint-licorice note and beckons the next sip with an impertinent nudge.
96 Points | Shiraz-Viognier, Australia: As would be excalimed in many a text chat...OMG! This is "Southern Hemisphere"-rich and just spicy enough to excite the palate. These two varietals have come together to render a fun and satisfying wine for those that like it a bit thicker, richer and sweeter (think Port with Stilettos and a fast car) than either grape can bring to the table alone.
La Vielles Fermes | Red Blend, France: Grenache, Syrah and Cinsault come together for and interesting and teasingly complex yet approachable dry profile. To the nose, you may register roasted carrots, graham crackers. or vanilla. On the palate this wine gives up its warm and dry presence easily the more it sits in the glass. Enjoy this slowly.
Tierra Divina | Malbec, Argentina: At first whiff, a rich Cherry Butter nuance sits astride a hay-like complement. On the palate, the structure of the wine is detected first as an astringent cherry cordial but this soon gives way to the afterglow of dark chocolate lingering at the back of the tongue along with a smooth presence of the more red plum and ripe cherry aspects. Grown Sustainably.
Runaway | Merlot, CA: This Central California Coast Merlot brings you a scent of the cloves ala minced-meat pie followed by very subdued mint and Eucalyptus under a healthy presence of deep cherry. Once the wine is free to roam about your palate, it becomes a lingering, seductive, juicy suitor that you can?t help but drink more of. Smoky, cherry fruit coats the tongue and finishes bright and spicy.
The Rascal | Shiraz, Australia: A very self-aware Shiraz that exhibits earthy attributes manifesting in tobacco and mineral bluntly countered by forceful cherry and ripe strawberry jam that linger long and thick on the tongue ending in brief acidic but pleasant pinch.

virginia whites
Chester Gap Cellars | Viognier: Slight spice on the nose, this is a grassy and soft rendering of the grape. It shows some attributes that could be attached to a French Viognier (the pepper and spice come to mind) but this is all lean, Virginian Viognier.
Lovingston | Petit Manseng: Light and lively, this wine can be classified as half-trocken or semi-dry though it leans initially towards sweet. At first it may seem Riesling-like but soon gives itself away as something more alluring and complex.
Linden ?Avenius? | Sauvignon Blanc: Grassy on the nose with a notion of Old-world minerality of Sancerre. This wine plays more heavily towards the softer fruit on the palate. This wine gives the palate apple, blueberry and slight hint of cranberry before finishing with a quickly waning apricot note.
Gabrielle Rausse | Pinot Grigio: A round, even-tempered rendering of this grape in Virginia soil. Unoaked, this wine leaves impressions of summer and yellow fruit.
Linden ?Hardscrabble? | Chardonnay: Butter and hint of popcorn on the nose, this wine is lithe and beautifully rendered, supple and seductive. It has fruit presenting as apple, pear and raspberry. Its finish leaves you with only the slightest resonance of acidic berry fruit.

virginia reds
White Hall Vineyards | Touriga: The Champs should be ashamed having a wine on their list so approachable and inviting. It is at once sweet and acidic giving this a pleasure for the palate from both sides of the fence.
Pollack | Meritage (Bordeaux Blend): This wine has all the structure (minerality and dark chocolate) of a Bordeaux and most of the fruit that one would expect. However, the treat comes in its complexity as it opens to the air and warms in the glass. Giving glimpses of clove, cinnamon and pepper.

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