menus, special events and happy hour

We will be open for brunch on Thanksgiving, Black Friday and Veteran’s Day!

11/22 Thanksgiving: regular brunch menu 11am to 3 pm. Dinner closed.
11/23 Black Friday: regular brunch menu 11am-2pm. Happy hour 2pm-5pm. Dinner 2pm-9:30pm. $35 dinner deal all night (a la carte also available), $25 bottles of house wine.
11/12 Monday Brunch on Veteran’s Day. Dinner as usual, with 3 courses for $35.
11/19 Monday closed after 2pm for private event. Lunch as usual until 2.
11/29 Thursday closed after 3pm for private event.

Seasonal Chef Juste’s Tasting Dinners

NOW TAKING RESERVATIONS:
Wednesday October 31st and Thursday November 1st

3 courses for $42, optional drink pairing $25.
Reservations from 5pm to 9pm by phone only
Call us (703) 319-2177 with credit card ready
A la carte menu also available.
To be notified about our next tasting event and to sign up for our newsletter, click here.

Happy Hour Menu Sample | Fall 2018 (PDF)
Monday – Friday 2 to 5

Lunch Menu Sample| Fall 2018 (PDF)
Monday – Friday 11 to 2
2 courses for $21

appetizers
crispy broccoli 9 panko breading, pickled sun dried raisins, caraway spice, herb yogurt
hazelnut veloute^ 8 soup of roasted virginia apple and celery root, pickled apple, herb oil
barsotto 9 pearl barley cooked risotto style, crispy shiitake mushroom, cultured garlic cream (kąstinys)
asian pear salad^ 9 mixed greens,crushed hazelnut, manchego cheese, peppercorn vanilla vinaigrette
chicken empanadas 10 roasted free range chicken, mixed greens, smoked paprika sauce

mains
char salad^* 19 sustainable fish, greens, soy brined egg, taggiasca olive, creamy wuster vinaigrette
house gnocchi 19 butternut squash, red beet gnocchi, basil, wild mushrooms, manchego, truffle oil
pork confit steak^ 19 heritage pork, sweet potato puree, eggplant caponata, herb chimi churri
PEI mussels^ 16 smoked tomato broth, caramelized onion, black forest ham, herbs, baguette
panko chicken sandwich 16 free range breast, house pickle, truffle mayo, gruyere, brioche bun, herb fries

Brunch Menu Sample| Fall 2018 (PDF)
Saturday 10 to 2
Sunday 10 to 2.30

6 course chef’s tasting for two $38
add person +$23
add bottle pf sparkling +$25

breakfast parfait
truffled egg
add pancake +$5 per person
empanadas
house spreads
polyface pork belly hash
fried apple pie

appetizers
breakfast parfait^ 6 grade A virginia maple syrup, house coconut granola, greek yogurt, black currants
crispy fried broccoli 9 panko breading, pickled sun dried raisins, caraway spice, herb yogurt
house spreads* 12 chicken liver mousse, herb ricotta, pork rillettes, black currant jam, crostinis
asian pear salad^ 9 mixed greens, crushed hazelnuts, manchego cheese, peppercorn vanilla vinaigrette
empanadas 10 free range chicken, mixed greens, spanish paprika pimenton sauce

brunch mains
fall omelette*^ 14 ham, butternut squash, smoked gouda cheese, homefries, mixed green salad
truffled eggs*^ 14 egg scramble, applewood smoked bacon, homefries, mixed green salad
panko chicken sandwich 16 free range breast, gruyere, lettuce, pickles, truffle aioli, herbed fries
pork belly hash*^14 seared polyface farms belly, sunny egg, corn relish, crispy potato, gruyere
almond ricotta pancakes 14 house ricotta, VA grade A maple syrup, orange, homefries, applewood bacon
PEI mussels^* 16 smoked tomato broth, caramelized onion, black forest ham, herbs, baguette

Dinner Menu | Fall 2018 (PDF)
Monday – Thursday 5 to 9
Friday 5 to 9.30
Saturday 2 to 9.30
Sunday 2.30 to 8
Sunday, Monday, Tuesday $35 for 3 courses. One deal per person, whole table participation required.

appetizers
crispy broccoli 9 panko breading, pickled sun dried raisins, caraway spice, herb yogurt
asian pear salad^ 9 mixed greens, crushed hazelnuts, manchego cheese, peppercorn vanilla vinaigrette
barsotto 9 pearl barley cooked risotto style, crispy shiitake mushroom, cultured garlic cream (kąstinys)
hazelnut veloute^ 8 soup of roasted virginia apple and celery root, herb oil, apple pickle
chicken empanadas 10 roasted free range chicken, mixed greens, smoked paprika sauce
house spreads^* 12 chicken liver mousse, herb ricotta, pork rillettes, pickles, currant jam, crostinis
charred octopus and pork belly^* 11 salad greens, polyface belly, olive, soy brined egg, wuster dressing

mains
PEI mussels^* 18 caramelized onion, black forest ham, smoky tomato broth, herbs, baguette
lamb^ 30 elysian fields farm shank, peach mostarda, semolina, wine citrus reduction (+$5 deal)
seared arctic char*^ 24 sustainable fish, house herb spaetzle pasta, corn relish, tomato sauce
house gnocchi 22 butternut squash, red beet gnocchi, basil, wild mushrooms, manchego, truffle oil
pork confit steak^ 25 heritage pork, sweet potato puree, eggplant caponata, herb chimi churri

Dessert and Drink Menu | Fall 2018 (PDF)

pumpkin cheesecake mousse^ 8 almond graham crumb, whipped cream
fried apple pie 8 dulce de leche, lavender honey, cinnamon sugar, old fashioned vanilla ice cream
brownie bread pudding 8 baguette soaked in bittersweet chocolate ganache, vanilla ice cream
lithuanian honey layer cake 8 cinnamon, allspice and caramelized honey, whipped lemon sour cream
beer float 8 “duck rabbit” brewery milk stout, vanilla bean ice cream
ice cream^ deep chocolate or old fashioned vanilla, one scoop 3, two 5, three 7

SPECIALS:

Wing and Empanada Deal 30 wings for $35. 1 dozen empanadas $30 (add sauce – $2). Combo $60. Call us to place an order. 24 hour notice appreciated.
Every Sunday, Monday, Tuesday 3 – Course Dinner $35 | Any appetizer, main and sweet. One deal per person. Whole table participation required.
Monday to Friday 2 – Course Lunch $21 | Choice of any appetizer and main or main and sweet.
Seasonal Sangria |  sparkling passion fruit, classic red, mojito white
Weekday Happy Hour | Monday to Friday from 2 to 5pm. Small plate specials and happy hour drinks.

Maple Ave is committed to supporting as many local farms and businesses as possible. We use: POLYFACE FARMS, SMALL HITCH, TUSCARORA ORGANIC GROWERS, PINELAND FARMS, DAVONCREST FARMS, FREEBIRD, MAPLE AVE MARKET, BUFFALO RIDGE FARMS, FIREFLY FARMS, CAFFE AMOURI, ELYSIAN FIELDS FARM.