Amber Ox Public House

Veggie Toast : fromage blanc, fennel salad, preserved lemon (gluten, dairy, allium) • fromage blanc: a tangy, soft, spreadable cheese similar to cream cheese • preserved lemon: lemons that have been cut, and layered with equal parts salt & sugared, and left to cure for a couple of weeks; resulting in a softened rind and tangy/zippy flesh • spring fennel salad: shaved fennel salad tossed with pea tendrils, sping peas, and local veggie selection (rotating)

smoked olive oil, compressed strawberry, black pepper, honey tuille

Charred ASPARAGUS – green goddess, poached egg, ramp kimchi (egg, soy, dairy, allium, fish (kimchi)) • ramp green goddess: ramp tops pureed with green garlic & oil, folded into creme fraiche with chopped soft herbs, touch of mayo • poached egg: cooked in simmering water, white is fully cooked while leaving runny yolk • ramp kimchi: ramp, turnip, beet tops fermented in a gochujang paste w daikon radish. Funky, slight heat from gochujang paste

Harvest Chop Salad: (gluten, soy, allium) • ramp green goddess: ramp tops pureed with green garlic & oil, folded into creme fraiche with chopped soft herbs, touch of mayo • local spring veg: rotating veg from local farms • anson mills farro: grain similar to rice in shape, but closer to quinoa in texture. Anson Mills is a farm in South Carolina famous for its grits, farro, peas, and other grains.

Beet & spring green salad. (dairy, nut) • Beet varietal: red & gold beets, roasted & pickled. Sourced from Pair a Dice Acres (Zuni, VA) • Mixed spring greens: a mix typically containing soft, baby lettuces from Reckon Acres (Charles City, VA) • roasted almonds: roasted with evoo, salt, pepper, harissa • humboldt fog: goat cheese from Cyprus Grove, CA. Served bruleed on this salad. Soft with distinctive vegetable ash between 2 layers of crumbly, creamy cheese. • preserved lemon vinaigrette: made with the soft rind & liquid from preserved lemons. Contains chopped tarragon, honey, whole grain mustard, and evoo

Chincoteague Clams: Papa weaver sausage, Ramp butter, Green sofrito, sourdough (gluten, dairy, pork, allium) • Papa weaver sausage: ground pork from Papa weavers (Orange County, VA). Notes: lemongrass, herbs, garlic, black pepper, slight sweetness • Ramp butter: ramp tops & soft herbs pureed & folded into softened butter. Added to green sofrito at end of pickup • Green sofrito: aromatic cooking sauce typically consisting of tomato, pepper, herbs. AO’s is made with green peppers, garlic, aromatics & pureed • Sourdough: thick cut, toasted, smeared with ramp butter

Served with country ham, surryano ham, and country ham salad topped with candied walnuts. The Ham Board also features 2 buttermilk drop biscuits, everything seasoned lavash crackers, pickled fennel, pickled red onions, bread and butter pickles, shaved spicy dill pickles, bacon jam, and apple butter. CONTAINS: GLUTEN, SOY, EGG, PORK, DAIRY

Semi-creamy base blended with freshly shredded smoked cheddar, topped with pimento jam. Served with everything seasoned lavash crackers. CONTAINS: DAIRY, SOY, EGG. GLUTEN

Oak smoked then flash fried wings. seasoned in our house BBQ rub. Served with 7-8 wings, topped with bread and butter pickles for added brightness and a touch of sweetness to balance out the savory flavor of the wings. served with a side of our buttermilk ranch dressing. CONTAINS: DAIRY

Patatas Bravas: Green garlic pistou, pecorino, crème fraiche (dairy, allium) • Green garlic pistou: herb based Italian condiment, similar to pesto but without nuts. For this dish we utilize Dayspring Farm’s garlic chives • Pecorino: italian cheese similar to parmesean- a little funkier • crème fraiche: cultured cream

Pork Chop: collards green garlic chermoula (dairy, pork, allium) • Tonkatsu fortified collards: Same collards you know and love, fortified with tonkatsu broth made with pork neck/shank from Reckon Acres. • Green garlic chermoula: vibrant sauce/marinade typically made with cilantro or parsley- AO's is made with local green garlic & ramps. Bright, punchy.

Cavatelli - Oyster Butter, Spring Peas, Maitaki mushrooms, Guanciale (gluten, egg, shellfish, pork, allium) • Cavatelli: small, handrolled seashell-shaped pasta shape, • Oyster Butter: sauteed oysters fortified with aromatics and sherry, pureed and folded into butter. Not “pungent” but earthy & flavorful. Mounted into fragrent fish stock on pickup (this is not your grandma’s “buttered noodles”) • Spring Peas: Sauteed local peas • Maitaki Mushrooms: local mushrooms, roasted. Paired with the oyster butter in this dish to make an umami-bomb of earthy flavor

NC Greentail Shrimp . Tasso Ham Butter Sauce . Grits

Crafted by our bar team. This mix is perfect for any day of the week. Price per Quart.

Makes 12 biscuits. Includes all dry ingredients to make recipe.

Price Per Patty

Amber Ox House Cured Bacon. Price Per Pound.