J Brian’s Tap Room

j brian tap room

200 Hanover St.

Fredericksburg, VA 22401

jbrianstaproom.com | (540) 373-0738

 

Lunch – $20.18

First Course (choose 1)
Crab Bisque
Cream based crab bisque
Heirloom Tomato Soup
Creamy tomato soup made with heirloom tomatoes from Willowlyn Farm
Garden Salad
Mixed greens, onion, cherry tomato, carrot, cucumber and croutons
Cesar Salad
Romain, mozzarella, parmesan and Cesar dressing
Autumn Salad
Mixes Greens, Gouda, walnuts, raisins and apples with raspberry vinaigrette
Caprese Salad
Heirloom tomatoes, fresh mozzarella, basil and balsamic reduction

Second Course (choose 1)
Fish and Chips
Hand battered cod served with fries and tartar sauce
Shrimp and Grits
Shrimp in an andouille cream sauce served over cheese greets
Spinach and Prosciutto Pizza
A white pizza topped with prosciutto and fresh baby spinach
Oyster Po’ boy
Fried oyster sub topped with lettuce tomato and a Cajun remoulade
Black and Blue Burger
Cajun seasoned and blackened burger topped with bacon and bleu cheese

Third Course
Choice of dessert, ask server for daily dessert options

$30.18 – Dinner

First Course (choose 1)
Crab Bisque
Cream based crab bisque
Heirloom Tomato Soup
Creamy tomato soup made with heirloom tomatoes from Willowlyn Farm
Garden Salad
Mixed greens, onion, cherry tomato, carrot, cucumber and croutons
Cesar Salad
Romain, mozzarella, parmesan and Cesar dressing
Autumn Salad
Mixes Greens, Gouda, walnuts, raisins and apples with raspberry vinaigrette
Caprese Salad
Heirloom tomatoes, fresh mozzarella, basil and balsamic reduction

Second Course (choose 1)
Mango Stuffed Quail
Roasted Quail, stuffed with mango, served over couscous
Black Berry BBQ Salmon
Grilled salmon, topped with blackberry BBQ sauce, served with mashed potatoes and braised greens
Crab Cake Platter
Broiled crab cakes served with sautéed summer squash and roasted fingerling potatoes
Lamb Porterhouse
Grilled lamb porter house, cooked to order, served with sautéed summer squash and roasted fingerling potatoes
Blackened Ribeye
12oz Cajun seasoned and blacked Ribeye, served with sautéed summer squash and fingerling potatoes

Third Course 3
Choice of dessert, ask server for daily dessert options