In the Kitchen

Executive Chef Daniel Massie has created a menu of small plates and classic entrées interpreted with modern sensibilities. Sourcing local ingredients and showcasing the bounty of the season, the flavors are fresh and innovative.

VIII fifty Restaurant & Lounge dazzles with inspired cuisine. The menu draws on many world cultures for inspiration – and features dishes influenced by the cuisines of Asia, Italy, South America and regional American fare. Large plate selections focus on classic items such as salmon, short ribs and filet mignon – all presented with a contemporary twist.

VIII fifty Spring Menu

Small Plates

Lobster Corn Salad $14
vanilla bean aïoli, lobster oil

Maryland Style Crab Cake $10
citrus rémoulade

Hickory Smoked Pork Tacos $8
peach chipotle barbecue sauce, green apple slaw

Smoked Salmon $9
hickory smoked, tartar sauce, grilled baguette

Sweet Grass Dairy Goat Cheese Ravioli $8
crushed tomato chianti sauce

Pistachio Crusted Scallops $10
orange juice reduction, roasted baby zucchini

Duck Leg Quesadilla $9
fresh tortillas, smoked gouda, apricot-habanero salsa

Artisan Cheese Plate $10
ask about chef’s selections

Chicken Satay $7
chopped cucumber salad, tzatziki sauce

Seared Tuna $10
wasabi avocado aïoli

Trio of Vegetarian Dips $6
sun-dried tomato hummus, baba ghanoush, roasted pepper and feta, toasted pita points

Veal Carpaccio $8
tuna lemon caper sauce, baby arugula, caper berry

Calamari $9
hand breaded, trio of sauces

American Kobe Beef Sliders $9
smoked gouda, shallot marmalade, house-made steak sauce

Pork Tamale $9
house-made, tomatillo salsa

Ceviche Cocktail $10
spicy tomato, fresh avocado

Prosciutto di Parma $10
fresh fruit

Antipasto $10
ask about chef’s selection

Soups and Salads

Traditional Caesar $6
house-made dressing, pumpernickel crouton

Endive and Radicchio Salad $6
applewood bacon, leeks, dried fig vinaigrette

VIII fifty Caprese $6
fresh mozzarella, grape tomatoes, cucumbers, orange marmalade vinaigrette

Soba Noodle Salad $6
fresh vegetables, tahini-soy vinaigrette

Roasted Red Pepper and Tomato Soup $6
parmesan croutons

Crab Bisque $8
sweet fresh corn, sherry crème fraîche

Entrées

Grilled Filet Mignon $28
roasted shallot mashed, merlot reduction sauce

PEI Mussels $16
stella artois, tomatoes, fresh basil

Ale Braised Short Rib $22
cheddar grit cake, greens

Marinated Hanger Steak $19
asparagus, chimichurri sauce

Southwest Roasted Chicken $18
sweet corn pudding, chayote relish

Grilled Pork Tenderloin $22
potato cake, rainbow swiss chard, white wine herb sauce

Roasted Wild-Caught Salmon $22
sautéed spinach, herb beurre blanc

Rack of Lamb $29
roasted shallot mashed, balsamic glaze

Grilled Lemon Fish $20
leek and fennel gratin, chive oil

Bone-In Veal Chop $30
asparagus, chive infused hollandaise

Spring Pea Risotto $16
shaved parmesan

Bone-In Rib Eye $30
roasted new potatoes, compound butter

Desserts

Warm Three Chocolate Cookies $5
vanilla bean ice cream

Trio of Crème Brûlées $5
ask about chef’s selections

Dark Chocolate Molten Cake $5
raspberry purée

Blackberry Cobbler $5
house-made white chocolate ice cream

S’mores Torte $5
marshmallow cream sauce

Fresh Fruit Parfait $5
zabaglione cream sauce