BREAKFAST MENU

   CHUBBY CHICKEN BUSY BEE FARM EGGS

WITH SOURDOUGH

Breakfast Potatoes, Bacon or Sausage

HOUSE MADE GRANOLA & GREEK YOGURT

Fresh Berries, Local Clover Honey

3 EGG FRENCH OMELETTE

Clothbound Cheddar, Sourdough, Mixed Greens

CLIFTON EGGS BENEDICT

Poached Eggs, French Ham, Spinach, English Muffin, Hollandaise

CINNAMON FRENCH TOAST

Seasonal Compote, Highland County Maple Syrup

CROQUE MADAME

 Sourdough Bread, Mornay Sauce, Egg

SHRIMP AND GRITS

Tasso Gravy, Cherry Tomatoes, Pimiento Cheese Grits

SIDES

Breakfast Potatoes

Pork Sausage

Applewood Bacon

Mixed Berries

Single Egg

Toast 

White, Wheat, or English Muffin

LUNCH MENU

seasonal Soup 

Sourdough Bread, Olive Oil, Chives

COUNTRY FRISEE SALAD     

Sherry Vinaigrette, Goat Cheese, Garlic Croutons, Fine Herbs

CHICKEN SALAD & LAVASH

Pecan, Tarragon, Grapes, Celery, Arugula, Pickle Spears     

 cROQUE MONSIEUR

  Kite's Country Ham, Challah Bread, Mixed Green Salad

SMASH BURGER 

Sesame Seed Bun, Cheddar Cheese, Bacon, Pickles and Chips

SHRIMP & GRITS

Tasso Gravy, Cherry Tomatoes, Pimiento Cheese Grits

Cheese & charcuterie

Three Meats & Cheese with Traditional Accompaniments, Jam,

Mustard, Rosemary Crackers and Pickles

      Restaurant 1799 

Brunch | Menu

Skillet Cornbread 

Corn, Jalapeno, Bacon, Onion, Caramelized Honey

French Cinnamon Roll 

Puff Pastry, Cinnamon and Sugar Spiced    

Mixed Berry Parfait 

Pecan-Coconut Granola, Wildflower Honey

AVOCADO Tartine 

Micro Arugula, Feta Cheese, Charred Tomato, Madras Curry

       BREAKFAST SANDWICH      

Bacon, Scramble Egg, Cheddar Cheese, Croissant Sandwich

 *SMOKED SALMON Board 

Bagel, Dill Cream Cheese, Radish, Apple, Lettuce, Hard Boiled Egg

 *1799 French omelet 

Classic French Omelet with Frisee Salad and Potato Lyonnaise

           BRIOCHE FRENCH TOAST           

Brioche, Blueberry Compote, Maple Syrup, Butter

  BISCUITS AND Sausage Gravy 

Split Biscuits, 2 Sunnyside up Eggs, Clothbound Cheddar Cheese      

         Fried Chicken & Waffles         

Buttermilk Brined Fried Chicken, Pickles and Hot Honey

   *The Clifton BENEDICT     

Country Ham, Spinach, English Muffins, Bearnaise Sauce

BRUNCH | sides

Sausage 

Potato 

Bacon 

Toast 

1799 Restaurant

The Clifton will begin your dining experience with our seasonal amuse bouche

APPETIZERS

FRISEE AUX LARDON    White Balsamic Vinaigrette, Poached Egg, Goat Cheese, Croutons

                           BOSC PEAR & ARUGULA   Shaved Pear, Bleu Cheese, Arugula, Candy Pecans, Pear Vinaigrette                        

                                                                  WELLFLEET OYSTERS  Jalapeno Mignonette, Lemons, Cocktail Sauce                                                               

LOBSTER BISQUE   Extra Virgin Olive Oil, Brioche Croutons, Black Pepper

BONE MARROW  Burgundy Escargot, Pernod-Parsley Butter, Lemon, Baguette

SQUASH TORTELLINI   Butternut Squash Puree, Sage Brown Butter, Brussels, Pepitas, Pomegranate

SPANISH OCTOPUS  Red Onion-Bacon Jam, Onion Soubise, Roasted Turnips & Apples

ENTRÉES

MUSHROOM RISOTTO   Wild Mushrooms, Burgundy Truffles, Sunchoke Puree, Parmesan

BAKED FLOUNDER Confit Fennel, Orange Supremes, Toasted Almonds, Fennel Broth

GRILLED SWORDFISH  Lemon Potatoes, Dill, Peanut Gremolata, Sauce Vierge, Rosemary Oil

SEARED STRIPED BASS  Sweet Potato Puree, Corn Relish, Avocado, Spiced Pepitas Sauce

ROASTED CHICKEN     Farro, Sausage, Tomato, Swiss Chard, Fried Egg, Parmesan, Chicken Jus            

BEEF BOURGUIGNON  Braised Short Rib, Chitarra, Cremini Mushrooms, Mirepoix, Bacon                      

*8OZ NY STRIP STEAK Potato Puree, Chanterelle, Cipollini Onion, Tomato, Sauce Moutarde                    

Seared Foie Gras 

SIDES 

ANSON MILLS GRITS   Parsley, Butter, Maldon Sea Salt

ROASTED POTATOES   Smoked Paprika Emulsion, Garlic-Parsley Butter

POMMES PUREE   Yukon Gold Potatoes, Cream, Butter

BRUSSELS SPROUTS    Fried Brussels Sprouts, Lemon Aioli, Feta Cheese   

 SPECIALITY COCKTAILS

 THE 1799 

Effen Cucumber Vodka, Elderflower Liqueur, Lime Juice, Pineapple Juice

 Black Widow  

Grey Goose Vodka, Chambord, Blackberries, Lemon Juice, Cranberry

 Irish Shrub  

Drumshanbo Gunpowder Irish Gin, Pear Shrub,

Pressed Lime, Mint, Maldon Salt

 SMokeD MARGARITA  

Hornito’s Reposado Tequila, Del Maguey Mezcal, Strawberry Agave, Lime Juice, Bruléed Strawberry

 The HArvest  

Ragged Branch Bourbon, Spiced Apple Cinnamon Syrup,

Rhubarb Bitters (smoked tableside)

 MAPLE WALNUT MANHATTAN  

Woodford Reserve Bourbon, Antica Vermouth, Maple Syrup, Black Walnut Bitter

* Secret Garden  

Empress Indigo Gin, Elderflower Liqueur, Lemon Juice, Lavender-Hibiscus-Rose Petal Syrup, Egg White, Burlesque Bitters

 Velvet ESPRESSO MARTINI  

Belvedere, Vanilla Bean Syrup, Baileys, Kahlua, Espresso

WINES BY THE GLASS

Blanc De Blanc – Bassano, NV                         

Sparkling ‘Cuvee 1814’ – Barboursville     

Champagne - LansON                                       

Sauvignon Blanc –  Touraine                                

Petit Manseng – Michael Shaps ’22       

Albariño – Afton Mtn Vineyard ‘24                   

Chardonnay – Hartford Court ’22                       

ROSE "CROSE" Kings Family Vineyard ‘23        

Pinot Noir- J. Drouhin Bourgogne ’22              

Cabernet Franc – Valley Road ’23                      

Cabernet Sauvignon – Barboursville ’24       

Meritage – Kings Family Vineyard ’21     

BEER

Aleworks - Superb IPA

Three Notch’d - Mango Wheat

Coyote hole - Green Apple Cider

Blue Mountain – Dark Hallow Stout

STELLA ARTOIS

MICHELOB ULTRA

Miller Lite

Bourbon Flights

Buffalo Trace Distillery 

Buffalo Trace Bourbon

Blantons Original Single Barrel

Eagle Rare 10yr Bourbon

Virginia FLight 

John J. Bowman Single Barrel

Ragged Branch Rye Bottled in Bond

Courage and Conviction Cuvee Cask

HAPPY VALENTINE'S DAY!

COURSE 1

ARTICHOKE-TRUFFLE SOUP  Artichoke Berigoule, Truffled Brioche Croutons

           PICKLED RED BEET SALAD  Endives, Labneh, Mint, Orange, Walnuts                        

COURSE  2

TUNA TARTARE   Ahi Tuna, Olive Oil Jam, Black Olive Crumble 

SCALLOP SAINT-JACQUES  Wild Mushrooms, Gruyere Bread Crumb

COURSE 3

LOBSTER AMERICANE'   Butter Poached Lobster, Grapefruit, Avocado, Watercress

WAGYU BEEF TENDERLOIN Savoy Cabbage, Truffle, Potato Puree, Bordelaise Sauce

COURSE 4 

CHOCOLATE POT DE CREME   Cardamom Cream, Raspberries, Candied Orange

FRAISES DE BOIS   Wild French Strawberries, Vanilla Creme Fraiche, Warm Chocolate