Reflections Bar Dinner Menu


  • Boston Bibb Wedge 12
    Pancetta bits, heirloom tomatoes, red onion, sunflower seeds, feta cheese, balsamic reduction
  • *Caesar Salad v 11
    Romaine, fresh parmesan, croutons, creamy Caesar dressing
  • *Fresh Green Salad v 12
    Fresh local greens, roasted beets, beet puree, spicy candied pecans, calamansi vinaigrette
    *Add Chicken 7
    *Add Blackened Salmon 12

Small Plates

  • Smoked Tomato Bisque 9
    Cup of creamy house made bisque, olive oil, chives, crostini
  • Tuna Poke 16
    Ahi tuna, fried wonton, cucumber, red onion, avocado, chive, furikake, yuzu-soy
  • Pork Belly Buns 12
    Hoisin, sriracha, scallion, and cucumber
  • Asian Chili Shrimp 18
    Korean chili flakes and crostini
  • Charcuterie Board
    Happy Hour 18 23
    Assortment of cheeses, assortment of cured meats from American Butcher, Va.
  • Sticky Cauliflower Bites v
    Happy Hour 7 10
    Scallions and thai chili sauce
  • Smoked Chicken Wings
    Happy Hour 12 16
    Dry Cajun-ranch rub with celery and ranch or blue cheese dressing
  • Wagyu Beef Sliders
    Happy Hour 12 16
    Wagyu beef with cheddar cheese, bacon and tomato jam
  • Truffle Fries
    Happy Hour 8 12
    Garlic Romano, truffle oil, rosemary and roasted garlic aioli
  • Short Rib Taco
    Happy Hour 12 16
    (2) Tacos with hoisin braised short rib, pico de gallo, cilantro, kimchi aioli
  • Cocktail Shrimp
    Happy Hour 8 12
    Served with cocktail sauce and lemon


  • Classic Burger 18
    Caramelized onions and cheddar and bourbon bacon jam
  • Short Rib Ragu 34
    Taglietelle pasta, wild mushroom and pecorino Romano
  • Filet Mignon 41
    5oz beef tenderloin, fried truffle potato croquette, ratatouille medallion asparagus tips, shallot butter, coffee demi glace
  • Atlantic Salmon g 32
    Fingerling potatoes, sautéed spinach, tomato and coconut bisque
  • Tofu TeriyakiM.soan g/v 30
    Quinoa, kale, edamame and garbanzo beans

Reflections Bar Dinner Menu

"We strive to be at the forefront of sustain-ability and utilize every effort to ensure the products we serve are locally grown and are of the freshest quality possible"

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

  • Prices are subject to all applicable state and local taxes.
  • g = Gluten Free
  • v = Vegetarian
  • Executive Chef Byron Bondoc
Reflections Bar Dinner Menu