Feb
14
5:00 PM17:00

Valentine's Day at Alewife

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ALL A LA CARTE MENU OF SMALL AND MEDIUM SHARE PLATES, FUN DRINK SPECIALS AND 80S HITS!

FOR YOU AND YOUR TRUE LOVE, OR YOUR BESTIE, OR YOUR BUDS! FOR ALL!

***THIS EVENING IS SOLD OUT***

Calamari with Chorizo, Rice, and Ink Vinaigrette $12

Crispy New Potatoes with Foie Gravy and Comte $15

Grilled Caesar Salad with Garlic Bread Crumbs, Parmesan, and Anchovy $8

Oysters Rockefeller with Herb Butter and VA Bacon  $10

Clams Casino with Spicy Tomato, Ham, and Chickpeas $12

Cacio e Pepe with Truffle and 20 Paces “Hardware” $15

Open Face Patty Melt with Swiss Cheese Fondue and Banyuls Onions  $15

Tuna Carpaccio with Citrus and Pistachios $15

Omelette with Smoked Trout and Caviar $15

Poached Pears with Graham Crumble, Raspberry Curd, and White Chocolate Mousse $8

Sundae with Rum Caramelized Pineapple, Coconut Cake Croutons, Cherries, & Foie Caramel $8

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Jan
28
5:00 PM17:00

Longoven Collaboration Dinner

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We love the team at Longoven, so much so that we are having them come up to Church Hill for a tag team dinner. Monday January 28th! 6 courses for $65 per person (exclusive of taxes & gratuity) with wine pairings available.

Menu and more details coming soon. Call for reservations 804-325-3426

(Stay tuned for the next one in Feb, when we invade the Longoven kitchen, we can’t wait!)

**PLEASE NOTE THIS RESERVATION IS SUBJECT TO A $50.00 PER GUEST CANCELLATION FEE, IF CANCELLED WITHIN 24 HOURS.**

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Dec
30
to Dec 31

New Year's Eve Eve & New Year's Eve at Alewife

Join us for not one, but two, special evenings to ring in 2019! Six courses, $60 per person (exclusive of drinks, taxes & gratuity). Seatings are limited and between 5PM and 8PM.

Please make a note of any dietary restrictions when making your reservation.

**Please note this reservation is subject to a $50.00 per guest cancellation fee, if cancelled within 24 hours.**


(menu subject to change slightly)

First course 

Wellfleet oysters with Champagne granita, blood orange & tarragon 

Second course

Cabbage soup with Adams Country Store jowl bacon & clam 

Third course 

Roasted Celery root with buttermilk soubise, onion ash & caviar

Fourth course 

Spanish mackerel with beet, apple & pickled mustard seed

Fifth course 

Wagyu with potato confit, herb/shallot salad & Twenty paces mornay

Sixth course 

Pavlova with black pepper meringue, foie gras mousse & brandied cherries

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