Fat Canary Menu and History

Vocabulary terms and definitions based on the Fat Canary restaurant menu, history, and policies.

Canary

A type of wine brought aboard ships from the Canary Islands during the Colonial era.

John Lyly

A Colonial era poet whose poem "Oh for a bowl of fat Canary, rich Palermo, sparkling sherry…" inspired the restaurant's name.

Fricassée of Rabbit

An appetizer served with wild mushrooms, leeks, sage, and a buttermilk biscuit.

House-made Mozzarella

An appetizer served with Virginia ham, heirloom tomatoes, walnut pesto, and balsamic.

Seared Foie Gras

An appetizer served with hazelnut toast, blackberries, and frisée.

Manakintowne Greens

A salad prepared with peaches, almond cracker, Caromont Farms goat cheese, and port wine vinaigrette.

Grilled Atlantic Salmon*

An entree served with fregula pasta, rapini, capers, golden raisins, eggplant, and roasted garlic butter.

Quail

An entree featuring foie gras stuffing, turnip puree, root vegetables, turnip greens, and port reduction.

Pan-Seared Sea Scallops

An entree served with Zattar spiced farro, rainbow chard, dates, and toasted walnuts.

Heritage Breed Pork Chop*

An entree served with goat cheese bread pudding, golden apple sauce, and grilled onion.

Braised Beef Short Ribs

An entree served with shiitake mushrooms, jasmine rice, and sweet chile.

Grilled Beef Tenderloin*

An entree served with local vegetable, crispy rosemary steak fries, and bleu cheese butter.

Kitchen appreciation surcharge

A $3.5\%$ fee included on the bill paid entirely to the kitchen staff for sustainable compensation.