Boot sources its fresh, seasonal ingredients from local farms to ensure a sustainable dining experience that cultivates regional character while deepening its roots in the community. The restaurant's evolving menu is infused with French and Italian influences, but it maintains its true footing in homegrown Virginian vittles. This season's savory starters include a fresh arugula and field-greens salad with cherry balsamic vinaigrette and parmesan ($7), and an aromatic plateful of Eastern Shore clams steamed in tomato pepper broth with grilled bread ($11). For dinner ($17–$26), anchor mouth bones into Boot’s fresh, Atlantic–caught fish of the day, and landlubbing herbivores can get a meatless mouthful of local veggies served on the chef's vegetable sampler. For a comforting punch of protein, opt for the grilled rib-eye steak with sweet-potato fries and Boot's special sauce.