Dinner
Prelude
- EARLY SPRING POTATO AND LEEK SOUP14crispy potato, crème fraiche
- BURRATA AND STRAWBERRY18fresh berries, red watercress, lemon poppy dressing
- FARMER’S MARKET SALAD13artisan greens, flat bread, pecorino cheese, creamy shallot vinaigrette
- HAMACHI SASHIMI18cucumber, passion fruit curd, mizuna, trout roe
- CHILLED PRAWN COCKTAIL18spicy red pepper coulis, lime
- MARINATED ASPARAGUS16confit fennel and black olive, sakura cress
- HEIRLOOM BEET CARPACCIO14saffron aioli, spring pea, pickled onions
Cheese & Charcuterie
- LOCAL CHEESE AND CHARCUTERIE35fig jam, whole grain mustard, dried fruit grilled focaccia
Center Stage
- SPICED LAMB LOIN46black lentils, fava beans, roasted radish, red onion jam
- BLACK ANGUS FILET MIGNON47roasted garlic potato puree, broccolini, cippolini onions, short rib reduction
- HOT SMOKED SKUNA BAY SALMON36sunburst squash and baby carrot fricassee, turmeric sunchoke cream
- SOY GLAZED HUDSON VALLEY DUCK36coconut fried rice, pineapple, chinese five spice almonds
- CACIO E PEPE27aged pecorino cheese, dried tomato, black pepper sauce
- MARYLAND ROCK FISH37roasted romanesco, golden raisins, vaudavan sauce
- CHATHAM COD36cannellini beans, spring vegetables, little neck clams, ocean broth
Interlude
- MAC & CHEESE12gruyere béchamel, toasted bread crumbs
- HONEY GLAZED CARROTS12local honey, toasted walnut
- LEMON ZESTED GRILLED ASPARAGUS12garlic herb oil, charred lemon
- PERCORINO POMME FRITES12house made spicy aioli
