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Chef’s Tasting Menu

For May 19 – 20, 2017

(PLEASE  NOTE: Changes Weekly)

38 PER PERSON FOR THREE COURSES

3 OZ WINE AS PRICED

 


 STARTERS (Choose Two)

BURRATA Apricot Jam, Mache, EVOO, Grilled Bread (11)

Poggio Pinot Grigio, Italy, 6

ARANCINI Duck Ragout, Peas, Balsamic Reduction, Parmesan Reggiano (11)

Giornata Barbera, Paso Robles, 6

GRILLED ASPARAGUS SALAD Arugula, Forest Mushrooms, Poached Egg, Gribiche (10)

Pratsch Grüner Veltliner, Austria, 6

OYSTER SAMPLER: THREE EACH RAW OYSTERS Mignonette (11)

Edna Valley Sauvignon Blanc, California, 6

MARYLAND CRAB SOUP Cabbage, Fennel, Lump Crabmeat (9)

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ENTREES (Choose One)

ROASTED HALF CHICKEN Pickled Ramp Risotto, Snow Pea Salad, Apple Butter (26)

Horton Vineyards, Cab Franc, Virginia, 8

GRILLED HANGER STEAK Sweet Potato Puree, Crispy Brussels Sprouts, Red Wine Demi (26)

 County Line Syrah, Sonoma, 8

SAUTÉED SOFT SHELL CRAB Israeli Couscous, Soffritto Braised Kale, Charred Tomato Vinaigrette (26)

 Anne Amie Muller Thurgau, Oregon

 


*Menu subject to change & availability Chef’s Tasting 051917.1