Executive Chef Elijah Milligan

 Oysters on the Half Shell  $17/30

Artisanal Cheeses  $14

Duck Terrine  $12

SMALL PLATES

Charred Scallop Crudo  Trout Roe, Grapefruit, Jalepeno $10

Venison Tartare  Salsify Chips, Vin Cotto, Mustard Egg Yolk  $12

Seared Foie Gras  Whiskey French Toast, Charred Grapes, Ice Wine Vinegar  $15

Chilled Asparagus Soup  Maryland Crab, Charred Scallion, Lemon Oil  $8

Bibb Lettuce & Goat Cheese Salad  Humbodt Fog, Candied Walnuts, Applejack Brandy Emulsion  $8

Cauliflower  Golden Raisin, Green Goddess, Marcona Almonds  $9

Bourbon Glazed Pork Belly  Mustard Greens, Apricot Jam, Smoked Beer Mustard  $14

Mushroom Tagliatelle  Golden Morel, Snap Peas  $14

Tempura Softshell Crab  Mapa Cabbage, Carrot Togarashi Gel, Smoked Duck Fat Aioli  $15

ENTREES

Roasted Poulet  Bacon Champagne Emulsion, Zucchini, Pearl Onion  $18

Confit Rabbit Risotto  Ramps, Black Garlic, Risotto Chip  $17

Pan Seared Duck Breast  Rhubarb, Smoked Pistachio, Campari Glaze  $20

10oz. Veal Chop  Smoked Sweetbreads, Hen of the Woods Mushrooms, Asparagus  $27

Seafood & Chorizo  Octopus, “Chorizo” Scallop Sausage, Prawns, Mussels, Fennel, Sea Urchin Butter $30

 

 

***$15 per person food minimum during dinner service***

Consuming raw or under cooked food may increase your chances of food borne illness. Please inform your server of any food allergies