February Thursday Night
Three Course Prix Fixe Menu
$50
First Course
Uncle Matt’s Citrus Cocktail
watermelon radish, winter lettuce,
pine sugar gastrique, juniper
or Cappuccino of Pumpkin
truffle milk froth, porcini dust
or Nantucket Bay Scallops a la Gallega
grilled nantucket bay scallops, PA gold potatoes,
smoked paprika, shellfish reduction
or Prince Edward Island Mussels Frites
steamed mussels in natural broth,
potato chips, garlic mayonnaise
Entree
Chesapeake Bay Wild Blue Catfish
soft carolina grits, baby spinach, parsnip,
sweet pepper remoulade
or Braised Veal Shank
celery root puree, puffed saffron rice,
gremolata, piemontese hazelnuts
or Diamond H Ranch Bandera Quail
catoctin creek gin herbs rub, orange glazed endive,
pesto spices from the mortar
or Milanese Risotto
acquerello organic rice, saffron
pecorino cheese, gremolata, hazelnuts
Dessert
Spiked Eggnog Tart
chocolate shortbread, white chocolate eggnog ganache,
hot chocolate froth, meyers dark rum
or Chocolate Soufflé
uncle matt’s citrus salad, vanilla anglaise
or French 75 Macaroon
lemon curd, vanilla buttercream, gin sauce, champagne foam
or Cheese Plate
chef’s selection daily with accompaniments
($12.00 supplement)
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A vegetarian menu is always available. Please inform us when making your reservation. Dietary restrictions are also accommodated. The chef, given advanced notice,
is happy to accommodate your needs.
The menu is reflective of the seasons. The menu may be revised based upon availability of product. The constantly evolving menu and innovative cuisine serves inspired, sophisticated food that will nourish your soul and excite your palate. (Click here to view our food gallery.)
