May 18, 2013 DESTINATION
Amuse Bouche
choptank sweet oyster fritter, smoked salmon, fish fumet, herb cream
Soft Cooked Farm Egg
english peas, pickled ramp bulbs, peasant bread crumbs
Faith Like a Mustard Seed Pork Terrine
preserved winter radish, baby greens, chicharron
Royal Hawaiian Prawns
black garlic butter and chive blossoms
Intermezzo
a refreshing sorbet to cleanse the palate
Hudson Valley Magret Duck Breast
grapefruit marmalade, mizuna lettuce, grapevine smoked beets
Rhubarb a la Mode
aspic of rhubarb, ice cream duo, condensed vanilla cream
Friandise
a sweet surprise
Executive Chef, Christopher Edwards
Prix Fixe $100.00 – Beverage Pairing $50.00
*Consuming raw or undercooked food may increase your risk of foodborne illness
A vegetarian menu upon advanced request.
We are happy to accommodate dietary restrictions upon advanced request.
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May 16, 2013 THURSDAY MENU
Grilled Pork Belly 16
fried potatoes, sour cabbage, pickled mustard seeds
Chesapeake Bay Jumbo Lump Crab Beignet 16
sauce remoulade, malt vinegar, baby greens
Grilled Asparagus Hollandaise 14
shad roettarga and piment d’espelette
Patowmack Farm Spring Blend 12
a variety of baby greens, leaves, lettuces and herbs
with shaved radishes and strawberry vinaigrette
Choptank Sweet Oyster Gratin 18
preserved garlic butter and wilted mizuna
Entrée
English Pea Risotto 20
aged carnaroli rice, crimini mushrooms, pea shoots, rosemary nectar
VA Soft-Shell Crab 22
stewed barley, wilted greens, delmarva crab spice, malt vinegar
Braised Veal Cheeks 24
crushed potatoes, beech mushrooms, madeira glaze, puffed saffron rice
Spring Vegetable Medley 24
a variety of spring vegetables and accompaniments
Dessert
Mint Chocolate Bavarois 15
chocolate sucree, mint coulis, chocolate ribbons
Rhubarb Parade 15
jelly roll, poached rhubarb, citrus buttermilk ice cream, rhubarb jelly
Meyer Lemon Tartlet 15
popped corn infusion, kettle corn, toasted meringue, cilantro couliss
or
Cheese Plate
chef’s selection of domestic cheeses and accompaniments
Executive Chef, Christopher Edwards
You may design your own 4-course prix fixe for $60.00
*Consuming raw or undercooked food may increase your risk of foodborne illness
Drinks, Tax & Gratuity additional. 20% gratuity on parties of 6 or more
ONLY ABOVE A LA CARTE MENU AVAILABLE ON THURSDAYS