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Menu
Prix Fixe Menu 3A La Carte Menu 4Chef Tasting Menu 5
Prix Fixe Menu
Three-Course Prix Fixe | $65. Choice of 1 Appetizer - 1 Entrée - 1 Dessert
Appetizers
Baby romaine, shaved pecorino, marinated anchovy
Warm Green Asparagus
Watermelon foam, avocado, basil
Jumbo Lump Crab*
Tarragon hollandaise, crispy hominy
Entrées
Fettuccini
Heirloom tomatoes, basil, burrata, arbequina olive oil
Braised Short Ribs
Escarole, lardo, heirloom baby carrots, peach marmalade
Pan Seared Salmon*
Yellow corn, peppers, maitake mushroom, Ayala beurre blanc
Desserts
Mango Hazelnut
Cocoa nib mousse, hazelnut sponge, mango gelato, praline streusel
Strawberry & Rhubarb
Lemon curd, rhubarb compote, meringue
Apricot Mirliton
Poached elderflower apricot, lemongrass chiboust, lime mirliton
A La Carte Menu
Appetizers
East Coast Oysters*
22
Lemon, cocktail sauce, lemon verbena ponzu mignonette
Crispy Calamari*
21
Korean BBQ aioli
Wagyu Beef Tartare*
24
Truffle aioli, cured heirloom egg yolk, crispy tuile
Caesar Salad*
17
Baby romaine, shaved pecorino, marinated anchovy
Yellowfin Tuna Tartare*
24
Grand-Marnier aioli, avocado mousse, jalapeño
White Asparagus Veloute
22
Tarragon hollandaise, pencil asparagus, chive oil
Entrées
East Coast Halibut*
45
Fiddlehead ferns, wild ramps, shaved fennel, beurre rouge
Crescent Duck Breast*
46
Heirloom quinoa, broccoli rabe, rosé-strawberry foam, cubeb black pepper
Fettuccini
19
Heirloom tomatoes, basil, burrata, arbequina olive oil
Grilled Braveheart Rib Eye*
54
Crispy potatoes, pea leaves, fiddlehead ferns, beef jus aioli
English Pea Raviolini*
21
Morel mushrooms, calamari, Spring garlic émulsion
Wild Black Cod*
44
Australian prawns, Cherry Stone clams, purple potato, basil-ramp pesto
Cheese Selection
$9 each. Served with honeycomb, caramelized pecans, rustic bread
Goot Essa Der Alpen, Nittany Valley, Pa
Unpasteurized cow's milk, smooth texture, sweet, salty, buttery, nutty flavor
Valençay, Indre-Et-Loire, France
Loire Valley cave aged, pasteurized goat's milk
Extra Aged Appalachian, Meadow Creek, Va
Pasteurized cow's milk, cave aged for 8 months, firm and velvety with smooth finish
Cashel Blue, Tipperary, Ireland
Pasteurized creamy blue, salty finish, first blue cheese ever made in Ireland in the 1980s
Truffle Tremor, Arcata, Ca
Soft-ripened goat's milk cheese combined with Italian black truffles
Desserts
Apricot Mirliton
16
Poached elderflower apricot, lemongrass chiboust, lime mirliton
Mango Hazelnut
16
Cocoa nib mousse, hazelnut sponge, mango gelato, praline streusel
Strawberry & Rhubarb
16
Lemon curd, rhubarb compote, meringue
Piña Colada
15
Mandarin caviar, coconut gelato, sugared pepitas
Chef Tasting Menu
Tasting Menu $120 | Wine Pairing $85
First Course
Choice of:
Patagonian Hiramasa Crudo
Watermelon foam, avocado, basil
Chilled Asparagus Soup
Goot Essa Der Smoked Alpen Kase cheese, pickled rhubarb & strawberry, grilled romaine, whipped burrata
Second Course
Choice of:
Maryland Softshell Crab
Calabrian chili garganelli, lemon aioli, cherry tomatoes, wild ramps
Grilled Romano Beans
Selles-sur-Cher goat cheese, tomato compote, English peas, opal basil salad
Third Course
Choice of:
Maine Lobster Risotto
Spring garlic curry, roasted Eggplant
Ravioli Fritto
Spring garlic curry, puffed Basmati rice, roasted eggplant
Fourth Course
Choice of:
Earth & Ocean
Cured lamb belly, fava beans, Sicilian oregano, crispy potato, Oregon morel jus
Chanterelle-Potato Samosas
Poblano peppers, corn, venere rice, ancho mole
Fifth Course
Choice of:
Chocolate
Strawberry joconde, yuzu crémeux, white chocolate feuilletine, yogurt sorbet
Blueberry
Peanut daquoise, dulce crémeux, candied peanuts, nougat
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