Tonight’s Seasonal Soup Selection  8.

Creamy Polenta  9.
smoked cheddar sauce, roasted grape tomatoes


Baby Spinach Salad  11.
strawberries, almonds, honey-black pepper vinaigrette


Grilled Pineapple and Prosciutto  16.

lola rosa, aged balsamic, truffle pecorino


Roasted Baby Beets 12.
tarocco blood oranges, arugula, aged goat cheese

Beef Short Ribs  13.
crispy potato skins, pickled shallots, jalapeno aioli

Grilled Octopus  16.
chorizo, fingerling potatoes, salsa verde, sorrel


Sauteed P.E.I. Mussels  14.
fennel, tomatoes, potatoes, white wine butter, chives


Maryland Style Crab Cake  18.
cucumber salad, basil aioli

Asian Pork Meatballs  9.
lettuce wraps, sweet soy vinaigrette


Chef’s Charcuterie Board  16.
cured meats, aged cheese, pickled vegetables, crackers, spread


Truffle Fusilli Pasta 24.
roasted woodland mushrooms, sage, parmesan cheese, mushroom reduction

Pistachio Crusted Salmon  28.

fennel, citrus, orzo, arugula, curry vinaigrette


Roasted Chicken Breast  25.
farro summer succotash, herb salad, lemon olive oil

Jumbo Scallops 30.
roasted potatoes, charred broccoli, scallion soubise, red wine reduction 


Pan Seared Duck Breast  28.
duck confit dumplings, baby bok choy, ginger caramel sauce

Seared Monkfish  29.
creamy saffron barley, peas, chorizo-thyme broth, carrot salad

Spicy Seafood Stew  29.
mussels, clams, shrimp and fish in a light tomato broth


Jumbo Lump Crab Mezzaluna 29.
mascarpone cheese, old bay, crab nage

Grilled Rack of Lamb  30.
roasted zucchini, cauliflower, new potatoes, feta cheese, turmeric yogurt

Sixteen-Ounce Grilled Angus Sirloin  34.
Iowa blue cheese potatoes au gratin, baby spring vegetables, red wine sauce


Side Dishes  8.

Charred Cauliflower with Arugula Pesto

feta cheese

Roasted Zucchini

basil, sea salt

Creamy Saffron Barley

red wine reduction

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