Menu - July  18, 2017

First Course

Roasted Beets, Aged Parmesan, Watercress, Almond, Basil Dressing -12

Baby Romaine, Poached Egg, Local Parmesan, Anchovy Dressing -12

Shrimp, Bacon, Herbed Grits, Grain Mustard Sauce -15

Blue Crab Salad, Peach Compote, Arugula, Peach Dressing -16

Pork Cheek, Bacon, Black Eyed Peas, Pork Jus -14

Lamb, Sweet Potato, Braised Scallion, Game Jus -14

Main Course

Duck Breast, Baked Sweet Potato, Braised Scallion, Duck Jus -30

Pork Loin, Pork Sausage, Roasted Carrot, Lentils, Pork Jus -29

Crab Cake, Zucchini, Squash, Eggplant, Fava Bean, Shellfish Sauce -32

Grouper, Sugar Snap Peas, Summer Vegetable Gratin, Chive Sauce -28

Red Snapper, Cherry Tomato, Leeks, Spinach, Cherry Tomato Herb Broth -29

Wild Mushroom Risotto, Kohlrabi, Wax Bean, Vermouth Sauce -19


Chocolate Terrine, Red Wine Poached Strawberry, Mint Ice Cream, Mint Sauce -8

Polenta Cake, Preserved Blueberry, Candied Lemon Peel, Olive Oil Ice Cream -8

Chocolate Hazelnut Cake, Caramel Ice Cream, Chocolate Ice Cream, Vanilla Sauce -8

Blueberry Crisp, Almond Ice Cream, Lemon Ice Cream, Almond Sauce, Lemon Sauce -8

Cheesecake, Raspberry, Rhubarb Compote, Key Lime Sauce, Rhubarb Sauce -8

Maple Cake, Vanilla Sauce, Maple Syrup, Maple Ice Cream, Salt Ice Cream -8

Chef’s Choice Tasting Menu

Tuesday-Thursday Three Course Tasting Menu -30

Tuesday-Saturday Five Course Tasting Menu -50

Menu items and prices are subject to change at any time. Consuming raw or undercooked foods may increase your risk of foodborne illness. 18% Gratuity will be added to parties of 6 or more.