Menu - November 10, 2017

First Course

Roasted Beets, Blue Cheese, Candied Walnut, Micro Greens Mix, Balsamic Dressing -13

Honey Crisp Apple, Manchego, Almond, Baby Greens, Sherry Dressing -13

Blue Crab Salad, Arugula, Pear Compote, Roasted Pear Dressing -16 (Featured on the Chef’s Kitchen TV Show)

Scallop, Braised Cabbage, Preserved Tomato, Shellfish Sauce -18

Mussels, Cherry Tomato Pasta, Herb Toast, Chive Sauce -14

Pork Cheek, Bacon, Black Eyed Peas, Pork Jus -13

Main Course

Duck Breast, Roasted Pear, Quinoa, Wax Bean, Duck Jus -30 (Featured on the Chef’s Kitchen TV Show)

Short Ribs, Parsnip Puree, Roasted Carrot, Beef Jus -30

Shrimp, Brussels Sprouts, Apples, Bacon, Grain Mustard Sauce -32

Black Bass, Mussels, Roasted Leeks, Cauliflower, Saffron Sauce -30

Swordfish, Butternut Squash Puree, Spinach, Pistachio Sauce -29

Pumpkin Lasagna, Pumpkin Seed, Local Parmesan, Sage Sauce -19


Chocolate Terrine, Pistachio Ice Cream, Raspberry, Pistachio Sauce -8

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

Bread Pudding, Cinnamon Ice Cream, Cinnamon Sauce -8

Goat’s Cheesecake, Poached Pear, Red Wine Berry Sauce, Key Lime Sauce -8

Peanut Butter Cake, Concord Grape Sorbet, Peanut Butter Sauce -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.