dinner

*PLEASE NOTE, AS WE CONSISTENTLY STRIVE TO SOURCE ALL OF OUR PRODUCE AND MEATS FROM LOCAL PURVEYORS, OUR MENU TYPICALLY CHANGES NIGHTLY.

THIS IS SIMPLY A SAMPLE OF WHAT WE MAY BE SERVING ON ANY GIVEN EVENING.

First Course

 

Asparagus Soup
Lemon Crème Fraîche and Croutons
12

Arugula Salad
Snap Peas, Asparagus, Radish, Mint & Pecorino
12

Maryland Softshell Crab
Green Papaya, Watermelon Radish and Carrot Salad, Peppered Peanuts
Lime-Green Curry Rémoulade*
15

Za’atar Spiced Barnegat Light Sea Scallops
Sweet Pea Hummus, Carrot-Sesame Tahini & Beet Pickled Turnip Vinaigrette*
18

Trio of Lumiere Charcuterie
Traditional Accompaniments*
16

Main Course

Harissa Crusted Chatham Bluefish
Spring Vegetables, Couscous & Charmoula Vinaigrette*
27

Tub-Trawled Machiasport Halibut
Braised Artichokes, Potatoes and Sorrel, Orange-Black Pepper Aïoli*
36

Roasted Crystal Valley Farm Chicken
Anson Mills Cheddar Grits, Braised Morels & Spring Onions*
29

Slow Roasted Niman Ranch Pork Ribeye
Peas à la Française, Spring Dug Parsnip Purée*
32

Raincrow Ranch Grassfed Hanger Steak
Vidalia Onion Soubise, Salsa Verde & French Fries*
31

Sides

French Fries
Anson Mills Cheddar Grits
Peas à la Française
8