
dinner menu
APPETIZERS
Big Island Oysters on the Half Shell* / 16
champagne mignonette, cocktail sauce, saltine crackers
Manakintowne Farms Lettuces / 15
strawberry, rhubarb, mint, goat camembert, hazelnut vinaigrette
Little Gem Caesar* / 14
white anchovy, parmigiano-reggiano, sourdough
Roasted Garlic & Almond Bisque / 13
marinated tomato, brioche crouton
Pernod Steamed Mussels / 16
smoked sausage, semi dried tomato, shaved fennel, crostini
English Pea Risotto / 14
pea tendrils, pecorino-romano, lemon oil
Crispy Chesapeake Bay Oysters / 16
bread & butter pickle, country ham, house hot sauce, sauce gribiche
Jumbo Lump Crab Cake / 22
flint corn polenta, watercress, smoked tomato broth
MAIN COURSES
Lemaire “Barnyard” Burger* / 24
aged cheddar, edward’s bacon, sunny side up egg, foie gras emulsion, collard greens
Cracked Black Pepper Fettuccine / 28
broccolini, salt roasted cashews, cauliflower sauce
Wester Ross Salmon* / 32
spring vegetable fricassee, vichyssoise
Halibut Almondine / 35
apricot wild rice, mushroom confit, sauce meunière
Brown Butter Scallops / 36
caulilini, nasturtium, pickled mustard seed, sorghum vinaigrette
Green Circle Chicken Breast / 34
creamed chard & oyster mushrooms, tobacco onions
Roasted Lamb Loin* / 46
farro verde, grilled cucumber, fava bean, herbed yogurt
Vintage Grass-Fed Beef Tenderloin* / 48
bryd mill grits, mascarpone, asparagus, red wine jus
À LA CARTE
Braised Collard Greens with Crispy Bacon / 10
Broccolini with Cashews and Chile Oil / 10
Macaroni & Cheese with Garlic Breadcrumbs / 10
*These items can be prepared raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness