dinner menu

APPETIZERS

Oysters on the Half Shell from Matheson Oyster Co.* / 17  
champagne mignonette, cocktail sauce 

Manakintowne Farms Lettuces / 15 
duck confit, golden beets, citrus, walnuts, sherry crème fraîche 

Little Gem Caesar* / 15
white anchovy, parmigiano-reggiano, sourdough

Butternut Squash Bisque / 13    
virginia maple custard, pumpkin seeds 

Pernod Steamed Mussels / 16
smoked sausage, semi dried tomato, shaved fennel, crostini

Roasted Sunchoke Risotto / 16  
tellicherry tuile, fines herbs

Crispy Chesapeake Bay Oysters / 18
compressed celery, house hot sauce, roquefort mayonnaise

Jumbo Lump Crab Cake / 24 
baby carrots, vadouvan cream

MAIN COURSES

Lemaire “Barnyard” Burger* / 25
aged cheddar, edward’s bacon, sunny side up egg, foie gras emulsion, collard greens

Roasted Chestnut Fettuccine / 30 
black truffle, aged sheep's milk cheese, sweet potato velouté 

Wester Ross Salmon Almondine* / 35  
apricot wild rice, mushrooms confit, sauce meunière

Chili Glazed Rockfish / 38 
carolina gold rice middlins, watercress, pear-miso butter 

Caramelized Sea Scallops / 40 
pork belly, cauliflower, pickled mustard seed, sorghum vinaigrette

Green Circle Chicken Breast / 36
braised red cabbage, spätzle, pommery mustard

Rohan Duck Breast* / 42  
rutabaga purée, radicchio, maitake, pomegranate demi-glace

Vintage Grass-Fed Beef Tenderloin* / 55  
fingerling potato, country ham, grilled allium, red wine jus

À LA CARTE

Braised Collard Greens with Applewood Smoked Bacon / 10     

Caulilini with Cashews and Chili Crisp / 10  

Macaroni & Cheese with Garlic Breadcrumbs / 10

Vadouvan Spiced Carrots with Almonds and Goat Cheese / 10