
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
*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