Dinner Menu

Smoked gouda cheese crisp, fried leek hay (GF)

Gratinée of gruyere and provolone cheese

7-year aged Wisconsin cheddar cheese, chopped smoked bacon, caramelized shallot and balsamic vinaigrette, sourdough croutons, chives

Local honey and rhubarb compote, salted Marcone almonds, fresh strawberries, white balsamic vinaigrette (GF) (Vegan)

Spring radishes, Greek yogurt and goat cheese crema, pickled red onions, extra virgin olive oil, poppy seeds, micro radish sprouts, cracked black pepper (GF) (V)

Served with lemon, cocktail sauce, and hot sauce

Giuseppe Cocco pappardelle pasta, beef bone broth, caramelized pearl onions and Thumbelina carrots with thyme

Pickled vegetables, fried capers, Dijon aioli, pretzel crostini

Hot honey garlic glaze, Anson Mills creamy grits with apple wood smoked English cheddar cheese; blood orange salad (GF)

Shaved Virginia country ham, lump crabmeat, Swiss raclette cheese (GF)

Cocktail sauce, bacon horseradish sauce

Anson Mills yellow corn grits with applewood smoked English cheddar cheese, red eye gravy, crisp pancetta and watercress salad lightly tossed in truffle oil and truffle sea salt (GF)

Baked Maine lobster tail nuggets, Kerrygold garlic butter, brioche bread crumbs

Beef shin bone finished with herbs, fried capers, Maldon sea salt, crostini

Irish soda bread, Philadelphia soft pretzel, sourdough, and Indian naan flatbread, orange Irish whiskey butter with chervil, avocado oil with herbs and Maldon sea salt

Charred asparagus, olive oil confit baby spring turnips, lemon – mint oil, smoked pistachio crumble, shaved tri-colored carrots and radish salad (Vegan)

Cherry duck gastrique, wild rice pilaf, butter poached early spring turnips, salt roasted golden beets, charred green onions, bread & butter pickled cherry relish, wilted turnip greens (GF)

Artichoke and caper filling with shallots, parsley; spring pea and mascarpone risotto, herb roasted baby carrots, wilted spinach, lemon chive butter sauce

Jumbo lump crabmeat, asparagus, Choron sauce, spring pea and mascarpone risotto, micro beet greens (GF)

Creamy leeks and spring peas, black beluga lentils, champagne beurre Blanc with trout roe; watercress, shaved fennel and yellow oyster mushroom salad (GF)

Anson Mills yellow grits with applewood smoked English cheddar cheese, sweet corn and French beans, local cider and grain mustard pork jus, orange walnut gremolata (GF)

Mustard lamb jus, poached new red potatoes with caramelized pearl onions, braised savoy cabbage, fresh asparagus spears, baby carrots with parsley (GF)

Drawn butter and lemon, Chef’s choice of daily sides (GF)

8oz

14oz

16oz