Dinner

DINNER MENU

STARTERS

shrimp and pork dumplings • 9
sweet jalapeno  sauce
(Walnut Block Sauvignon Blanc 2012, Marlborough, NZ $8.00 6 oz.)

cornmeal fried oysters  • 10
bacon, beurre blanc, tomato
(Buehler Chardonnay  2012, Sonoma, CA  $9.25 6 oz.)

potato gnocchi • 12
braised chicken, green olives, red peppers, oregano, cured lemon
(Matrot Chardonnay, 2012, Burgundy, France $10.75 6 oz.)

flatbread • 12
poblano peppers, corn, caramelized onions, bacon, monterey jack cheese, basil
(Le Petit Pont Reserve Rouge,  2013, Langeudoc, FR $5.75 6 oz.)

marinated raw ahi tuna • 15
shaved baby carrots & celery, pickled white cucumbers, cured lemon vinaigrette, green olive tapenade
(Lagarde Torrontes, 2013, Salta, Argentina $6.25 6 oz)

 

THE SMALL STUFF

chilled zucchini-mint soup • 7
cherry tomatoes, pine nuts, greek yogurt

beet, cucumber & watermelon salad • 9
sheep & goat feta cheese, pine nuts, raspberry vinaigrette

heirloom tomato salad   • 9
pickled shallots, bread crumbs, parmesan, soft boiled egg, anchovy vinaigrette

 

ENTREES

murray’s farm chicken schnitzel (PA)  • 24
mustard spaetzle, porcini bechamel, pickled beet salad, honey-dijon vinaigrette
(Chalone ‘Gavilan’ Pinot Noir, 2012, Sonoma, CA  $8.75 6 oz)

pan seared icelandic cod   • 22
old bay corn chowder,  crispy potato confit, fresno chiles, avocado-tomatillo salsa
(Dame a l’Oiseau Grenache/Viognier, 2013, Cotes du Rhone, FR $6.75 6 oz)

bistro filet (8oz) (MD)  • 29
summer tomato choron, ricotta gnocchi, zucchini, corn crema, speck-pine nut gremolata
(Domaine de Courteillac, Cab/Merlot, Bordeaux, FR  $10.50 6 oz)

pan seared wild caught U-10 scallops • 30
serrano croquette, marinated heirloom tomatoes, lemon tonnato sauce, quindilla peppers
(Badenhorst ‘Secateurs’ Rose, 2013, Swartland, SA $10.25 6oz)

dry aged 16 oz ribeye (MD)  • 38
(aged 28 days in house)
seasonal greens, rustic chimichurri
(Signorello “Edge”  Cabernet Sauvignon, 2011, North Coast CA  $12.25 6oz)

chef’s fish of the day • market priced

chef’s grill of the day • market priced

MIDPLATES

house made open ravioli• 18
san marzano tomatoes, zucchini, porcini mushroom & corn broth
(Vitanza Chianti Colli Sensesi, 2012, Tuscany, IT $6.25 6oz)

pickled virginia shrimp • 18
arugula, fried sourdough, fingerling potatoes, fennel, tomato buttermilk dressing
(Les Dauphines Rose 2013, Cotes du Rhone, FR $7.75 6oz)

grilled steak salad • 16
mixed greens, avocado, egg, tomato, cucumber, goat cheese, poblano dressing
(Epifanio Tempranillo, 2011, Ribera del Duero, SP $7.25 6oz)

mediterranean lamb “burger” • 17
flatbread, harissa sauce, cool yogurt dressing, spicy market fries
(Bodegas Weinert, 2006, Mendoza, Argentina $11.25 6oz)

SIDES & SHARABLES

crispy brussels sprouts • 6
chopped walnuts, bacon, grapes

mac and aged cheddar cheese • 5

marinated olives  • 3

charcuterie board • 15
chef’s daily offering of cured meats & pates with fig jam, violet mustard, spiced nuts and mustard seed

artisan cheese plate • 15
a trio of chef’s selections, pickled mustard seed, candied spiced nuts, local wildflower honey