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.)

kale gnudi• 10
braised chicken, veloute, mirepoix, tarragon
(Matrot Chardonnay, 2012, Burgundy, France $10.75 6 oz.)

seasonal flatbread • 12
butternut squash bechamel, figs, prosciutto, pickled red onion, parmesan, arugula
(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)

lobster squash bisque • 7
smoked bacon, sage cream

baby red romaine  salad • 9
brioche croutons, buttermilk dressing, parmesan crisp

cider marinated honeycrisp & arugula salad   • 9
lardo, pistachio butter, house made ricotta, mustard greens

 

ENTREES

murray’s farm chicken schnitzel (PA)  • 24
mustard spaetzle, porcini bechamel, pickled beet salad, honey-dijon vinaigrette
(Airlie Pinot Noir, 2009, Willamette Valley, OR $10.75 6 oz)

pan seared icelandic cod   • 22
stuffed calamari, chorizo & pimenton braised fingerlings, long hot peppers, hazelnut picada
(Dame a l’Oiseau Grenache/Viognier, 2013, Cotes du Rhone, FR $6.75 6 oz)

bavette steak (8oz) (MD)  • 26
turnips, melted cabbage, pastrami mustard croquette, calvados jus
(Bodegas Weinert Malbec, Mendoza, Argentina $11.25 6 oz)

pan seared wild caught U-10 scallops • 30
butternut squash cavatelli, balsamic brown butter, chanterelles, radicchio, amaretti crumbs, fried sage
(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

polenta gnocchi• 17
porcini mushrooms, pea shoots, 6 minute egg, parmesan & tomato broth
(Vitanza Chianti Colli Sensesi, 2012, Tuscany, IT $6.25 6oz)

marinated virginia shrimp • 18
arugula, torn bread, 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
(Marietta Old Vine Red NV, Sonoma, CA $8.25 6oz)

SIDES & SHARABLES

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

crispy brussels sprouts • 6
chopped walnuts, bacon, grapes

mac and aged cheddar cheese • 5

chilled broccoli salad • 8
brown butter bread crumbs, leeks, shaved parmesan, leek vinaigrette

marinated olives  • 3