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
(Jean Touzot  Macon-Villages 2013, Burgundy, FR  $10.75 6 oz.)

garganelli pasta • 10
spring peas, prosciutto, mint, spicy fennel bread crumbs
(Cherry Cove Pinot Noir, Willamette Valley, OR $11.50 6oz)

seasonal flatbread • 12
chorizo, mahon, clams, caramelized onion puree, swiss chard
(Aptus Tempranillo, 2012, Ribera del Duero, SP $10.00 6oz)

scallop crudo • 14
radish, jalapeno, orange zest, clementine supremes
(Knob Hall Traminette 2013, Cumberland Valley, MD $9.75 6 oz)

chilled fennel & pea  soup • 8
country ham, pea tendrils, fresh cracked pepper

spring salad • 9
asparagus, snap peas, shaved radish, peas, whipped goat feta, basil-tarragon vinaigrette

charred escarole   • 10
black garlic aioli, pickled sunchokes, truffled pecorino, pine nuts

 

ENTREES

chicken saltimboca • 23
prosciutto, gnocchi, taleggio fonduta, calabrian chiles, balsamic spring onions, fegato sauce
(Monsanto Chianti Classico, 2011, Tuscany, IT  $12.50 6 oz)

pan seared icelandic cod  • 30
clam-saffron broth, confit potatoes, linguica, fava beans, caramelized fennel, herb puree
(Mont Gravet Colombard 2013, Cotes de Gascogne, FR $7.50 6oz)

bistro filet  • 26
peewee potatoes, grilled ramps, oregano pesto, porcini-guanciale jus
(Dom. de Courteillac, Merlot/Cabernet, 2010, Bordeaux, FR  $10.75 6 oz)

pan seared U-10 diver scallops  • 29
mortadella tortellini, easter radish confit, pickled rhubarb, beech mushrooms, pistachios, pea puree
(Tormentoso Pinotage 2013, Coastal Region, South Africa $8.50 6oz)

house dry aged Maryland rib eye• 45
grilled romaine, house made steak sauce
(Klinker Brick Old Vine Zinfandel 2012, Lodi, CA   $12.00 6oz)

chef’s fish of the day • market priced

chef’s grill of the day • market priced

Mid Plates

sheepmilk ricotta gnocchi • 17
fiddle head ferns, morel mushrooms, fresh herbs, lemon bechamel
(Cherry Cove Pinot Noir, Wilamette Valley, OR  $11.50

grilled steak salad • 16
mixed greens, avocado, egg, tomato, cucumber, goat cheese, poblano dressing
(Familia Castano Monastrell, 2011, Tecla, SP $7.50 6oz)

tuna conserva • 18
tarragon pesto, red potatoes, fennel-shallot confit, black olives, lemon & fennel pollen vinaigrette
(Walnut Block Sauvignon Blanc, 2014, NZ $8.50 6oz)

mediterranean lamb “burger” • 17
roasted tomatoes, arugula, flatbread, harissa sauce, cool yogurt dressing, spicy market fries
(Sols ‘Acantalys Grenache/Syrah/Carignan, 2013, Cotes du Rhone, FR $7.75 6oz)

SIDES & SHARABLES

charcuterie board • 15
chef’s daily offering of cured meats & pates house made accompaniments

artisan cheese plate • 15
a trio of chef’s selections accompanied by house made crostini

crispy brussels sprouts • 6
chopped walnuts, bacon, grapes

mac and aged cheddar cheese • 6

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

marinated olives  • 3