FIRST COURSE
 

Rappahannock Spinach Soup pickled onion and spiced crème fraîche

9.

Caesar Salad hearts of romaine, Parmesan Reggiano and garlic croutons

9.

Asparagus Salad speck, local greens, Everona Piedmont and lemon emulsion

11.

Steak Tartar pickled ramps, fried capers, grilled flat bread and quail egg

15.

Champagne Cured Salmon baby spring beets, fennel and black pepper crackers

12.

Crab Cake hearts of palm, ruby grapefruit, avocado and davon crest farm radishes

15.

Bigeye Tuna marinated meyer lemons, marcona almonds, and basil salad

16.

SECOND COURSE
 

Foie Gras Torchón pistachio brittle, roasted pineapple and sauterne Jam

18.

Raviolini fresh ricotta, fava beans, nepitella oil and pea shoots

14.

Soft Shell Crab jasmine rice, green papaya, mint, lime and pink pepper

15.

MAIN COURSE
 

Roasted Chicken fingerling potatoes, ramps, confit and pommery mustard

25.

Grilled Ribeye aged balsamic ‘sticky’ onions, fondant potatoes and Swiss chard

34.

Pan Roasted Halibut English peas, morels, potato confit and arugula

29.

Red Snapper globe artichokes, farm spinach, baby leeks, oven dried tomatoes and nicoise olives

27.

Veal Tenderloin ‘Oscar’ lump crab and asparagus, crisp sweetbreads, and Madeira

32.

Maine Diver Scallops polenta, pickled rhubarb, baby leeks and abalone mushrooms

29.

Kurobuta Pork Chop market carrots, house cured bacon, sorrel and Toigo Orchards honey

32.

Muscovy Duck Breast Boulangere potatoes, Swiss chard and orange sherry vinegar

29.

Vegetable Tasting Chef’s selection of market vegetables

23.

DESSERT
 

Vanilla and Chocolate Bread Pudding toasted croissant vanilla bittersweet chocolate custard

9.

Macadamia Carrot Cake citrus marmalade pineapple semifreddo

9.

Chocolate Mint Torte ganache, feullitine and chocolate cake mint ice cream

9.

Strawberry Rhubarb Galette warmed in a flaky turbinado sugar pastry bergamot ice cream

9.

Lemon Ice Cream Sandwich lemon ice cream, raspberry preserves meyer lemon sorbet and almond meringue

9.

Homemade Ice Creams and Sorbets cookies

9.

Cheese Course Chefs’ Selection of Cheese

12.