Kaluga Grand Cru Caviar supplement

$195

Tomato salad

sourdough croutons, whey foam, basil vinaigrette

Clarified gaspacho

compressed plum & cucumber, tomato-basil sorbet
(add jumbo lump crab $10)

Chesapeake crab causa

peruvian spicy potatoes, preserved lemon, crispy quinoa

Grilled head on shrimp

daikon radish salad, watermelon aguachile, paprika oil

Foie Gras Ganache

pretzel crumb, compressed strawberry, balsamic gel

Wagyu beef tartare

on crispy sushi rice, fresno emulsion, pickled chili
(add grand cru kaluga caviar $15)

Veal cappelleti

tomato concassé, béchamel au poivre, truffle chips

Fluke ceviche

parisian cucumber, yuzu aji amarillo, crispy nori, trout roe

Crispy tofu

soy glazed graffiti eggplant, radishes, plum gastrique

Chitarra

spicy tomato, jumbo lump crab, PEI mussels

Local jumbo lump crab cake

saffron israeli couscous, grilled zucchini, green peppercorn sauce

Seared sea scallops

sesame braised salsify, cucumber pico, spicy coconut broth

Scottish Salmon

summer vegetables, PEI mussels, yuzu dashi

Green circle chicken breast

parsley mousseline, ratatouille, potato espuma, velouté passata

Kurobuta pork chop

peach mustarda, polenta dauphine, mango mustard

Double cut rack of lamb

fondant potatoes, piperade, brown butter mint yogurt

Executive Chef Harley Peet
Chef de Cuisine Phil Lind


3 courses for $125
4 courses for $150
3 course wine pairing for $100
4 course Wine pairing for $125