DINNER
FOR THE TABLE
CHARCUTERIE PLATTER | 24
chef’s selection of four cured meats, pickles, mustard, brioche, house crackers
CHEESE PLATTER | 22
selection of three cheeses, seasonal accompaniments
FRIED BRUSSEL SPROUTS & KIMCHI | 13
gochujang aioli, cilantro, crispy shallots
MARYLAND CRAB DEVILED EGGS | 15
six farm fresh eggs
CHEDDAR CORNBREAD | 8
maple butter, pepper jelly
SALADS
add anchovies | 2
ROMAINE SALAD | 12
reggiano, croutons, caesar dressing
add anchovies | 2
GREEK SALAD | 12
radish, shaved carrots, fennel, red onions, chickpeas, feta, olives, pomegranate, lemon dressing
POACHED PEAR SALAD | 12
watercress, blue cheese, toasted pecan, balsamic dressing
ADDITIONS
salmon 15 | shrimp 14 | steak 14 | chicken 9
ENTREES
SCOTTISH SALMON | 38
barley, butternut squash, beet chutney, watercress, herb oil
HOUSE MADE SPAGHETTI | 26
mushroom cream crème fraiche, butternut, arugula, mushroom cream
8OZ SIRLOIN STEAK | 38
roasted mushroom, scallion mashed potatoes, red wine sauce
FRIED AMISH CHICKEN | 29
swiss chard pommes puree, chicken gravy
DUCK LEG CONFIT | 34
braised chickpea & butternut squash, spinach, cucumber yogurt, pomegranate, duck jus
PAN SEARED SCALLOPS | 39
couscous, moroccan potatoes, sumac onions, sweet pepper sauce
add egg or bacon | 4
ANGUS BURGER | 19
balsamic onions, cheddar cheese, steak sauce
add egg or bacon | 4
SIDES
BUTTERMILK MASHED POTATOES
MIXED MUSHROOMS
MAC & CHEESE
EACH | 9