first course

(please select one)

a list of choices

gnocchi

cow’s milk ricotta gnocchi, trumpet royale mushrooms, rapini white truffle butter

quail

texas quail grilled over hardwood charcoal, creamy polenta melted leeks, red wine sauce

tuna

peppercorn crusted seared rare, lemon puree, white anchovy, nicoise olives, roasted bell pepper, fingerling potato, arugula

salmon

house made smoked salmon, citrus crème fraiche, brioche crouton, watercress, hard boiled egg, red onion, fried capers

crab

crispy maryland crab, shaved fennel, arugula, lemon vinaigrette

ravioli

ricotta and herbed stuffed ravioli, cherry tomato, basil (spring and summer only) butternut squash filled ravioli, brown butter, sage parmigiano (fall and winter only)

scallop

pan roasted maine diver sea scallop, garlic puree, wilted butter lettuce, baby carrot, chanterelle mushrooms, parsley

• additional 10.25% sales tax and 20 % service charge
• alternative selections available in the event of dietary restrictions
• menu substitutions may be made only upon the approval of the chef
• prices subject to change