HORS D’OEUVRES

FOIE GRAS

Chilled house cured Hudson Valley duck foie gras, persimmon compote & duck gelée 18

CRABE

Crab claw meat, shallots, garlic, saffron, wrapped in brick paper pastry, served with scallop sauce 15

PATE

House made country pate with cornichons & seeded mustard 12

SAUMON FUMÉ

Chesapeake hard wood smoked Faroe Island salmon with hard boiled egg vinaigrette and smoked trout rillettes 15

ESCARGOT

Escargot baked with butter, parsley, garlic, white wine and shallots 12

HUITRES

Sapidus Farm oysters from Virginia, harvested weekly, served on the half shell with cucumber mignonette 17

SALADE ANISE

Shaved fennel and gold beets with virgin olive oil, tarragon and roasted shallot vinaigrette, and crumbled goat cheese 12

SALADE GOURMAND

Frisée lettuce salad with duck gizzards, applewood smoked bacon, shallots, red wine vinegar, poached egg and potato chips 14

SOUPE

Roasted garlic and potato soup, with roasted bone marrow gratin 14

ENTRÉES

BOEUF

New York Strip, naturally raised from Creek Stone Farms, grilled and served with roast root vegetables with foie gras, oyster mushrooms and red wine-shallot reduction 42

AGNEAU

Braised Elysian Field Farms lamb neck Corsican style with olives, tomatoes, hand made chestnut flour pasta, garnished with anchovy and parsley 38

PORC

Grilled vanilla-cured pork chop from Wagon Wheel Ranch in Mt. Airy, MD with roasted carrots and Asian pears, with braised greens and mustard balsamic demi-glace 34

CANARD

House made duck confit legs with parsnip parsley puree and lemon rum gastrique 36

THON

Pan seared tuna with shiitake mushroom risotto and sea urchin sauce 38

SAUMON

Pan roasted organic Wester Ross salmon with celery root puree and Le Puy lentil stew finished with hazelnut oil and banyuls vinegar 36

HOMARD

Lobster and spaghetti with saffron cream lobster sauce, tomatoes, parmesan & fresh herbs 38

LEGUMES

Roasted Asian pears and carrots, braised greens, parsnip parsley puree, mushroom risotto, celery root puree, & lentil stew 32