HORS D’OEUVRES 


FOIE GRAS

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

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, garlic, shallots & white wine 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

SOUPE

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

ENTRÉES

PAIN 

French toast with peanut butter mousse, red flaming grapes & grape maple syrup                  17

OMELETTE FORESTIÈRE

Four egg, French style omelet with shiitakes, swiss cheese & shallot jus                        17

OMELETTE  FERMIÈRE

Frittata style oven roasted four egg omelet with leeks, onions, potatoes & watercress salad 17

HASH

Pan roasted organic Wester Ross salmon hash with root vegetables and wild mushrooms, topped with two poached eggs with Hollandaise sauce                                                                          23

HOMARD
Lobster and spaghetti with saffron cream lobster sauce, tomatoes, parmesan & fresh herbs                                                                                       26

CANARD
Frisée lettuce salad with duck gizzards, applewood smoked bacon, shallots, red wine vinegar, poached egg and potato chips topped with duck leg confit                                        22

THON

Pan seared tuna with greens, poached egg, and lentil ragout finished with banyuls vinegar and hazelnut oil                                                                      26

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            26