Dinner Menu

Little Vegetable Dishes


Nantucket Clam Chowder, Green Garlic, Red Bliss Potatoes, Nettles and Wild Onions, Arugula Pistou 14.

Chicken Liver Toast, Griddled House Ciabata, Chicken Liver Parfait, Sour Cherries, Port and Pancetta Lardons 15.

Sweet Pea Salad, Snaps & English Peas, Red Onion, Whipped Ricotta, Nigella Seed, Honey-Ginger Dressing 15.

Raw Salmon Crudo, Fresh Snow Peas, Spring Radishes, Charred Lemon-Crème Fraîche, Seaweed Scented Togarashi Spice* 16.

‘The Garden Salad,’ Lettuces, Shaved Asparagus, Strawberries, Rhubarb, Pistachio, Coriander, Honey & Sumac Yogurt 15.

Buttermilk Fried Chesapeake Oysters, Spicy Lime-Chili Aioli, Crunchy Vegetable Slaw, Broccoli and Smoked Paprika 17.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness especially if you have certain medical conditions.


Fresh Ricotta Ravioli, Arugula, Basil and Dill Pesto, Crumbled Pine Nuts, Peppery Greens and Parmesan Cheese 22.

Fresh Oregano Fettuccine, Put-Up Yellow Tomato Sauce, Wilted Baby Chicory Greens, California Olive Oil and Whipped Ricotta 18.

Ricotta & Chive Cavatelli, Lancaster County Ham, English Peas, Melted Onion Butter, Sweet Cream and Lemon Breadcrumbs 22.

Escargot & Farfalle, Handmade Bow-Tie Pasta, Pernod Glazed Burgundy Snails, Green Garlic Butter, Radishes and Dill 22.


Chicken & Biscuit, Roasted Half Hen, Mashed New Potato, Fresh Asparagus, Chive Biscuit and Black Pepper Gravy 32.

Smoked Berkshire Pork Belly, Local Asian Pear, Cabbage, Turnip, Cilantro, Ginger, Sweet and Sour Pepper Sauce 29.

Steak & Egg, Juicy Skirt Steak, Fried Farm Egg, Crispy Ancho Potatoes, Spicy Salsa Verde and Sweet Torpedo Onions 36.

Chesapeake Striped Bass, Sardinian Couscous, Green Chick Peas, Fennel, Saffron, Preserved Lemon Relish, Green Olive Sauce 34.

Pan-Roasted Scottish Salmon, Curried Cauliflower, Ginger Raisin Purée, Aromatic Lentils, Cauliflower and Fresno Caponata 32.

Shrimp & Scallop ‘Mezze,’ Caramelized Artichokes, Rustic Beet Hummus, Fresh Snap Peas, Tahini Beurre Blanc 34.

Roasted Duck Breast, Smoked Confit, Huckleberry, Black Garlic, Fried Wild Rice, Kimchi Green Onions and Shiitake Duck Jus 34.

Little Vegetable Dishes  8. each

CCurry Glazed Carrots, Seared Paneer, Spiced Cashews

Parmesan Polenta, Spring Onion Butter, Mascarpone and Chives

Crispy Red Bliss Potatoes, Ancho Dressing, Fresh Cilantro and Lime

Cucumber-Edamame Salad, Radish, Sesame Seed and Ginger Vinaigrette

Ruby Beets, Shellbark Sharp Goat Cheese Swirl, Candied Walnuts and Fennel