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M ISO H O NE Y G L AZ E D S E A B ASS succotash of peas, edamame beans, black eyed peas and asparagus with charred leek and dill vinaigrette, carrot brown butter sauce
SECOND
C HE R RY G L AZ E D D U CK B R E AST celery root purée, tarragon roasted radish and carrot, sour cherry gastrique SPR IN G P E A & R I COTTA R AV I O L I white wine truffle cream, spring peas, parmesan brioche breadcrumb, chive oil
FRI ED SQUASH BLOSSOM herbed soft cow's cheese, hot honey crème fraîche, corn and tomato relish, pickled shallot
THA I C U RRY ZUCCH INI SOUP shoyu, black sesame seed, coconut nuoc cham cream, squash blossom, chili oil, lime BOSTO N BIBB SALAD shaved radish, charred corn, blue cheese crumbles, sweet tomatoes, parmesan watercress dressing, chili breadcrumb TOMATO & HERBED STRACCIATELLA herbed stracciatella, sunflower seed brittle, pea shoots, brioche crouton, white balsamic vinaigrette
CH O CO L ATE P E ANU T TO RT E peanut butter cream, raspberry coulis, crispy chocolate pearls
LOUDOUN LETTUCE MIX carrot ribbons, toasted pistachios, citrus vinaigrette BEET & MASCARPONE RISOTTO whipped beet and mascarpone cheese, charred lemon WHITE TRUFFLE PARMESAN HOUSE FRIES fresh herbs, garlic aioli
GRILL
FIRST
includes orange and rosemary cornbread with sorghum butter choice of one option from each course
C A RA MELIZED SEA S CALLOP snow pea, radish, honey lime vinaigrette slaw, toasted almond, corn milk butter sauce, caviar
FA M I LY S T Y L E S I D E S $15
M ANG O PANNA COTTA mango gelée, toasted coconut crumble, coconut cream
SE A R E D S E A S CAL LO P S creamy spring onion polenta, brown butter braised leeks, microgreen salad, chive buerre blanc
WINE PAIRING $79
L A MB & PINE NUT MEATBALL toasted pine nut and feta meatball, corn and leek purée, zucchini ribbons, blistered tomatoes, basil vinaigrette
DESSERT
$139 PER PERSON
PISTACH I O & M I NT CR U STE D L AM B R ACK whipped beet and mascarpone risotto, shaved asparagus and pickled red onion, rosemary lamb jus
L E M O N & M AS CAR P ONE S E MIF R E DDO mascarpone, vanilla bean, lemon curd, blueberry, streusel, pea shoots
SIDES
Game & Seafood Dinner Experience
MAIN
S E AS O N A L F O U R C O U R S E
GLA Z E D F R I E D R AB B I T brown butter roasted carrots and radish, golden beet and buttermilk purée, mustard tarragon cream
SU R F & T U R F U P GR A DE S
HOUSE SWEET POTATO FRIES smoked maple aioli
H A N D C U T S TE A K S *
CRISPY FRIED BRUSSELS SPROUTS maple sherry vinaigrette
with black truffle butter and brandy peppercorn cream your choice of one family style side (lobster mac & cheese add $23)
8 oz FILET MIGNON australia
12 oz NEW YORK STRIP kinloch farm , the pl ains , virginia
- $18 upgrade -
- $14 upgrade -
16 oz BONE IN RIB EYE australia
ROASTED CARROTS & RADISH fresh cow’s cheese, balsamic drizzle, toasted hazelnuts SPRING SUCCOTASH succotash of peas, edamame beans, black eyed peas and asparagus with charred leek and dill vinaigrette, crumbled goat cheese
- $28 upgrade -
CRISPY SMASHED POTATOES crumbled blue cheese, crème fraîche, fried country ham
FR OM T H E S E A *
FRIED ARTICHOKE HEARTS green goddess, crème fraîche, chili breadcrumbs
SEARED SEA SCALLOPS
GRILLED SHRIMP
- $29 addition -
- $18 addition -
BLACKENED SALMON
POACHED LOBSTER TAIL
- $24 addition -
- $38 addition -
FOUR COURSE MENU $139 PER PERSON INCLUDES: BREAD SERVICE, HOUSE COFFEE, TEA & SOFT DRINKS 20% GRATUITY ADDED TO PARTIES OF 5 OR MORE
LOBSTER MAC & CHEESE BAKE - add $23 butter poached lobster meat, cavatappi, mascarpone, herbed white cheddar cream sauce, white cheddar panko crust
this menu can be customized to accommodate food allergies and dietary restrictions .
*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness .