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SEASONAL SOUPS

Spicy Crab

Maryland Style with Chives


GREENS AND VEGETABLES

Roasted Cauliflower

Pistachios, Golden Raisins, Capers and Garlic

Brussels Sprouts

Braised in Sesame, Ginger and Maple Syrup

Bitter Greens Sauté

Preserved Lemon, Yogurt, Crispy Garlic and Korean Chili


Market Greens

Fresh Herbs, Sunflower Seeds, Lemon-
Verjus Dressing

Romaine Salad

Provolone- Polenta Croutons and Caesar
Dressing 11

Frisée Salad

Slab Bacon, Garlic Crouton, Poached Egg
and Creamy Dijon Vinaigrette

SMALL PLATES

Patatas Bravas

Crispy Potatoes with House Made Truffle Aioli

Serrano Ham

Charred Bread, Tomato Paste, Olive Oil
and Parmesan

Slab Bacon

Guava- Rum BBQ, Crispy Shallots


Warm Buffalo Mozzarella

Crispy Japanese Eggplant, Arugula and Sambuca Tomato Sauce

Maine Mussels

Steamed in Ale with Chorizo, Hominy
and Jalapeño

Goat Cheese Stuffed Toast

Muschrooms-Herb Saute, Black Truffle Fondue

ENTREE

Fresh Ground Burger

Orwasher Brioche Roll, Westminster English Cheddar with Patatas or Greens

Sauteed Shrimp with Plantains

Dried Sweet and Hot Peppers, Garlic and Preserved Lemon

Pan Crisped Chicken

Skordalia Potatoes, Cucumber-Almond Salad and Kalamata Olive Vinaigrette

Rustichella Garganelli Pasta

Cauliflower “Cream”, Maitake Mushrooms, Golden Beets, Snap Peas and Parmesan

Grilled Canadian Salmon

Beluga Lentils, Cipollini Onions, Roasted Garlic, Rainbow Carrots and Arugula Pistou

Seared Strip Steak

Broccolini, Red Chimichurri and Buttermilk Onion Rings

Menu Subject To Change