Beginning
Heritage Tomato Soup 13
Fresh Basil, Heirloom Tomato, Quinoa-Bulgur Salad, Sweet Date Vinaigrette and Salty Feta
Petite Italian Meatballs 16
Crusty Roasted Garlic Scented Ricotta Toast, Herbed Tomato Sauce and Fresh Chicory Greens
Tuna Crudo* 18
Raw Yellowfin Tuna, Candy Onion Vinaigrette, Romano Beans, Radish, Crunchy Puffed Rice and Whipped Avocado
Cauliflower Caesar 15
Gem Romaine, Green Kale, Sun-Dried Tomato Croutons, Our Pepper-Parmesan Anchovy Caesar Dressing
The Garden Salad 15
Fresh and Poached Pears, Warm Pecan Crusted Goat Cheese, Slivered Beets, Balsamic Herb Dressing
Brussels Sprout “Pizza” 16
Handmade Flatbread, Smokey Bacon Bits, Honeycrisp Apple, Cheddar and Gruyere
Pasta
Homemade Ricotta Ravioli 23
Local Pumpkin, Brown Butter Vinaigrette, Toasted Hazelnuts and Rosemary Manchego
Braised Lamb Pappardelle 22
Wide Noodles, Herbed Lamb Shoulder, Garlic Sofrito, Wilted Spinach, Pecorino and Basil
Exotic Kennett Square Mushroom Risotto 22
Crispy Shallot Rings, Parmesan and Sweet Roasted Garlic Oil
Crab & Spaghetti 24
Fresh Maryland Blue Crab, Little Slow-Roasted Tomatoes, Harvest Squash and Old Bay Lemon Basil Butter
Main
Chicken & Apples 33
Fall Spiced Crispy Half Chicken, Aged Cheddar & Swiss Chard Crepe, Mushrooms and Apple Cider Jus
Smoked Bourbon Glazed Pork Belly 34
Autumn Squash and Apple Puree, Crispy Brussels Sprouts and Bacon Vinaigrette
Slow Cooked Bone in Beef Short Rib 38
Red Wine Glaze, Smashed Horseradish New Potatoes and Griddled Baby Carrots
Mediterranean Sea Bass 34
Sea Bass, Sardinian Couscous and Clams, Spiced Fennel-Tomato Sauce and Garlic Chile Breadcrumbs
Pan Roasted Scottish Salmon 32
Fresh Farmer’s Market Ratatouille, Tomato-Saffron Beurre Blanc and Basil Pine Nut Pistou
Seared New England Scallops 34
Coconut Lime Curry Sauce, Pan-Roasted Cauliflower, Zucchini, Kohlrabi, Lentils and Cilantro
Roasted Crescent Farm Duck Breast 34
Stir Fry of Cabbages and Broccoli, Asian Pears, Kimchee Essence, Sesame Salt and Ginger Jus
Little Vegetable Dishes
Crispy Kennebec Potato Frites 8
Dill and Onion Yogurt Dip
Mustard & Thyme Glazed String Beans 8
Black Plums and Local Long Hots
Fried Brussels & Delicata Squash 8
Bacon Vinaigrette, Bourbon, Pecan Crumble
Mediterranean Cucumbers 8
Pickled Red Onions, Feta, Basil and Dill
Beets & Ricotta 8
Pink Peppercorn Vinaigrette, Walnuts and Candied Orange