Beginning
Summer 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 Coulis, Snow Peas, Radish, Crunchy Puffed Rice and Whipped Avocado*
Poached Gulf Shrimp Salad 17
Sweet Corn and Tomatoes, Baby Farm Lettuces, Cucumber, Ancho and Lime Dressings
Strawberry Goat Cheese Salad 14
Fresh Lettuces, Warm Herb Crusted Goat Cheese, Slivered Beets and Rhubarb Vinaigrette
Mini Mushroom, “Pizza” 16
Handmade Flatbread, Buffalo Milk Taleggio, Thyme and Sweet Onion
Pasta
Homemade Ricotta Ravioli 23
Savory Fig – Pinot Noir Butter Sauce, Crushed Walnuts, Fresh Fig, Basil and Ricotta Salata
Braised Lamb Pappardelle 22
Wide Noodles, Herbed Lamb Shoulder, Green Garlic Sofrito, Wilted Spinach, Pecorino and Basil
Sweet English Pea and Arugula Risotto 22
Parmesan Herb Pesto, Onion Petals and Bright Pecorino Sheep Cheese
Crab & Spaghetti 24
Fresh Maryland Blue Crab, Little Slow-Roasted Tomatoes, Summer Squash and Old Bay Lemon Basil Butter
Main
Spatchcock Chicken 32
Black Pepper-Mustard Glaze, Crispy New Potato, Charred Asparagus, Salsa Verde and Farm Greens
Pork Chop 32
Buttermilk Grits, Sweet Corn and Tomato Salsa, Pickled Tomatillos and Hot Pork Drippings
Steak & Eggs’ 38
Sliced Aged Strip Steak, Fried Farm Egg and Gold Potatoes, Sweet Pickled Peppers, Shallots and Red Eye Jus
Mediterranean Sea Bass 34
Sea Bass, Sardinian Couscous and Clams, Spiced Fennel-Tomato Sauce and Garlic Chile Breadcrumbs
Pan Roasted Scottish Salmon 32
Crispy Curried Potato Croquettes, Green Garlic Sauce, Asparagus and Roasted Radishes
Seared New England Scallops 34
Sweet Peas, Leeks and Favas, Lemon Coriander Sauce, Toasted Brioche, Aleppo Pepper Vinaigrette
Roasted Duck Breast 34
Buckwheat Crepes of Duck Confit and Brie, Fresh Cherry Sauce and Miniature White Turnips
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
“Chicken Fried” Kennett Square Mushrooms 8
Magic Miso Sauce
Mediterranean Cucumbers 8
Pickled Red Onions, Feta, Basil and Dill
Beets & Ricotta 8
Pink Peppercorn Vinaigrette, Walnuts and Candied Orange