as of 12.14.18


Cheese Plate: Rush Creek Reserve, apple compote, walnuts, house bread, tarragon 14


Bread & Butter 4

Marinated Olives (gf/df) 5

Pea Shoot Salad, peanuts, herbs, aji dolce nuoc cham (gf/df) 9

Mixed Beet Salad, shallots, parsley, sherry vinaigrette, chevre (gf) 13

Duck Liver Pate, parsley salad, grilled bread,  (df) 14

Roasted Kabocha Squash, chimichurri, goat feta (gf) 9

French Fries, blue cheese aioli (gf) 7

Green Tomato Salad, bacon vinaigrette, red onion, herbs (gf/df) 12

Parisienne Gnocchi, veal ragu, Piave 18

White Pepper Linguine, mushrooms, duck fat, raspberry vinegar, gouda 20

Roasted Parsnips, harissa, pickled shallots, herbs (gf/df) 13

Mole Chicken Thigh, fermented carrots, crema (gf) 10

Green Curry, butternut squash, jasmine rice, cilantro (gf/df) 17

Fried Maryland Blue Catfish, panko, tartar sauce (df) 15

Grilled Hangar Steak, chimichurri (gf/df) 22

Herb Brined Chicken Breast, pickled cherry jus (gf/df) 20


Poached Pears, chamomile Bavarian cream (gf) 9

Carrot & Parsnip Cake, granola, cream cheese custard 9

*Please note that this menu does not list all ingredients used in each dish. If you have any allergies or dietary restrictions please let us know and we will do our best to accommodate them.

**This menu is subject to change at any time, and may not reflect the menu being served at any given time. Please contact us to confirm specific menu items