Chef’s Six Course Degustation Menu
amuse bouche
chilled oysters in the half shell
pickled jalapeno, cucumber, key lime mignonette
1st Course
maryland lump crab cake
apple smoked bacon, spring vegetable jardinière, citrus crème fraîche
2nd Course
seared maine diver scallop
spring pea risotto, trumpet mushrooms, meyer lemon hollandaise
3rd Course
whole maine lobster
poached artichokes, fennel, pequillo pepper, favas, saffron sauce
4th Course
australian lamb loin
quinoa risotto, artichokes, tomato confit, sauce verjus
5th Course
dessert duet by our pastry chef
highlighting local and seasonal ingredients
6th Course
artisan cheese plate
chef’s selection of accompaniments
six courses 125.
with wine pairings 185.