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.