ENTRÉES

ENTREES

Skuna Bay Salmon   $37.
Herb Spaetzle, Walnuts, Dried Fruits, Roasted Apples, Bacon Braised Red Cabbage, Mustard Vin Blanc

Wood Grilled Swordfish   $34.
Spanish Chorizo, Grilled Rapini, Catalan Sweet Potatoes, Sherry Vinaigrette, Sweet Potato-Walnut Romesco

BlackSalt Crab Cakes   $40.
House Bacon, Local Greens, Warm Fingerling Potato Salad, Leek Cream

Wood Grilled Whole Branzino   $36.
Artichoke Purée, Flageolets, Sultanas, Olives, Escarole, Brussels Sprouts, Preserved Lemon, Ladolemono 

Bouillabaisse   $36.
Head On Shrimp, Monkfish, Oysters, Blue Shell Mussels, Sea Scallop, Fennel-Pernod Broth, Rouille Crouton
 

Cocoa Spiced Bigeye Tuna   $38.
Pork Carnitas, Tomatillos, Hominy, Chayote Squash, Roasted Chiles, Pumpkin Mole

Prime Virginia Grass Fed New York Strip Steak   $40.
Beer Battered Onion Rings, Pea Tendrils, Roasted Mushrooms, Bone Marrow Butter, Sauce Diane 

 


~ Sample of Dinner Specials ~

~ Cold ~

Baby Beet Salad & Goat Cheese Salad   $17.
Local Greens, Pickled Onion, Celery, Horseradish-Dill Dressing, Brioche Croutons

Local Bosc Pear & Gorgonzola Salad   $16.
Spicy Organic Arugula, Frisée, Fennel, Candied Walnuts, Radish, Dried Cranberries, Cider Vinaigrette

Kona Kampachi Sashimi   $21.
Crispy Rock Shrimp, Spicy Uni Emulsion, Glazed Shiitake, Pickled Ginger, Sesame Tamari, Micro Herbs

 

~ Hot ~

Peruvian Bay Scallops   $22.
Baby Clams, House Gnocchi, Prosciutto Americano, Rapini, Preserved Lemon, Anchovy Breadcrumbs

Seafood Gumbo   $18.
Prawn, Blue Crab, Crawfish, Chesapeake Oyster, Tasso Ham, Carolina Gold Rice, Braised Local Greens

~ Entrées ~

Norwegian Halibut   $39.
Roasted Root Vegetables, Winter Squash Purée, Brussels Sprouts, Hazelnut Brown Butter

American Red Snapper   $39.
 Heritage Veal Short Rib Ragout, Pearl Onions, Duck Fat Potatoes, Roasted Mushrooms, Haricot Vert 

CHEF'S TASTING MENU
*5 Course Menu ~ $80. Wine Pairing ~ $50.
*7 Course Menu ~ $110. Wine Pairing ~ $70.

Executive Chef: Michael Huff
General Manager: Jim Sole