| Sample menu |
| Menu changes regularly. Call restaurant for current specials. | |
| First Course Selections |
| Beet Fantasia | |
| Three Varieties of Roasted Beets, Beet Mousse and Citrus Salsa |
| A Tin of Sin | |
| American Ossetra Caviar with a Crab and Cucumber Rillette |
| Carpaccio of Herb Crusted Baby Lamb with Tabouli and Rosemary Mustard | |
| Our Chilled Seafood Sampler | |
| Lobster Maki, Tuna Tartare and Ceviche of Diver's Scallop |
| Warm Asparagus Vinaigrette with a Slow Poached Local Pullet Egg, Capers and Virginia Country Ham | |
| A Tropical Summer Salad of Spicy Big Eye Tuna with Mango, Avocado, Crispy Shallots and Sake-Yuzu Sorbet | |
| Vitello Tonnato | |
| Chilled, Roasted Loin of Veal with Olives, Capers and Fresh Tuna Sauce |
| Second Course Selections |
| Roasted Eggplant Raviolis in a Tomato Basil Butter Sauce with Sweet Morsels of Maine Lobster, Pine Nuts and Arugula | |
| Crispy Maryland Crabcakes with a Trio of Sauces | |
| Garden Sorrel, Classic Tartar and Roasted Red Pepper |
| A Marriage of Hot and Cold Foie Gras with Sauternes Jelly and Housemade Pickled Cherries from Our Own Orchard | |
| Seared Maine Diver's Scallop in a Garden Minestrone Perfumed with Pernod | |
| A Medallion of Poached Copper River Salmon Resting on a Spinach-Filled Tortello | |
| Pecan-Crusted Soft Shell Crab Tempura with Compressed Watermelon and Italian Mustard Fruit | |
| Main Course Selections |
| Pan Roasted Maine Lobster with Baby Bok Choy, Grapefruit and Citrus Butter Sauce | |
| Seared Alaskan Halibut on a Confiture of Vidalia Onions with a Ruby Port Reduction and Asparagus | |
| Beef Two Ways | |
| Pecan Crusted Barbeque Short Rib, Paired with a Miniature Filet Mignon Wrapped in Swiss Chard |
| Veal Parmesan Reincarnated | |
| Prosciutto Wrapped, Pan Roasted Loin of Veal with Spinach Raviolini and Parmesan Broth |
| Pepper Crusted Tuna Pretending to be a Filet Mignon, Capped with Seared Duck Foie Gras on Charred Onions with a Burgundy Butter Sauce | |
| Medallions of Rabbit Loin Wrapped in House Cured Pancetta Surrounding a Lilliputian Rabbit Rib Roast Resting on a Pillow of English Pea Pur?e | |
| Veal Sweetbreads Braised in Ruby Port on Pappardelle Pasta with Huckleberries and Virginia Country Ham | |
| Parsley-Crusted Elysian Fields Lamb Loin with Minted Grape Leaves and Greek Yogurt Tzatziki Sauce | |
| Artichoke Filled Capeletti "Little Pasta Hats" with a Mint Butter Sauce | |
| Crispy Napolean of Exotic Mushrooms in a Mushroom Cappuccino Broth | |
| Dessert Selections |
| Tarted-Up Local Cherries Taking a Stroll Through Our Herb Garden | |
| A Painter¡¯s Palette of Seasonal Sorbets | |
| A Trio of Summer Cobblers | |
| Blueberry, Peach, and Cherry with Buttermilk Ice Cream |
| A Chocolate Mint Fantasy | |
| Our Mint Ice Cream Festooned with Chocolate Streamers |
| Our Southern Butter Pecan Ice Cream Sandwich with Hot Caramel Sauce | |
| Chocolate Menage a Trios | |
| Black Forest Mousse Bombe, Chocolate Cr?me Brulee and Bitter Chocolate Souffl? |
| Seven Deadly Sins | |
| A Sampling of Seven of Our Most Decadent Desserts |
| Pineapple ¡°Ravioli¡± in Kaleidoscopic Flavors | |
| A Checkerboard Terrine of Pistachio and White Chocolate Ice Cream with Blackberry Sauce | |
| For a Selection of Today¡¯s Cheeses Just Ask for Faira the Cow | |
