$139 PER PERSON
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SPR IN G P E A & R I COTTA R AV I O L I white wine truffle cream, spring peas, parmesan brioche breadcrumb, chive oil
BOSTO N BIBB SALAD shaved radish, spring peas, irish cheddar, fried country ham, dill crème fraîche ranch, toasted brioche breadcrumbs BEETS & STRACCIATELLA whole grain mustard marinated red and golden baby beets, stracciatella, herbed emulsion, candied walnut crumble, honey balsamic reduction
TI R AM I S U TR I F L E blonde espresso and rum soaked vanilla sponge cake, mascarpone cream, cocoa dust STR AW B E R RY S H O RTC AKE C R E AM P UF F choux pastry, strawberry custard, macerated strawberries, shortbread crumble, strawberry coulis
FA M I LY S T Y L E S I D E S $15 LOUDOUN LETTUCE MIX carrot ribbons, toasted pistachios, citrus vinaigrette BEET & MASCARPONE RISOTTO whipped beet and mascarpone cheese, charred lemon WHITE TRUFFLE PARMESAN HOUSE FRIES fresh herbs, garlic aioli
GRILL
FIRST SECOND
C HE R RY G L AZ E D D U CK B R E AST celery root purée, tarragon roasted radish and carrot, sour cherry gastrique
FRI ED SQUASH BLOSSOM herbed ricotta and goat cheese stuffing, hot honey butter, chilled pea, pickled red onion and fennel salad
MI N TED PEA S OUP crème fraîche, lemon oil, fresh mint, pea shoots
DAR K CH O CO L ATE M O USS E passionfruit curd, tart meringues, candied almonds, chocolate cookie crumble, sugar soaked berries
SE A R E D S E A S CAL LO P S creamy spring onion polenta, brown butter braised leeks, microgreen salad, chive buerre blanc
includes orange and rosemary cornbread with sorghum butter choice of one option from each course
C A RA MELIZED SEA S CALLOP mirin glazed brussels sprouts, yuzu brown butter sauce, ginger and sautéed shallot salad, salmon roe
DESSERT
M ISO H O NE Y G L AZ E D S E A B ASS succotash of peas, edamame beans, black eyed peas and asparagus with charred leek and dill vinaigrette, carrot brown butter sauce
WINE PAIRING $79
SMO KED QUAIL ARANCINI with caramelized shallots and parmesan, shaved asparagus, frisée, buttermilk tarragon cream
PISTACH I O & M I NT CR U STE D L AM B LO I N whipped beet and mascarpone risotto, shaved asparagus and pickled red onion, rosemary lamb jus
SIDES
Game & Seafood Dinner Experience
MAIN
S E AS O N A L F O U R C O U R S E
GLA Z E D F R I E D R AB B I T brown butter roasted carrots and radish, golden beet and buttermilk purée, mustard tarragon cream
SU R F & T U R F U P GR A DE S
HOUSE SWEET POTATO FRIES smoked maple aioli
H A N D C U T S TE A K S *
CRISPY FRIED BRUSSELS SPROUTS maple sherry vinaigrette
with black truffle butter and brandy peppercorn cream your choice of one family style side (lobster mac & cheese add $23)
8 oz FILET MIGNON australia
12 oz NEW YORK STRIP kinloch farm , the pl ains , virginia
- $18 upgrade -
- $14 upgrade -
16 oz BONE IN RIB EYE australia
ROASTED CARROTS & RADISH fresh cow’s cheese, balsamic drizzle, toasted hazelnuts SPRING SUCCOTASH succotash of peas, edamame beans, black eyed peas and asparagus with charred leek and dill vinaigrette, crumbled goat cheese
- $28 upgrade -
CRISPY SMASHED POTATOES crumbled blue cheese, crème fraîche, fried country ham
FR OM T H E S E A *
FRIED ARTICHOKE HEARTS green goddess, crème fraîche, chili breadcrumbs
SEARED SEA SCALLOPS
GRILLED SHRIMP
- $29 addition -
- $18 addition -
BLACKENED SALMON
POACHED LOBSTER TAIL
- $24 addition -
- $38 addition -
FOUR COURSE MENU $139 PER PERSON INCLUDES: BREAD SERVICE, HOUSE COFFEE, TEA & SOFT DRINKS 20% GRATUITY ADDED TO PARTIES OF 5 OR MORE
LOBSTER MAC & CHEESE BAKE - add $23 butter poached lobster meat, cavatappi, mascarpone, herbed white cheddar cream sauce, white cheddar panko crust
this menu can be customized to accommodate food allergies and dietary restrictions .
*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness .