SAMPLE MENU (Menu Changes Daily)

SPRING SALAD ~ 16

artisan lettuce ~ berries ~ chèvre ~ chia ~ rosé 

SWEET POTATO VELOUTE ~ 16

“parm cotta” ~ zucchini ~ sage

ICEBERG WEDGE ~ 18

Asher blue ~ BGE smoked bacon ~ fried onions  

CARIBBEAN JERK QUAIL ~ 21

gooseberry ~ plantain ~ mojo jus ~ cilantro

ALKALINE NOODLES ~ 25

XO sauce ~ local mushrooms ~ soft-coddled farm eggs

LAARB DUCK (Traditional Thai)  ~ 25

toasted peanuts ~ prik nam plah ~ sticky rice

CRESTE DI GALLO FUNGHI  ~ 28

smoked local mushrooms ~ arugula ~ green hill

CHICKEN KATSU ~ 25

jah joy sweet chili ~ pickled daikon ~ slaw

HARISSA SHRIMP AND GRITS  ~ 30

aged cheddar ~ chermoula ~ collard greens

BLACKENED FAROE ISLAND SALMON ~ 32

salsa verde ~ black bean ~ crema ~ yucca

MARYLAND FLOUNDER ~ 29

sauce meuniere ~ orange ~ English peas ~ hakurei

CHAMBLEE LOBSTER ROLL  ~ 38

fines herbes ~ lemon ~ lobster butter ~ mayonnaise

CHATEL WAGYU COULOTTE STEAK ~ 38

“chimi-naise” ~ malbec reduction ~ amaranth