Updated 8-25-2008

Please note that our menus change frequently to reflect new market availability
and seasonality. If you would like a copy of today's menu faxed or emailed,
please call 202.659.1990 and we will gladly accommodate your request.

Dinner Menu
à la carte menu
or
create your own five course tasting menu (for the entire table only) for $85.00

first course
wild mediterranean bonito tartare
with pistachios, tart apples, boquerones and meyer lemon 14.50

mercer farm rabbit mortadella

with pickled cipollini onions, purslane, chanterelle
mushrooms and summer truffle emulsion 13.50

darling downs farm wagyu beef

carpaccio with market watermelon, parmesan reggiano,
spicy tomato water granité and sour dough tuiles 16.00

mosaic of path valley farm tomatoes

with buffalo mozzarella, olive crumble, verbena gelée,
lime-basil emulsion and house sourdough tuiles 12.50

second course
la belle farm foie gras
seared with toigo orchard sauternes peaches,
opal basil and spiced braising juice reduction 18.50

roasted shultz farm pork belly

with ragout of tiger eye beans and
smoked ham hock consommé 14.00

smith island jumbo lump crab

with hand cut spaghetti, chilies, marigold
tarragon and sea urchin-tomato emulsion 17.00

grilled baby romaine

with coddled hen egg, white anchovies, onion
 grilled baby romaine
with coddled hen egg, white anchovies, onion
croutons, parmesan and sweet garlic emulsion 12.50

third course
braised australian barramundi
with baby fennel, peanut potatoes, rappahannock
river salt clams, olives and shellfish bouillon 32.50

olive oil poached coho salmon

with pearl pasta, stuffed hungarian peppers, heirloom cherry
tomatoes, lime zest and heirloom tomato bouillon 29.75

pan roasted bone-in turbot

with king trumpet mushrooms, potato dumplings,
and sweet garlic-flat leaf parsley emulsion 33.00

warm cauliflower panna cotta

with golden raison-curry purée, roasted
cauliflower and coconut emulsion 24.00

fourth course
mercer farm rabbit
saddle wrapped with bacon, belly confit with hen o’ the
woods mushrooms, purslane and marinated plums 34.00

shenandoah valley young goat

stuffed saddle, shoulder meat balls and roasted leg
with riata, sweet garlic, squash and flat bread 32.50

kanagy farm shoat

young pig stuffed with summer sausage, rye berries,
wild cherry purée and lip stick radishes 33.50

roasted king trumpet mushrooms

with yellowfin potato ravioli, fondue of nancy’s
camembert and summer truffle emulsion 26.00

vidalia classics
wild mushroom ragout
 wild mushroom ragout
with country ham, chive biscuit and black pepper gravy 14.00

shrimp and grits

wild caught gulf shrimp with creamy grits, arugula, house
made andouille sausage and sweet onion ravigoté 29.75

roasted path valley farm amish chicken

with roasted farm vegetables and wild thyme jus 28.50

hand cut steaks

dry aged, prime
à la carte…priced daily
tasting menu… $18 supplement

japanese wagyu
à la carte…$20.00 per ounce, minimum of 3 oz.
tasting menu…$28 supplement for 3 oz.

sides
eastern shore succotash with jumbo lump crab meat 10.50
baked macaroni with cave aged cheddar and smoked shoat ham 8.50
chicken fried morel mushrooms with black pepper gravy and chive biscuit 10.00