Dinner
(Please note items are subject to change in order to reflect seasonal and the freshest ingredients available)
1st Course / Crudo
| Oysters (Virginia) (champagne gelée, bloody mary, dirty martini) |
$8 | |
| Halibut (Alaska) (pickled jalapeño, coriander sauce, roasted corn) |
$8 | |
| Coho Salmon (Washington) (spiced carrot curry, ginger oil) |
$8 | |
| Mahi Mahi (North Carolina) (wakame, pickled watermelon, checebelah nuts) |
$8 | |
| U-12 Prawns (Australia) (wasabi, cocktail sauce) |
$16 | |
| Shellfish Combinatio (lobster, prawns, mussels, oysters) |
(for 2-3) (for 4-6) |
$42 $80 |
| 1/2 Dozen or Dozen Local Oysters Bar Cats (Virginia), Old Salts (Virginia), Blue Points (New York), coriander mignonette |
$12 / 24 | |
2nd Course
| Baby Lettuce Salad (radish, carrots, tomato, champagne vinegar) |
$8 |
| Arugula & Fig Salad ( prosciutto, lemon, parmesan reggiano, extra virgin olive oil, black pepper) |
$12 |
| Beet Salad (goat cheese, pistachio, wheat berries, pickled watermelon, vanilla) |
$11 |
| Heirloom Tomato Salad (basil, mozzarella, niçoise olives, picual olive oil) |
$11 |
| Tuna Tartare (Florida) (purple raspberry gazpacho, ginger cilantro oil) |
$13 |
| Grilled Calamari (Rhode Island) (grilled vegetable gazpacho, zucchini, eggplant) |
$12 |
| Gazpacho (Louisiana) (jumbo lump crab, roasted corn, cumin, lime, olive oil) |
$12 |
| Blue Mussels (Maine) (coconut milk, red curry, lemongrass, garlic, basil) |
$12 |
3rd Course
| Bluefish (New Jersey) (oregano, gnocchi, white anchovies, green beans, niçoise olives) |
$25 |
| Monchong (Hawaii) (heirloom beans, sun dried tomatoes, carrots, orzo, basil) |
$28 |
| Filet Mignon (Maine) (potato gratin, cherry tomatoes red wine sauce) |
$32 |
| Manos de Leon (Baja) (leeks, bok choy, chanterelles, tomato confit) |
$32 |
| Halibut (Alaska) (cepes, quinoa, figs, lemon, basil ) |
$28 |
| Wreckfish (South Carolina) (lobster mushroom, petite pois, bacon, toasted shallot sauce) |
$28 |
| Arctic Char (Iceland) (basmati rice, edamame, carrot curry sauce) |
$27 |
| Mahi Mahi (North Carolina) (black eyed peas, tomato, spinach, prosciutto) |
$26 |
| Crab Cakes (Louisiana) (parmesan cake, white corn, shallot, tomato) |
$28 |
| Porchetta (California) (peas, oysters mushrooms, fried egg, bacon jus) |
$27 |
| Roasted Lobster (Maine) (ground cherries, tomato confit, jacob’s cattle beans, lobster corn sauce) |
$32 |
| Yellowfin Tuna (Florida) (barley, patty pan squash, strawberries, tomato jalapeño sauce) |
$28 |
| Salmon (Tasmania) (fig leaves, yellow lentils, tomatoes, oyster mushrooms) |
$27 |
Sides
| grilled green beans; curried almonds | $6 |
| broccoli; house cured bacon | $6 |
| fingerling potatoes; rosemary | $6 |
4th Course
| DC’s Pastry Chef of the Year |
