Dinner

FIRST COURSE

Northern Neck Corn Soup   9

Chilled Tomato Thai Chili Soup     9

Tomato Tonnato   13

Rocket, Radish, and Pistachio Salad       10

Local Baby Kale Salad with Anchovy Dressing     10

Carpaccio of Lobster with Drawn Butter           15

Local Bean  Salad with Hazelnuts        10

SECOND COURSE

Peppered Rare Big Eye Tuna with Coconut Rice and Hijiki   30

Crispy Soft Shell Crabs with Wilted Greens and Ver Jus    35

Roast and Confit Pennsylvania Chicken with  Maitake Mushrooms          27

Cherry Leaf Steamed Halibut with a Spinach Veloute      32

Charcoal Grilled  Pork Loin with Summer Squash       27

Buffalo Striploin with Garlic  Mashed Potatoes     39

Chef’s Surprise Five Course Tasting Menu            70