Menu

 FIRST COURSE

Northern Neck Corn Soup     9

Thai Chili Chilled Tomato Soup     9

Rocket, Radish, and Pistachio Salad       10

Noriko’s Shiso Salad    9

Local Heirloom Tomato Salad with Basil Oil     10

Smoked Salmon Terrine Homage a Michel Richard    14

Carpaccio of Lobster with Drawn Butter           15

Tomato Tonnato       13

SECOND COURSE

 Cherry Leaf Steamed Madai with Ginger and Asparagus Lettuce      32

Peppered Rare Big Eye Tuna with Coconut Rice and Hijiki    30

Roast and Confit Pennsylvania Chicken and Egg Sauce          27

Seared Sea Scallops with Anson Mills Antebellum Grits      35

Crispy Soft Shell Crabs with Wilted Greens and Verjus Sauce      32

Charcoal Grilled Local Pork  Loin with Summer Squash     27

Chef’s Surprise Five Course Tasting Menu            70