Menu

Huevos Rancheros
(chorizo hash, pickled chili, avocado mousse, sunny egg, cotija) 

Vegetable Omelet
(arugula, oyster mushrooms, cipollini onions, pecorino) 

House Benedict
(English muffin, country prosciutto, hollandaise, sunny egg) 

Bouchot Mussels
(green harissa, lemon basil broth) 

Pea Shoots Salad
(egg 63, gunaciale, pickled onion, truffled pecorino, buttermilk-basil vinaigrette) 

BLT Sandwich
(Bacon Jam, Roasted Tomato, Arugula, Sunny Side Egg, Kewpie Mayo) 

Poutine
(French fries, pimiento cheese, andouille gravy) 

Buttermilk Biscuits
(apple butter) 

Fried Green Tomatoes
(peach-sambal aioli) 

Benton’s Country Ham “Wing Chips”
(frank’s red hot vinaigrette) 

Crispy Chickpeas
(garlic oil, yellow curry, cilantro) 

‘Poutine’ fries
(pimiento cheese fondue, andouille gravy)

Southern Style Deviled Eggs
(basil mousse, lump crab, argumato)

2 courses
(Choice of one appetizer and one entrée and bottomless champagne or mimosa) 

Wilted Local Redbor Kale
(minus 8 vinegar, green garlic, Calabrian chili) 

Pan-Roasted Heirloom Eggplant
(za’atar, golden raisins, pistachios, labne) 

Crispy Brussels Sprouts
(peaches, peanuts, honey yogurt) 

Patty Pan Squash & Baby Corn Ragu
(tomato-basil butter)

Sottocenere
(semi-firm cow’s milk, truffle) 

Drunken Goat
(soft, mild, fruity, goat’s milk)

Mountain Gorgonzola
(rich, creamy cow’s milk blue) 

Champlain
(triple cream, buttery, creamy, cow’s milk)

Selection of all four kinds of cheese

Benton’s Country Ham
(bourbon-apple butter, grain mustard) 

Pork Liver Toast
(guanciale, strawberry jam, saba) 

Biellese chorizo
(patatas bravas salad, pedro aioli) 

Bresaola
(violet mustard, rustic bread)

Crispy Chesapeake Oysters
(fresh corn polenta, whipped bacon butter, tomato jam) 

Lamb Carpaccio
(vadouvan, black garlic aioli, housemade pita)

“Chicken and Biscuits”
(crispy quail, collards greens, buttermilk biscuit, bacon jam jus) 

Bouchot Mussels
(green harissa, lemon basil broth)

Grilled Octopus Panzanella
(pine nuts, basil yogurt, chickpeas, citrus-serrano vinaigrette) 

Watermelon and Tomato Gazpacho
(avocado mousse, pickled watermelon rind) 

Bibb and Burrata Salad
(serrano ham, crispy spring onions, smoked tomato vinaigrette)

Mixed Greens Salad
(shaved asparagus, easter egg radishes, opal basil vinaigrette)

Burrata Melt
(ciabatta, house ricotta, seranno ham, arugula, basil aioli) 

Chickpea Fritters
(za’atar naan, pickled onion, tzatziki, feta)

Roman-Style Gnocchi
(kale pesto, pine nuts, sottocenere)

Handcut Pappadelle
(Shenandoah lamb Bolognese, lamb pancetta, smoked feta) 

Veal Ravioli
(winter vegetables, honey mushrooms, carrot puree, mascarpone)

Black Spaghetti “Carbonara”
(pork ragu, sottocenere, black garlic, English peas, egg)

Pan Roasted Alaskan Halibut
(“spring cassoulet”, basil puree, pancetta emulsion)

Grilled Norwegian Salmon
(morels, wilted pea tendrils, smoked trout roe, potato “air”) 

Blue Cornmeal Crusted Ruby Trout
(purple potato, fennel roasted olives, green gazpacho sauce)

Grilled Duroc Pork Tenderloin
(smoked corn puree, chard, bacon-peach jam, crispy okra) 

Grilled Coulotte Steak
(upland cress, tomato confit, pressed fingerlings, fine herb butter) 

Brick Oven Meatballs
(smoked polenta, basil sugo, pecorino) 

Char-broiled Natural Beef Burger
(brioche bun, pimiento cheese, bacon jam, French fries)

Chocolate Peanut Torte

Frozen Souffle

Buttermilk Doughnuts

Today’s selection of Ice Cream and Sorbet

Moscato D’Asti, Ricossa
(Piedmont, Italy, N/V) 

Late Harvest Chardonnay, Bouchaine
(‘Bouche D’or, Carneros, CA, 2009) 

Brachetto, La Romantica
(Piedmont, Italy, N/V) 

Pedro Ximenez, Alexandro
(Sherry, Spain, N/V) 

10 Year Tawny, Taylor Fladgate
(Porto, Portugal) 

20 Year Tawny, Taylor Fladgate
(Porto, Portugal)

Grappa di Moscato, ‘Po
(Jacopo Poli, Schiavon, Italy) 

Caldavos, Breuil VSOP
(Cognac France)