Small Bites

• Watermelon Cubes infused in vodka-vanilla syrup, mint, Thai basil 5
• Crispy Calamari avocado, house-made cocktail sauce 6

Appetizers

• Summer Mixed Greens sun gold cherry tomato, green beans, balsamic vinaigrette 9
• *Tuna Tartare guacamole, jalapeño, crispy shallots & taro root 17
• *Oysters on the half shell with lemon and house-made cocktail sauce 14
• Seafood Salad lobster, shrimp, calamari, orange granita, basil, cucumber 19

Entrées

• Sea Scallops lobster émulsion, corn, caponata 26
• *Roasted Duck Breast spiced date chutney, lentils, cilantro salad 28
• *Virginia Beef Rib Eye jumbo white asparagus, wild mushrooms, balsamic jus 39

Appetizer

• Heirloom Tomato Salad burrata cheese, tomato gelée, grilled red onion
• Drunken Watermelon vodka, shrimp, calamari, mint, basil, crushed black pepper
• *Beef Tartare bagna verde salsa, arugula, crostini, Parmesan cheese

Main Course

• Yellow Corn Ravioli patty pan squash, popcorn foam, jalapeño
• Halibut tomato vinaigrette, summer squash, lemon basil
• Grilled Pork Loin peach marmalade, honey glaze, polenta, arugula
• Virginia Beef Rib Eye hand cut French fries, tomato béarnaise sauce, haricots vert ($5 supp)

Dessert

• Chocolate Napoleon flourless cake, coffee ganache, blueberry sorbet
• Peach Cheesecake poached peaches, puff pastry, maple pecans

Executive Chef: Bertrand Chemel | Chef de Cuisine: Kyoo Eom
Pastry Chef: Caitlin Dysart

A gratuity of 20% will be added to all parties of six or more.

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* May contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Menu ingredients are subject to change based on market availability.