À la carte Dinner Menu


​Appetizers

* Caesar Salad $17 Ⓥ
baby romaine, shaved pecorino, marinated anchovy

* East Coast Oysters $22
lemon, cocktail sauce, white shoyu-apricot mignonette

* Crispy Calamari $21
Korean BBQ aioli

* Yellowfin Tuna Tartare $24
Grand-Marnier aioli, avocado mousse, jalapeño

Ⓥ Heirloom Tomato Gazpacho $21
celtuce, Marcona almonds, seaweed caviar, arbequina olive oil

* Loup de Mer "Steak Tartare" $24
capers aioli, Calabrian chili, poached quail egg, crispy seaweed tempura
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Specials
Ⓥ Oregon Matsutake Mushrooms $24 / 48
fettuccini, Vermouth cream, parmesan

* Maryland Softshell Crab $24 /48
pickled ramps aioli, cherry tomatoes, Persian cucumber, little gems lettuce

Entrées

* Black Sea Bass $45
heirloom tomatoes, seafood broth, patty pan squash, basil

*Grilled Ribeye Tournedos $54
merluzza en persillade, crushed fingerling potatoes, hollandaise foam

Ⓥ Yellow Corn Raviolini $17 / 34
tomato compote, halloumi cheese, cacio e pepe spice, grilled portobello

* Butter Poached Lobster $25 / 50
fennel raviolini, lobster sauce, cherry tomatoes, basil blossom 

* Crescent Duck Breast $46
sherry wine - black mission fig, duck "lardons", Brussels sprouts, duck jus


Desserts

Dulcey Almond Inspiration $16
almond praline sponge, chocolate cr​émeux, dulcey gelato

Pineapple Mojito $16
mint Chantilly, lime curd, rum cake, caramelized pineapple 

Caramel Mocha $16
espresso Chantilly, miso caramel gelato, cocoa nib marshmallow

"Ferrero Rocher" $16
chocolate panna cotta, hazelnut sorbet, salted caramel crémeux

​Pear Basque $17
caramelized pears, cardamom gelato, oat streusel

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Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye