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Starting July 5th
Chef's July Tasting Menu ​
​Five-Course $110
​Wine Pairing Available for Additional $75
Not available for carryout
available Tuesday - Saturday

*vegetarian options are not able to be adjusted for vegans
for vegan menu click here

First Course

* Hamachi & Oyster
Virginia Peachtree oyster, peach mignonette, Babe Farm purple radish, rosé vinegar
or
 Heirloom Tomato Salad Ⓥ
Swirly Girl Creamery feta cheese, Pedro Jimenez vinegar, nasturtium leaves


Second Course

Crescent Duck Agnolotti
fava beans, mint, aged Pecorino, quail egg
or
 Sheep’s Milk Cavatelli ”cacio e pepe” Ⓥ
cubeb black pepper, Spring garlic, upland cress, Summer truffle


​Third Course

Striped Bass “bouillabaisse”
calamari, mussels, rouille sabayon, squid ink tuile
or
 Porcini Mushroom Tart Ⓥ
sorrel sauce, porcini custard, grilled portobello, micro sorrel
​
​
Fourth Course

Lamb Duo
smoked lamb belly, Ayala spiced loin, baby artichoke, broken jus
or
Roasted Baby Artichoke Ⓥ
braised heirloom tomatoes, crispy spigariello kale

​
Fifth Course

Blueberry Shortcake
blueberry compote, corn ice cream
or
Paris-Brest
hazelnut ice cream, coffee Chantilly, chocolate crémeux


​
​Executive Chef Bertrand Chemel
Chef de Cuisine Ruth Mergaye