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Poblanos and onions served with 2 sunnyside up eggs and Crystal hollandaise, toast
Bresaola country gravy, bowl of minted citrus
Oven-dried tomatoes, Swiss chard, shiitake mushroom cream
Foccacia bread, soft poached egg, romesco sauce
Grilled bagel chips, crème fraiche, trout roe, hard-boiled quail egg, fried capers
Choose two sides: bacon, potato hash, biscuit & gravy, croissant, toast
Caramelized baby bananas, vanilla mascarpone
Fig jam, vanilla yogurt, granola/raisin clusters
Crispy Virginia ham, herb air, paprika oil
Weisenberger stone ground grits, brandy and black pepper cream
Arugula pesto, grilled croissant, choice of fries or greens salad
Pea shoot & watercress salad, horseradish crème fraiche, spiced pecans
Fried plantains, thick-cut smoked bacon, mustard aioli, choice of fries or greens salad
Confit of fingerling potatoes, pearl onions and garlic, soft poached eggs
Potato gratin, curried cauliflower, capers, currants, brown butter sauce
Baby carrots, green beans, red wine vinaigrette, herbed crackers
Pea shoot & watercress salad, horseradish crème fraîche, spiced pecans
Winter squash puree, sage, pasta chips
Wild mushroom ragout, sunchoke puree, red wine butter
Ancho chocolate molè, citrus marinated jicama, shaved parmesan
Brussels sprouts, house-cured duck ham, root vegetable puree, balsamic duck glace
Red wine braised octopus, shrimp, mussels, smoked tomato broth, jalapeno pesto
Bison sausage cassoulet, grilled Swiss chard
Forest mushrooms, parmesan cheese, toasted pumpkin seeds
Braised kale, cider and sage reduction
Confit of fingerling potatoes, pearl onions and garlic, cabernet reduction
Poached lobster tail, lobster meatballs, fennel, brandied butter, arugula
Braised endive, herbed quinoa, romesco sauce
Rum pastry cream, Dulce de Leche, salted pecans
Huckleberry and lemon compote, vanilla crème fraîche
Port wine poached fig, whipped mascarpone, pistachio tuile
Blood orange, tangerines, fennel pollen crisp
Our local supplier’s flavors change frequently; please ask
Served with grilled bread, spiced nuts, fruit preserves
Marinated in lemon, extra virgin olive oil, oregano
Toasted pinenuts, herb oil
Local greens, aged balsamic
Five Chesapeake oysters with roasted pepper aioli
Mushroom-laced veal glace, toasted ciabatta, braised onions, pickled vegetable relish
Housemade peach mustard, deviled Virginia ham
Chilies, tomatoes, onions, garlic, white beans
Changes frequently; pickled vegetables and whole grain mustard
Arugula pesto; served on grilled croissant
Chilled soybean puree, chili crumbles
Three cheeses, toasted nuts, fig jam
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