on

fromage blanc & ramps peas & bacon Maryland crab 7. 12.

to ast
6.

small
12.

plates
10.

beef tartare, fresh horseradish charred spinach & leeks morels 14. 6.

market lettuces, vegetables, rice wine vinaigrette grilled heart of romaine, figs, aged cheddar house-made mozzarella, rhubarb jam, sea salt steamed mussels, cherry tomatoes, basil broth potato ravioli, braised lamb, fava beans 15. 12. 12.

grilled shrimp & avocado salad, sweet chili dressing

16. 14.

raw
doz. oysters, citrus & cucumber arctic char, crispy skin & lemon tuna, jersey tomato compote, soy hamachi, grapefruit & jalapeno sea urchin, warm scrambled eggs 15. 13. 15. 14. 15.

15.

hand-cut buckwheat pasta, broccoli rabe, spring garlic & lemon

large

plates

grilled black sea bass, tender broccoli, fire-roasted tomato sauce 24. steamed Atlantic halibut with mushrooms, asparagus & lemon pork blade steak, onion marmalade, sauted bitter greens braised beef cheek, spring beans, celery & herb salad 26. 22. 26.

vegetables
s i m ply ro a s t e d i n ou r wo o d - f i re oven
dressed beets, Moliterno marinated artichokes 8. 7. 6. 6. 6. todays whole Atlantic fish seafood & shellfish roast organic Amish chicken MP. 62. whole 45. / half 68. 24.

wood-roasted eggplant, hazelnuts crispy potatoes, shishito peppers todays greens, simply sauted

28 oz. dry aged prime bone-in strip loin