Lunch:

Download Printable Menu
(Please note lunch items are subject to change in order to reflect seasonal and the freshest ingredients available)

Three Course $24 or À La Carte

1^st Course

Local Green Salad
ginger, grapefruit
10

Arugula & Prosciutto Salad
parmesan, lemon, extra virgin olive oil
11

Beet Salad
goat cheese, pistachio, tangelos, blueberry gastrique
9

Caesar Salad
stravecchio, boquerones, croutons
9

Tuna Tartare
(Florida)
raisins, lady apple, spiced carrot, ginger cilantro oil
14

Smoked Salmon
(Tasmania)
trout roe, crème fraîche, shallots, coriander, brioche
12

Grilled Calamari
(Rhode Island)
potato salad, basil walnut pesto
11

Butternut Squash Soup
saffron, chervil, vanilla, crème fraîche
9

2^nd Course

Entrees

Salmon
(Tasmania)
sweet potato rösti, greens, shallot vinaigrette
15

Mahi Mahi
(Costa Rica)
chickpeas, spinach, tomatoes, cayenne
16

Barramundi
(Massachusetts)
prosciutto, black eyed peas, spinach
16

Bluefish
(New Jersey)
quinoa, roasted apples, lemon crème fraîche
14

Ale Battered Haddock
(Massachusetts)
remoulade, malt vinegar, house cut fries
13

Striped Bass
(Costa Rica, Carolinas)
scallop & shrimp mousse, crushed potatoes, shallot red wine vinaigrette
13

Organic Chicken Breast
(Maryland)
bok choy, butternut squash, fingerling potatoes
13

Salads and Sandwiches

Grilled Shrimp Salad
(Costa Rica)
romaine, heirloom tomatoes, cilantro, ginger vinaigrette
15

Grilled Yellowfin Tuna Salad
(Florida)
butternut squash, green onions, lola rosa, frisee
15

Smoked Chicken Salad
(Maryland)
mesclun greens, coleslaw, romaine, walnuts, apples
10

Fried Oyster Sandwich
(Virginia)
bacon, romaine, garlic aioli, house cut fries
14

Tuna Confit Sandwich
(Florida)
house cured bacon, tomatoes, mesclun, aioli, fries
12

Grass Fed Hamburger
(Maryland)
cheddar, greens, house cut fries
10

3^rd Course

Pastries from DC’s Pastry Chef of the Year
Executvie Chef Jonathan Seningen
Executive Pastry Chef Heather Chittum