Lunch
(Please note items are subject to change in order to reflect seasonal and the freshest ingredients available)
Three Course $24 or À La Carte
| Shellfish Combination (lobster, prawns, mussels, oysters) |
for 2-3 for 4-6 |
$42 $80 |
| 1/2 Dozen Oysters Old Salts (Virginia) Bar Cats (Virginia) coriander mignonette |
$15 / 24 | |
* There is a supplemental charge to add these dishes to the $24 Menu
1st Course
| Baby Lettuce Salad (radish, carrots, tomato, champagne vinegar) |
$7 |
| Arugula & Fig Salad (prosciutto, lemon, extra virgin olive oil) |
$11 |
| Beet Salad (goat cheese, pistachio, wheat berries, pickled watermelon, vanilla) |
$11 |
| Tuna Tartare (Florida) (purple raspberry gazpacho, ginger cilantro oil) |
$14 |
| Grilled Calamari (Rhode Island) (grilled vegetable gazpacho, zucchini, eggplant) |
$12 |
| Heirloom Tomato Salad (basil, buffalo mozzarella, niçoise olives, picual olive oil) |
$11 |
| Gazpacho (jumbo lump crab, roasted corn, pine nuts, sherry vinegar) |
$10 |
2nd Course / Salads and Sandwiches
| Grilled Yellowfin Tuna Salad (Florida) (zucchini, green onions, local greens, romaine) |
$15 |
| Fried Oyster Sandwich (Virginia) (bacon, garlic aioli, romaine, house cut fries) |
$14 |
| Crab Cake Sandwich (Louisiana) (coleslaw, house cut fries, aioli) |
$17 |
| Grass Fed Hamburger (Maryland) (cheddar, kosher pickles, greens, house cut fries) |
$10 |
| Grilled Shrimp Salad (Australia) (romaine, tomatoes, cilantro, ginger vinaigrette) |
$15 |
| Grilled Vegetable Sandwich (mozzarella, zucchini, basil pesto, squash, fries) |
$10 |
2nd Course / Entrees
| Barramundi (Massachusetts) (black eye peas, spinach, tomatoes) |
$16 |
| Salmon (Tasmania) (basmati rice, greens, shallot vinaigrette) |
$15 |
| Bluefish (New Jersey) (broccoli, lemon, polenta, mix greens) |
$16 |
| Mahi Mahi (North Carolina) (green beans, carrots, squash puree) |
$14 |
| Ale Battered Haddock (Massachusetts) (remoulade, malt vinegar, house cut fries) |
$13 |
| Herbed Chicken Breast (Maryland) (barley, tomatoes, parsley, squash, honey balsamic) |
$13 |
3rd Course
| DC’s Pastry Chef of the Year |
