Dinner Menu
APPETIZERS
Soup du Jour
$8
Prince Edward Island Mussels
Chardonnay, Garlic, Herbs, Garlic Bread
$9
Seared Maple Leaf Farm Duck Breast
Pickled Strawberries, Buttermilk Pancakes, Balsamic Glaze
$9
Sweet Onion-Pear Tart
Basil Oil, Gorgonzola
$8
Seared Sea Scallops
Emulsified Truffle, Crimini Mushroom
$11
Cold Smoked Salmon
Tomato Fondue, Dill Potato Salad, Pumpernickel Bread
$9
Sautéed Calamari
Garbanzo Beans, Bacon Lardon, Garlic
$8
SALADS
Classic Caesar Salad
Romaine, Ciabatta Croutons, Crispy Parmesan Wafer, White Anchovy
$8
Red Leaf Salad
Warm Pecan-Encrusted Brie, Strawberries, Champagne & Strawberry Dressing
$9
Entrées
PASTA
Brass Elephant's Maryland Crab & Gulf Shrimp Fusilli
Spicy Marinara, Parmesan, Basil
$25
SEAFOOD
Cedar Planked Salmon
Wild Rice-Zucchini Timbale, Buttermilk Fried Cauliflower, Bacon-Honey Mustard Emulsion
$20
Mixed American Shellfish Trio
Maryland Crab & Louisiana Crawfish Strudel, Nantucket Bay Scallops, Chorizo Grits, Spinach, Caviar Beurre Blanc
$25
MEATS
14 oz Certified Angus Rib-Eye
Celeriac Mashed Potatoes, Asparagus, Brandy Demi Glace, Garlic Scented Cream
$25
Angus Flank Steak & Maryland Crab Cake
White Potato Pave, Asparagus, Brandy Demi Glace, Garlic Remoulade
$25
quail Envies Duck
Peppercorn Quail, Maple Leaf Farms Duck Breast, Celeriac & Shrimp Hash, Bell Pepper Bordelaise
$25
Stuffed Chicken Breast
Manchego, Spinach, Celeriac Mashed Potatoes, Sage Brown Butter
$22
VEGETARIAN
Stuffed Portabella Mushroom
Fennel, Onion, Tomato, Spinach, Turnips, Goat Cheese Sauce
$19
Executive Chef Marcus Olson
Chef de Cuisine Cecil Bailey
*Menu Subject To Change
We Reserve The Right To Add A 20% Gratuity To Parties of 6 Or More
