A sampling of SPECIALS featured
Specials change twice weekly.

Small plates and starters:

Filo Napoleon of crawfish, herb aioli, spicy pumpkin seed brittle.
Housemade gnocchi, heirloom tomatoes & roasted butternut squash.
Pan seared scallop, cauliflower puree, red wine reduction with a potato crisp.
Deconstructed lasagna: pasta ribbons, roasted pumpkin, ricotta salata, balsamela and pumpkin oil.
Chick pea cake with saffron aioli.
Duck confit, roquefort flan, grilled apple and shallot vinaigrette. Napoleon of wild mushrooms, micro arugula & porcini emulsion.

Dinner SPECIALS:

Seared day boat scallops, crème fraiche and preserved lemon pan sauce. pea shoots, crisp won ton and turmeric pilaf.
Pan seared wild caught grouper, thai tomato, basil, cilantro and lime sauce.
Duck ragù with risotto.
Seafood trio: sautéed shrimp, scallops and lump crab, smoked mozzarella sauce.

Dessert:

Cherry Brioche bread Pudding, white chocolate sauce.
Fig frangipane tart, fromage blanc ice cream.
Valrhona chocolate pound cake, housemade caramel, housemade lemon verbena ice cream.
Profiterole. vanilla ice cream, bittersweet chocolate sauce.
Caramelized Banana tart, passion fruit sauce.
Italian lemon cake, fig ice cream, lemon syrup.
Virginia vintage apple galette, local cider ice cream.


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Dinner
Tuesday-Thursday, 5pm – 9pm • Friday & Saturday 5pm – 10pm

Lunch

Wednesdays from 11am – 2pm

Small Plates & Wine/Cocktails

Tuesday-Saturday at 4pm