top of page

Please note that we change our menu often, usually daily.  This menu is only an EXAMPLE of what you might expect to find on any given night.

OYSTERS^ ON THE HALF SHELL fresh horseradish ǀ lemon ǀ

manzanilla sherry mignonette ǀ mp  


BAKED OYSTERS ‘BOATHOUSE’ chef’s choice oysters broiled with bacon, breadcrumbs, dill butter 26


JAMON^ hand carved

Cinco Jotas Ibérico de Bellota Jamon ǀ Jabugo, Spain 27

Surryano Ham ǀ hickory smoked ǀ 400 day ǀ Surry, Virginia 20


CHEESE PLATE crostini, almonds, local apricot preserves 24


DUCK LIVER MOUSSE pickled local red onions ǀ cornichons ǀ Maldon salt ǀ Dijon ǀ toasted housemade bread 14


SPANISH ANCHOVY TOASTS Cantabrian anchovies ǀ pickled sweet red peppers ǀ whipped ricotta ǀ EVOO ǀ housemade bread 13


HAM & LENTIL SOUP French green lentils ǀ smoked Surryano ham ǀ fresh sage ǀ EVOO 9


RACLETTE melted Swiss raclette cheese ǀ fingerling potatoes ǀ cornichons ǀ house pickled vegetables 14 


WINTER GREENS SALAD arugula & radicchio ǀ pickled local beets ǀ chevre ǀ toasted pistachios ǀ tarragon vin 14


MARYLAND-STYLE CRAB CAKE slaw ǀ Old Bay aioli ǀ 16


U-8 SEA SCALLOPS^ Yukon gold potato gratin ǀ sauteed spinach ǀ roasted red pepper romesco sauce 40


PAN ROASTED IBERICO PORK LOIN^ Dove Creek ‘Mortgage Lifter’ beans, Yukon gold potato, & morcilla hash ǀ almond picada 37


PAN SEARED LAKE SUPERIOR WALLEYE duck fat potatoes ǀ brown butter brussels sprouts ǀ roasted garlic aioli 31


CRISPY SKIN DUCK CONFIT yukon gold potato gratin ǀ glazed parsnips ǀ sautéed spinach ǀ shallot & sherry duck jus 34


HOUSEMADE ITALIAN SAUSAGE sauteed spinach ǀ potato gratin ǀ porcini mushroom tomato sauce 29

LOCAL MUSHROOM ‘BOLOGNESE’ Leafcutter king trumpet & black pearl mushrooms ǀ Jenn’s potato gnocchi ǀ James Ranch Belford cheese 29


RED WINE & RADICCHIO RISOTTO caramelized onions ǀ shaved fennel salad ǀ James Ranch Belford cheese ǀ aged balsamic 28


CROSS CREEK RANCH FLATIRON STEAK^ American Wagyu beef ǀ Yukon gold potato gratin ǀ brown butter brussels sprouts ǀ

red chile adobo sauce 42

bottom of page