six honeycup oysters; normans cove, maryland (fresh sweet taste, deep cup, plump meat) served with a yellow fresno and pineapple mignonette, lemon wedge and cocktail sauce13.00
house-made meatball blend of pork, veal and beef; simmered in a sauce of saporito tomato, sweet onions and cured meats; served on a bed of lightly dressed artisan field greens; topped with sauce and finished with imported parmesan reggiano, fresh basil, and olive oil and herb toasted focaccia bread13.00
topped with a sweet onion marimalade and served with "hobo style" foil pouch grilled red skin potatoes with garlic, butter and oregano; vegetable medley of zucchini, squash, roasted red peppers and caramelized yellow fresnos38.00
fragrant apricot and basil brown rice; coriander roasted sugar snap pea and heirloom carrots; finished with caramelized lemons and a rosemary-orange buerre blanc32.00
dry rubbed and smoked for 13 hours; finished with sweet and tangy guinness barbeque sauce; served over cahill whiskey cheddar, idaho potato, cannellini bean and ramp cassoulet; sweet onion, garlic and applewood bacon sauteed hericot verts26.00
simply seasoned, finished with fresh lemon and topped with a cucumber, mediterranean olive, sun-dried tomato and feta relish, served over a whole grain farro tabbouleh and a fire roasted pepper, roasted garlic, mint and basil coulis; with lemon and garlic roasted asparagus32.00
seasoned with fresh herbs de provence and pan seared with turnips, parsnips and radishes, deglazed in a green and red grape riesling pan sauce, with marinated and roasted artichokes and steamed hericot verts28.00
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