RESTAURANT WEEK MENU 3 Courses $ 35
K First Course L Butternut Squash Soup with Pepitas and Micro Cilantro Winter Root Vegetable Salad with Smoked Soy Vinaigrette and Hickory Nuts Seared Raw Tuna with Moroccan Spices and Harissa Mayonnaise
K Main Course L
Basque Style Stew with Shellfish and Aïoli Pan Seared Fillet of Daurade with Sunchoke Purée and Local Mushrooms Crisp Confit of Pork Belly with Heirloom Bean Ragout Local Hanger Steak with Roasted Fingerlings and Sauce Bordelaise ( Supplement $ 10 )
K Sides to Accompany $ 7 L
Fingerling Potatoes — Roasted Spring Onion — Succotash Cowboy Beans — Good Sense Farm Mushrooms — Broccolini — Fried Okra
K Dessert L
Amano Chocolate - Hazelnut Gâteau with Verbena Stracciatella Ice Cream Cornmeal - Blackberry Clafoutis with Brown Butter - Brandy Ice Cream 48 Hour Apples with Catoctin Creek Roundstone Rye Ice Cream
Thank you for joining us , we hope to see you again soon !
u May contain raw or undercooked ingredients . Consuming raw or undercooked meats , poultry , seafood , shellfish or eggs may increase your risk of food-borne illness