Second Course

whole Maine lobster

butternut squash ravioli, rosemary jus, toasted pumpkin seeds

pan-seared local lemon sole

cauliflower puree, romanesco, verjus reduction, capers, crispy golden raisins

crispy skin wild striped bass

chesapeake oyster stuffing, crispy Brussels sprouts leaves, roasted fingerling potatoes, meyer lemon jam

filet mignon and kobe beef short rib

poached filet mignon, cippolini onions, carrot puree, pistachios

pan-roasted rack of lamb

red onion-thyme marmalade, local hen of the woods mushrooms, goat cheese - potato puree

winter vegetable compose

braised greens with roasted garlic and lemon, branch creek farm baby carrots with carrot puree, butternut squash risotto with gorgonzola and toasted pepitas, roasted cauliflowers with cippolini onions and garam masala

Dessert

Seasonal selections from our dessert menu