Appetizers
HOT
grilled stuffed calamari 8
shrimp-ricotta, red onions, arugula pesto
oxtail canneloni & foie gras 13
pettite greens, candied hazelnut
roasted rabbit sausage 8
frisee, lady apple and molasses peppercorn
COLD
ahi tuna carpaccio 12
seaweed salad, sesame pancake, yuzu barbeque
caramelized beet box 8
st. petes blue cheese fondue, lavender honey
citrus cured king salmon cannon 8
vodka crème fraiche, red beet reduction
Entrees
SOUP & SALAD
curried carrot and coconut soup: cocount creme, parsley coulis 8
path valley farm greens: fresh farm cheese, caramelized walnut, walnut vinaigrette 8
ruby red grapefruit salad: yellow endive with arugula, roasted pinenuts, madagascar vanilla 8
warmed spinach salad: grilled red onion, goat cheese, spiced pecans 9
GRAIN
carnaroli risotto: butternut squash, spring chard, black truffle 10/16
chestnuts spaetzle: rabbit sausage, pancetta, celery root, parsley 10/16
saffron fettuccini: shellfish cream, sautéed shrimp and wilted spinach 18
SEA
maine diver scallops: cauliflower cous cous, golden raisins, curry oil, pea shoots 18
hawaiian escolar: creamed basmati, braised yellowfoot mushrooms, sorrel sauce 16
roasted atlantic salmon: velvet piopinni, spinach, red wine jus 16
LAND
beef shortrib: roasted root vegetables, baby greens, bordelaise sauce 21
shenandoah braised lamb ragu: raviolis, turnip, poached beets, horseradish 18
roasted chicken breast: parsnip puree and cranberry sage jus 15
grilled pork sausages: creamy cheese grits, braised red cabbage, crispy shallots 16
Sides
Truffle Parmesan Fries 6
Sauteed Spinach 5
Wild Mushrooms 5
Creamy Cheese Grits 4
Cheese Selection: one-9 two-13 three-16
couple
bijou
constant bliss
bayley hazen blue
4 year gouda
Executive Chef Michael Harr