restaurant week

start with an appetizer

mortadella meatballs with fig jam

creamy jalapeno polenta & parmesan cheese

beet salad

raw, pickled and roasted beets, lemon-goat cheese & vanilla vinaigrette

local heirloom tomato salad

olive oil poached cherry tomatoes, crispy "red row" cheese,  aged balsamic & basil ice cream


tomatoes, cucumbers, peppers & watermelon with pesto of grilled jalapenos, avocado & cilantro

lobster duo

roll with apples, sugar snap peas & citrus butter and chowder with pineapple-sriracha bisque

smoked eggplant roulade

pine nuts, pomegranate ricotta-yogurt, spicy harissa & mache salad with fire-roasted bell peppers

chesapeake bay soft shell crab

apricot, ginger & green tomato chutney, lemon-caper brown butter & crushed cashews



selection of cheeses & charcuteries




restaurant week

then choose two of these plates (double for one larger)

chorizo stuffed squid

saffron-lemon risotto, fried calamari, honey-lime-chipotle sauce

goat cheese raviolini primavera

grilled asparagus & spring onions, artichokes & grape tomatoes with hazelnut-kale pesto

boneless shortrib pasta

tagliatelle noodles, baby root vegetables & red-wine braising jus

sesame crusted scallops

wasabi risotto with edamame, shiitake & tobiko, spiced shisito peppers, pickled vegetables & nori beurre blanc

grilled hanger steak

horseradish creamed spinach au gratin, peppers & onions, sauteed mushrooms & green peppercorn sauce

maryland lump crab cakes

mango, basil, sauteed sweet corn with bell peppers, citrus vinaigrette & yucca chips

grilled branzino

celery root puree, basil-mint fennel "slaw" & cracked green olive vinaigrette

roasted organic chicken

jus of olives, dried fruit, capers with roasted fingerling potatoes

pan roasted pork loin

vidalia onion ravioli, peach mostarda, cherry-bourbon sauce & kale with pecans




restaurant week

and dessert or two cheeses to finish

passionfruit panna cotta

strawberry mousse, pink peppercorn meringue, strawberry-prosecco gelee

chocolate-banana semifreddo terrine

honey-peanut butter powder, pink peppercorn meringue, strawberry prosecco gelee

ice creams & sorbets

ricotta beignets

cardamom blueberry sauce

restaurant week

restaurant week drink specials

unum sangria / 10

basilica martini / 10

belle glos meiomi, pinot noir / 10

domaine reverdy ducroux, sancerre / 9

bells oberon whitbier  (draught) / 6