restaurant week

start with an appetizer or 2 cheese or charcuterie

mortadella meatballs with fig jam
creamy jalapeno polenta & parmesan cheese

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

heirloom tomatoes & fried cheese
olive oil poached cherry tomatoes, yellow tomato vinaigrette, taleggio cheese, aged balsamic, basil pesto & basil ice cream

steamed clams
littlenecks with grilled pineapple & shallots in ginger-lime-curry broth

chorizo stuffed squid
saffron-lemon risotto, fried calamari, honey-lime-sriracha sauce

crispy pork tacos
braised pork cheeks, fava bean pesto, summer squash, corn tortilla &  unum barbeque sauce

chorizo stuffed squid
saffron-lemon risotto, fried calamari, honey-lime-chipotle sauce

chesapeake bay soft shell crab
apricot, ginger & green tomato chutney, lemon-caper brown butter & crushed cashew



selection of cheeses & charcuteries

black truffle salami
wild boar salami
unum chicken liver mousse

humboldt fog
mt. top 


restaurant week

then choose two of these plates

goat cheese raviolini
peas, artichokes, favas, asparagus & mushrooms with basil pesto & lemon beurre blanc

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

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

grilled hanger steak
jumbo asparagus, royal trumpet mushrooms, horseradish sauce &  port-red wine sauce

pan seared duck breast
roasted sunchoke puree, kale with figs & pine nuts, kumquat chutney & aged balsamic

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

roasted lamb loin
minted pea puree, cumin carrots with roasted garlic, kale & merguez sausage with citrus beurre noisette

maryland lump crab cake
mango, basil & sauteed corn with bell peppers, citrus vinaigrette & yucca chips





restaurant week

and dessert or two cheeses to finish

milk chocolate tarte
yuzu caramel, malted milk sorbet, chocolate merigue

peach cobbler
toasted pine nuts, peach nectar, mint ice cream

ice creams & sorbets
on cake crumble

ricotta beignets
cardamom blueberry sauce

berries & berry
mixed fresh berries with strawberry frozen yogurt

lemon almond tort
cherry compote, creme fraice mousse, almond praline


restaurant week

restaurant week drink specials

kyoto cherry blossom / 10

basilica martini / 10

corvina, cantina valpantena / 12

albarino, kentia / 9

lagunitas  (draught) / 7