Daily | 4pm - Kitchen Close
Pan Rustico
Whipped butter, anchovy olive oil
Gueyu Mar Sardines Conserva
peperonata, arugula, whipped butter
Rhode Island Calamari
toasted fennel seed, aleppo oil
gluten free
Little Gem Lettuce
anchovy, cherry belle radish, lemon-pepper dressing
Chicken Chermoula
Harissa-spiced yogurt
JUMBO LUMP CRAB TOAST
avocado, sourdough
COAL-ROASTED OYSTERS
fermented pork butter, grana padano
Bangs Island Mussels
pancetta, baby fennel, serrano chili, white wine
Crispy Kennebec Potatoes
peperonata, brava sauce, aioli
gluten free, vegetarian
YELLOWFIN TUNA BELLY Conserva
zucchini puree, hazelnut gremolata, dill
Burrata
heirloom tomato conserva, tomato espuma, pesto
Zafra Spiced Bluefin Tuna*
shiitake mushrooms, charred bok choy, black garlic
Gulf Coast Cobia
moon valley farms charcoal kissed vegetables, sauce verte
ALASKA KING SALMON*
7-day dry-aged | maitake mushrooms, blistered scallions, sherry vinaigrette
Giant Tiger Prawns
scorched snow peas, couscous, sultanas, chermoula
Whole Black Sea Bass
8-hour dry-aged | cherry tomato confit, cerignola olive relish, basil
Lemon-Rosemary Half Chicken
rainbow swiss chard, roasted easter egg radish, brown butter sauce
Iberico Pork Pluma*
kumquat mostarda, ruby streaks mustard greens, 8oz
Aberdeen Angus Cheeseburger*
thick-cut bacon, aged cheddar, arugula, "the sauce", potato bun, french fries
Roseda Farms New York Strip Steak
sunchokes, fire roasted radicchio, serrano-avocado sauce, 14oz
Chesapeake Bay Rockfish
delicate & sweet, maryland, 32oz | choice of three sauces
Turbot
buttery & tender, spain, 48oz | choice of three sauces
SERVES THREE TO FOUR
Charred Asparagus
lemon-basil vinaigrette, pecorino romano, pignoli
Heirloom Carrots
ras al-hanout, chervil
Ancient Grains
caramelized fennel, fines herbes
vegan
House-made Fries
garlic scape aioli
gluten free, vegan
Corn & Tomato Chesapeake
sweet basil, sungold tomatoes
Chermoula
Brown Butter
PIZZAIOLO SAUCE
Black Garlic
Smoked Chimichurri
