CHEF’S VEGAN TASTING MENU
$65 • with Wine Pairing $100
Chilled Avocado-Cucumber Soup
Sesame Eggplant, Cilantro Leaves, Pistachio CrumbleMontelliana Prosecco, Italy N.V.
Sweet Corn Tamale with Garbanzo Beans
Roasted Pepper, Crispy Tortilla, Tomatillo SauceJules Taylor Sauvignon Blanc, Marlborough 2013
Housemade Red Beet Bucatini
Garlic-Almond Cream, Caramelized Artichokes, English PeasPali Charm Acres, Chardonnay, Sonoma 2013
Crispy Heirloom Cauliflower with Maple-Sherry Glaze
Tidewater Savoy Spinach, Toasted Coconut, Chive FlowersChateau Trienne Rose, Provence 2013
Amaretto-Citrus Cheesecake
Moscato Marinated Berries, Graham Cracker Tuile, Mixed Berry Gelee, Apricot SorbetElio Perrone Bigaro, Italy 2013
We kindly ask the participation of the entire table.
Dinner Menu
BEFORE DINNER
Warm Rosemary Gougères
Maldon Sea Salt, Parmesan Reggiano • 9
Truffled Risotto Fritters
Sweet Garlic-Lemon Creme Fraiche, Panko Crumbs • 10
Artichokes “Alla Romana” (V)
Italian Parsley, Red Pepper Aioli • 9
Chef’s Trio of Cave Aged Cheeses
Carrot Orange Relish, Candied Hazelnuts, Warm Olive Baguette • 15
FIRST COURSE
Oven Roasted Tomatillo Soup
Black Bean Fritters, Sweet Summer Corn, Fresh Cilantro • 12
Burrata Cheese with Cherry Tomato Compote
Path Valley Roma Beans, Multi-Grain Tuile, Smoked Sea Salt • 14
Arugula and Watercress Salad with Grilled Yellow Peaches (V)
Haricot Verts, Shaved Fennel, Hazelnut Vinaigrette • 12
Salad of Path Valley Beets and Glazed Eggplant (V)
Caper-Raisin Vinaigrette, Sicilian Pistachios, Pickled Kohlrabi • 14
HOUSE PASTA
Housemade Spaghetti with Riesling Butter
Broccoli Rabe, Chincoteague Clams, Peppered Pancetta • 16/30
Saffron Tagliatelle with Roasted Sweet Pepper Ragout
Marsala-Tomato Jus, Italian Sausage, Parmesan Reggiano • 15/29
Housemade Red Beet Bucatini with Chanterelle Mushrooms (V)
Garlic-Almond Cream, English Peas, Caramelized Artichokes • 14/26
COASTAL
Caramelized Artichoke Hearts “Catalan Style”
Tomato Polenta, Ocean City Diver Scallops, Saffron Aioli • 35
Sauteed Summer Sweet Peas with Toasted Farro
Crispy Housemade Bacon, Maryland Softshell Crab, Tomato Coulis • 29
Roasted Corn Succotash with Avocado Mousseline
Crab Stuffed Sweet Pepper, BBQ’d Norwegian Salmon, Crispy Tortillas • 31
Creamy Tomato Polenta with Crispy Artichokes (V)
Grilled Broccolini, Chanterelle Mushrooms, Saffron Aioli • 27
TERRA
Grilled Black Mission Figs with Path Valley Swiss Chard
Red Wine Jus, Bev Egg’s Pork Rack, Roasted Pearl Onions • 29
Caramelized Parisian Gnocchi with Sungold Tomatoes
Black Olive Jus, Creekstone Beef Striploin, Artichoke Puree • 34
Crispy Heirloom Cauliflower with Maple Sherry Glaze (V)
Tidewater Savoy Spinach, Toasted Coconut, Green Onion • 27
TO SHARE
Equinox Truffled Macaroni and Cheese
Elbow Macaroni, Vermont Cheddar • 12
Tuscarora Fried Green Tomatoes with Caramelized Onions
Basil Pesto, Surry Sausage, Confit Peppers • 8
BBQ Spice Virginia Sweet Corn
Chicharone Dust, Chili Flake • 8
CHEF’S CHEESE ARRANGEMENTS
Three/$14 Six/$19 Served with seasonal compote, toasted hazelnuts and warm kalamata olive baguette
Young and CreamyLaTur, Italy
Condors Ruin, Georgia
Willoughby, Vermont
Condors Ruin, Georgia
Willoughby, Vermont
Aged and IntenseWeinkase Lagrein, Italy
Bardwell Rupert, Vermont
Tuxford Stilton, Great Britain
Bardwell Rupert, Vermont
Tuxford Stilton, Great Britain
SWEET ENDINGS
Sweet Summer Corn Creme Brulee (GF)
Caramelized Popcorn, Coconut Cake, Toasted Almond Ice Cream • 10
Smoked Valrhona Chocolate Cake
Maple Syrup Ganache, Port Wine Macerated Cherries, Basil Gelato • 12
Amaretto-Citrus Cheesecake (V)
Moscato Marinated Berries, Coconut Tuile, Preserved Strawberry Gelee • 10
Lemon Mascarpone Panna Cotta
Mission Figs, Sambuca Caramel, Candied Walnuts • 11
Golden Summer Peach Cobbler (V)
Lemon-Almond Streusel, Vanilla Bean Gelato • 11
(V) Vegan
