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 • 14


FIRST COURSE

Southern Style She Crab Bisque

Maryland Lump Crab, “Zona” Sherry, Spice Crackers • 14

Burrata Cheese with Cherry Tomato Compote

Path Valley Roma Beans, Multi-Grain Tuile, Smoked Sea Salt • 14

Arugula and Watercress Salad with Bing Cherries (V)

Tempura Squash Blossoms, Shaved Fennel, Hazelnut Vinaigrette • 12

Salad of Path Valley Beets and Glazed Eggplant (V)

Caper-Raisin Vinaigrette, Sicilian Pistachios, Pickled Kohlrabi • 14


HOUSE PASTA

Semolina Spaghetti with Roasted Sweet Pepper Ragout

Marsala-Tomato Jus, Italian Sausage, Parmesan Reggiano • 15/28

Saffron Tagliatelle with Basil Pesto Butter

David’s Sweet Corn, Fava Beans, Eastern Shore Lump Crabmeat • 17/32

Housemade Red Beet Bucatini with Snap Peas (V)

Meyer Lemon, Pea Shoots, Marcona Almonds • 14/24


COASTAL

Caramelized Artichoke Hearts “Catalan Style”

Tomato Polenta, North Shore Diver Scallops, Saffron Aioli • 35

Sauteed Summer Sweet Peas with Toasted Farro

Crispy Housemade Bacon, Spotted West Coast Grouper • 31

Roasted Corn Succotash with Avocado Mousseline

Crab Stuffed Sweet Pepper, BBQ’d Norwegian Salmon • 29

Saffron and Plum Tomato “Paella” with Baby Corn (V)

Summer English Peas, Chanterelle Mushrooms, Varnum Street Mint • 24


TERRA

Grilled Black Mission Figs with Path Valley Swiss Chard

Red Wine Jus, Bev Egg’s Pork Rack, Roasted Pearl Onions • 29

Wilted Savoy Spinach with Creamy Burrata Puree

Bing Cherry Chutney, Hickory Smoked Duck Breast, Roasted Broccolini • 33

Caramelized Parisian Gnocchi with Sungold Tomatoes

Black Olive Jus, Artichoke Puree, Creekstone Beef Striploin • 34

Crispy Heirloom Cauliflower with Maple Sherry Glaze (V)

Tidewater Savoy Spinach, Toasted Coconut, Green Onion • 24


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

Charred Path Valley Roma Beans (V)

Aged Cashew Cheese, Black Truffle Vinaigrette • 8


CHEF’S CHEESE ARRANGEMENTS

Three/$14     Six/$19 Served with seasonal compote, toasted hazelnuts and warm kalamata olive baguette

Young and Creamy
LaTur, Italy
Condors Ruin, Georgia
Willoughby, Vermont

Aged and Intense
Weinkase Lagrein, Italy
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

Citrus Red Velvet Cake (V)

Moscato Marinated Strawberries, Marcona Almond Crumble, Avocado Sorbet • 10

Mission Fig Semifreddo

Sauteed Figs, Balsamic-Orange Reduction, Creme Fraiche Cake • 11

Rappahannock Blackberry Tart

Hazelnut Streusel, White Chocolate Ganache, Vanilla Gelato • 11


(V) Vegan