Summer Restaurant Week Menu 2025

~ 4 Course Menu ~

$95  per person

(Non-inclusive of tax or gratuity)

Canapes

Yellowfin Tuna Sashimi

Crispy Shallots, Jalapeño, Puffed Rice, Furikake Black Vinegar Aioli

 Soy Vinaigrette

OR

Spring Vegetable Salad

Citrus, Baby Carrots, Radish, Herb Goat Cheese Espuma, Baby Herbs and Vegetables

OR

Sunchoke Velouté

Butter Poached Lobster, Fennel Marmalade, Green Apple, Brown Butter Powder

Maryland Crab Spaghetti ‘Limone’

Lemon Butter, Basil, Pecorino, Agromato, Breadcrumbs

OR 

English Pea Agnolotti

Summer Corn, Sugar Snap Peas, Chanterelle Mushrooms, Pecorino, Baby Arugula

(add Poached Lobster $15)

Pan Seared Salmon

Avocado Puree, Roasted and Glazed Tomatoes, Cucumber Ribbons

Crispy Panisse, Jalapeño-Olive Vinaigrette 

OR

Roasted Amish Chicken Ballantine

Crispy Chicken Confit Nugget, Summer Squash-Basil Puree, Roasted Eggplant, Buttered Spinach

Confit Spring Onion, Scallion Salsa Verde

OR

 Braised “Barbacoa” Beef Cheek

Corn Puree, Radish and Pickled Onion Salad, Cilantro Rice, Micro Cilantro, Spiced Jus

Australian A5 Wagyu Beef ($60 Supplement)

Buttered Spinach, Pommes Espuma, Crispy Baby Potato, Gremolata, Red Wine Jus

Strawberries and Cream

White Chocolate Cake, Lime Gel, Strawberry Sorbet, White Chocolate Chantilly

Buttermilk Espuma

OR

“Butterfinger”

Salted Caramel, Peanut Butter Nougat, Chocolate Cremeux, Salted Caramel Ice Cream,

Candied Peanuts

OR

 Chef’s Selection of Cheese $22 Supplement

Served with Seasonal Preserves and Crostini

Modifications can be made to accommodate plant-based dietary restrictions.

A gratuity of 22% will be added to all parties of 6 or larger

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.