Dinner

• DINNER

  145

  5-course

SNACKS

• Maine Lobster

  +6

  crispy potato, chives, hyssop

• Lamb Croquettes

  burnt eggplant jam, benne tahini

• Broiled Chunu Oysters

  bacon & spring onion butter

• Fried Zucchini

  sweet corn, ‘black swallowtail’

MID COURSE

• Ham & Melon

  garner’s canteloupe, country ham, yogurt, lime

• Hearth Roasted Vegetables

  anson mills farro verde, rooftop herbs, basil, lemon

• Bluefin Tuna Tartare

  watermelon aguachile, hearth smoked tomato, shiso

• Tomato Tartine

  grilled sourdough, fireside farm heirloom tomatoes, ricotta, herbes from the gatden

• Fireside Farm Cucumbers

  green goddess, pickled ramps, crispy shallots, smoked trout roe, dill

• MD Jumbo Lump Crab

  +15

  sungold & peach gazpacho, buttermilk, smoked olive oil, chili crunch, basil

FAMILY STYLE

• Spice Rubbed Grilled Cape May Swordfish

  garner’s fresh corn grits, charred fireside farm shisitos, va peanut romesco, fennel, sungold tomatoes, brioche

• Elysian Fields Lamb Shoulder

  pita, watermelon, feta, confit red bliss potatoes, heirloom tomato salad, spiced yogurt

SIDES & SUPPLEMENTS

• Grilled Pole Beans

  +12

• Anson Mills Yellow Cornbread

  +16

• Black Hawk Farms Wagyu Ribeye

  11/oz

• CLASSIC WINE PAIRING

  95

• RESERVE WINE PAIRING

  165