Our Menu

Our menu changes from week-to-week as our local farms and foragers ebb and flow with the seasons. Some ingredients may vary, so this menu could evolve a bit as well.

April 1 - 4, 2026

Bluefin Tuna Mi-Cuit

finger lime / kori mandarin / sugar snap peas /

maine uni crema / black garlic emulsion

Chilled Asparagus Velouté

spring herb salad / sunnyside rapini blossoms /

royal red shrimp / lemon agrumato

Luna Piena

duck confit / crème fraîche / garlic chive pesto /

buttermilk basque cheese / rhubarb compote

Coturnix Quail

badger flame beets / green garbanzo hummus /

foie gras / candy heart grape agrodolce

Red Date Panna Cotta
lotus root jelly / longan & osmanthus /
almond cookie / warm ginger syrup

...plus a few surprises!

Dietary Restrictions: We’re able to accommodate some dietary restrictions and allergies, including gluten intolerance, but keep in mind that our small kitchen is not gluten-free or free of any other potential food allergens such as nuts or shellfish. At this time we do not offer a dairy-free, egg-free, sugar-free, allium-free, or vegan menu option. If you have multiple restrictions or life-threatening allergies, please contact us by email or at (540) 987-5105 before booking your table.

Also, be sure to specify the dietary restrictions (if any) of everyone in your party when booking your table. Last minute menu changes are extremely difficult and we’d hate for anyone to miss out.