Early Summer Menus

-June 12th, 13th, 14th-

TASTING MENU

-By Reservation Only-

I.

ATLANTIC BLUEFIN TUNA

Salted Strawberry, Apple Turnip Salad, Pickled Mustard, Chili Oil

II.

SWEET PEA CREPE

Sweet Pea Soup, Chevre, Chamomile Salad

III.

SMOKED TROUT MOUSSE

Pickled Red Onion, Maitake, Focaccia Toast

IV.

PORK CREPINETTE SKEWER

King Trumpet Mushroom, Charred Greens

Black Garlic Marinade

V.

DENVER STEAK

Nduja, Swiss Chard, Braided Brioche

VI.

STRAWBERRY CAKE

Roasted Strawberry Syrup, Sponge Cake, Cream, Mint

A LA CARTE MENU

-Check-in at the Kitchen for Availability-

SUMAC PLATE

Anise Brioche, Ricotta, Salted Strawberries, Pickled Radish, Beer Cheese, Virginia Ham | 25

PORK CREPINETTE SKEWER

King Trumpet Mushrooms, Charred Greens, Black Garlic Marinade | 17

SWEET PEA CREPE

Pea Soup, Chevre, Chamomile Salad | $13

DENVER STEAK

Sweet and Sour Sauce, Swiss Chard, Braided Brioche | 32

BLUEBERRY CLAFOUTIS

Peach Leaf Ice Cream | 12

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

KITCHEN HOURS

  • A la carte is first come, first served. There is a 20% service charge applied to a la carte orders.

  • Menu is subject to change daily. Any specials will be posted in person.

  • Ask about Vegan a la carte option(s) available daily A La Carte.

  • The Chef’s Tasting Menu is by reservation only.

  • Drink Pairings provided by Pen Druid Brewing.

BOOK TICKETS