Chef’s Specials
*WINE PAIRINGS
Starters
Chanterelle Mushroom Gnocchi
ricotta pillows, wild chanterelle mushrooms, garlic & shallot emulsion, prosciutto and veal jus 13
*318 Fonterutoli Chianti Classico 45
Basil and Pea Soup 7
basil oil, shaved parmesan
Entrées
Maryland Crab Cakes
grain mustard sauce, corn puree, butter poached fennel 29
*204 Trimbach Pinot Blanc 30
House Made Pappardelle
Veal Blanquette 24
*340 Smith & Hook Cabernet 40
Pizza of the Week
Roasted Garlic and Clams
artichokes, arugula, olive oil
20
Desserts 8
Peach Sorbet with Crushed Blackberries
Lime-Coconut Cheesecake
with mango coulis
Vanilla Crème Brulée
