2941 Restaurant Service List

Chef Tasting Menu

• First Course

  Choice of:

  • Patagonian Hiramasa Crudo

    Passionfruit vinaigrette, pickled red onion, micro cilantro. Wine Pairing: Common Wealth Crush Company | "The Artist Formerly Known As Sparkling" | Shenandoah, Virginia | 2022

  • Chilled Asparagus Soup

    Taggiasca olives, shiitake mushroom, matsutake shoyu – crème fraîche foam. Wine Pairing: Nikolaihof | Grüner Veltliner | "Hefeabzug" | Wachau, Austria | 2021

• Second Course

  Choice of:

  • Maryland Softshell Crab

    Pickled ramps, Korean BBQ aioli, red watercress. Wine Pairing: Domaine Jean Luc Mader | Pinot Gris | Alsace, France | 2021

  • Grilled Romano Beans

    Pickled ramps, Korean BBQ aioli, peanut gremolata, red watercress. Wine Pairing: Il Gelsomoro | Marche Bianco | Marche, Italy | 2020

• Third Course

  Choice of:

  • Maine Lobster Risotto

    Foie gras, pea shoots, English peas. Wine Pairing: Domaine Joseph Roty | Bourgogne Blanc | Burgundy, France | 2014

  • Ravioli Fritto

    Yellow corn, jalapeño, halloumi cheese, grilled Portobello. Wine Pairing: Comm. G.B. Burlotto | Barbera d' Alba | "Aves" | Piedmont, Italy | 2020

• Fourth Course

  Choice of:

  • Earth & Ocean

    Roasted veal loin, Australian tiger prawn, polenta foam, chanterelles, Spring garlic jus. Wine Pairing: Maysara | Pinot Noir | "Asha" | Willamette Valley, Oregon | 2012

  • Chanterelle-Potato Samosas

    Black lentil-cardamom purée, marinated hon-shimeji, scallion. Wine Pairing: Domaine Finot | Crozes-Hermitage Rouge | Northern Rhône Valley, France | 2021

• Fifth Course

  Choice of:

  • Chocolate

    Komuntu chocolate sponge, cocoa nib tuile, Vahlrona raspberry inspiration gelato. Wine Pairing: Kopke | Ruby Port | Porto, Portugal | MV

  • Blueberry

    Blueberry gelée, lemon curd, yogurt sponge cake, lemon-poppy seed gelato. Wine Pairing: Weingut Josef Leitz | Riesling | "Magalenenkreuz" | Spätlese | Rheingau, Germany | 2020

A la Carte Menu

• Appetizers

  • East Coast Oysters*

    lemon, cocktail sauce, white shoyu-apricot mignonette

    $22.00

  • Caesar Salad*

    baby romaine, shaved pecorino, marinated anchovy

    $17.00

  • Crispy Calamari*

    Korean BBQ aioli

    $21.00

  • Yellowfin Tuna Tartare*

    Grand-Marnier aioli, avocado mousse, jalapeño

    $24.00

  • Wagyu Beef Tartare*

    truffle aioli, cured heirloom egg yolk, crispy tuile

    $24.00

  • White Asparagus Veloute

    tarragon hollandaise, pencil asparagus, chive oil

    $22.00

• Entrées

  • Crescent Duck Breast*

    heirloom quinoa, broccoli rabe, rosé-strawberry foam, cubeb black pepper

    $46.00

  • Grilled Braveheart Rib Eye*

    crispy potatoes, pea leaves, fiddlehead ferns, beef jus aioli

    $54.00

  • East Coast Halibut*

    fiddlehead ferns, wild ramps, shaved fennel, beurre rouge

    $45.00

  • Fettuccini

    heirloom tomatoes, basil, burrata, arbequina olive oil

    	$19.00
    	$38.00

  • Wild Black Cod*

    Australian prawns, Cherry Stone clams, purple potato, basil-ramp pesto

    $46.00

  • English Pea Raviolini*

    morel mushrooms, calamari, Spring garlic émulsion

    	$21.00
    	$42.00

• Cheese Selection

  $10 each. Served with honeycomb, caramelized pecans, rustic bread

  • Extra Aged Appalachian, Meadow Creek, VA

    pasteurized cow's milk, cave aged for 8 months, firm and velvety with smooth finish

  • Truffle Tremor, Arcata, CA

    soft-ripened goat's milk cheese combined with Italian black truffles

  • Valençay, Indre-et-Loire, France

    Loire Valley cave aged, pasteurized goat's milk

  • Cashel Blue, Tipperary, Ireland

    pasteurized creamy blue, salty finish, first blue cheese ever made in Ireland in the 1980s

  • Goot Essa Der Alpen, Nittany Valley, PA

    unpasteurized cow's milk, smooth texture, sweet, salty, buttery, nutty flavor

• Desserts

  • Apricot Mirliton

    elderflower poached apricot, lemongrass chiboust, lime mirliton

    $16.00

  • Mango Hazelnut

    Caraibe mousse, hazelnut sponge, mango gelato, praline streusel

    $16.00

  • Strawberry & Rhubarb

    lemon curd, rhubarb compote, meringue

    $16.00

  • Piña Colada

    coconut foam, passion fruit-coconut sorbet, orchidea poached pineapple, rum gelée

    $16.00

Prix Fixe Menu

• Appetizers

  • Caesar Salad*

    baby romaine, shaved pecorino, marinated anchovy

  • Warm Green Asparagus

    tarragon hollandaise, crispy hominy

  • Jumbo Lump Crab*

    watermelon foam, avocado, basil

• Entrées

  • Fettuccini

    heirloom tomatoes, basil, burrata, arbequina olive oil

  • Pan Seared Salmon*

    yellow corn, peppers, portobello mushroom, Ayala beurre blanc

  • Braised Short Ribs

    basil pomme purée, marinated cherry tomatoes

• Desserts

  • Apricot Mirliton

    elderflower poached apricot, lemongrass chiboust, lime mirliton

  • Mango Hazelnut

    Caraibe mousse, hazelnut sponge, mango gelato, praline streusel

  • Strawberry & Rhubarb

    lemon curd, rhubarb compote, meringue