OUR SEASONAL MENU

Fifer Orchard Asparagus Soup

Kennett Square mushroom & asparagus rillette, Maryland crab, smoked paprika dust

Bittersweet Farm Rex Butter Lettuces

whipped Cypress Grove dill goat cheese, cucumbers, fennel & Fifer Orchard radishes with spring herbs, puff sorghum, toasted pepita seeds, ramp top vinaigrette

House Stretched Burrata

strawberry & hibiscus jam, pine nut & cocoa nib pinwheel, fresh mint & basil, Fifer Orchard rhubarb & strawberry coulis

Chesapeake Crab Salad

torn basil, sweet pickled rhubarb, toasted dill sunflower seeds, red radish, tempura fried asparagus, crab fat aïoli, fresno chili oil

Smoked Rabbit Pierogies

caramelized onion, mushroom, potato & rabbit, parmesan cream, fresno chili oil, ramp dust, spring herbs

Octopus Carpaccio

cucumber kimchi, blueberry agrodolce, citrus marmalade, za'atar & seed mix, shaved tuna katsuobushi, fresno chili oil

Entrees

Housemade Scarpinocc Pasta

filled with leeks, ricotta & lemon, English peas, shaved carrots, crispy leeks, crushed pistachios, lemon zest, basil & pistachio pesto

Grilled Heritage Pork Chop

rhubarb barbecue glazed, shiitake mushrooms, Fifer Orchard green beans, red onion & red potatoes, almond & mustard butter, demi

Heirloom Veggie Bowl

Castle Valley Mills emmer farro berries, snap peas, baby carrots, Fifer Orchard asparagus & green beans, Dittmar Farm radishes, Kennett Square mushrooms, sunflower & basil pesto, trail mix

Pan Seared New England Scallops

fried Kennett Square mushroom risotto cake, pan roasted romanesco, brown butter braised turnips & radishes, sun dried tomato cream, mushroom balsamic reduction

Pan Seared Pesto Filled Virginia Fluke

spinach, feta & pine nut pesto filled fluke, toasted pine nuts, fried capers, first of the season Fifer Orchard asparagus, lemon caper velouté

Grilled Flank Steak

mojo marinated, Kennett trumpet & maitake mushroom au gratin, pan roasted broccolini, duck ham jam, horseradish demi

Table Shares

Kennett Square Mushroom Mix

port reduction, herbs, sea salt

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