Reserve a table: 410.254.2376

This menu was update on January 20, 2012; some details may change!

Soups

Pumpkin Leek    7.5
Fairytale pumpkins, leeks, carrots, simmered in chicken stock, finished with Madeira

Onion Oxtail 8.5
Onions, braised oxtails, and wild mushrooms  simmered in veal stock, Compte crouton

Salads

House Salad    8.5 *
Mixed greens and local vegetables, Maryland tomatoes with a sherry vinaigrette and Cherry Glen Farms goat cheese crouton

Daikon Salad   9
Spinach, rutabaga, celeriac, hazelnuts, creamy garlic dressing

Apple & Pear Salad   8
Grilled Reid’s Orchard apples and pears, Bleu d’Auvergne, endive, arugula, pine nuts, pear balsamic vinaigrette

Appetizers

House-Made Charcuterie    12
House-made sausage, terrine, & pate

Cheese Plate    11
A trio of cheeses with fresh fruit and compote

Oysters    9.5
Cornmeal encrusted oysters, spinach sautéed in herbsaint and garlic, tartar sauce

Rillettes Sarthoises    9 *
Ferguson Family Farms pork slowly cooked in the Sarthe tradition

Escargot  8
Escargot in herb butter with puff pastry

Pear Blue Cheese Tart    8
Pear, Bleu D’Auvergne, cheddar cheese, sage

Oeuf’s Dijonnaise   8
Andy’s baked egg with mustard sauce and leek vinaigrette

The Other Cut*

Crispy Pork Belly    14
Confit pork belly, creamy cabbage slaw

Lamb Meatball    13
Hamilton Bakery Focaccia, Marsala Veloute

Fried Lake Trout    12
Fries, house-made ketchup and hot sauce

Vegetarian  12
Baked sweet onion, roasted cauliflower, shallots, wilted spinach, rutabaga puree, porcini cream

Entrées

Duck   27
Grilled duck breast, roasted turnips and beets, wilted greens

Fish & Shrimp Stew    27
Seasonal fish and shrimp simmered in saffron broth, brunoise potatoes and vegetables sauteed in lobster butter

Hanger Steak   26
Grilled hanger steak, red potato gratin, shallot confiture

Pork   26
Braised pork shank, Israeli couscous, mushrooms and lardons

Lamb Navarin   25
Lamb shoulder slow braised in red wine and duck stock, tornade carrots, potatoes, and turnips

Vegetarian    25
Baked sweet onions, roasted cauliflower, shallots, wilted spinach, rutabaga puree, porcini cream

Duck Confit   25
Confit duck leg and thigh, slow simmered potatoes and leeks, Armagnac stewed prunes stuffed with liver mousse

Spanish Mackerel   24
Bacon-wrapped Spanish Mackerel, rutabaga puree, pickled Cippolini onions

* Denotes 100% Local Ingredients