blue on blue Dinner Menu

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beginnings
organic blossom greens
tangerine toasted pecans, aged gouda

scallop saltimbocca
diver scallops, sage-pea tapioca, pancetta

arugula & date
toasted coconut, walnuts, humboldt fog

maryland crab & radish salad
watermelon gazpacho, preserved lemon

seared foie gras
whole grain waffle, roasted nectarine, crème fraîche ice cream

farmer’s market soup
chef’s selection

principals
roasted jidori chicken
red quinoa, cherries, petite french beans

scottish salmon
chorizo-apple mash, cider emulsion

crispy halibut
heirloom tomatoes, baby onions, roasted corn, fingerling potatoes

lobster fettucine
fava beans, baby artichokes, meyer lemon

roasted pork tenderloin
cannelloni beans, apple, mustard greens

18oz côte de bœuf
potato “doughnut”, haricot vert, syrah reduction

sides
brussel sprouts
potato purée
spinach
wild mushrooms