Dinner/lunch

Front 1

Oysters

Back 1

Montauk Pearls- deep cup with a clean briny finish. 1/2 dz served with a spicy carrot vinaigrette.( Carrot& serrano peppers) And topped with chervil and olive oil

Lemon wedge

Hint 1

Topped with

Front 2

CRUDITE

Back 2

Eng. Brkfst. radishes, snap peas, thumbelina carrots, cherry tomatoes, and cucumbers. Dressed lightly with Olive oil and Maldon salt and served with a Bagna Cauda aioli.( Garlic anchovy aioli)

Hint 2

All allergies on the Bagna Cauda

Front 3

SUMMER SQUASH

Back 3

A grilled and raw garlic rubbed piece of sourdough is topped with Stracciatella (mozzarella mixed w/fresh cream) then with squash confit ( slow cooked squash in olive oil and garlic) the dish is finished with a salad of mint, parsley, chives, shaved Parm, and sliced raw squash

Hint 3

Gluten and dairy can be removed not the allium

Front 4

BEEFSTEAK TOMATOES

Back 4

Chunks of beefsteak tomatoes, watermelon, (Moroccan) black olives, red onions, RW vinegar and olive oil.

This is placed on top of Za'atar feta( feta with heavy cream, olive oil, lemon zest, and lemon juice)

The dish is then topped with crispy shallots and chives

Hint 4

Za'atar contains sesame seeds, oregano, and dried sumac

Front 5

CRISPY ARTICHOKES

Back 5

Baby artichokes deep fried until crispy. Served with a lemon caper mayo, crispy fried capers, a lemon wedge

Hint 5

No allergies can be removed

Front 6

HAM

Back 6

Slices of Edwards smokehouse cooked VA. ham, served with honey mustard and a slice of toasted sourdough

Hint 6

Capsicum( in the honey mustard) and gluten

Front 7

RUBY RED SHRIMP

Back 7

3oz of poached (Argentine) red shrimp are tossed with marinated cucumbers and topped with charred scallion aoli, basil and smoked paprika.

Hint 7

Nightshades can be removed

Allium and shellfish cannot

Front 8

BEEF TARTARE

Back 8

3oz of hand chopped beef eye round is mixed with a mustard vinaigrette chives and salt & pepper. The tartare is topped with grated pecorino brigantaccio( mature sheep's milk pecorino) chives, and olive oil. Served with sea salt crackers

Hint 8

The cheese contains gluten

Allium allergy also

Front 9

LITTLE GEM LETTUCE

Back 9

Little gem lettuces, pickled rhubarb and sugar snap peas are tossed with lemon juice and olive oil. Placed in a mascarpone cheese swooshed bowl.

Hint 9

Dairy can be removed

Front 10

ESCARGOT

Back 10

1dz large burgundy snails sauteed with garlic herb butter, and placed a top of toasted whole wheat bread. Finished with grated horseradish and chervil

Hint 10

Nothing can be removed

Front 11

RAINBOW TROUT

Back 11

1 whole (10-12oz) trout butterflied cooked skin side on la plancha- placed on top of lime buttermilk, and topped with charred shishito peppers and cilantro.

Hint 11

Dairy and nightshades can be removed

Front 12

POTATO GNOCCHI

Back 12

(4oz per order) tossed in the "Norma" ragu (eggplant ragu), butter, and torn mint. Finished with breadcrumbs and grated ricotta salata

Hint 12

Dairy can be removed

Front 13

MOULES FRITES

Back 13

12-13 large Hollander mussels from Maine cooked with spring onion, and white wine. Finished with sliced Calabrian Chiles, charred corn, fresh marjoram, and a sweet corn puree. Served with a side of fries and lemon.

Hint 13

All can be removed but shellfish( allium, nightshade, capsicum, and dairy)

Marjoram(Mar- jor em)- in the mint family-sweet pine and citrus flavor

Front 14

BAR SARDINE BURGER

Back 14

6oz beef patty seared on la plancha-to order( comes med-rare).

It is then topped with smoked cheddar, pickled, red onions, shoestring potatoes, and bbq mayo. Finished between a pressed and toasted Native Bread potato bun.

Hint 14

Allium , dairy, gluten - all can be removed.

Front 15

OLD BAY TOTS

Back 15

Deep fried and tossed with old bay. Served with ketchup

Front 16

French fries

Back 16

Kennebec( Maine) potatoes, fried to order served with Dijonaise