THIS WEEK’S MENU

-May 29th, 30th, 31st-

TASTING MENU

-By Reservation Only-

I.

ATLANTIC BLUEFIN TUNA

Salted Strawberry, Apple Turnip Salad, Pickled Mustard, Chili Oil

II.

ASPARAGUS TART

Nettle Cream, Asparagus Salad, Chamomile Vinegar, Rye Crust

III.

SMOKED TROUT TOAST

Trout Mousse, Pickled Red Onion, Maitake, Focaccia

IV.

PORK CREPINETTE SKEWER

King Trumpet Mushroom, Charred Greens

Black Garlic Marinade

V.

DENVER STEAK

Nduja, Braided Brioche

VI.

STRAWBERRY CAKE

Roasted Strawberry Syrup, Sponge Cake, Cream, Mint

MENU A LA CARTE

SUMAC PLATE

Anise Brioche, Ricotta, Salted Strawberries, Pickled Radish, Beer Cheese, Virginia Ham | 25

GRILLED SHRIMP

Brown Sticky Rice, Nettles | 26

SMOKED TROUT TOAST

Trout Mousse, Pickled Red Onion, Maitake Mushroom, Focaccia | 17

PORK CREPINETTE SKEWER

King Trumpet Mushrooms, Charred Greens, Black Garlic Marinade | 17

SMOKED QUARTER CHICKEN

Spooned Cornbread, Charred, Onion, Jus, Salad | 25

STRAWBERRY CAKE

Roasted Strawberry, Sponge Cake, Cream | 14

PEACH LEAF POPSICLE

Cream, Mint Syrup

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

KITCHEN HOURS

  • A la carte is first come, first served. There is a 20% service charge applied to a la carte orders.

  • Menu is subject to change daily. Any specials will be posted in person.

  • Ask about Vegan a la carte option(s) available daily A La Carte.

  • The Chef’s Tasting Menu is by reservation only.

  • Drink Pairings provided by Pen Druid Brewing.

BOOK TICKETS